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.
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 chocolate hazelnut spread 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
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:
- In a food processor, process gingersnap 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.
- Portion into a storage jar.
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 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.
Ways To Enjoy Cookie Butter
- Over 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 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!
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, I used fancy 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 if you'd rather more of a peanut butter flavour
- 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.
- 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).
- 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.
- Add melted butter, brown sugar and chocolate hazelnut spread 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 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.
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!
Mary Ann | The Beach House Kitchen
OMG! They all look incredibly delicious Dawn. What a great idea for a post. Pinning and so excited to try each and every one!
Dawn - Girl Heart Food
Thank you Mary Ann! Hope you love them 🙂
Kathy
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!
Dawn - Girl Heart Food
Thank you Kathy! It’s SO yummy!
Marissa
You are so creative, Dawn. These cookie spreads look amazing!! Talk about perfect party fare. So excited to try these this holiday season!
Dawn - Girl Heart Food
Thanks Marissa! Hope you enjoy 🙂
[email protected]
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
Dawn - Girl Heart Food
Totally! Thanks Annie! XOXO
Leanne
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!
Dawn - Girl Heart Food
Thank you Leanne! Hope you love them 🙂
Jennifer @ Seasons and Suppers
Wow! I love cookie butter and I can’t wait to try each one of these great flavours! They all look just fabulous 🙂
Dawn - Girl Heart Food
Thank you very much, Jennifer 🙂
David @ Spiced
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??)
Dawn - Girl Heart Food
Thanks so much!! Hope you get a chance to make a batch! It’s seriously delish! Thanks David 🙂
Valentina
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
Dawn - Girl Heart Food
You’re so sweet!! Hope you guys love it as much as we do 🙂 Thanks Valentina!
Katherine | Love In My Oven
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!
Kelsie | the itsy-bitsy kitchen
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!