Description
This Homemade Cookie Butter recipe creates an ultra creamy, smooth, and sticky spread with the delightful taste of toasted, spiced cookies. Featuring brown butter for a deep toasted flavor and thick texture, it's perfect as a spread or in desserts. Made with gingersnap cookies but easily customizable with various crunchy cookies, this recipe is quick and simple to prepare in just 20 minutes.
Ingredients
Scale
Butter Mixture
- ½ cup unsalted butter
Sugar Mixture
- 2 tablespoons brown sugar (packed)
- ½ cup boiling hot water
Cookie Mixture
- 10 oz gingersnap cookies
- ⅛ teaspoon sea salt
Instructions
- Melt the Butter: Add the unsalted butter into a small saucepan and heat over medium heat until melted. Continue heating as it bubbles and foams, stirring gently to prevent burning. Once you see little bits of golden brown forming, immediately remove from heat and pour into a heat-safe bowl to cool until warm.
- Prepare Sugar Mixture: In a separate small bowl or cup, combine the brown sugar and boiling hot water. Stir well until the sugar dissolves completely and set aside.
- Process the Cookies: Place the gingersnap cookies into a food processor or blender. Pulse or blend until they become fine crumbs.
- Add Sugar Mixture: Pour the hot water and brown sugar mixture into the food processor with cookie crumbs. Blend until smooth and creamy.
- Incorporate Salt and Brown Butter: Add the sea salt and the warm (not hot) brown butter into the food processor. Blend everything until fully smooth and creamy.
- Chill and Set: Transfer the cookie butter into a container or jar and refrigerate for about 1 to 2 hours until thickened and set to your desired consistency.
Notes
- The brown butter adds a rich, toasted depth of flavor and creaminess to the cookie butter.
- You can substitute gingersnap cookies with Speculoos, Biscoff, Oreos, shortbread cookies, crunchy chocolate chip cookies, or any other firm, crisp cookie.
- Use a heat-safe bowl to cool the brown butter to avoid melting the food processor blades during blending.
- This recipe yields about 16 oz (500 mL) of cookie butter, approximately 34 tablespoons.
- Store the cookie butter in the fridge and use it as a spread or for baking and desserts.
- Make sure to blend thoroughly for a smooth and creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 61 kcal
- Sugar: 2 g
- Sodium: 55 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 7 g
- Fiber: 0.2 g
- Protein: 0.5 g
- Cholesterol: 7 mg
