This homemade cookie butter is ultra creamy, smooth, sticky, and tastes like delightful toasted, spiced cookies. It has brown butter which gives it a thick, creamy texture with a deep toasted flavor. Cookie butter is so easy to make, customize, and you can use it as a spread or in desserts! I used gingersnap cookies, but you can use Speculoos, Biscoff, Oreos, shortbread cookies, crunchy chocolate chip cookies - or any other hard, crisp cookie. Make it in less than 20 minutes!
This cookie butter is perfect to use inside of my cookie butter stuffed cookies or my biscoff no bake cheesecake!
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🍪 Why you'll LOVE this recipe
- Easy: Cookie butter is so quick and easy to make - it comes together in a food processor in less than 20 minutes!
- Creamy & smooth: It's ultra creamy, just like store bought cookie butter.
- Brown butter: The brown butter adds lots of toasty flavor and makes the cookie butter set up thick and firm.
- Customizable: You can use any kind of cookie to make this! Gingersnap, Biscoff, Speculoos, Oreos, shortbread, and crunchy chocolate chip cookies work great!
📝 Key ingredients
This cookie butter spread only has three ingredients - well, five if you're counting water and salt.
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Cookies: You can make cookie butter with virtually any cookies - my favorite are gingersnap cookies! You can also use Speculoos, Biscoff, Oreos, shortbread cookies, crunchy chocolate chip cookies - or any other hard, crisp cookie.
- Unsalted butter: Don't use salted butter because it develops a metallic flavor once browned. This can be replaced with refined solid coconut oil for a vegan version.
- Brown sugar: This adds a touch of sweetness back into the cookie butter since it gets diluted with water and butter.
- Water: This makes the cookie butter ultra creamy and smooth.
- Sea salt: Adds depth, flavor, and balances the sweetness of the cookie butter.
👩🍳 How to make diy cookie butter
Step 1: Add the butter into a small saucepan and heat on medium heat until melted. Keep heating the butter on medium heat until bubbling. It will foam up and then the foam will subside.
Step 2: Gently and carefully stir to prevent the butter from burning. Once it starts to bubble again, keep a close eye on the butter and remove from heat as soon as you start seeing little bits of golden brown. Pour into a heat safe bowl to cool until warm.
Step 3: Combine brown sugar and hot water in a separate small bowl or cup. Stir to dissolve the sugar and set aside until ready to use.
Step 4: Add the gingersnap cookies into a food processor or blender. Pulse or blend until fine crumbs.
Step 5: Add hot water and sugar mixture and blend until smooth and creamy.
Step 6: Add salt and pour the brown butter into the food processor - make sure it isn't hot so that the food processor doesn't melt! Blend until smooth and creamy.
Transfer into a container or jar to store and pop into the fridge for about 1-2 hours until thickened and set.
✔️ Expert tips
- Use good quality unsalted butter: Once browned, it will give the cookie butter the most exquisite, toasty butter flavor. I highly recommend using unsalted butter because salted butter gets a metallic, bitter flavor after browning.
- Blend the cookies with hot water before adding the browned butter: This ensures a smooth cookie butter. The hot water softens the cookie crumbs helping them blend super smooth.
- Let the cookie butter cool and set in the fridge for the best experience: It gets thick but spreadable, sticky, and the flavors become so much more pronounced when chilled.
🥄 Make ahead and storage
This cookie butter will store well in the fridge anywhere from one to two weeks. I recommend keeping it in the fridge as opposed to room temperature to preserve it for longer.
To store for even longer, you can keep the cookie butter in a freezer safe bag or container and store in the freezer anywhere from 2-3 months.
❔ Is this cookie butter exactly like store bought?
It's quite similar but not exactly the same. Store bought cookie butter has palm oil and more of a sticky mouth feel. Store bought is also a bit thicker when it's melted. I tested my homemade cookie butter recipe 5 times before settling on the formula in this recipe. It has the most similar mouthfeel, flavor, and texture, and you can make it using home equipment and accessible ingredients.
The addition of brown butter elevates this homemade cookie butter formula over store bought - it gives it this gorgeous toasty buttery flavor and stays thick and spreadable.
🎂 Ways to use homemade cookie butter
You can use it just like store bought cookie butter - straight out of the jar, as a spread, drizzled onto granola, or in desserts! It functions the same as store bought cookie butter and tastes almost identical.
My favorite recipes to use cookie butter are my biscoff cake, cookie butter stuffed cookies, and easy biscoff cheesecake.
📖 Recipe FAQs
Use vegan cookies and substitute the butter with refined coconut oil that is solid. You don't need to brown the coconut oil. It's important to use refined coconut oil because it doesn't have any flavor. Make sure to get use coconut oil that's solid at room temperature or else the cookie butter won't thicken up!
Yes, you can use an immersion blender or a blender to make cookie butter. You just need something that can blend it until smooth.
My favorites are gingersnap cookies and biscoff cookies. They make a beautiful cookie butter with deep notes of flavor.
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📖 Recipe
Homemade Cookie Butter Recipe
Equipment
- Food Processor or blender
Ingredients
- ½ cup unsalted butter
- ½ cup boiling hot water
- 2 tablespoons brown sugar packed
- 10 oz gingersnap cookies see notes for options
- ⅛ teaspoon sea salt
Instructions
- Add the butter into a small saucepan and heat on medium heat until melted. Keep heating the butter on medium heat until bubbling. It will foam up and then the foam will subside.½ cup unsalted butter
- Gently and carefully stir to prevent the butter from burning. Once it starts to bubble again, keep a close eye on the butter and remove from heat as soon as you start seeing little bits of golden brown. Pour into a heat safe bowl to cool until warm.
- Combine brown sugar and hot water in a separate small bowl or cup. Stir to dissolve the sugar and set aside until ready to use.½ cup boiling hot water, 2 tablespoons brown sugar
- Add the gingersnap cookies into a food processor or blender. Pulse or blend until fine crumbs. Add hot water and sugar mixture and blend until smooth and creamy.10 oz gingersnap cookies
- Add salt and pour the brown butter into the food processor - make sure it isn't hot so that the food processor doesn't melt! Blend until smooth and creamy. Transfer into a container or jar to store and pop into the fridge for about 1-2 hours until thickened and set.⅛ teaspoon sea salt
Notes
- Use good quality unsalted butter for the best brown butter flavor.
- Blend the cookie crumbs with hot water first for an ultra smooth cookie butter.
- Give the cookie butter some time to cool and set in the fridge before enjoying. The flavor is so much better after chilling.
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