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Hi Bold Bakers!
During the Holidays, do you have tons of cookies in your house like me? Sometimes too many to even eat, so I’m going to show you an awesome ways to turn them into Homemade Cookie Butters.
Homemade Cookie Butters only take 5 minutes to make AND you need just 3 ingredients – Cookies, Butter and Evaporated Milk. Blend those ingredients all together and what you are left with is a smooth cookie spread that can be used in a multitude of desserts, or just eaten straight off the spoon.
I never do things by halves, and my baking is no exception. That is why I made 3 Homemade Cookie Butters: Nutter Butter, Oreo and Shortbread.
The beauty of cookie butter is that you can get really creative and use it in so many different desserts: cheesecake, milkshakes, fudge, sundaes and so on.
I’m going to a show you one Big & Bold recipe you can make with with each cookie butter.
I adapted this recipe from one of my favorite blogs A Beautiful Mess. I came across her Cookie Butter on Pinterest and the photo alone was enough to sell me on the idea.
Homemade Nutter Butter Cookie Butter
If you like Peanut Butter you are going to flip for this Nutter Butter Cookie Butter. It is everything you love about peanut butter: nutty flavor, smooth texture, and oh yeah, tons of Nutter Butter Cookies.
With this Nutter Butter Cookie Butter you can make my Homemade Peanut Butter Cups. The recipe is easy, no bake and I think they’re better than store bought ones.
Homemade Nutter Butter Cookie Butter
Ingredients
- 2 cups (10oz/280g) Nutter butters cookie crumbs (24 Nutter butters roughly)
- ½ stick (2oz/57g butter
- ½ cup (4floz/115g) evaporated milk *
Instructions
- Remove the filling in your cookies
- In a food processor pulse your cookies until they resemble fine crumbs
- Add in your melted butter and evaporated milk and pulse until it comes together. If your butter is thin add more cookie crumbs as you want it thick.
- Store in a jar for up to 6 weeks in the fridge.
Recipe Notes
Homemade Oreo Cookie Butter
Don’t let the color fool you. This is black gold for desserts. Use my Oreo Cookie Butter to make Homemade Oreo Truffles. It’s a fuss free way to make homemade truffles.
Homemade Oreo Cookie Butter Recipe
Ingredients
- 2 ½ cups (10oz/280g) Oreos cookie crumbs (30 Oreos roughly)
- ½ stick (2oz/57g) butter
- ½ cup (4flfloz/115ml) evaporated milk*
Instructions
- Remove the filling in your cookies
- In a food processor pulse your cookies until they resemble fine crumbs
- Add in your melted butter and evaporated milk and pulse until it comes together. If your butter is thin add more cookie crumbs as you want it thick.
- Store in a jar for up to 6 weeks in the fridge.
Recipe Notes
Homemade Shortbread Cookie Butter
This Homemade Shortbread Cookie Butter isn’t short of anything. As much butter is packed in there as possible, which is what makes it so delicious. I used this cookie butter as the base for a Shortbread Mug Cake that can be cooked in 1 minute.
Homemade Shortbread Cookie Butter
Ingredients
- 2 cups (10oz/280g) Shortbread cookie crumbs
- ½ stick (2oz/57g) butter
- ½ cup (4floz/115ml) evaporated milk*
Instructions
- In a food processor pulse your cookies until they resemble fine crumbs
- Add in your melted butter and evaporated milk and pulse until it comes together. If your butter is thin add more cookie crumbs as you want it thick.
- Store in a jar for up to 6 weeks in the fridge.
Recipe Notes
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About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
Hi gemma i never watched any cooking or baking channel daily before this i dont know i luvvvv ur style of baking its super easy i watch daily n i m started trying ur recipes i just luv em thanks for such ez pz baking yoohoooo
Hey! Made your cookie butter and oh my its amazing! I used triple choc cookies and its the best thing I have ever put on ice cream! Question is, once it’s jarred up, it is safe to reheat if wanted warm on ice cream another time?
Thanks
Lisa
Made Nutter Butter style for my roomie’s Dad for Christmas…he absolutely went bonkers for it and got protective over it around the grand kids, lmao. Made some homemade Oreo’s n made them into cookie butter and then dark chocolate truffles and OMG YUMMMMMMMMYYYY, lol also use part of the Oreo batch of cookies (with cream cheese cream filling) and chocolate dipped them then crunched them up and made some of your 2 ingredient awesome ice cream. I call it “Come to the Dark side” (cookies included) Thanks for all the awesome time n recipe’s. You are more awesome then you… Read more »
Hi Gemma, these recipes sound lovely, thank you! Just a quick question regarding the storage: It says up to 6 weeks in the fridge. Given that it includes evaporated milk, will it not go bad sooner than that?
Can I use lottus biscof cookies
I am going to be making the Oreo cookie butter as a filling for mini cakes for my mum’s birthday in a few days. With the weight of cookies in the Oreo one, is the weight given for the cookies and the cream together or just the cookies as I know the filling is taken out.
Omg your killing me here! These cookie butters look amazing and I can’t wait to try! THANK YOU GEMMA!
Hi Gemma! I am excited to make this recipe. Just wondering. Upon making this recipe, how long would be the shelf life if not placed in the fridge or room temp after making? Planning to make one and sell it in my store. Thank you
Hey Gemma, been following you for years. Great recipes and an even greater attitude!
I’ve made your recipe for cookie butters before, and the results were good. Nevertheless, is there anyway to make the end result creamy at room temperature? Would adding vegetable oil help?
I made this recipe with lotus biscoff cookies to make a biscoff spread, and it turned out really well! It blended really well, and I ended up with silky and delicious cookie butter! I would definitely recommend it, as it was easy to make, and tasted delicious.
Melina xx