[DRAFT]
Recipe courtesy of Food Network Kitchen
Cookie Butter
Total:
20 min
Active:
20 min
Level:
Easy
Total:
20 min
Active:
20 min
Level:
Easy

Directions

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.

Photograph by Ben Goldstein/Studio D.

IDEAS YOU'LL LOVE

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Coconut Lime Butter Cookies

Recipe courtesy of Ree Drummond

Peanut Butter Cookies

Recipe courtesy of Nancy Fuller

Cinnamon Cookies

Recipe courtesy of Trisha Yearwood

Marmalade Butter

Recipe courtesy of Ina Garten

Peanut Butter Balls

Recipe courtesy of Gale Gand

Peanut Butter Mousse

Recipe courtesy of Food Network Kitchen

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Peanut Butter Bars with Salted Chocolate Ganache

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking