4.89 from 81 votes
Homemade Shortbread Cookie Butter
Prep Time
5 mins
Total Time
5 mins
 

Learn how to make 3 Homemade Cookie Butters (Nutter Butter, Oreo & Shortbread) then use them to create Peanut Butter Cups, Truffles & even a Mug Cake!

Course: Spread
Cuisine: American
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