Cookie Butter Three Ways
- Level: Easy
- Yield: Three 1 1/2-cup batches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1701
- Total Fat
- 110
- Saturated Fat
- 56
- Carbohydrates
- 174
- Dietary Fiber
- 7
- Sugar
- 96
- Protein
- 15
- Cholesterol
- 206
- Sodium
- 884
- Total: 45 min
- Active: 45 min
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
- 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.