Cookie Butter Recipe

Place the cookies in a food processor. Pulse until they are ground to a very fine crumb. Scrape down the sides with a spatula as needed. You should end up with about 3 cups of fine crumbs per 12 cups of whole cookies (volume will compact).

Continue processing the crumbs on medium-high for 2–3 minutes until they start to clump together slightly and become sandy-smooth. This helps release oils and makes the next blending stage easier.

With the processor running on low, slowly stream in the neutral oil through the feed tube (or in a thin steady stream if adding by spoon). Continue processing, scraping sides as needed, until the mixture becomes noticeably smoother and gains a paste-like, spreadable consistency, about 2–4 minutes.

Stop the processor and add the sweetened condensed milk, brown sugar, ground cinnamon, ground ginger, sea salt, and vanilla extract. If using melted butter or maple syrup, add it now. Process on medium speed until everything is fully incorporated and silky, about 1–2 minutes. Taste and adjust salt, spice, or sweetness.

If the mixture is too thick, add 1 tablespoon of neutral milk (or more oil) at a time and process until you reach a smooth, spreadable texture. If too thin, pulse in 1–2 tablespoons more finely ground cookie crumbs to thicken.

Transfer the cookie butter to a clean jar or airtight container. Smooth the top with a spatula and press a piece of plastic wrap directly on the surface to minimize air contact if planning to refrigerate.

Store at room temperature for up to 2 weeks or refrigerate for up to 6 weeks. If refrigerated, bring to room temperature or stir in 1 teaspoon neutral oil and whisk to soften before using.

Use cookie butter as a spread on toast, pancakes, or cookies; stir into oatmeal or coffee; or use as a frosting base or dip.