4.79 from 32 votes
Homemade Shortbread Cookie Butter
Prep Time
5 mins
Total Time
5 mins
Servings: 1
Author: Gemma Stafford
  • 2 cups (10oz/280g) Shortbread cookie crumbs
  • ½ stick (2oz/57g) butter
  • ½ cup (4floz/115ml) evaporated milk*
  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