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.

Three jars of homemade cookie butter, each a different flavour.

‘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.

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?

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 chocolate hazelnut spread or peanut butter.

And despite being made of cookies, it doesn’t taste too sweet.

Cookies
Melted butter
Milk
Sugar
And any other add-ins you want

How To Make It

Here is an overview of how to make gingersnap cookie butter (the other cookie butter versions have a similar process). Full details, along with the other cookie butter versions, are in the recipe card below:

Add gingersnap cookie crumbs to a food processor. If you don’t have gingersnap cookie crumbs, process some whole cookies until you have 2 cups of cookie crumbs. You want to process the cookies until they’re fine crumbs (you don’t want big clumps).
Add melted butter, brown sugar and molasses to the cookie crumbs.
With the processor going, slowly add milk until you’ve reached your desired consistency.
Transfer the cookie butter to a storage jar.

Collage of steps to make a homemade gingersnap cookie butter recipe.

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 It Last?

Properly store the cookie butter in a covered storage jar 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.

Over ice cream
Enjoy with crackers or toast
Change up that peanut butter and jam sandwich with cookie spread
Enjoy with waffles or pancakes
Use on cake
Spread on cookies! Cookies on cookies? Yes!
Serve with fruit, such as apples, for an extra special treat
Enjoy straight-up with a spoon!

Jar of peanut butter chocolate chip Nutella cookie spread.

This recipe makes over a cup of cookie spread. You could easily half, if you wish.
Each version of cookie spread calls for 2 cups of cookie crumbs. Just process some cookies (a little at a time) until you’ve reached 2 cups worth of fine crumbs. Since cookies vary in size, to figure out how many cookies you need, you could process some cookies, then remove the crumbs from the processor and measure them. Once measured, place the cookie crumbs in a bowl and then continue to process more cookies until you have the quantity required. Once you have the necessary amount, place all the cookies crumbs back into the processor and 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 (milk) 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 are 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!

Three jars of homemade cookie spread, each a different flavour.

Cookie Spread (Homemade Cookie Butter)

Dawn | Girl Heart Food

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.

Print Recipe Save Recipe

Prep Time 10

Total Time 10

Course Dessert, Snack

Servings 20 tablespoons, approximately (per version)

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, I used fancy molasses
6 to 8 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 cookie crumbs, 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 if you'd rather more of a peanut butter flavour
6 to 8 tablespoons milk or non-dairy milk, or a little more if you want a looser or thinner consistency

Instructions

Gingersnap Cookie Spread

Place cookie crumbs in a large food processor.
Note: I use a 12-cup food processor.
Add melted butter, brown sugar and molasses to cookie crumbs.
With the processor going, slowly drizzle in milk until you've reached your desired consistency. Transfer the cookie spread to 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 (kind of like how 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 cookie crumbs in a large food processor.
Note: Use the crumbs only here. If you have the full cookie, remove the vanilla filling before processing the cookies and just reserve 1 tablespoon to add later).
Note: I use a 12-cup food processor.
Add melted butter, brown sugar, vanilla filling (if you have reserved) and vanilla extract to cookie crumbs.
With the processor going, slowly drizzle in milk until you've reached your desired consistency. Transfer to 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 (kind of like how 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 crumbs in a large food processor.
Note: I use a 12-cup food processor.
Add melted butter, brown sugar and chocolate hazelnut spread to cookie crumbs.
With the processor going, slowly drizzle in milk until you've reached your desired consistency. Transfer to 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 (kind of like how 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.
Each version of cookie spread calls for 2 cups of cookie crumbs. Just process some cookies (a little at a time) until you’ve reached 2 cups worth of fine crumbs. Since cookies vary in size, to figure out how many cookies you need, you could process some cookies, then remove the crumbs from the processor and measure them. Once measured, place the cookie crumbs in a bowl and then continue to process more cookies until you have the quantity required. Once you have the necessary amount, place all the cookies crumbs back into the processor and 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 (milk) 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 are 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.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword cookie butter recipe, homemade food gift, homemade spread

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

What Does It Taste Like?

How To Make It

How Long Does It Last?

More Yummy Homemade Spreads

Cookie Spread (Homemade Cookie Butter)

Ingredients

Gingersnap Cookie Spread

Oreo Cookie Spread

Peanut Butter Chocolate Chip Nutella Cookie Spread

Instructions

Gingersnap Cookie Spread

Oreo Cookie Spread

Peanut Butter Chocolate Chip Nutella Cookie Spread

Notes

Tried this recipe?

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Cookie Spread (Homemade Cookie Butter)

What Is Cookie Spread Anyway?

What Does It Taste Like?

Ingredients for Cookie Butter

How To Make It

How To Store Cookie Butter

How Long Does It Last?

Ways To Enjoy Cookie Butter

Tips for Making Cookie Spread

More Yummy Homemade Spreads

Cookie Spread (Homemade Cookie Butter)

Ingredients

Gingersnap Cookie Spread

Oreo Cookie Spread

Peanut Butter Chocolate Chip Nutella Cookie Spread

Instructions

Gingersnap Cookie Spread

Oreo Cookie Spread

Peanut Butter Chocolate Chip Nutella Cookie Spread

Notes

Tried this recipe?

More Sauce, Spread and Seasoning Recipes

Comments

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