Make Homemade Cookie Butter (With Any Cookie!)

Make Homemade Cookie Butter With Any Cookie!! (click through for recipe)Yes. Yes, it’s true. All your problems are solved now that this information has come into your life. Cookie butter from any cookie, people! I hope you appreciate the hours I’ve spent with cookies over the last couple of days—all the tasting and sampling of cookie after cookie. It was all for you guys! But seriously, we wanted to bring you a recipe that would work for any cookie. So we searched until we found the perfect base for our cookie butter, and I think we found it!

Make Homemade Cookie Butter With Any Cookie!! (click through for recipe) Cookie Butter (with any cookie!), makes 1 1/2 cups
Adapted from

2 cups cookie crumbs
1/2 stick butter
1/2 cup sweetened condensed milk
1/4 cup evaporated milk
water as needed

Make Homemade Cookie Butter With Any Cookie!! (click through for recipe) First you’ll want to make your cookie crumbs. If you have a cookie with no creamy middle filling (like a chocolate chip or sugar cookie), then you can put them straight into the food processor. If you do have a filling (like an Oreo or Nutter Butter would), then you’ll want to open the cookie and scrape out the filling with a butter knife first. You want a dry crumb to work with, so the filling has to be removed. Some cookies have a solid middle that you can’t open and get to (like a Milano cookie), but I think that would be OK since the chocolate chip cookies have some chocolate bits mixed in and they turned out fine. Place your cookies into the food processor and blend until it forms a very fine powder. You’ll need 2 cups, so just keep blending cookies until you get there (since all the cookies are different sizes or have two sides per cookie, the number of cookies needed won’t be the same).

Make Homemade Cookie Butter With Any Cookie!! (click through for recipe) Make Homemade Cookie Butter With Any Cookie!! (click through for recipe) In a small saucepan, heat the butter over low heat until melted, and then stir in your sweetened condensed milk and evaporated milk until it’s all melted together. Starting with 1/2 cup of the liquid, pour it into your cookie crumbs and mix together with a spoon. Keep adding small amounts of the liquid until the cookie butter is just wet enough to stay together. Depending on how dry the cookie is to begin with, you’ll need more or less liquid. Really buttery cookies (like the sugar cookies) didn’t need nearly as much as the drier Oreo cookies, so just keep checking and stirring as you add the liquid.

Make Homemade Cookie Butter With Any Cookie!! (click through for recipe) Once your cookie butter is blended, allow it to cool in the fridge for an hour or two. If you want to, you can actually stop at this point, and it will taste delicious. But if you want to make the cookie butter smoother and easier to dip things in, then remove the cookie butter from the fridge and stir very small amounts of water (start with 1/8 teaspoon) into the dough. At first it will look like the water is separating from the dough, but just keep stirring and mashing. You should start to notice that the cookie butter loosens up a bit as you stir in more water. Keep adding and stirring until you get to a consistency you like and refrigerate the mixture again.

Make Homemade Cookie Butter With Any Cookie!! (click through for recipe) Make Homemade Cookie Butter With Any Cookie!! (click through for recipe) Store your cookie butter in the fridge and it should be good for at least a week or two. It may be good for even longer but it usually doesn’t last long enough to find out! And here’s a quick video tutorial of the process:

 

I love all my cookie butter children equally, buuuut, the Oreo is my secret favorite. I am addicted to chocolate-covered pretzels, so you can imagine how good dipping pretzels into the Oreo cookie butter is. (Helen ate it with apples one morning for breakfast!) And of course, spooning the cookie butter into jars and adding a simple paper label makes your homemade treat the perfect gift! Especially if you make it from their particularly favorite cookie…which in my case would be the orange-flavored Milano cookies. What cookies would you use to make yours? xo. Laura

5 from 4 votes
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Homemade Cookie Butter (with any cookie!)

Servings 1 Cups

Ingredients

  • 2 cups cookie crumbs
  • 1/2 stick butter
  • 1/2 cup sweetened condensed milk
  • 1/4 cup evaporated milk
  • water as needed

Instructions

  1. First you’ll want to make your cookie crumbs. If you have a cookie with no creamy middle filling (like a chocolate chip or sugar cookie), then you can put them straight into the food processor. If you do have a filling (like an Oreo or Nutter Butter would), then you’ll want to open the cookie and scrape out the filling with a butter knife first. You want a dry crumb to work with, so the filling has to be removed. Some cookies have a solid middle that you can’t open and get to (like a Milano cookie), but I think that would be OK since the chocolate chip cookies have some chocolate bits mixed in and they turned out fine. Place your cookies into the food processor and blend until it forms a very fine powder. You’ll need 2 cups, so just keep blending cookies until you get there (since all the cookies are different sizes or have two sides per cookie, the number of cookies needed won’t be the same).

  2. In a small saucepan, heat the butter over low heat until melted, and then stir in your sweetened condensed milk and evaporated milk until it’s all melted together. Starting with 1/2 cup of the liquid, pour it into your cookie crumbs and mix together with a spoon. Keep adding small amounts of the liquid until the cookie butter is just wet enough to stay together. Depending on how dry the cookie is to begin with, you’ll need more or less liquid. Really buttery cookies (like the sugar cookies) didn’t need nearly as much as the drier Oreo cookies, so just keep checking and stirring as you add the liquid.

  3. Once your cookie butter is blended, allow it to cool in the fridge for an hour or two. If you want to, you can actually stop at this point, and it will taste delicious. But if you want to make the cookie butter smoother and easier to dip things in, then remove the cookie butter from the fridge and stir very small amounts of water (start with 1/8 teaspoon) into the dough. At first it will look like the water is separating from the dough, but just keep stirring and mashing. You should start to notice that the cookie butter loosens up a bit as you stir in more water. Keep adding and stirring until you get to a consistency you like and refrigerate the mixture again.

  4. Store your cookie butter in the fridge and it should be good for at least a week or two. It may be good for even longer but it usually doesn’t last long enough to find out! And here’s a quick video tutorial of the process:

Credits // Author and Photography: Laura Gummerman. Photos edited with .

 

 

  • Laura, what have you done to meeeee? As though it wasn’t already hard enough to eat healthy during the holidays! Come to think of it, this could be a really adorable holiday present, though. Affordable AND creative 🙂

    Cat

  • Yay for this post! I’m going to make the peanut butter cookie butter and the sugar cookie butter..yum!

    • I wonder if you could use the filling of the oreo or the peanut butter cookie as the fat/ butter and melt it along with the butter, adjusting the amount….???

  • Hi Laura,

    UM firstly… best idea ever! Thank you for sharing this.

    Just a quick question (it may be a silly one): when you scrape out the middle of the oreos, does that go back in?! Oreos are my fave (birthday cake oreos especially!), so I want to make sure I get this right!

    Kristina

  • This is great! How long would it keep in the fridge? Did you guys test that, or was it all eaten before it had a chance to go bad (like it would be in my house)?

  • How fun!! Do you store this in the refrigerator or at room temperature — and any idea how long it will keep?
    Thanks!

  • This looks all kinds of crazy good and makes the perfect gift for neighbors and friends! Thanks so much for this recipe!

  • Assuming the cookie butter doesn’t get devoured on-site (haha), how long is it good for? Can you freeze it? I’d like to give it as gifts this holiday season. Thank you!

  • This just made my mouth water….

    I LOVE LOVE LOVE OREOS!

    Did I say that out loud? oops.

    Thanks for sharing… xo

  • this makes me so excited! I have tried cookie butter from TJ’s but was not a huge fan. I am a HUGE fan of Oreo’s though so I would definitely try this.
    two questions:
    1. do you refrigerate after opening?
    2. how long do you think it’ll last? (thinking of making some for xmas gifts)

    Thanks!

  • 1.) THIS IS GENIUS
    2.) I just figured out what EVERYONE is getting for Christmas and
    3.) You say to scrape out any filled cookies…what, pray tell, does one do with all. that. Oreo. creme….

  • Yum! Sounds – and looks, soooo good!

    But since i’m in Denmark, i’m not totally sure what a half stick of butter means. How many grams is a stick? 🙂

  • Almost started crying at the idea of dipping chocolate covered pretzels in oreo butter… WOW. WOW WOW WOW. I need them. NEED THEM.

  • I didn’t add it back in because I wasn’t sure what all that filling would do to the consistency, but you could try it and see if it still works out!

    Laura 🙂

  • Is this even real? <33333 Howww can I veganize this, I wonder? Ah, if you have any thoughts, please share!! Thanks in advance 🙂 xx Bianca

  • I’ve never heard about cookie butter before, but it sounds (and looks delicious)! I’m thinking about all the possibilities… thank you for sharing!

  • You have saved the day! My husband and I really like the Cookie Butter from Trader Joe’s: .
    Can’t wait to try out a homemade recipe! Thank you!

  • Those jars and labels are just the cutest! I think the Oreo cookie butter would be my favourite too 🙂

  • Okay, I’m glad I don’t have a blender at this moment. Not sure I would be able to resist making this too much! It looks so delish though.

  • YUM! I’ve made my own nut butter before over here: . It’s pretty easy and super tasty! I’ll need to try adding cookies to the mix! Xo, Lindsey

  • Mind blown. Like literally my head is spinning with the possibilities. I loved Nutter Butters growing up so that would be my first go to. I’ll try your pick with the Oreo one as well.

  • Hmmm…I’m wondering if you could use the filling from the cookies and cut the amount of butter by about half since most of the cookie fillings have a shortening base and just blend it all in the food processor.

  • What? I didn’t even know this was such a thing, and oh my goodness I wish I could have dairy/wheat because I would be eating this stuff in a hot minute! I wonder if it would work with almond-flour cookies and coconut oil… I may have to try that.
    xo
    Kristina

  • Im definitely trying this recipe!! And Im completely sure my 4 babes and hubbs wouldnt mind being the “tester outers”…..love the rad packaging xoxo ~Ashley

  • im definitely trying this out! my 4 babes and hubbs im sure wouldnt mind being the “tester outers”……totally rad packaging too! xoxo ~ashley

  • Yummy! I can’t wait to try this out with Nutter Butters! Thanks for all your hard work and sacrifice for this recipe; I know it must have been tough. 😉

    xoxo
    Taylor

  • I´ve been searching for a kind of recipe like that for months, I’ll try it!! Thank you for sharing!

    It looks delicious

  • OH MAH LANTA. cookie butter, where have you been all my life.
    i can not wait to try these!

  • I’ve never heard of cookie butter! I don’t think that it’s a thing in Australia. Do you use it like a spread or dip?

    Either way it sounds amazing 🙂

  • I’m not sure how often Tim Tams can be found in the states, but as they are prolific in Australia I have a feeling Tim Tam cookie butter is going to be my new religion.

  • This sounds super decadent! So I see yo used it on apples and pretzels, any other suggestions on how to eat it?

  • This is amazing! I actually never heard about cookie butter until this month, but I haven’t yet tried it. This looks so good though! -Audrey | Brunch at Audrey’s

  • This is the best thing I have ever seen. This has to be my #1 favorite SpG of the last few months. Relevant. I just ate the cookies & cream butter from Trader Joe’s. I love having this option. :] // ☼ ☯

  • This is actually one of the best ideas! Cookie butter on everything! I can’t wait to try this..

  • GENIUS! There’s no trader joes in my area (Hawaii) :/ so having cookie butter is like hitting the jackpot for us. Such a great idea!

  • This looks SOOOO yummy!
    If you find the time it wuold me a lot to me if you would check out my new blog! 🙂

  • This looks amazing! I wonder on whether i can skip the dehydrated milk, or put something else instead? unfortunately, it doesnt agree with me all too well

  • Store bought cookie butter doesn’t need to be refrigerated…so I’m assuming this doesn’t really need to be either since evaporated milk and condensed milk both don’t need to be either! Have you attempted leaving this in an airtight container in a cupboard?

  • It can be spread or dipped if you get the consistency soft enough by adding the water. Just use it with anything that sounds good with something sweet on top!

    Laura 🙂

  • I think anything you would put nutella on or dip into sweet fondue would work, some things would go better with certain cookies too (like oreo and pretzels are probably better than the nutter butter and pretzels).

    Laura 🙂

  • Ahh what a lovely idea, I love this recipe! Thanks for sharing. The pictures are also amazing.

  • I just tried this with the Mint Girl Guide cookies…..thanks for the inspiration!!!

  • I didn’t read through all of the comments so I don’t know if this was brought up. Nabisco has a product called Famous Chocolate Wafers that are like super sized oreos minus the filling. You can get them at the grocery store but they can be hard to spot. They’re usually on the top shelf.

  • I’m pretty sure that I wish I hadn’t seen this. But I guess it’s a yummy way to get some winter padding ha! thanks for sharing!

  • I’ve always been intrigued by ‘cookie butter’ because we don’t have it in Canada. However, these are some recipes I can work on! The oreo one sounds amazing – I can see myself mixing it into vanilla ice cream.

  • I made this with Milanos for my dad’s birthday gift. It’s delicious! I think for cookies with firm centers, like Milanos, you can get the dough a little moister since the chocolate firms up so much in the fridge. Next time I make it with those I will add more butter-milk mixture. But it’s spectacular.

  • I bet it’d be great with melted margarine and the sweetened versions of any milk you use. Coconut would be my first try!

  • This is great and will be fun to make. The only downside to knowing the recipe of any of these mouth watering goods is knowing the content of what you’re eating, there is no ‘ignorance’ card hahha.

    christycee.blogspot.ca 

  • I guess it will be great with snickerdoodles …
    Thank you for posting this recipe 🙂

  • EVERY TIME I go to start a healthy eating regime I see another one of your amazing recipe posts girls! Hahaha…. these look too good to pass up though! 🙂

  • Wow this sounds delicious! Have just printed the recipe ready to try! Great post xx

    emily x | emily’s beauty blog

  • Love love LOVE this idea! I remember when I discovered speculous spread (an amazing cookie butter made from speculous cookies, which are like caramel gingerbread cookies), and wanted to share it with my friend who had a gluten allergy – but there was no GF speculous spread. Now I’ll use this recipe template to make some from GF cookies. Perfect, thank you!

    Stephanie

  • I want to make this, but would rather have half the amount. Can I simply cut the recipe in half? Would the ratios still work? Thanks for all of your ideas. I have recently stumbled upon this website and visit daily.

    Happy Crafting!

  • Excuse my ignorance, but what on earth is cookie butter?? What are you supposed to do with it? I must be living on the wrong side of the world!

  • Mmm what an Autumn comfort food!Going to give it a go with some gingernut biscuits 🙂

    Heather x

  • This is deadly LOL..my goodness who would of thought. I usually just eat it while I am making the cookies, but now I can do it with the cookies from the store. YUM

  • It seems to me that you could use the filling from the Oreos (or other cookies) in place of some of the butter and sweetened condensed milk… Then it would have the Oreo filling flavor (which is my favorite part!) and even reduce waste (like I wouldn’t just make triple stuffed Oreos out of it anyway!).

  • I was wondering if this could be done without a food processor? Our family doesnt’t own one.

  • I just bought Cookie Butter at Trader Joe’s!!! Didn’t know there was a recipe to make our own!!
    Thank you!!!

  • Hi there, this looks wonderful! Really looking forward to trying out the Oreo ones! Just a quick question, is the butter salted or unsalted?

    Cheers!

  • I made the Oreo version of the cookie butter today and it is soooooo good!! I decided to try it on a waffle and it was seriously the best thing in the history of ever!! Thank you so much for this recipe.

  • Can’t wait to try this! I may have purchased the store version of Samoas to see how that would go. Might be interesting with the coconut and such, but it’s worth a try! (Also bought Oreos…of course.)

  • Thanks for a perfect gift idea. I’m wondering, can this be made with homemade cookies (I’m thinking snickerdoodles) or do store bought harder/crunchier varieties work best? My snickerdoodles are pretty soft.

  • WOW! Really easy recipe. REALLY REALLY tasty butter. I used Chunky Chocolate Chip cookies, a 11.75 oz. bag. Used all the cookies except for 4. Used my Ninja chopper that crushed the cookies in seconds. After mixing everything together, i put it in a bowl to put in the fridge. But I did taste it while it was still warm. Hard to stop eating it. I spread some on a Mint Chocolate covered graham cookie. Again really good. It made a big amount that I will have to share. After it cooled it was hard. but I put a tablespoon of butter on a plate and warmed it, 6 seconds in the microwave and put it on top of Ritz crackers. The possibilities are endless. Will make more with different cookies for holiday gifts! Thank you for this recipe.

  • I’m going to make these for Christmas this year! Should I use salted or unsalted butter?

  • Thank you so much for using my recipe and linking back to it. You brought so much traffic to my blog. This is funny because I listened to the food blogger pro podcast episode you were on the other day and I loved it. Gave me lots of inspiration. Thank you again !

  • Hi! I literally just made two batches of this, one nutter one oreo. And expecting to follow the recipe 2x for the two cookes, I cooked up 2 batches of butter/milk. And in the end, I only needed one batch of butter/milk AND I had 2.5 cups of crumbs. Just wanted to let you know your recipe is DELICIOUS and you might want to make this note. I don’t think Ill be adding the water to make it smoother, but more butter/milk and tell the recipients to warm the butter up a bit to use.
    Thank you and Happy Holidays!!!

  • Excited to try this! Have you ever used coconut oil instead of butter in this recipe? What was the result?

  • Testing the recipe with oreos, snickerdoodles and white chocolate macadamia nut. 🙂 All three turned out delicious, but how do you keep them from congealing in the fridge? In two days, the oreo turned fudgy, which reminded me that they make great cake balls, and the other two got thick enough that they would be hard to dip. I’m planning to give these as gifts and have to assume the recipients won’t eat them all in one sitting. 🙂 Any suggestions appreciated!

  • Dear abeautifulmess, thank you so much for this recipe. As I live in India it is very difficult to find lots of ingredients or they are terribly expensive. Thank you again for taking the effort and helping many like me to try out new recipes.

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