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.

My Private Notes

Add a Note
Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Flourless Peanut Butter Cookies

Recipe courtesy of Claire Robinson

Peanut Butter Cookies

Recipe courtesy of Food Network Kitchen

Grahamuloos (Graham Cracker Cookie Butter)

Recipe courtesy of Food Network

Butter Cookies

Recipe courtesy of Michele Urvater

Basic Butter Cookies

Recipe courtesy of Gourmet Magazine

Pecan Butter Cookies

Recipe courtesy of Michele Urvater

Almond Butter Cookies

Browse Reviews By Keyword

          Latest Stories