HOMEMADE COOKIE BUTTER
There's nothing better than having butter that is as sweet as cookies. And now you can make your own cookie butter with this easy and simple recipe.
Provided by Yoly
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 15m
Yield 24
Number Of Ingredients 9
Steps:
- Place cookies in food processor and process to fine crumbs. With processor running on low speed, slowly add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt. Add water 1 tablespoon at a time until desired consistency is reached.
Nutrition Facts : Calories 106.6 calories, Carbohydrate 12.6 g, Cholesterol 5.1 mg, Fat 6.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 78.9 mg, Sugar 8.9 g
COOKIE BUTTER COOKIES
I love cookie butter! I was able to find a way to make cookie butter cookies. I could not find any recipe that used cookie butter, so I am glad I can share this recipe with the world.
Provided by mtpgroove1
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 27m
Yield 25
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat butter, brown sugar, and 3/4 cup white sugar with an electric mixer in a large bowl until smooth. Add cookie butter and peanut butter; beat until fluffy. Mix flour, egg, baking soda, baking powder, and salt into the butter mixture creating a cookie dough. Roll dough into teaspoon-size balls.
- Spread 1/3 cup sugar into a shallow dish. Roll dough balls in the sugar to coat and arrange onto the prepared baking sheet. Press dough balls with a fork twice to flatten slightly and press a crosshatch shape into the top of the cookies.
- Bake in preheated oven until golden brown, about 12 minutes.
Nutrition Facts : Calories 195.8 calories, Carbohydrate 24 g, Cholesterol 22.1 mg, Fat 10.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 4.6 g, Sodium 125.3 mg, Sugar 13.4 g
COOKIE BUTTER
A sweet and creamy spread that you make in your food processor in just 10 minutes, spread it atop your favorite cookies or fill jars to give away as holiday gifts.
Provided by Stephanie Wise
Categories Appetizer
Time 10m
Yield 32
Number Of Ingredients 8
Steps:
- In large food processor, process cookies into fine crumbs. Turn off processor. Add brown sugar, cinnamon, nutmeg and vanilla; process until blended. Continue to process while adding molasses and oil through spout.
- With processor running, add just enough water so mixture becomes a creamy consistency (you might not use all the water). Add more water as needed until you reach desired texture (it should be about the same as peanut butter).
- Pour cookie butter into airtight container; seal. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
COOKIE BUTTER
Steps:
- Roughly crush 12 gingersnaps, 6 whole graham crackers and 5 shortbread cookies, then pulse in a food processor until finely ground. Add 3 tablespoons cold water and pulse until combined, then let sit 10 minutes. Add 1/4 cup sugar, 1/2 teaspoon vanilla and a pinch of cinnamon. With the processor running, slowly drizzle in 1/2 cup coconut milk and blend until smooth. Refrigerate in an airtight container for up to 2 weeks.
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