Recipe courtesy of Food Network Kitchen
Save Recipe Print
Cookie Butter
Total:
20 min
Prep:
20 min
Level:
Easy
Total:
20 min
Prep:
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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Peanut Butter Cookies

Recipe courtesy of Food Network Kitchen

Flourless Peanut Butter Cookies

Recipe courtesy of Claire Robinson

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Homemade Peanut Butter

Recipe courtesy of Alton Brown

Peanut Butter Fudge

Recipe courtesy of Alton Brown

Nut Butter Brownies

Recipe courtesy of Food Network

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Homemade Butter

Recipe courtesy of Alex Guarnaschelli

Peanut Butter-Banana Pudding Cups

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword