By: Adam Easterling
Sometimes a few simple words come together in the food world to form an incredible phrase. “Ice cream sandwich” and “meatball lasagne” come to mind, as well as “stuffed crust pizza” and “marshmallow filet mignon.” OK, maybe that last one isn't a known phrase ... yet. But if you really want a delicious food combo phrase, I've got two words that definitely go together — cookie butter!
Maybe you've seen jars of cookie butter at your favourite grocery store, and perhaps even picked one up and tried it. Then you know how good this versatile spread can be. For those who have yet to partake, cookie butter is great on crackers, apple slices, ice cream, as a dip or even by itself, with a spoon.
Cookies to Try
Traditionally, store-bought cookie butter will use gingerbread cookies, so switch it up! Shortbread, chocolate chip, peanut butter – you name it, it’ll work!
Tip: See how six common ingredients affect your cookies with our guide.
Cookie Butter Recipe
500 mL (2 cups) cookie crumbs
1/2 stick butter
125 mL (1/2 cup) sweetened condensed milk
50 mL (1/4 cup) evaporated milk
Water, as needed
First things first – make the cookie crumbs. If the cookies are already dry, with no filling, go ahead and place them into your food processor. For cookies with a filled or creamy centre, open the cookies and scoop out the filling with a butter knife. The cookie needs to be dry to avoid a runny finish (chocolate chips should be fine). Blend in the food processor until the cookies are turned into a fine powder. Add cookies until you get two cups of powder.
In a small pan, heat butter until melted. Stir in condensed milk and evaporated milk until blended. Pour about 125 mL (1/2 cup) of the liquid into your cookie powder and mix together with a spoon.
Add small amounts of the liquid until your cookie butter is moist enough to stay together. Cookies already rich in butter might need less liquid, drier store cookies might need more. Just keep checking as you stir to be certain.
After the cookie butter is blended, throw it in the fridge to cool for a couple of hours. Your cookie butter is ready to enjoy at this point, but if you'd like to make it a little smoother and easier for dipping just add water, a little bit at a time.
What are you smearing your cookie butter on? Share your creative ideas in the comments below!