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Homemade Cookie Butters by Gemma Stafford

3 Homemade Cookie Butters

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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.

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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

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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.

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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.

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4.84 from 6 votes
Homemade Nutter Butter Cookie Butter
Prep Time
5 mins
Total Time
5 mins
 
Servings: 1 jar
Author: Gemma Stafford
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
  1. Remove the filling in your cookies
  2. In a food processor pulse your cookies until they resemble fine crumbs
  3. 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.
  4. Store in a jar for up to 6 weeks in the fridge.
Recipe Notes

*You can substitute regular milk for evaporated milk

* For vegan/ dairy free Cookie butter you can use Nut Milk

Homemade Oreo Cookie Butter

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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.

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4.53 from 19 votes
Homemade Oreo Cookie Butter
Servings: 1 jar
Author: Gemma Stafford
Ingredients
  • 2 ½ cups (10oz/280g) Oreos cookie crumbs (30 Oreos roughly)
  • ½ stick (2oz/57g) butter
  • ½ cup (4flfloz/115ml) evaporated milk*
Instructions
  1. Remove the filling in your cookies
  2. In a food processor pulse your cookies until they resemble fine crumbs
  3. 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.
  4. Store in a jar for up to 6 weeks in the fridge.
Recipe Notes

*You can substitute regular milk for evaporated milk

* For vegan/ dairy free Cookie butter you can use Nut Milk

Homemade Shortbread Cookie Butter

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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.

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4.41 from 10 votes
Homemade Shortbread Cookie Butter
Prep Time
5 mins
Total Time
5 mins
 
Servings: 1
Author: Gemma Stafford
Ingredients
  • 2 cups (10oz/280g) Shortbread cookie crumbs
  • ½ stick (2oz/57g) butter
  • ½ cup (4floz/115ml) evaporated milk*
Instructions
  1. In a food processor pulse your cookies until they resemble fine crumbs
  2. 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.
  3. Store in a jar for up to 6 weeks in the fridge.
Recipe Notes

*You can substitute regular milk for evaporated milk

* For vegan/ dairy free Cookie butter you can use Nut Milk

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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210 Comments

Write a Comment and Review

  1. Boaz on July 14, 2019 at 9:40 am

    How to make it without food prossesor?

    • Gemma Stafford on July 15, 2019 at 2:04 am

      Hi there,
      it is easy enough to do this. Place the cookies into a plastic bag and bash them with a rolling pin, wooden spoon, etc.
      The rest is easy, just add to the remainder ingredients and mix through well,
      Gemma 🙂

  2. Thibaut L. on December 23, 2018 at 2:05 am

    I’ve just tryied this recipe with a batch of too cooked cookies (with M&M’s), it’s amazing! I can’t wait to offer thoses jar to my family 🙂

    • Gemma Stafford on December 23, 2018 at 2:33 pm

      I’m delighted to hear it. I hope everyone enjoys it!

  3. lilbits on October 23, 2018 at 4:22 pm

    Hi, I am soo happy to have found you on Facebook. My family is really enjoying your recipes. My question is: Can you direct me to the jars you are using? I wish to use you idea and give them as gifts for Christmas.

    • Gemma Stafford on October 24, 2018 at 2:10 am

      Hi there,
      I think this is the link to these jars. I get a lot of things from Amazon, but you may find these local to you too (http://amzn.to/2E1GEDY).
      Thank you for being in touch,
      Gemma 🙂

  4. Dena on October 22, 2018 at 11:05 pm

    Hi! Can i use home made chocolate chip cookies to meir cookie butter?

    • Gemma Stafford on October 23, 2018 at 12:12 pm

      Hi Dena,
      I cannot think of a good reason not to do it! You can try a sample to see if it is to your taste. Do let us know if you try it,
      Gemma 🙂

  5. Hina on October 22, 2018 at 7:48 pm

    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

    • Gemma Stafford on October 23, 2018 at 9:50 am

      Hi Hina,
      Thank you for being here with us, I am delighted you are starting to bake, that is the idea!
      Gemma 🙂

  6. maechricelle on May 25, 2018 at 5:32 pm

    Hi Ms Gemma I am a big fan of yours. I love cooking but I am not into baking. And because of watching your youtube channels i am inspired and I tried some of the easy nobaked recipes and modified a little. And it helps me a lot. Especially I am here in KSA and sometimes I dont have time to cook and I tried some of your recipes using the mocrowave and its really awesome 🙂 more powers and God bless

    • Gemma Stafford on May 26, 2018 at 3:31 am

      Greetings to you in Saudi Arabia, it is good to have you with us.
      I am happy that you are trying these recipes, and the microwave recipes are a great start, especially in a hot country, when you do not need to be turning on the big oven.
      Thank you for being in touch,
      Gemma 🙂

      • maechricelle on May 26, 2018 at 3:40 am

        Yeah right and i also try making no baked cheesecake as well by using your recipe as a basis and get some techniques there, though i modified some depends on the availability of my ingredients at home. Its so yummy my husband do like it as well as my colleagues does.. im so glad for your response Ms Gemma (i am one of your biggest fan)

        Best regards
        Mae chricelle

        • Gemma Stafford on May 26, 2018 at 9:25 am

          Ah! Thank you Mae, it is ood to have you with us,
          Gemma 🙂

  7. Leson Atkinson on May 11, 2018 at 11:01 am

    Can I use a blender instead of the food processor where food processor r used in ur videos

    • Gemma Stafford on May 12, 2018 at 4:05 am

      Hi there,
      I use a KitchenAid food processor. I also use a Cusinart one, both of these are really reliable powerful processors, but they tend to be at the top of the price range. I need it here as they are working all of the time, day in day out! (https://amzn.to/2KcWvla). This is a link to Amazon.com. This is a great place to research the products, as there are reviews from customers too. Then you can shop in your local area!
      A blender does not do the same job as a processor. A heavy batter/dough will bind in the blender and may burn the motor. Use your hands/elbow grease, and a wooden spoon, that will do it too, the way it was always done in the past.
      I hope this is of help,
      Gemma 🙂

  8. Elizabeth Brosnan on May 5, 2018 at 11:36 am

    Hi Gemma! I love all the recipes you put up, so many have gone down a treat with my kids! I just wanted to ask what would the vegan alternative to this recipe be? Could I switch coconut oil or vegan butter for the melted butter? Would vegan milk be okay to substitute the evaporated milk? 🙂

    • Gemma Stafford on May 5, 2018 at 11:53 am

      hi Elizabeth,
      Vegan butter will work best in this recipe, I think this usually is a blend of various vegetable oils. Coconut oil tends to set up hard, but it is wonderful, and you can try it.
      Evaporate mil is a milk which has had 50% or so of the water evaporated off. This leave you with the milk solids. It works well for almond milk, coconut milk, soy milk too. You can make your own if you wish. Follow the instructions for condensed milk here, do not add sugar, and that is it! (https://www.biggerbolderbaking.com/how-to-make-condensed-milk/).
      Vegan condensed milk will be good, vegan milk will be too high in water content.
      I hope this is of help,
      Gemma 🙂

  9. dhivyarajvi on January 24, 2018 at 2:32 am

    Hi Gemma,I tried ur oreo truffle recipe with my homemade choco biscuits..It came out so well and yummy..My kids loved it..Thank u so much for all ur recipes and ideas..

    • Gemma Stafford on January 24, 2018 at 1:40 pm

      Thank you, it is good that you are here with us. I appreciate your kind words,
      Gemma 🙂

  10. lydia on January 22, 2018 at 4:09 pm

    thank you so much for the things you are leading us. God bless you. I have do any one of this, because I didn’t have time to do. but am wrote it down. I want to no how to do fodder, please .thank you again. I love you. I will try to do it. I use to tell people about your product,

    • Gemma Stafford on January 23, 2018 at 11:14 am

      Hi Lydia,
      Thank you for your kind words.
      I have no idea what fodder is, apart from food for cows etc.
      Can you help me to understand this?
      Gemma 🙂

  11. SmritiJhamb on January 17, 2018 at 4:40 am

    Hi Gemma
    I wanted to know that if I’m going to make my own shortbreads for shortbread cookie butter, your which shortbread recipe should I use? As you have two- one is 3 ingredient shortbread and the other is traditional irish christmas tree of shortbread cookies. They both have different ingredients and different proportions. So I want to know which one will work better?

    And If I’m going to make evaporated milk myself at home, then how much should I cook it. I mean should I cook it till it it remains the half of it or more or less?

    • Gemma Stafford on January 18, 2018 at 3:30 am

      Hi again Smriti,
      Evaporated milk, like condensed milk, is reduce by 50%. A good way to measure this is to use a plastic ruler, sterilize it in boiling water, and measure the depth of the milk in the pot at the start. Because it does not thicken much, you will need to measure it periodically as it reduces. A large surface area will reduce quicker than a small pot, but allow it to happen slowly.
      I think for your ‘butter’ the original Irish Shortbread will work really well, try it!
      Gemma 🙂

      • SmritiJhamb on January 29, 2018 at 5:24 am

        Hi Gemma
        I made cookie butter today using chocolate biscuits. I used salted butter. I’ve never tried cookie butter before so I don’t know how it supposed to taste like. But mine was salty. So I wanted to know which butter have you used -salted or unsalted?
        And how a cookie butter is suppose to taste like – sweet or salty?
        Thanks🙂

        • Gemma Stafford on January 29, 2018 at 12:00 pm

          Hi there Smriti,
          I tend to use salted butter in everything, but that is because This is what I grew up with, butter in Ireland was always salted, only in recent times have we has unsalted available.
          For me the taste of salt is not a problem, it may be for others. I suspect this is true for you, and I am sorry. (https://www.biggerbolderbaking.com/cookie-butter-recipes/) this recipe may help you to balance the flavor, adding another flavor will do this for you 🙂

          • SmritiJhamb on January 29, 2018 at 9:34 pm

            Hi Gemma
            Actually where I live, salted butter is easily available. You can find unsalted one here but not everywhere, only at some places. And I recently discovered unsalted butter here. Before that, I also tend to use salted butter. I have also grown up with salted butter. But I wasn’t sure how a cookie butter shoule taste like as I have never tried it before. But thanks for your help. I think I can make cookie butter mug cake with this.
            Thanks for your help.
            🙂

            • Gemma Stafford on January 30, 2018 at 4:30 am

              Good Smriti, salt was added to butter to preserve it prior to domestic refrigeration, so this probably explains it.
              Carry on baking!
              Gemma 🙂



  12. blacksunie on November 25, 2017 at 4:32 am

    Hi Ms. Gemma!

    Is it okay to use a blender instead of food processor? Thank you!

    • Gemma Stafford on November 26, 2017 at 3:28 am

      Hi there,
      the problem is the space required to blend the ingredients. A stiff mixture will bind in the blender, you would need to do this in small amounts,
      Gemma 🙂

  13. John on October 7, 2017 at 3:18 pm

    He Gemma,
    When you say 30 Oreos do you mean 30 individual sides (15 full Oreos) or 30 full Oreos?
    Thanks

    • Gemma Stafford on October 7, 2017 at 5:12 pm

      30 full Oreos will do it, John 🙂

  14. Leslie on September 23, 2017 at 6:42 am

    Hey! What if I wanted to leave the filling in my cookies? How much would that change the texture?

    • Gemma Stafford on September 23, 2017 at 7:25 am

      thats totally fine. It won’t change the texture, they just might be a bit sweeter. 🙂

  15. Nour on August 26, 2017 at 10:38 am

    Hey ! I just tried this recipe with speculoos biscuits and used hazelnut and spelt ( i’m not sure about that word, in french we say “Épeautre” ) milk, and it turned out perfect ! Your recipes are always amazing, thanks for sharing !

    • Gemma Stafford on August 27, 2017 at 3:17 am

      Hi Nour,
      I am really happy to hear this. I am not sure what that word is either, Spelt is an ancient wheat type grain, and lovely for baking. did you use hazelnut milk?
      I am a tad confused, but delighted to hear from you.
      Merci d’être avec nous,
      Gemma 🙂

    • ma.consolacion fernandez on July 10, 2019 at 9:31 pm

      hi gemma just thought of sharing epeature means spelt wheat…. s there a spelt wheat milk?

  16. tree2475 on July 6, 2017 at 12:01 pm

    Oh my goodness, gracious! I just made the Oreo Cookie Butter, and it is amazing. Gemma you are such a talented woman! You have a true gift for cooking, and obviously bold baking. This cookie butter is fantastic!!!!
    Thank you
    tree2475

    • Gemma Stafford on July 7, 2017 at 7:25 pm

      lol It’s a team effort!!! Delighted you liked it:)

  17. Rawan on June 8, 2017 at 5:00 am

    Hi gemma,
    Just wondering if I can use the oreo butter on a toast like chocolate spread
    Rowan?

    • Gemma Stafford on June 8, 2017 at 8:04 am

      hmm, yes I suppose you could 🙂

  18. Atruba on June 3, 2017 at 4:29 am

    Which butter you used (salted or unsalted)

    • Gemma Stafford on June 4, 2017 at 8:22 am

      Hi there,
      Either, if you use salted butter do not add any salt to the mix,
      Gemma 🙂

  19. Yasmin on June 2, 2017 at 1:27 am

    Hey! I was wondering if I can substitute the evaporated milk for something else? I can’t find it in my local stores.. ?

    • Gemma Stafford on June 2, 2017 at 2:39 am

      Hi Yasmin,
      You can make your own!
      Evaporated milk is the same as condensed, without the sugar. it does not thicken as it lacks the sugar, but the techniques will be the same.
      failing that you could try a thin cream/a pouring cream, from cows milk if you can find that,
      Gemma 🙂

  20. DessertLover12 on May 22, 2017 at 1:11 pm

    Does this work with like chocolate chip cookies or crinkle cookies?

    • Gemma Stafford on May 22, 2017 at 1:51 pm

      for sure, you could use any cookies you like. Just replace them with the ones I used 🙂

  21. Hannah on May 19, 2017 at 7:22 pm

    Hi Gemma,
    Can you please post a video of how to make lotus biscoff spread? It is just so expensive in the stores! Thanks.
    Regards, Hannah

    • Gemma Stafford on May 19, 2017 at 9:53 pm

      Hi Hannah,

      Check out my cookie butter video. You can just replace the cookies I used with biscoff cookies 🙂
      https://www.biggerbolderbaking.com/homemade-cookie-butters/

      • Hannah on May 21, 2017 at 1:39 am

        Thanks Gemma!

        • Hannah on May 21, 2017 at 2:27 am

          OMG! I just made the Oreo truffles in small batch and it was perfect! I used 1 Oreo (2 pcs) for the butter. I saw some comments that said that after adding milk it was too runny. I didn’t have the problem as I mixed everything by hand so it was like if it feels right it is right. I melted some Hershey’s cookies and chocolate and the cookies sure gave it an extra crunch! Thanks for the amazing recipe! I will surely try it with biscoff sometime!!!
          Yours,
          Hannah
          BTW I had to use hand as I m 11 and my parents totally did not want to let me use the blender as after I use it I don’t really clean up ?

          • Gemma Stafford on May 23, 2017 at 7:15 pm

            lol, When I was young I did everything by hand also 🙂

            Happy Baking,
            Gemma.

      • Hannah.C on May 21, 2017 at 2:33 am

        And oh it is so good! Do you think biscoff and chocolate will be good?

        • Gemma Stafford on May 21, 2017 at 1:44 pm

          yes it will work great 🙂

  22. Kristine Mercado on May 12, 2017 at 10:04 am

    Can I also use graham crumbs?

    • Gemma Stafford on May 13, 2017 at 12:57 am

      Hi there,
      Yes, it is worth a try! It would not be my choice though,
      Gemma 🙂

  23. AaliyaFarooqui on March 17, 2017 at 8:48 am

    Hi gemma
    I tried out the oreo butter, replaced the evaporated milk with whole milk, my cookie butter was very runny
    Can u help me fix this ?

    • Gemma Stafford on March 17, 2017 at 10:33 am

      The problem is that when you change a recipe you change the results. I cannot correct the results for you.
      Evaporate milk has about 2/3 of the ‘water’ content of whole milk, it is effectively a different thing, this is what caused your problem, sorry,
      Gemma 🙂

      • AaliyaFarooqui on March 17, 2017 at 10:38 am

        Never mind !
        I still made truffles out of it by freezing it and it was veryyyy yummy
        Thank u ?

        • Gemma Stafford on March 17, 2017 at 12:32 pm

          Ah good, well done you, well saved,
          Gemma 🙂

  24. Pepper on December 23, 2016 at 7:55 pm

    Hi Gemma,

    I was wondering what kind of jars you are using for these butters?

    Thanks,
    Pep

    • Gemma Stafford on December 27, 2016 at 3:25 am

      hi there Pepper, here is the link yo these jars (http://amzn.to/2hjHIGM), check them out!
      Gemma 🙂

  25. Anju tony on December 19, 2016 at 11:00 am

    Hey Gemma..yet again u strike me with an awesome recipe..Xmas on way next week..so wanted to try something new…making plum cake already but something else…so this is awesome.thanks.i made with simple Marie biscuits, small tea cookies and margarine in place of butter. Also added bit icing sugar for extra sweetness.it just smelled eeeee heavenly and taste ok..no need to tell….hmmmmmm.mm,m…oops drooled off

    • Gemma Stafford on December 20, 2016 at 2:37 am

      Haha! I am being greatly cheered by your lovely input today, it must be the season that is in it!
      Happy Christmas to you and yours,
      Gemma 🙂

  26. Christie Ramcharan on October 20, 2016 at 11:03 am

    Hi Gemma I was wondering if I could make this butter but with cake? It’s a homemade cake, i used low fat milk instead of full cream and didnt like how it came out. I dont want to waste it tho so i was wondering if i could? Thanks Gemma☺

    • Gemma Stafford on October 22, 2016 at 1:43 am

      Hi there, I think not! however it would make a great ‘bread’ pudding. I would slice it, layer it into a bowl with raisins, or ant dried fruit, or appple, or pear, the pour over a 1/2 pint of milk, which has had 2 eggs whipped through (custard)some sugar if needed, and a touch of vanilla. Bake in a moderate oven 180c for about 25 mins, until browning on top, leave to stand.
      This is a rescue remedy, may not suit you! 🙂

  27. Christian on October 19, 2016 at 7:49 am

    Hi Gemma,
    I loved these. The Oreo truffles were the big hit when my family came over for a couple of days! I was wondering about the nutter butter cookie butter one, but they don’t sell them in my country. Can you make a video on how to make peanut butter biscuits? Thanks.

    • Gemma Stafford on October 20, 2016 at 2:18 am

      Hi Christian, I will add this to my list, it is a great suggestion. I am happy that you are getting on well with my recipes, Gemma 🙂

  28. Bela on August 24, 2016 at 10:35 pm

    Hi Gemma (:
    Can I use fresh whipping/pouring/double cream (I don’t know how to call it in English) instead of milk?

    • Gemma Stafford on August 25, 2016 at 1:08 am

      Hi Bela,
      Yes you can,
      Gemma 🙂

  29. nurialonso on August 9, 2016 at 4:52 am

    Hi Gemma!
    I wonder where those jars and stickers where from?
    Love your website and YouTube channel!
    Love from Spain

  30. TheBakerKid on August 8, 2016 at 6:09 am

    Oh yummy!So clever.I love your channel soooo much!
    ???????❤️?

  31. Dian on August 2, 2016 at 2:02 pm

    Hi gemma
    I can’t find nutter butter cookies from where I am. Is it possible to use any sweet cookie and add peanut butter instead of the normale butter?

    • Gemma Stafford on August 2, 2016 at 2:53 pm

      Absolutely, use any cookies at all that you like. Any will work 🙂

  32. Elsie on July 27, 2016 at 1:43 am

    Hey Gemma ,
    Elsie may I know other options for the binding agent ( other than marshmallows, my mom wants me to use healthy things) for the butters . Also on YouTube when do you post your videos

    • Gemma Stafford on July 27, 2016 at 3:18 am

      Hi Elsie,
      I post two videos a week, on Monday for basics video and Thursday for the main new recipes. You can follow me on Facebook too!
      There are no marshmallows in my cookie butters, you can find them here (https://www.biggerbolderbaking.com/?s=cookie+butters). Thank you for being with us,
      Gemma 🙂

  33. Elsie on July 22, 2016 at 6:05 am

    Can you make a skinny cookie butter version

    Also can you make a mint cookies recipe
    Thanks??

    • Gemma Stafford on July 22, 2016 at 7:29 am

      Hi Elsie,
      There are a number of options for a light cookie butter, most do not involve butter at all, but rather another binding agent such as marshmallow. i will have a think about this! Mint cookies are a lovely idea, I can use my homemade mint extract for this, i will add it to my list,
      Gemma 🙂

  34. Elsie on July 22, 2016 at 5:58 am

    Hi Gemma ! I am a watcher of your videos (especially the mug meals). I would to ask whether you could make a skinny version of the cookie butter
    Also I would like to ask if you could do a mint chocolate chip cookies recipe
    ( I am a fan of mint and caramel )???

  35. Stephanie on July 22, 2016 at 4:37 am

    Gemma, can I use salted butter instead??? We don’t have unsalted one in Indonesia

  36. Sebastián on July 17, 2016 at 8:45 pm

    Thank you Gemma
    One more question. What is the difference between heavy cream and whipping cream? And how do i know if the cream is well whipped?

    • Gemma Stafford on July 18, 2016 at 1:04 am

      Hi Sebastian,
      This is the most common question here on BBB.

      This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 49.4% fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.
      In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Some of the Bold Bakers tell me that they manage to whip up 35% cream, and if it fresh and chilled this should work too, but i choose the heavier cream, which has the higher fat content.
      Whipping cream takes a little pracrtice to know when it is just right, and that can be according to the recipe! See it here (https://www.biggerbolderbaking.com/?s=Whipped+cream) for a good idea of what you are looking for,
      Gemma 🙂

      • Sebastián on July 18, 2016 at 6:52 am

        Thank you very much Gemma?

        • Gemma Stafford on July 18, 2016 at 1:55 pm

          🙂 🙂

  37. Sebastián on July 16, 2016 at 9:07 pm

    Hi Gemma
    You should do in your next video praline, caramel sauce and peanut butter. That would be a big success
    ?

    • Gemma Stafford on July 17, 2016 at 2:21 am

      Hi Sebastian,
      thank you for that suggestion, I am adding it to my list.
      The caramel sauce is here already on my website, you can search for it in the search bar,
      Gemma 🙂

  38. Jeny on June 12, 2016 at 9:12 am

    Hey… just wondering wht kind of butter did you use salted or unsalted love from Mauritius ???

    • Gemma Stafford on June 13, 2016 at 2:58 am

      Hi Jeny,
      I tend to use unsalted butter, which is commonly available here in the Us. If I was to use salted butter in recipes, as in Ireland, I will eliminate the salt from the recipes, or adjust it to taste,
      Gemma 🙂

  39. Jerome Fronda on May 15, 2016 at 12:49 am

    Are there still other stuff I can make with the oreo butter 🙂 Thanks this wonderful recipe 🙂

    • Gemma Stafford on May 18, 2016 at 1:21 pm

      Check out my post in the recipe section for ideas to use these cookie butters 🙂

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