Take your cookie butter appreciation to the next level with these three fun, holiday-inspired spins on the classic recipe. These sweet spreads make a perfect homemade gift¿if you're willing to part with them, that is!
Recipe courtesy of Food Network Kitchen
Total:
45 min
Active:
45 min
Yield:
Three 1 1/2-cup batches
Level:
Easy
Total:
45 min
Active:
45 min
Yield:
Three 1 1/2-cup batches
Level:
Easy

Ingredients

Candy Cane Cookie Butter:
Chocolate Cookie Butter:
Gingerbread Cookie Butter:

Directions

Watch how to make this recipe.

For the Candy Cane Cookie Butter: Combine the cookie crumbs, sugar and butter in a food processor and pulse to combine. With the machine running, add enough cream to make a soft paste that collects in a ball around the blade (you may not use all of the cream). Add the crushed candy canes and pulse until well combined.

Transfer the cookie butter to gift jars and refrigerate until ready to use. Let sit at room temperature for 30 minutes to soften before serving.

For the Chocolate Cookie Butter: Combine the cookie crumbs, cocoa, sugar and butter in a food processor and pulse to combine. With the machine running, add enough cream to make a soft paste that collects in a ball around the blade (you might not use all of the cream).

Transfer the cookie butter to gift jars and refrigerate until ready to use. Let sit out for 30 minutes to soften before serving.

For the Gingerbread Cookie Butter: Combine the cookie crumbs, butter, brown sugar, molasses and pumpkin pie spice in a food processor and pulse to combine. With the machine running, add enough cream to make a soft paste that collects in a ball around the blade (you might not use all of the cream).

Transfer the cookie butter to gift jars and refrigerate until ready to use. Let sit out for 30 minutes to soften before serving.

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