Yes. Yes, it’s true. All your problems are solved now that this information has come into your life.
Cookie butter from any cookie! I hope you appreciate the hours I’ve spent with cookies over the last couple of days—all the tasting and sampling of cookie after cookie. It was all for you guys!
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…
Cookie Butter (with any cookie!), makes 1 1/2 cups
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
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:
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!
If you’d rather just skip to the eating part, you can also just buy some already made cookie butter and get to the good part faster.
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
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Ingredients
- 2 cups cookie crumbs
- ½ stick butter
- ½ cup condensed milk (sweetened)
- ¼ cup milk (evaporated)
- 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
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Credits // Author and Photography: Laura Gummerman.
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!!!