This cookie spread (also known as cookie butter) uses your favourite variety of cookie, along with a few other ingredients to make one delicious treat! It comes together quickly so it’s great for a last minute homemade food gift. Keep one for yourself and another to give away to that special someone.
‘Tis the season for all things sweet, am I right?
Well, I’ve got a delicious one for ya today.
Actually not one, but 3, versions of cookie spread.
After three versions of fried mashed potato balls just the other day, I thought I’d go the other way and share something sweet!
There’s peanut butter chocolate chip Nutella cookie butter, Oreo cookie butter and gingersnap cookie butter.
Forget store-bought and make your own! You control the sweetness, the consistency and it’s super satisfying when you make it.
There’s no way you aren’t going to smile when you make a batch.
Also, fair warning, you’re gonna dip a spoon into it right away!
Trust me, I speak from experience here.
Which one would you go for?
What Is Cookie Spread Anyway?
Cookie spread or cookie butter is not actually “butter.”
It’s finely ground cookies blended up with some other ingredients until it’s smooth and totally delicious!
What Does It Taste Like?
Cookie spread tastes like cookies (of course) in a creamy, spreadable form. It’s texture is kinda like other spreads, such as Nutella or peanut butter.
And despite being made of cookies, it doesn’t taste too sweet.
Ingredients for Cookie Butter
- Cookies
- Melted butter
- Milk
- Sugar
- And any other add-ins you want
How to Make It
- In a food processor, process those cookies until they’re fine. You don’t want any big clumps.
- Add melted butter, milk and sugar (and any other add ins, depending on which version you are making) to the cookie crumbs.
- With the processor going, slowly add milk until you’ve reached your desired consistency.
- Portion into a storage jar (full details are in the recipe card below).
How to Store Cookie Butter
Store cookie butter in a covered jar in the refrigerator.
Tip: Like, say, peanut butter, cookie butter will firm up slightly in the fridge. Allow it to sit out for 10 to 15 minutes if you want it to soften slightly before using.
How Long It Lasts
Properly store the cookie butter in the fridge and enjoy within 7 to 10 days.
Note: Time could vary, depending on what dairy or non dairy you use and its best-by date.
How to Use Cookie Butter
- Use in lieu of peanut butter or Nutella in your fave recipes (like this peanut butter Nutella banana ice cream).
- Enjoy with crackers or toast.
- Change up that peanut butter and jam sandwich with cookie spread.
- Enjoy with waffles or pancakes.
- Speaking of pancakes, freeze thin little circles of cookie spread onto a wax paper-lined baking sheet, freeze and pop into pancake batter as they’re being cooked (makes for an ooey gooey centre).
- Use on cake.
- Spread on cookies! Cookies on cookies? Yes!
- Makes fruit, such as sliced apple, an extra special treat.
- Enjoy straight-up with a spoon!
Tips for Making Cookie Spread
- This recipe makes over a cup of cookie spread. You could easily half, if you wish.
- Cookies vary in size. Just process a little at a time until you’ve reach 2 cups worth of crumbs. You could process, take out, measure and continue processing until you have the quantity required. Once you have the necessary amount, place back into processor to continue with the recipe.
- Like mentioned above, cookie spread will firm up a little in the fridge. If you like, you could always add a little more milk when you make it so you account for when you refrigerate later.
- The amount of liquid you add could vary depending on the cookie you use (some cookies may be dryer, for example, than others). Just add enough liquid until you’ve reached the consistency that you like.
- Milk was used, but you could use any of your favourite dairy or non dairy, like evaporated milk, half-and-half, heavy cream, oat milk, almond milk or soy milk.
- Cookies vary in sweetness. If your cookies aren’t sweet (or if you like things sweeter), add a little more brown sugar.
- As mentioned, these cookie spreads make for a fabulous homemade food gift. Portion into a cute jar, tie with a ribbon, label and make someone very happy!
- Want some crunchy cookie butter? Add in some crushed up cookies after everything is blended and smooth. Stir those in with a spatula.
More Yummy Homemade Spreads
If you make any (or all) of these easy cookie butter recipes, be sure to leave a comment below!
Cookie Spread (homemade cookie butter)
Ingredients
Gingersnap Cookie Spread
- 2 cups gingersnap cookie crumbs, see "Notes," Point "2" below
- 3 tablespoons unsalted melted butter, or corn, canola or vegetable oil
- 1 tablespoon brown sugar
- 1 tablespoon molasses
- 9 tablespoons milk or non-dairy milk, or a little more if you want a looser or thinner consistency
Oreo Cookie Spread
- 2 cups Oreo cookie crumbs or similar cookie, see "Notes," Point "2" below
- 3 tablespoons unsalted melted butter, or corn, canola or vegetable oil
- 1 tablespoon brown sugar
- 1 tablespoon vanilla filling (from cookies)
- 1 teaspoon vanilla extract
- 6 to 8 tablespoons milk or non-dairy milk
Peanut Butter Chocolate Chip Nutella Cookie Spread
- 2 cups peanut butter chocolate chip cookies, see "Notes," Point "2" below
- 3 tablespoons unsalted melted butter, or corn, canola or vegetable oil
- 1 tablespoon brown sugar
- 1 tablespoon chocolate hazelnut spread (like Nutella), or peanut butter
- 9 tablespoons milk or non-dairy milk, or a little more if you want a looser or thinner consistency
Instructions
Gingersnap Cookie Spread
- Place cookies in a food processor and process until fine.
- In a small saucepan on the stovetop over medium-low heat, melt butter (or microwave in a microwave-safe container).
- Add melted butter, brown sugar and molasses to cookie crumbs.
- With processor going, slowly drizzle in milk until you've reached your desired consistency. Portion into a storage jar, cover and store in the refrigerator. Enjoy within 7 to 10 days (time could vary, depending on which dairy or non-dairy you use and its best-by date).Note: cookie spread will firm up slightly in the fridge (kinda like peanut butter would), but will soften a little when taken out for 10 to 15 minutes. If you like, you could add a little extra milk when preparing to make it looser or thinner (to allow for when it firms a little in the fridge).
Oreo Cookie Spread
- Place cookies in a food processor and process until fine. Note: Use the crumbs only here. If you have the full cookie, Remove the filling and just reserve 1 tablespoon to add later).
- In a small saucepan on the stovetop over medium-low heat, melt butter (or microwave in a microwave-safe container).
- Add melted butter, brown sugar, vanilla filling and vanilla extract to cookie crumbs.
- With processor going, slowly drizzle in milk until you've reached your desired consistency. Portion into a storage jar, cover and store in the refrigerator. Enjoy within 7 to 10 days (time could vary, depending on which dairy or non-dairy you use and its best-by date).Note: cookie spread will firm up slightly in the fridge (kinda like peanut butter would), but will soften a little when taken out for 10 to 15 minutes. If you like, you could add a little extra milk when preparing to make it looser or thinner (to allow for when it firms a little in the fridge).
Peanut Butter Chocolate Chip Nutella Cookie Spread
- Place cookies in a food processor and process until fine.
- In a small saucepan on the stovetop over medium-low heat, melt butter (or microwave in a microwave-safe container).
- Add melted butter, brown sugar and Nutella to cookie crumbs.
- With processor going, slowly drizzle in milk until you've reached your desired consistency. Portion into a storage jar, cover and store in the refrigerator. Enjoy within 7 to 10 days (time could vary, depending on which dairy or non-dairy you use and its best-by date).Note: cookie spread will firm up slightly in the fridge (kinda like peanut butter would), but will soften a little when taken out for 10 to 15 minutes. If you like, you could add a little extra milk when preparing to make it looser or thinner (to allow for when it firms a little in the fridge).
Notes
- This recipe makes over a cup of cookie spread. You could easily half, if you wish.
- Cookies vary in size. Just process a little at a time until you’ve reach 2 cups worth of crumbs. You could process, take out, measure and continue processing until you have the quantity required. Once you have the necessary amount, place back into processor to continue with the recipe.
- Like mentioned above, cookie spread will firm up a little in the fridge. If you like, you could always add a little more milk when you make it so you account for when you refrigerate later.
- The amount of liquid you add could vary depending on the cookie you use (some cookies may be dryer, for example, than others). Just add enough liquid until you’ve reached the consistency that you like.
- Milk was used, but you could use any of your favourite dairy or non dairy, like evaporated milk, half-and-half, heavy cream, oat milk, almond milk or soy milk.
- Cookies vary in sweetness. If your cookies aren’t sweet (or if you like things sweeter), add a little more brown sugar.
- As mentioned, these cookie spreads make for a fabulous homemade food gift. Portion into a cute jar, tie with a ribbon, label and make someone very happy!
- Want some crunchy cookie butter? Add in some crushed up cookies after everything is blended and smooth. Stir those in with a spatula.
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
