Homemade Cookie Butter
A sweet and creamy spread that can be made within a matter of minutes. Spread cookie butter on fresh waffles, eat it with apples or give it as a gift!
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Category: Roundups
- Cuisine: American
Ingredients
Units
Scale
- 2 cups speculoos cookie crumbs
- 1/4 cup unsalted butter
- 1/2 cup sweetened condensed milk
- 1/4 cup evaporated milk
Instructions
- Blend speculoos cookies in a blender or food processor until the crumbs have reached the desired consistency. Continue blending cookies until you have 2 cups of crumbs.
- Over low heat, add butter to a small saucepan. Once melted, stir in sweetened condensed milk and evaporated milk.
- Slowly pour in the liquid to the cookie butter crumbs until the cookie butter has reached a moist consistency. You may have extra liquid left over at this point.
- Once the cookie butter is well stirred, refrigerate it for at least one to two hours or until it has thickened. If the cookie butter is too thick, stir in a little bit of milk or water. Serve with your favorite dippers!
- Cookie butter can be stored in the fridge for up to one week.
Find it online: https://wanderzestblog.com/cookie-butter/
