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.
Hey friends!
‘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? What Does It Taste Like?
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!
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.
What’s Needed for Cookie Butter
- Cookies
- Melted butter
- Milk
- Sugar
- And any other add-ins you want
How to Make It
- In a food processor, bliz up those cookies until they’re fine. You don’t want any big clumps.
- Stop and add melted butter, milk and sugar (and any other add ins, depending on which version you are making).
- With the processor going, slowly add milk until you’ve reached your desired consistency.
- Portion into a clean jar and enjoy!
Tip: Don’t have a food processor, but really want to make this cookie spread? No worries! Place cookies in a sealable bag (like a Ziploc or something similar) and use a rolling pin to smash/crush until fine. You may want to do this in batches.
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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 Does Cookie Butter Last
Enjoy within 7 to 10 days.
Time could vary, depending on what dairy/non dairy you use.
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 pb & j sandwich
- 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….guilty 😉
Tips for Making Cookie Spread
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.
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.
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.
Cookies vary in sweetness. If your cookies aren’t sweet (or if you like things sweeter), add a little more brown sugar.
Want some crunchy cookie butter? Add in some crushed up cookies after everything is blended and smooth. Stir those in with a spatula.
As mentioned, this makes for a fabulous homemade food gift. Portion into a cute jar, tie with a ribbon, label and make someone very happy!
This recipe makes over a cup of cookie spread. You could easily half, if you wish.
More Homemade Spreads You May Enjoy
- Dark Chocolate Coconut Roasted Almond Butter – This sweet almond butter is super easy to whip up and delicious on your morning toast for an extra special treat.
- Homemade Cashew Butter – There are four delicious versions included here, from basic to various flavours.
- Notella – This 3 ingredient hazelnut spread for my friend, Katherine, of Love In My Oven is downright delish!
Hope you love these delicious cookie spreads!
Until next time, take care and chit chat again soon,
Dawn
Make any of these easy cookie butter recipes? That’s awesome! Love it if you left a comment below. Many thanks!
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Cookie Spread (homemade cookie butter)
Ingredients
Gingersnap Cookie Spread
- 2 cups gingersnap cookie crumbs (see 'Notes' below)
- 3 tablespoons unsalted melted butter (or corn, canola or vegetable oil)
- 1 tablespoon brown sugar
- 1 tablespoon molasses
- 9 tablespoons milk (1/2 cup plus 1 tablespoon or a little more if you want a looser consistency (or your favourite dairy/non dairy))
Oreo Cookie Spread
- 2 cups Oreo cookie crumbs (see 'Notes' 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 your favourite dairy/non dairy)
Peanut Butter Chocolate Chip Nutella Cookie Spread
- 2 cups peanut butter chocolate chip cookies (see 'Notes' below)
- 3 tablespoons unsalted melted butter (or corn, canola or vegetable oil)
- 1 tablespoon brown sugar
- 1 tablespoon Nutella (or peanut butter)
- 9 tablespoons milk (1/2 cup plus 1 tablespoon or a little more if you want a looser consistency (or your favourite dairy/non dairy))
Instructions
Gingersnap Cookie Spread
- Combine cookies into food processor and blend until fine.
- In a small pot on the stove-top on medium 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 jar and store in the refrigerator. 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 (to allow for when it firms a little in the fridge).
Oreo Cookie Spread
- Combine cookies into food processor and blend 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 pot on the stove-top on medium 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 jar and store in the refrigerator. 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 (to allow for when it firms a little in the fridge).
Peanut Butter Chocolate Chip Nutella Cookie Spread
- Combine cookies into food processor and blend until fine.
- In a small pot on the stove-top on medium 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 jar and store in the refrigerator. 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 (to allow for when it firms a little in the fridge).
Notes
- 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.
- 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.
- 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.
- Cookies vary in sweetness. If your cookies aren’t sweet (or if you like things sweeter), add a little more brown sugar.
- Want some crunchy cookie butter? Add in some crushed up cookies after everything is blended and smooth. Stir those in with a spatula.
- As mentioned, this makes for a fabulous homemade food gift. Portion into a cute jar, tie with a ribbon/label and make someone very happy!
- This recipe makes over a cup of cookie spread. You could easily half, if you wish.
OMG! They all look incredibly delicious Dawn. What a great idea for a post. Pinning and so excited to try each and every one!
Thank you Mary Ann! Hope you love them 🙂
Total confession – I had no idea what cookie butter was.. Now I’m totally intrigued. I love how shinny and smooth the butter is. It looks just like butter!
Thank you Kathy! It’s SO yummy!
You are so creative, Dawn. These cookie spreads look amazing!! Talk about perfect party fare. So excited to try these this holiday season!
Awww- thanks Marissa! Hope you enjoy 🙂
You know I’m a big toast girl….so this is everything I dream about! Wow! Not one, but three! Amazing!! Have a great weekend, my friend!! xoxo
Totally! Thanks Annie! XOXO
Holy moly these cookie spreads look incredible Dawn! I’ve been recipe testing some cookie butter chocolate chip cookies with this one jar of cookie butter from Trader Joes. (I’ve been savouring it). I’m going to have to consult your recipe when I run out! Totally good timing my friend! Pinned!
Thank you Leanne! Hope you love them 🙂
Wow! I love cookie butter and I can’t wait to try each one of these great flavours! They all look just fabulous 🙂
Thank you very much, Jennifer 🙂
You’ve been killing it lately, Dawn! First it was 3 variations on the mashed potato balls, and now 3 variations of cookie butter. You’re setting a dangerous precedent here, my friend! 🙂 So I absolutely love cookie butter (Biscoff spread!), but I’ve never made my own. I also love all things gingerbread, so the gingersnap cookie butter is calling my name quite loudly right now. Sign me up for a batch of that please! (Do you deliver??)
Awwww – thanks so much!! Hope you get a chance to make a batch! It’s seriously delish! Thanks David 🙂
I seriously gasped (loudly) when I saw your top image. Really! YUM! Times three! All of these flavors sound amazing. I’m going to try it this weekend with gluten-free chocolate peanut butter cookies for my GF son. He’ll be over the moon. (Me too!) And yes, a lovely idea for edible holiday gifts. 🙂 ~Valentina
You’re so sweet!! Hope you guys love it as much as we do 🙂 Thanks Valentina!
Aah Dawn I don’t know what to say except YUM. I want all of them. These look AMAZING!! They would not last long at our house. It would be so fun to make all 3 and then sandwich them in between cookies! Gotta try! Pinning!
Normally I don’t do sweetened spreads on my toast in the morning. . .but I’ll make an exception for these :). It’s the holidays, right? (And who am I kidding anyway, you know I’m going to eat this by the spoonful right out of the jar before it ever makes it onto my breakfast!) You’ve outdone yourself here! I can’t wait to try all three varieties!