But seriously, we wanted to bring you a recipe that would work for any cookie. So we searched until we found the perfect base for our cookie butter, and I think we found it! You can either make one of our many delish cookie recipes to use for this, or you can buy some at the store to get started…
Adapted from Buttercream & Chantilly Factory
2 cups cookie crumbs
1/2 stick butter
1/2 cup sweetened condensed milk
1/4 cup evaporated milk
water as needed
jars with lids for gifting/storage
If you do have a filling (like an Oreo or Nutter Butter would), then you’ll want to open the cookie and scrape out the filling with a butter knife first. You want a dry crumb to work with, so the filling has to be removed.
Some cookies have a solid middle that you can’t open and get to (like a Milano cookie), but I think that would be OK since the chocolate chip cookies have some chocolate bits mixed in and they turned out fine. Place your cookies into the food processor and blend until it forms a very fine powder.
You’ll need 2 cups, so just keep blending cookies until you get there (since all the cookies are different sizes or have two sides per cookie, the number of cookies needed won’t be the same).
Starting with 1/2 cup of the liquid, pour it into your cookie crumbs and mix together with a spoon. Keep adding small amounts of the liquid until the cookie butter is just wet enough to stay together.
Depending on how dry the cookie is to begin with, you’ll need more or less liquid. Really buttery cookies (like the sugar cookies) didn’t need nearly as much as the drier Oreo cookies, so just keep checking and stirring as you add the liquid.
But if you want to make the cookie butter smoother and easier to dip things in, then remove the cookie butter from the fridge and stir very small amounts of water (start with 1/8 teaspoon) into the dough.
At first it will look like the water is separating from the dough, but just keep stirring and mashing. You should start to notice that the cookie butter loosens up a bit as you stir in more water. Keep adding and stirring until you get to a consistency you like and refrigerate the mixture again.
I love all my cookie butter children equally, buuuut, the Oreo is my secret favorite. I am addicted to chocolate-covered pretzels, so you can imagine how good dipping pretzels into the Oreo cookie butter is. (Elsie ate it with apples one morning for breakfast!)
And of course, spooning the cookie butter into jars (these small jars with wooden lids are really cute for gifting) and adding a simple paper label makes your homemade treat the perfect gift!
Especially if you make it from their particularly favorite cookie…which in my case would be the orange-flavored Milano cookies. If you’d rather just skip to the eating part, you can also just buy some already made and get to the good part faster (I know this one is a popular favorite!)!
If you are gifting these, they would be a great gift with a cute apron or some pretty kitchen utensils too. What cookies would you use to make yours? xo. Laura
P.S. Check out more cute kitchen items on our wishlist and shopping pages!
Homemade Cookie Butter
Ingredients
- 2 cups cookie crumbs
- ½ stick butter
- ½ cup condensed milk sweetened
- ¼ cup evaporated milk
- water as needed
Instructions
- First you’ll want to make your cookie crumbs. If you have a cookie with no creamy middle filling (like a chocolate chip or sugar cookie), then you can put them straight into the food processor. If you do have a filling (like an Oreo or Nutter Butter would), then you’ll want to open the cookie and scrape out the filling with a butter knife first. You want a dry crumb to work with, so the filling has to be removed. Some cookies have a solid middle that you can’t open and get to (like a Milano cookie), but I think that would be OK since the chocolate chip cookies have some chocolate bits mixed in and they turned out fine. Place your cookies into the food processor and blend until it forms a very fine powder. You’ll need 2 cups, so just keep blending cookies until you get there (since all the cookies are different sizes or have two sides per cookie, the number of cookies needed won’t be the same).
- In a small saucepan, heat the butter over low heat until melted, and then stir in your sweetened condensed milk and evaporated milk until it’s all melted together. Starting with 1/2 cup of the liquid, pour it into your cookie crumbs and mix together with a spoon. Keep adding small amounts of the liquid until the cookie butter is just wet enough to stay together. Depending on how dry the cookie is to begin with, you’ll need more or less liquid. Really buttery cookies (like the sugar cookies) didn’t need nearly as much as the drier Oreo cookies, so just keep checking and stirring as you add the liquid.
- Once your cookie butter is blended, allow it to cool in the fridge for an hour or two. If you want to, you can actually stop at this point, and it will taste delicious.But if you want to make the cookie butter smoother and easier to dip things in, then remove the cookie butter from the fridge and stir very small amounts of water (start with 1/8 teaspoon) into the dough. At first it will look like the water is separating from the dough, but just keep stirring and mashing. You should start to notice that the cookie butter loosens up a bit as you stir in more water. Keep adding and stirring until you get to a consistency you like and refrigerate the mixture again.
- Store your cookie butter in the fridge and it should be good for at least a week or two. It may be good for even longer but it usually doesn’t last long enough to find out! And here’s a quick video tutorial of the process:
Nutrition
Credits // Author and Photography: Laura Gummerman.
142 Comments
Do the cookie crumbs necessarily have to come from a crunchy cookie? I have this batch of a not too tasty chocolate/avocado/almond flour ‘experiment’ that I would like to recycle.
Dear abeautifulmess, thank you so much for this recipe. As I live in India it is very difficult to find lots of ingredients or they are terribly expensive. Thank you again for taking the effort and helping many like me to try out new recipes.
Testing the recipe with oreos, snickerdoodles and white chocolate macadamia nut. 🙂 All three turned out delicious, but how do you keep them from congealing in the fridge? In two days, the oreo turned fudgy, which reminded me that they make great cake balls, and the other two got thick enough that they would be hard to dip. I’m planning to give these as gifts and have to assume the recipients won’t eat them all in one sitting. 🙂 Any suggestions appreciated!
Excited to try this! Have you ever used coconut oil instead of butter in this recipe? What was the result?
What a delicious mess! Thank you so happy I found your website.
Amazing
Where is the print button?
Sorry about that! We just added the printed recipe option to the bottom of the post.
Hi! I literally just made two batches of this, one nutter one oreo. And expecting to follow the recipe 2x for the two cookes, I cooked up 2 batches of butter/milk. And in the end, I only needed one batch of butter/milk AND I had 2.5 cups of crumbs. Just wanted to let you know your recipe is DELICIOUS and you might want to make this note. I don’t think Ill be adding the water to make it smoother, but more butter/milk and tell the recipients to warm the butter up a bit to use.
Thank you and Happy Holidays!!!
Thank you so much for using my recipe and linking back to it. You brought so much traffic to my blog. This is funny because I listened to the food blogger pro podcast episode you were on the other day and I loved it. Gave me lots of inspiration. Thank you again !
I’m going to make these for Christmas this year! Should I use salted or unsalted butter?
Can I ship this and just have them put it in the fridge when they get it?
Just made this using homemade Gooey Butter cookies and it’s extremely delicious
WOW! Really easy recipe. REALLY REALLY tasty butter. I used Chunky Chocolate Chip cookies, a 11.75 oz. bag. Used all the cookies except for 4. Used my Ninja chopper that crushed the cookies in seconds. After mixing everything together, i put it in a bowl to put in the fridge. But I did taste it while it was still warm. Hard to stop eating it. I spread some on a Mint Chocolate covered graham cookie. Again really good. It made a big amount that I will have to share. After it cooled it was hard. but I put a tablespoon of butter on a plate and warmed it, 6 seconds in the microwave and put it on top of Ritz crackers. The possibilities are endless. Will make more with different cookies for holiday gifts! Thank you for this recipe.
Thanks for a perfect gift idea. I’m wondering, can this be made with homemade cookies (I’m thinking snickerdoodles) or do store bought harder/crunchier varieties work best? My snickerdoodles are pretty soft.
Can’t wait to try this! I may have purchased the store version of Samoas to see how that would go. Might be interesting with the coconut and such, but it’s worth a try! (Also bought Oreos…of course.)
I would add it to the condensed milk and melt it down bet it turns out wonderful!
I made the Oreo version of the cookie butter today and it is soooooo good!! I decided to try it on a waffle and it was seriously the best thing in the history of ever!! Thank you so much for this recipe.
How would this Taste as a cupcake filling? Does it have to be refrigerated?
Hi there, this looks wonderful! Really looking forward to trying out the Oreo ones! Just a quick question, is the butter salted or unsalted?
Cheers!
Where did you get the jars from?? They’re so cute!
I just bought Cookie Butter at Trader Joe’s!!! Didn’t know there was a recipe to make our own!!
Thank you!!!
I was wondering if this could be done without a food processor? Our family doesnt’t own one.
I loved the idea and i’ll try 😀
Kisses from Brasil ???
Ana
www.vanillathought.com
It seems to me that you could use the filling from the Oreos (or other cookies) in place of some of the butter and sweetened condensed milk… Then it would have the Oreo filling flavor (which is my favorite part!) and even reduce waste (like I wouldn’t just make triple stuffed Oreos out of it anyway!).
OMG these sound amazing!
xx nikki
www.dream-in-neon.com
This is deadly LOL..my goodness who would of thought. I usually just eat it while I am making the cookies, but now I can do it with the cookies from the store. YUM
Mmm what an Autumn comfort food!Going to give it a go with some gingernut biscuits 🙂
Heather x
http://heatherrrrm.blogspot.co.uk/
Can you make this with homemade cookies? Or just the store bought type?
Such a good idea/method btw!
Excuse my ignorance, but what on earth is cookie butter?? What are you supposed to do with it? I must be living on the wrong side of the world!
Hi Erica! It should work just fine if you want to half the recipe 🙂 -Jacki
I want to make this, but would rather have half the amount. Can I simply cut the recipe in half? Would the ratios still work? Thanks for all of your ideas. I have recently stumbled upon this website and visit daily.
Happy Crafting!
Love love LOVE this idea! I remember when I discovered speculous spread (an amazing cookie butter made from speculous cookies, which are like caramel gingerbread cookies), and wanted to share it with my friend who had a gluten allergy – but there was no GF speculous spread. Now I’ll use this recipe template to make some from GF cookies. Perfect, thank you!
Stephanie
www.citycookin.com
Wow this sounds delicious! Have just printed the recipe ready to try! Great post xx
emily x | emily’s beauty blog
Hands down, the best idea EVER! I’m going to go wild with this tutorial.
EVERY TIME I go to start a healthy eating regime I see another one of your amazing recipe posts girls! Hahaha…. these look too good to pass up though! 🙂
http://www.worldofwanderlust.com
I guess it will be great with snickerdoodles …
Thank you for posting this recipe 🙂
This is great and will be fun to make. The only downside to knowing the recipe of any of these mouth watering goods is knowing the content of what you’re eating, there is no ‘ignorance’ card hahha.
christycee.blogspot.ca
I bet it’d be great with melted margarine and the sweetened versions of any milk you use. Coconut would be my first try!
I made this with Milanos for my dad’s birthday gift. It’s delicious! I think for cookies with firm centers, like Milanos, you can get the dough a little moister since the chocolate firms up so much in the fridge. Next time I make it with those I will add more butter-milk mixture. But it’s spectacular.
I’ve always been intrigued by ‘cookie butter’ because we don’t have it in Canada. However, these are some recipes I can work on! The oreo one sounds amazing – I can see myself mixing it into vanilla ice cream.
I’m drooling with delight 🙂 I can’t wait to try this recipe out.
Why is this so clever??? Definitely doing this for Christmas!
OMG cookie BUTTER?? I need that oreo one. I wonder how Lorna Doones would taste?
I’m pretty sure that I wish I hadn’t seen this. But I guess it’s a yummy way to get some winter padding ha! thanks for sharing!
I didn’t read through all of the comments so I don’t know if this was brought up. Nabisco has a product called Famous Chocolate Wafers that are like super sized oreos minus the filling. You can get them at the grocery store but they can be hard to spot. They’re usually on the top shelf.
Just paper and a white paint pen 🙂
Laura
I just tried this with the Mint Girl Guide cookies…..thanks for the inspiration!!!
I was wondering if it would work with mint girl guide cookies!! Thank you for sharing that it worked, blending right now & sharing with all my guiding peeps 🙂
Ahh what a lovely idea, I love this recipe! Thanks for sharing. The pictures are also amazing.
Absolutely genius! I love how your mind works.
Maybe try regular milk instead if that is better for you??
Laura 🙂
I would think so, it’s just to crush the cookies up into fine pieces, so that should work 🙂
Laura
I think anything you would put nutella on or dip into sweet fondue would work, some things would go better with certain cookies too (like oreo and pretzels are probably better than the nutter butter and pretzels).
Laura 🙂
It can be spread or dipped if you get the consistency soft enough by adding the water. Just use it with anything that sounds good with something sweet on top!
Laura 🙂
This looks so delicious! This is definitely worth a try. 🙂
https://annescribblesanddoodles.blogspot.com/
Sooo good! And how did you make those great labels?
Just moved to a new area with no Trader Joes 🙁 Thank you for saving me from cookie butter withdrawals!
Store bought cookie butter doesn’t need to be refrigerated…so I’m assuming this doesn’t really need to be either since evaporated milk and condensed milk both don’t need to be either! Have you attempted leaving this in an airtight container in a cupboard?
This looks amazing! I wonder on whether i can skip the dehydrated milk, or put something else instead? unfortunately, it doesnt agree with me all too well
Wow this looks so delicious!
This looks SOOOO yummy!
If you find the time it wuold me a lot to me if you would check out my new blog! 🙂
http://thedevilreturnsprada.de/
Thanks for this amazing recipe ! I have to try it! 🙂
This is actually one of the best ideas! Cookie butter on everything! I can’t wait to try this..
http://yarnandvintage.blogspot.com
This is the best thing I have ever seen. This has to be my #1 favorite ABM of the last few months. Relevant. I just ate the cookies & cream butter from Trader Joe’s. I love having this option. :] // http://www.itscarmen.com ☼ ☯
GENIUS! There’s no trader joes in my area (Hawaii) :/ so having cookie butter is like hitting the jackpot for us. Such a great idea!
Those cookies would never make it to butter… Not in my house.
xoxo
The Accidental Mama
www.theaccidentalmama.com
Not only does this sound delicious, but the new “Print Version” button is awesome!
This is amazing! I actually never heard about cookie butter until this month, but I haven’t yet tried it. This looks so good though! -Audrey | Brunch at Audrey’s
Oh my god. I was expecting just so much more work and this is AMAZING, thank you! http://meowemily.blogspot.com
I don’t have a food processor. do you think i could use regular blender?
omg so fattening, but SO GOOD!
http://heyprettything.com
This sounds super decadent! So I see yo used it on apples and pretzels, any other suggestions on how to eat it?
I’m not sure how often Tim Tams can be found in the states, but as they are prolific in Australia I have a feeling Tim Tam cookie butter is going to be my new religion.
I’ve never heard of cookie butter! I don’t think that it’s a thing in Australia. Do you use it like a spread or dip?
Either way it sounds amazing 🙂
http://nerdydirtyflirty30.com
But first can you teach me how to make speculoos so it tastes like the stuff that Trader Joe’s got me addicted to =p
oh my god. What have you done to me? Im never gunna eat real food every again.
OH MAH LANTA. cookie butter, where have you been all my life.
i can not wait to try these!
I´ve been searching for a kind of recipe like that for months, I’ll try it!! Thank you for sharing!
It looks delicious
Yummy! I can’t wait to try this out with Nutter Butters! Thanks for all your hard work and sacrifice for this recipe; I know it must have been tough. 😉
xoxo
Taylor
im definitely trying this out! my 4 babes and hubbs im sure wouldnt mind being the “tester outers”……totally rad packaging too! xoxo ~ashley
Im definitely trying this recipe!! And Im completely sure my 4 babes and hubbs wouldnt mind being the “tester outers”…..love the rad packaging xoxo ~Ashley
YUM! I’ve made my own nut butter before over here: http://www.owlyouare.com/blog/2014/4/16/super-duper-nut-butter?q=nut%20butter. It’s pretty easy and super tasty! I’ll need to try adding cookies to the mix! Xo, Lindsey
Woah this is dangerously easy! Fun post!
What? I didn’t even know this was such a thing, and oh my goodness I wish I could have dairy/wheat because I would be eating this stuff in a hot minute! I wonder if it would work with almond-flour cookies and coconut oil… I may have to try that.
xo
Kristina
www.eccentricowl.com
Hmmm…I’m wondering if you could use the filling from the cookies and cut the amount of butter by about half since most of the cookie fillings have a shortening base and just blend it all in the food processor.
Oh blimey! Oreo butter…..I shouldn’t have seen this!
Jenna || Jennafifi.co.uk
I bet this would be amazing with ginger snaps, too.
Mind blown. Like literally my head is spinning with the possibilities. I loved Nutter Butters growing up so that would be my first go to. I’ll try your pick with the Oreo one as well.
Oh wow! I’m going to try this for Christmas presents this year.
www.emandthem.co.uk
This is such a fab idea, so fun yet clever x
holljc.blogspot.co.uk
Wow, I love cookies, but I’m not sure I could handle the richness of this.
You have saved the day! My husband and I really like the Cookie Butter from Trader Joe’s: http://www.just-randomlittlethings.blogspot.ca/2014/08/trader-joes.html.
Can’t wait to try out a homemade recipe! Thank you!
Okay, I’m glad I don’t have a blender at this moment. Not sure I would be able to resist making this too much! It looks so delish though.
Those jars and labels are just the cutest! I think the Oreo cookie butter would be my favourite too 🙂
Love following your blog!
Is this even real? <33333 Howww can I veganize this, I wonder? Ah, if you have any thoughts, please share!! Thanks in advance 🙂 xx Bianca
What an amazing holiday gift idea. I absolutely love it! I can’t wait to try this. Yummy!!!
Sweet lord what is cookie butter. And why are you introducing this new deliciousness into our lives?
I am adictive to nuttella
I had better not try this! ; )
http://www.mykitschworld.blogspot.com.es
Almost started crying at the idea of dipping chocolate covered pretzels in oreo butter… WOW. WOW WOW WOW. I need them. NEED THEM.
http://juliettelaura.blogspot.com
never heard of this.
sounds amazing!
xo
alysadaily.blogspot.com
NOOOOOOOOO!!! And by ‘no’, I mean YESSSSSSSSS!!! =)
I
AM
INTERNALLY
SCREAMING
(AHHHHHHHHHH!!!)
Brb. Making cookie butter out of everything.
Neha // http://nehasharmaphoto.com/blog
STUNNING photos!
I’ve never heard about cookie butter before, but it sounds (and looks delicious)! I’m thinking about all the possibilities… thank you for sharing!
This just made my mouth water….
I LOVE LOVE LOVE OREOS!
Did I say that out loud? oops.
Thanks for sharing… xo
http://helloscar.wordpress.com
Each one looks amazing!
♥ Naomi Starry Eyes + Coffee Cups
The photos look stunning and magical!
Now that’s just irresponsible. AND AMAZING!!!!! X-D
At least a week or two in the fridge, but it may not last that long!
Laura 🙂
I don’t know if it would freeze well or not, but you could try it!
Laura 🙂
At least a week or two in the fridge, but it may not last that long!
Laura 🙂
At least a week or two, but it may not last that long!
Laura 🙂
I didn’t add it back in because I wasn’t sure what all that filling would do to the consistency, but you could try it and see if it still works out!
Laura 🙂
That looks seriously dangerous for me, but in a good way! Mmmmmm
113 grams 🙂
What a beautiful gift a set of these would make! Thank you for the inspiration!
Yum! Sounds – and looks, soooo good!
But since i’m in Denmark, i’m not totally sure what a half stick of butter means. How many grams is a stick? 🙂
For Julie xx if you never found the answer it’s 60 grams or 4 tbsp.
A stick of butter is 8 tablespoons, 1/2 a cup, and 4 fluid ounces. So, half a stick would be 4 TBL, 1/4 cup or 2 oz.
Laura, what have you done to meeeee? As though it wasn’t already hard enough to eat healthy during the holidays! Come to think of it, this could be a really adorable holiday present, though. Affordable AND creative 🙂
Cat
http://oddlylovely.com
Oh I bet the Oreo would be my favorite too, sounds amazing!
Kristina does the Internets
1.) THIS IS GENIUS
2.) I just figured out what EVERYONE is getting for Christmas and
3.) You say to scrape out any filled cookies…what, pray tell, does one do with all. that. Oreo. creme….
this makes me so excited! I have tried cookie butter from TJ’s but was not a huge fan. I am a HUGE fan of Oreo’s though so I would definitely try this.
two questions:
1. do you refrigerate after opening?
2. how long do you think it’ll last? (thinking of making some for xmas gifts)
Thanks!
Assuming the cookie butter doesn’t get devoured on-site (haha), how long is it good for? Can you freeze it? I’d like to give it as gifts this holiday season. Thank you!
This looks all kinds of crazy good and makes the perfect gift for neighbors and friends! Thanks so much for this recipe!
How fun!! Do you store this in the refrigerator or at room temperature — and any idea how long it will keep?
Thanks!
I am dying to give this a try! Looks so good. 😛
this is so interesting! i’m definitely intrigued.
xo, rn
www.rachelnicoleblog.com
dangerously good
Sweet! I know what I’ll be making as Co-Worker Holiday gifts this year.
I feel an urgent need to have these in my life!
www.countrymouse.me
Sweet! I know what I’m making as Co-Worker Holiday Gifts this year.
I feel an urgent need to have these in my life!
Www.countrymouse.me
This is great! How long would it keep in the fridge? Did you guys test that, or was it all eaten before it had a chance to go bad (like it would be in my house)?
Wow! That is simple I can’t wait to try this. Yum.
Hi Laura,
UM firstly… best idea ever! Thank you for sharing this.
Just a quick question (it may be a silly one): when you scrape out the middle of the oreos, does that go back in?! Oreos are my fave (birthday cake oreos especially!), so I want to make sure I get this right!
Kristina
Bump!
I would really like to know this too!
AMAZING RECIPE(s)!
I’ve never heard of Cookie Butter but it looks so good! I think I will have to get some Oreos and give it a go! X
Tolly Dolly Posh
I wonder if you could use the filling of the oreo or the peanut butter cookie as the fat/ butter and melt it along with the butter, adjusting the amount….???
Yay for this post! I’m going to make the peanut butter cookie butter and the sugar cookie butter..yum!