Cookie Butter Three Ways

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!]

Total Time:
45 min
Prep:
45 min

Yield:
Three 1 1/2-cup batches

Ingredients
  • Candy Cane Cookie Butter:
  • 2 cups finely crushed shortbread cookies
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted and cooled
  • 6 to 8 tablespoons heavy cream
  • 1/2 cup finely crushed candy canes
  • Chocolate Cookie Butter:
  • 2 cups finely crushed chocolate wafer cookies
  • 2 tablespoons cocoa powder
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted and cooled
  • 6 to 8 tablespoons heavy cream
  • Gingerbread Cookie Butter:
  • 2 cups finely crushed gingersnap cookies
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon light brown sugar
  • 1 tablespoon molasses
  • 1/2 teaspoon pumpkin pie spice
  • 6 to 8 tablespoons heavy cream
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.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Holiday How-Tos