Introduction: Cookie Butter
I first discovered cookie butter last year at my local grocer Trader Joe's. Being a cookie lover, I was more than excited to grab a jar and get home as quickly as I could to try it. To my disappointment, it tasted like eating a gingerbread cookie. Not that I don't love gingerbread cookies! It just wasn't what I expected a "Cookie Butter" to taste like. The first cookie butter originated in Belgium and is made with the traditional & popular "Speculoos" aka Speculaas cookie. It's ingredients include cinnamon, clove, ginger, nutmeg, pepper, etc. Hence, the gingerbread flavor.
Anywhoo, I wanted to create a "Cookie Butter" that didn't taste like " Cookie Butter". Does that make sense? So, I created this! The most delicious, rich and creamy homemade awesome goodness, that doesn't taste like a gingerbread cookie. Eat it with a spoon, put in on ice cream, eat it with fruit. There's no wrong way to eat cookie butter! Be creative!
Cookie Butter has somewhat of a cult following and at some point there was a shortage. Imagine that! A "cookie butter" shortage. Well, now you can make your own! Mix and match different nuts and chocolate chips to make different flavors. I opted to leave out the white chocolate chips I was going to originally add. Next time I might add a pinch of salt.
Package these in small containers with a little spoon and give them out as Valentine Treats!
Recipe inspired by AveryCooks
2 (11.5) oz bags Butter Crunch Cashews- candied almonds would work just as well
1 box of Lorna Doone Shortbread Cookies - use 1 pkg form the box. About 15 cookies.
1 tsp Vanilla Extract
1/8 tsp salt
Soft spoon Spatula
Jar's or Containers
Make the Cookie Butter
In the bowl of a food processor, add the butter crunch cashews. Occasionally stop to scrape down the sides. Continue to blend until the mixture forms a big dough ball. This will take a while, so be patient. Keep blending for about 10-15 minutes or until the mixture is soft and creamy. Next, add the cookies. Blend until all the cookies are well combined. Last, add 1 tsp of vanilla extract and a pinch of salt. Give the butter one last pulse.
Vilola! Cookie Butter!
Store your Cookie Butter in an airtight Jar or container. I would recommend refrigeration, although it may firm up a bit. You can let it sit out at room temp for 30 minutes to allow the consistency to soften up a bit if you wish!
Second Prize in the
Snack Food Contest
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