© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

Cookie butter three ways

February 7, 2018

 

 

 

A delectable, sweet treat that is part-cookie dough, part-fondue and 100% pure delicious. Once you make the basic recipe you can play with how thick or thin you want your cookie butter to be. Each cookie crumb takes slightly different amounts of liquid depending on the brand of cookie you use. Make it thinner by adding more evaporated milk, which is perfect for dipping fruit, chocolate and waffles in. If that doesn't tickle your fancy, make it a bit thicker and try your hand at cookie butter chocolate cups or cookie butter truffles. If all else fails, grab yourself a spoon and go to town.

 

Chocolate peanut butter cookie butter

2 cups chocolate baking crumbs

1/2 cup evaporated milk

2 tbsp brown sugar

2 tbsp melted butter

2 tbsp smooth peanut butter

  • Mix together baking crumbs, evaporated milk, brown sugar and melted butter. Stir until everything is well mixed and you have a thick spreadable chocolate paste.

  • Swirl peanut butter into the chocolate cookie butter 1 tbsp at a time.

  • Store in an air tight container in the fridge.

 

Lemon shortbread cookie butter

2 cups finely ground shortbread cookies (about 9 cookies or 200 grams)

1/2 cup evaporated milk

2 tbsp melted butter

2 tsp icing sugar

1 tsp lemon extract

  • Mix all the ingredients together in a bowl and store in an air tight container in the fridge.

 

Coconut rum cookie butter

1 1/2 cups finely ground coconut cookies (180 grams)

1/2 cup sweetened shredded coconut

1/4 cup, plus 1 tbsp evaporated milk

2 tbsp melted butter

1 tbsp brown sugar

1 tbsp rum (substitute 1/2 tsp rum extract)

  • Mix all the ingredients together in a bowl and store in an air tight container in the fridge.
     

Download a printable version of these recipes here.

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