Cookie Spread (Homemade Cookie Butter) (2024)

Gingersnap Cookie Spread

• 2 cups gingersnap cookie crumbs, see "Notes," Point "2" below
• 3 tablespoons unsalted melted butter, or corn, canola or vegetable oil
• 1 tablespoon brown sugar
• 1 tablespoon molasses, I used fancy molasses
• 6 to 8 tablespoons milk or non-dairy milk, or a little more if you want a looser or thinner consistency

Oreo Cookie Spread

• 2 cups Oreo cookie crumbs or similar cookie, see "Notes," Point "2" below
• 3 tablespoons unsalted melted butter, or corn, canola or vegetable oil
• 1 tablespoon brown sugar
• 1 tablespoon vanilla filling (from cookies)
• 1 teaspoon vanilla extract
• 6 to 8 tablespoons milk or non-dairy milk

Peanut Butter Chocolate Chip Nutella Cookie Spread

• 2 cups peanut butter chocolate chip cookie crumbs, see "Notes," Point "2" below
• 3 tablespoons unsalted melted butter, or corn, canola or vegetable oil
• 1 tablespoon brown sugar
• 1 tablespoon chocolate hazelnut spread (like Nutella), or peanut butter if you'd rather more of a peanut butter flavour
• 6 to 8 tablespoons milk or non-dairy milk, or a little more if you want a looser or thinner consistency

Gingersnap Cookie Spread

• Place cookie crumbs in a large food processor.

  Note: I use a 12-cup food processor.

• Add melted butter, brown sugar and molasses to cookie crumbs.

• With the processor going, slowly drizzle in milk until you've reached your desired consistency. Transfer the cookie spread to a storage jar, cover and store in the refrigerator. Enjoy within 7 to 10 days (time could vary, depending on which dairy or non-dairy you use and its best-by date).

  Note: Cookie spread will firm up slightly in the fridge (kind of like how peanut butter would) but will soften a little when taken out for 10 to 15 minutes. If you like, you could add a little extra milk when preparing to make it looser or thinner (to allow for when it firms a little in the fridge).

Oreo Cookie Spread

• Place cookie crumbs in a large food processor.

  Note: Use the crumbs only here. If you have the full cookie, remove the vanilla filling before processing the cookies and just reserve 1 tablespoon to add later).

  Note: I use a 12-cup food processor.

• Add melted butter, brown sugar, vanilla filling (if you have reserved) and vanilla extract to cookie crumbs.

• With the processor going, slowly drizzle in milk until you've reached your desired consistency. Transfer to a storage jar, cover and store in the refrigerator. Enjoy within 7 to 10 days (time could vary, depending on which dairy or non-dairy you use and its best-by date).

  Note: Cookie spread will firm up slightly in the fridge (kind of like how peanut butter would) but will soften a little when taken out for 10 to 15 minutes. If you like, you could add a little extra milk when preparing to make it looser or thinner (to allow for when it firms a little in the fridge).

Peanut Butter Chocolate Chip Nutella Cookie Spread

• Place cookies crumbs in a large food processor.

  Note: I use a 12-cup food processor.

• Add melted butter, brown sugar and chocolate hazelnut spread to cookie crumbs.

• With the processor going, slowly drizzle in milk until you've reached your desired consistency. Transfer to a storage jar, cover and store in the refrigerator. Enjoy within 7 to 10 days (time could vary, depending on which dairy or non-dairy you use and its best-by date).

  Note: Cookie spread will firm up slightly in the fridge (kind of like how peanut butter would) but will soften a little when taken out for 10 to 15 minutes. If you like, you could add a little extra milk when preparing to make it looser or thinner (to allow for when it firms a little in the fridge).

1. This recipe makes over a cup of cookie spread. You could easily half, if you wish.
2. Each version of cookie spread calls for 2 cups of cookie crumbs. Just process some cookies (a little at a time) until you’ve reached 2 cups worth of fine crumbs. Since cookies vary in size, to figure out how many cookies you need, you could process some cookies, then remove the crumbs from the processor and measure them. Once measured, place the cookie crumbs in a bowl and then continue to process more cookies until you have the quantity required. Once you have the necessary amount, place all the cookies crumbs back into the processor and continue with the recipe.
3. Like mentioned above, cookie spread will firm up a little in the fridge. If you like, you could always add a little more milk when you make it so you account for when you refrigerate later.
4. The amount of liquid (milk) you add could vary depending on the cookie you use (some cookies may be dryer, for example, than others). Just add enough liquid until you’ve reached the consistency that you like.
5. Milk was used, but you could use any of your favourite dairy or non dairy, like evaporated milk, half-and-half, heavy cream, oat milk, almond milk or soy milk.
6. Cookies vary in sweetness. If your cookies aren’t sweet (or if you like things sweeter), add a little more brown sugar.
7. As mentioned, these cookie spreads are a fabulous homemade food gift. Portion into a cute jar, tie with a ribbon, label and make someone very happy!
8. Want some crunchy cookie butter? Add in some crushed up cookies after everything is blended and smooth. Stir those in with a spatula.