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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

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  1. anam on May 13, 2016 at 2:42 am

    Hey Gemma.I love your mug recipes and I have made it too it was supper delicious and I will try these recipes too ?

    • Gemma Stafford on May 13, 2016 at 4:24 pm

      that is so great to heat. Thanks so much for trying them out 🙂

  2. naim on May 7, 2016 at 10:30 am

    Hi gemma
    I am from Algeria and i love very much your videos Especially videos ice cream , frozen yougert . my question is can replace butter with margarine and whipping cream with “la crème chantilly” for ice cream because we have not it and thank you very much

    • Gemma Stafford on May 9, 2016 at 3:33 pm

      Thanks for your comment. You can replace the butter for margarine. For the ice cream, you can use heavy, whipping or all-purpose cream. Hope this helps 🙂

  3. Michiko on April 22, 2016 at 12:28 am

    The shortbread cookie was so delicious that I just grabbed a spoon and ate it as it is?

    • Gemma Stafford on April 22, 2016 at 11:43 am

      Hi Michiko,
      I am really happy to hear that, thank you for being in touch, you made me smile,
      Gemma 🙂

  4. riyley on April 12, 2016 at 1:44 am

    hey I love cooking random things when I am hungry I love ur random ideas so amazing u are so amazing
    love u
    love riyey

    • Gemma Stafford on April 12, 2016 at 2:48 am

      Hi Riley,
      Thank you so much for your kind comments, I am happy when you are happy!
      Gemma 🙂

  5. Julia on April 2, 2016 at 11:42 am

    Hello Gemma!

    Thank you for this recipe! Would like to ask what happens if i add the cookie fillings to the recipe itself? Would that be alright? Will it change the consistency or the shelf life of the cookie butter?

    Thank you!

    • Gemma Stafford on April 3, 2016 at 6:27 am

      Hi Julia,
      Yes, it will change the consistency, and the sugar balance of the recipe. The shelf life should not be affected, but It is better to remove it,
      Gemma 🙂

  6. Maha khan on March 14, 2016 at 4:26 am

    hi gemma can i make the cookie butter with hand i dont have food prosscer

    • Gemma Stafford on March 16, 2016 at 3:45 pm

      Hi Maha,
      Yes you can, but it will take a little time,
      Gemma 🙂

  7. Maha on March 3, 2016 at 2:22 pm

    I love your recipes, u r very creative, I was wondering if I could use cookie butter to make frosting for cupcakes, could u give some suggestions how could I make that? I love your mug recipes, so easy n time saving! Thanks.

    • Gemma Stafford on March 6, 2016 at 3:00 am

      Hi Maha,
      Yes you could, I would just put it on with a table knife, and swirl it in a circular motion on the top,
      Gemma 🙂

  8. Carla on March 3, 2016 at 10:11 am

    Hi, can you give us some good recipes of cookies? I love your youtube channel as well!

    • Gemma Stafford on March 6, 2016 at 3:06 am

      Hi Carla,
      There are lots of cookie recipes on my website. I will be adding more as the year goes on, so stay tuned!
      Gemma 🙂

  9. Vicki on March 2, 2016 at 8:07 am

    Looks great. I have got to try.

    • Gemma Stafford on March 2, 2016 at 3:08 pm

      Hi Vickie, do try these, lovely for after dinner treats 🙂 Gemma

  10. Holly on February 29, 2016 at 2:08 pm

    I tried two of these and they both turned out perfect! If you haven’t tried these yet, your should!

    • Gemma Stafford on March 1, 2016 at 3:07 pm

      Hi Holly,
      Thank you for your kind words,
      Gemma 🙂

  11. Annette on February 15, 2016 at 12:41 pm

    Hi Gemma

    I would love to make the nutter butter but as I live in Ireland I’m not sure which cookies (biscuits as we say in Ireland) would work for this?

    Thanks ?

    • Gemma Stafford on February 22, 2016 at 2:32 pm

      Thanks for your comment, Annette. You can use any peanut butter cookie you can find, I just chose to use nutter butters. Hope this helps 🙂

      • Annette on February 22, 2016 at 2:45 pm

        Thanks for the reply Gemma. That’s the problem…don’t think I can get any peanut butter flavour cookies in Ireland. So wondering how will I get that peanut butter flavour? ?

        • Gemma Stafford on February 22, 2016 at 2:48 pm

          Try amazon.com. They have everything from food to furniture. You should be able to get some peanut butter cookies or even Nutter Butters 🙂

  12. Debbie on February 13, 2016 at 4:23 am

    Hi Gemma,
    I’m not sure how I came across your videos but am I ever glad I did! Your recipes and ideas are amazing! I can’t wait to try them! As for your no machine ice cream, I already had that recipe from another website and it has to be the best recipe ever!!!
    Keep up the good work and I’ll keep watching to see what you’re creating next! Btw I absolutely love your accent and I’m watching you from Little Britain, Ontario, Canada!

    • Gemma Stafford on February 15, 2016 at 11:40 am

      Thanks so much for visiting my website, Debbie. Really glad you like my recipes 🙂

  13. Amelia? on February 5, 2016 at 1:57 pm

    Love this! What other ways could I use these for?xxxxx

    • Gemma Stafford on February 5, 2016 at 8:19 pm

      Fantastic! I’m delighted you like my recipes. I like them in truffles or also add them to ice cream or in sundaes 🙂

  14. I on January 25, 2016 at 2:44 pm

    Delicious! But mine was definitely not thick enough to make truffles out of

    • Gemma Stafford on January 25, 2016 at 3:39 pm

      Thanks so much for visiting my website and commenting. Did you make sure to follow the exact recipe and measurements? The truffle recipe cals for more oreo crumbs to be mixed in. Try it out and let me know how it goes 🙂

  15. Tanvi on January 14, 2016 at 9:23 am

    These recipes are so quick and easy and they taste so delicious!! I tried the Oreo cookies butter it turned out to be so good that it didn’t last for even a day in the house! I live in India so getting good short bread is a little tough..can you please suggest an alternative or a recipe for it if possible

    • Gemma Stafford on January 15, 2016 at 12:30 pm

      Hi Tanvi,

      I’m delighted you like my recipes. It is great to hear you made the cookie butter. Here is my recipe for Irish Shortbread Irish Shortbread . Good luck with it 🙂

  16. ghianda on December 28, 2015 at 11:46 pm

    Hi gemma! Just found your site, I glad I found you~
    Thank you for your recipes
    How long we can store this cookies butter?

    • Gemma Stafford on December 29, 2015 at 5:45 pm

      Thanks so much for visiting my website. You can store your cookie butter in the fridge for up to 6 weeks. Hope this helps 🙂

  17. Aileen on December 27, 2015 at 3:11 pm

    Hi Gemma! I love your recipes! This one tho didnt turn out 🙁 it was soupy when i was done. I added double the cookie crumbs (all i had) and its almost thick enough. What did i do wrong?

    • Gemma Stafford on January 12, 2016 at 2:57 pm

      Thanks for your question, Aileen. Did you make sure to follow the exact measurements for this recipe?

  18. Jay on December 27, 2015 at 4:30 am

    Gemma this recipe is amazing!!! I can’t find Biscoff spread where I live, but the cookies are available. Now I can have homemade Biscoff spread whenever I want! Thank you 🙂

    • Gemma Stafford on December 29, 2015 at 6:31 pm

      Delighted to hear that, Jay. You’re going to love how easy these recipes are 🙂

  19. Amy on December 23, 2015 at 7:13 pm

    I just made the Oreo butter this evening intending to use some as filling for a candy bar but I don’t think it will last that long, my husband keeps coming back for spoonfuls. Thanks so much for the delicious recipe!

    • Gemma Stafford on December 23, 2015 at 8:00 pm

      Great idea, Amy. Next time you’ll have to make a double-batch 😉

  20. sophia on December 21, 2015 at 6:04 am

    Hi gemma.
    Great recipe . Can I use butter cookies in this recipe
    With ❤ Sophia ??

    • Gemma Stafford on December 21, 2015 at 8:40 pm

      Sure, get creative with this recipe 🙂

  21. Melissa S on December 20, 2015 at 5:01 pm

    Can you freeze the cookie butter?

    • Gemma Stafford on December 22, 2015 at 7:26 am

      you know, I don’t see why not. It does last at least 4 weeks in the fridge 🙂

  22. Romana on December 20, 2015 at 4:44 pm

    Hi Gemma, I love your recipes and I already tried a few. I spent some time in the US and I just loved the peanut butter cups. I can’t get them in my country and I felt very happy about your recipe. But I realised that we don’t have the nutter butter cookies here. Is there anything else I could do/use?

    • Gemma Stafford on December 21, 2015 at 8:45 pm

      Thanks so much for visiting my website. You can use any peanut butter cookie you have access to. Hope this helps 🙂

  23. Agata on December 18, 2015 at 8:05 am

    Amazing idea!!! I have to try it. Can I substitute somehow butter? I’m vegan. Would coconut oil work? THANKS EMMA! Love your posts, even though it’s sometimes hard to substitute some ingridients 😉

    • Agata on December 18, 2015 at 8:06 am

      I saw the comment with such a question is already there! 🙂 I will defenitely try how it works 😉

    • Gemma Stafford on December 18, 2015 at 9:44 am

      Hi Agata,

      I think you saw your answer but you can absolutely substitute any ingredients in this recipe. It is not sensitive like other recipes.

      Good luck 🙂

      • Agata on December 20, 2015 at 11:39 am

        Thank you so much for your comment Gemma! I used regular butter cookies and substituted butter with melted peanut butter! It is so delicious!!! Defenitely I recommend everyone to try sub butter for nut butter! Out of this world recipe! I never thought of making cookie butter, but it will be defenitely my to go treat now! 🙂 Thank you so much Gemma! I love it, it’s so simple to delicious!

  24. Stephanie on December 18, 2015 at 7:17 am

    Loved this recipe and definitely gonna make it! I just wanted to ask if you used salted or unsalted butter.

    • Gemma Stafford on December 18, 2015 at 9:45 am

      Hi Stephanie,

      I always used salted butter when baking. I think it has better flavor.

      Good luck with your butters 🙂

  25. Irene on December 18, 2015 at 12:55 am

    Just bumped into your site and what I saw (ref – cookie butter and mug cakes) really interested me. Shall begin working and enjoying them. Thank you and wish you a wonderful holiday season… from India..:)

    • Gemma Stafford on December 18, 2015 at 9:47 am

      Welcome Irene. Glad you found my site.

      I have a whole category of mug cakes along with no bake recipes like the butters. Happy Baking.

      Have a wonderful holidays,
      Gemma.

  26. Flora on December 17, 2015 at 10:16 pm

    Thank you Gemma for your wonderful Recipes. Have a Happy Christmas from the Philippines.

    • Gemma Stafford on December 18, 2015 at 9:48 am

      Happy Christmas Flora, best from California 🙂

  27. Janis on December 17, 2015 at 11:20 am

    Someone may have already asked but any ideas for use of all the cookie fillings ? I have put the fillings in frostings for cupcakes ~ have never heard of cookie butters before but they look good as do all your recipes Gemma ~ we pray you have a very Merry Christmas ~ (we’re trying your crockpot blueberry apple crisp and some of your individual Christmas cookies) Enjoyed your live video this morning on Facebook too ~ was so fun.

    • Gemma Stafford on January 25, 2016 at 12:06 pm

      Hi Janis,

      Sorry for my late reply to your message. The cookie filling is a fantastic idea, I have not seen anyone so that before.

      I know Christmas has long gone but I hope you are having a fantastic 2016!!

      Best,
      Gemma.

  28. Asmar on December 16, 2015 at 9:31 am

    Hello!I watched your video 🙂 what do i do if i do not have a food processor? I would love to try the oreo cookie butter!

    • Gemma Stafford on December 24, 2015 at 9:58 pm

      Try using a blender. You’ll probably have to scrape the sides down while you’re going. Let me know how it turns out 🙂

  29. Jade on December 16, 2015 at 7:00 am

    Hi Gemma,

    Thank you for this great recipe. I follow your youtube channel and I never heard of cookie butter until i saw your latest video the other day. Looking forward to making these. I have questions, do you use salted or unsalted butter for this recipe? And what about the butter from your other recipes? Mostly do you use salted or unsalted? Does it matter? Thanks Gemma !

    • Gemma Stafford on December 18, 2015 at 7:28 pm

      Thanks for your question, Jade. For this recipe and my other recipes, you can use whichever butter you have on hand. Hope this helps! 🙂

  30. Dany on December 15, 2015 at 10:11 am

    I use chocolate chip cookies for my cookie butter, it turn out really great ! Thanks Gemma for your amazing recipes 🙂
    By the way, I’m watching you from France 🙂

    • Gemma Stafford on December 18, 2015 at 7:29 pm

      Delighted to hear that, Dany. Thanks so much for visiting my website 🙂

  31. Ashley on December 14, 2015 at 4:51 pm

    I’m making cookie butter for Christmas gifts. Nutter Butter for one, whatever strikes my fancy for the other two. 🙂

    • Gemma Stafford on December 14, 2015 at 7:25 pm

      Delighted to hear that. Thanks so much for watching 🙂

  32. amy on December 14, 2015 at 11:21 am

    Which company nut butter biscuit you’re using? Or you could name a few nut butter cookies name?

    • Gemma Stafford on December 14, 2015 at 2:36 pm

      I used nutter Butter brand biscuits. feel free to use whatever you would like too 🙂

  33. Vanshika on December 14, 2015 at 12:52 am

    Hii Gemma!
    The oreo butter looks so delicious! But if i use regular milk instead of evaporated, do i have to add sugar as well?

    • Gemma Stafford on December 14, 2015 at 7:36 pm

      Thanks for your question. You won’t need to add sugar if you use regular milk. Hope this helps 🙂

  34. Solmayra on December 12, 2015 at 9:47 pm

    Thank you for the recipes they all look DELICIOUS. What can these be used on ? Could be use on toast?

    • Gemma Stafford on December 18, 2015 at 7:45 pm

      Thanks for visiting my website, really glad you liked this recipe. You can definitely use these cookie butters on toast. Get creative with it. Hope this helps 🙂

  35. Christine on December 12, 2015 at 6:32 pm

    Hi gemma!! So excited for this recipe.
    Just curious though, can you sub coconut oil for the butter?
    Thanks! 😉

    • Gemma Stafford on December 18, 2015 at 7:48 pm

      I haven’t tried that, let me know how it turns out 🙂

  36. Khadeejah Muhammed on December 12, 2015 at 2:09 am

    Hey Gemma

    I’m from India.love your recipes. ?Thanx. Wish u, a great Christmas

    • Gemma Stafford on December 14, 2015 at 8:02 pm

      Thank you so much for visiting my website. Really glad you like my recipes. Stay tuned for more 🙂

  37. Katie Monchamp on December 11, 2015 at 5:36 pm

    Hi Gemma! Love your blog & especially your videos! Merry Christmas! I check your blog every week for new recipes & food videos! What kind & brand of shortbread cookies did you use to mix up the shortbread cookie butter? Thank You.
    Katie

    • Gemma Stafford on December 14, 2015 at 8:08 pm

      Thank you so much for watching, Katie. You can use any brand of shortbread cookies for this recipe. Hope this helps 🙂

  38. Richie Chuidian on December 11, 2015 at 5:14 pm

    Yay! It’s so very simple and delicious! Love your recipes Gemma 🙂

    – Young baker

    • Gemma Stafford on December 14, 2015 at 8:09 pm

      Thank you so much, I really appreciate it 🙂

  39. Tania on December 11, 2015 at 12:29 pm

    Hello!!!! Thank you very much for these recipes! To make the oreo truffles what is the quantity of the oreo crumbles that we have to mix with the oreo butter? I will make them tomorrow! 🙂 Thank you again for all the amazing recipes that you share with us!

    • Gemma Stafford on December 14, 2015 at 8:15 pm

      Thanks for visiting my website. You’ll need 1/2 cup. Hope this helps 🙂

  40. Stacey on December 11, 2015 at 11:02 am

    I just made a CUSTARD CREAM butter. It was super yummy and very addictive 😉 Thanks for the recipe. Merry Christmas.

    • Gemma Stafford on December 14, 2015 at 8:17 pm

      Yum! Great idea, Stacey 🙂

  41. Mandy on December 11, 2015 at 6:34 am

    Omg I literally just made 48 peanut butter cups with milk, white and dark chocolate!!! I am going to give them to my friends as Christmas gifts but keep even more for myself hehe. Thankyou for the amazing recipes they are lifesavers!! Have a great Christmas!! 🙂

    • Gemma Stafford on December 14, 2015 at 8:30 pm

      Yum! Thanks so much for visiting my website, Mandy. Merry Christmas 🙂

  42. Ana on December 11, 2015 at 4:12 am

    Hi Gemma
    This is me from Portugal and I would ask you if we can glaze a cake with this butter. If so how can we do?
    Happy Christmas for you.

    • Gemma Stafford on December 18, 2015 at 7:59 pm

      I haven’t tried that, Ana. Let me know how yours turns out 🙂

  43. jana345 on December 11, 2015 at 1:30 am

    can you use regular milk instead of evaporated milk

    • Gemma Stafford on December 14, 2015 at 8:38 pm

      Yep 🙂

      • jana345 on December 21, 2015 at 6:33 am

        thanks Gemma, merry x-mas to you and your family

  44. mae on December 10, 2015 at 9:46 pm

    I will definitely try this recipe 🙂 🙂 🙂

    • Gemma Stafford on December 14, 2015 at 8:42 pm

      Delighted to hear that. Thanks so much for visiting my website 🙂

  45. Meenu Bhooshanan on December 10, 2015 at 7:24 pm

    For a vegan substitution, would biscoff cookies, nut milk, and melted coconut oil/fat yield similar results? As usual, another great recipe!

    • Gemma Stafford on December 14, 2015 at 8:52 pm

      Yep, you can definitely do that. Let me know how it turns out 🙂

  46. Lilou on December 10, 2015 at 5:31 pm

    Hi Gemma,
    Your recipe are so easy, so yummy, thank for sharing them. I would love to make some as gift for christmas but what if people don’t want to make truffle (would love to make the oreo one) how can they eat it?
    XOXO, Lilou from France ^^

    • Gemma Stafford on December 31, 2015 at 6:25 pm

      Thanks for your comment, Lilou. You can do lot with the cookie butter. Try toast with cookie butter and fruit, like apples or berries. You can add it to my homemade ice cream, use it for a crust in cheesecake. Or you can always eat it by the spoonful. Get creative with it. Hope this helps 🙂

  47. Haslinda lind on December 10, 2015 at 5:00 pm

    Thnk u for all ur recipes l want to try it.n wish u a hppy2 christmas

    • Gemma Stafford on December 14, 2015 at 8:57 pm

      Thanks so much for visiting my website. Happy Christmas to you too 🙂

  48. Yapci Barrera on December 10, 2015 at 1:24 pm

    Hello Gemma,
    Thhis is me from the Canary Islands. Just wanted to thank you for all the recipies I get from you and also to wish you a happy happy Christmas

  49. yapci Barrera on December 10, 2015 at 1:23 pm

    Just wanted to wish you a happy happy Christmas from the Canary Islands

    • Gemma Stafford on December 10, 2015 at 3:28 pm

      You too, have a wonderful Christmas!!! I have never been to the Canary Islands but believe it is beautiful 🙂

  50. Nada Said on December 10, 2015 at 10:37 am

    CREATIVE recipes !! I love you

    • Gemma Stafford on December 10, 2015 at 3:31 pm

      Thank you so much Nada, I really am glad you like them 🙂

      • ui on February 14, 2016 at 1:07 am

        hi gemma can you make this in a blender? and do u have a shortbread recepie?

        • Gemma Stafford on February 15, 2016 at 11:33 am

          Thanks so much for your questions. I haven’t tried making this in a blender, but you can try it out and let me know how it goes. Check out the recipe section here on my website for my shortbread recipe. Hope this helps 🙂

        • Ayush Tanwar on June 16, 2016 at 5:47 am

          yes you can make it in a blender works just the same!!
          Thank you Gemma Stafford for such an elegant and mesmerizing recipe!☺☺????;)

          • Gemma Stafford on June 17, 2016 at 4:09 am

            Thank you for your help. I really appreciate the bold bakers helping each other out, and it cuts down on my work too!
            Gemma 🙂

      • Saisa Pradhan on August 17, 2016 at 4:47 am

        Hey Gemma,
        Do you really have to use stand or hand mixer for making cookie butter or we can use hand if want??????

        • Gemma Stafford on August 18, 2016 at 2:08 am

          Hi Saisa,
          Yes you can, but it will take a lot of elbow grease!
          Think about it, this is how al recipes were made before the modern age of appliances,
          Gemma 🙂

          • Saisa Pradhan on August 25, 2016 at 10:25 am

            Thank you gemma this helped alot and in the recipe of nutter butter cookie butter do we have to use peanuts cookie or we can use cracker and after when its all like powder then add milk, butter, and salted peanut butter. I know it sounds weird but i really dont have any idea about this so do you have ??

            • Gemma Stafford on August 26, 2016 at 2:57 am

              Hi Saisa, it really depends on the cracker! some will not at all be suitable for this type of recipe. go back to the video and watch it again, it is here on my website, this may give you a better idea of what you have and what you can work with 🙂



          • Saisa Pradhan on August 26, 2016 at 3:37 am

            Okay i did and i ahev really understood what to do but i have one more question which is: Can we melt the dark chocolate, not that candy melts ? The real dark chocolate the chocolate ehich you eat can we use it???

            • Gemma Stafford on August 27, 2016 at 2:36 am

              Hi there,
              Yes you can, this is perfect for melting. But just melt it, do not overheat it or it will split. You can do this in a bowl, over a pan of hot water, or really carefully in the microwave, stop when there are still a few lumps in it and these will continue to melt when stirred 🙂



          • Saisa Pradhan on August 27, 2016 at 6:01 am

            Thank you gemma. You have really helped me. Thank you very much

    • Elias Aljoofri on November 30, 2016 at 4:27 pm

      Hi Gemma! Just wondering if there was a way I could turn this to cookie sauce for putting on desserts like ice cream?

      • Gemma Stafford on December 1, 2016 at 2:30 am

        Hi there, i do not see this working! I am not sure what you are aiming for here, gemma 🙂

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