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!
Servings 8 servings
Calories 427kcal
Ingredients
- 2 cups speculoos cookie crumbs
- ¼ cup unsalted butter
- ½ cup sweetened condensed milk
- ¼ 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.
Nutrition
Calories: 427kcal | Carbohydrates: 49g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 242mg | Potassium: 149mg | Fiber: 1g | Sugar: 24g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg
