If you're anything like us here at Malta Development, you love the amalgam of spice, caramel, and sugar that comes with every spoonful of cookie butter. Made from speculoos, a traditional European holiday cookie, cookie butter is a sweet and creamy spread that goes well on toast, pancakes, or waffles. When trendy grocery store, Trader Joe's, released their brand the spread, cookie butter became the tour de force that is today.
But what if you don't live near a Trader Joe's or grocery store that carries another brand of this delicious topping? Now you can make cookie butter from the comfort of your own home with any cookie of your choice. This recipe is a great way to use up any cookies approaching a stale consistency.
- 2 cups cookie crumbs
- 1/2 stick butter
- 1/2 cup sweetened condensed milk
- 1/4 cup evaporated milk
- Water (depends on desired consistency)
If you choose to make cookie butter from sandwich cookies, begin by scraping out your cookie filling. Once you have your dry cookies, put them in a food processor. Blend them until they've reached a powdery consistency and you have 2 cups of blended cookies. Because the sizes of cookies differ, the number of cookies you use to make 2 cups will differ.
Heat your butter in a small saucepan on low heat until melted. Then, add your sweetened condensed milk and evaporated milk and stir thoroughly. Once your liquid is one seamless mixture, you can add it to your blended cookies. Start by adding 1/2 cup of the liquid and mix with a spoon. The point is to keep adding the liquid until the cookie consistency begins to stick together.
Now, place your cookie butter in the fridge for a couple of hours. It's ready to eat at this point, but if you'd like a smoother and more spreadable consistency, stir while slowly adding tiny amounts of water (1/8 teaspoon at a time). Refrigerate afterwards.
Cookie Butter tastes like heaven no matter how you eat it. Eat it with apple slices, tart fruits, or just grab a big spoonful and dig in. There is no wrong way to eat Cookie Butter.
Recipe adapted from A Beautiful Mess