Homemade Cookie Butter Jar
So easy to make, the edible gift of cookie butter takes the idea of cookies and milk to epic heights. We made three different types (Oreo, gingerbread and chocolate chip), but you can freestyle with any kind of cookie that you love. If you're wondering what you can do with cookie butter, you can drizzle it on ice cream, dip fruit in it, use it in baking and Rice Krispie treats, smear it on toast or a bagel, layer it between wafer cookies and so much more!
Bite Me Bit
"Baking makes me focus … I find it calming and rewarding because, in fairness, it is sort of magic - you start off with all this disparate stuff, such as butter and eggs, and what you end up with is so totally different. And also delicious."
2 cups cookie crumbs (we made 3 kinds of cookie butter - Oreo, gingerbread and chocolate chip, but use your favorite cookie)
1/4 cup butter
1/2 cup sweetened condensed milk
1/4 cup evaporated milk
1) To create your cookie crumbs, place cookies in food processor (note: if cookies have creamy filling like Oreos, scrape it out as you need the crumbs to be dry) and process until 2 cups of fine crumbs. Place in large bowl and set aside.
2) In a small saucepan, heat butter over low heat and then add condensed milk and evaporated milk until melted together. Starting with 1/2 cup at a time, add to cookie crumbs and mix together. Stop adding liquid when cookie butter is just wet enough to hold together. Refrigerate for up to 2 weeks.
3) If you want to use cookie butter as a dip, remove from refrigerator after 1-2 hours and add 1/4 tsp water at a time to the dough and stir to loosen. Keep adding until reaches desired consistency. Refrigerate for up to 2 weeks.
Makes 1 1/2 cups cookie butter