Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Cookie Butter Three Ways
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: Three 1 1/2-cup batches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1701
- Total Fat
- 110 g
- Saturated Fat
- 56 g
- Carbohydrates
- 174 g
- Dietary Fiber
- 7 g
- Sugar
- 96 g
- Protein
- 15 g
- Cholesterol
- 206 mg
- Sodium
- 884 mg
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!
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: Three 1 1/2-cup batches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1701
- Total Fat
- 110 g
- Saturated Fat
- 56 g
- Carbohydrates
- 174 g
- Dietary Fiber
- 7 g
- Sugar
- 96 g
- Protein
- 15 g
- Cholesterol
- 206 mg
- Sodium
- 884 mg
Ingredients
Candy Cane Cookie Butter:
Chocolate Cookie Butter:
Gingerbread Cookie Butter:
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.
