If you’ve ever wanted to taste a spoonful of creamy, decadent, drool-causing heaven, try cookie butter. I’m not kidding, I think cookie butter is the single best invention that human-kind has ever created. And it’s all thanks to Belgium!
If cookie butter is one of my favorite inventions of all time, it should come as no surprise that it’s also my favorite topping for Belgian waffles…. Spread a spoonful of this on my recipe for liege waffles, and holy moly, you have some heaven.
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
What is Cookie Butter?
Okay, fair question. Cookie butter is kind of like peanut butter in a way, except that its made with… you guessed it… cookies!
Typical jarred cookie butter is made by grinding speculoos cookies into a peanut butter-like consistency. It has the flavors of a biscoff cookie, and a granier texture than peanut butter. It’s sweet and oooh so yummy.
My recipe isn’t made with speculoos cookies, but you could make it that way if you want. Instead, I used leftover homemade cookies from some batches of recipe testing that I did!
What is in this Recipe?
Cumbs from hard, crispy cookies (can use store bought or just stale cookies)
For full ingredient measurements and instructions, visit the recipe card at the bottom of the page.
How Do I Make Cookie Butter?
Pulse 8 oz of cookie crumbs in food processor or blender until VERY fine.
Add cream, vanilla, butter, and brown sugar. Blend until you reach peanut butter consistency.
Add in one more ounce of crispy cookie crumbs to give the butter a firmer texture.
What Cookies Should I Use?
I used the leftover cookies that I had from recipe testing my Fast and Easy Maple Cookies, so homemade cookies are always an option if you’d like.
I left my cookies out on the counter for two days to get stale before using them for this cookie butter.
What Can Cookie Butter Be Used For?
Plenty of things! My favorite way to use cookie butter is as a dip… I love it with bananas, pretzels, crackers, carrots, or anything else.
You can also use cookie butter as a topping for things like waffles or pancakes. If you’re feeling really adventurous, you can even bake it into brownies!
Can I Eat Cookie Butter Raw?
Yes, absolutely! Cookie butter is made to be eaten right out of the jar. It is made by grinding fully cooked cookies into crumbs and then adding cream, etc. There is no risk to eating cookie butter raw.
Thanks for reading everyone! If you liked this recipe, you’ll also like:
- Fast and Easy Maple Cookies
- Dessert Cheese Fudge from Bangladesh
- Butter Tart Recipe from Canada
- Snickerdoodle Cookie Bars with Banana Filling
- 9 oz of crumbs from hard crispy cookies (can use store bought, hard cookies or just stale, homemade cookies).
- 1/3 cup heavy cream
- 1 tsp vanilla
- 2 tbsp melted butter
- 2 tbsp brown sugar
- Pulse 8 oz of cookie crumbs in food processor or blender until VERY fine.
- Add ¼ cup of cream, vanilla, butter, and brown sugar. Blend until peanut butter consistency is reached.
- Add in one more ounce of crispy cookie crumbs to give the butter a firmer texture