A list of recipes I liked, found interesting, or plan to try. Feel free to share or try them out, too. Recipe requests are accepted. Request through private message only.
Remove the filling in your cookies. In a food processor pulse your cookies until they resemble fine crumbs. Add in your melted butter and evaporated milk and pulse until it comes together. If your butter is thin add more cookie crumbs as you want it thick. Store in a jar for up to 6 weeks in the fridge.
Notes
*You can substitute regular milk for evaporated milk
* For vegan/ dairy free Cookie butter you can use Nut Milk
Oreo Cookie Butter
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Author: Gemma Stafford
Serves: 1 jar
Ingredients
2 ½ cups (10oz/280g) Oreos cookie crumbs (30 Oreos roughly)
½ stick (2oz/60g) butter
½ cup (4 ½ floz/128g) evaporated milk*
Instructions
Remove the filling in your cookies. In a food processor pulse your cookies until they resemble fine crumbs. Add in your melted butter and evaporated milk and pulse until it comes together. If your butter is thin add more cookie crumbs as you want it thick. Store in a jar for up to 6 weeks in the fridge.
Notes
*You can substitute regular milk for evaporated milk
* For vegan/ dairy free Cookie butter you can use Nut Milk
Shortbread Cookie Butter
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Author: Gemma Stafford
Serves: 1 jar
Ingredients
2 cups (10oz/280g ) Shortbread cookie crumbs
½ stick (2oz/60g) butter
½ cup (4 ½ floz/128g) evaporated milk*
Instructions
In a food processor pulse your cookies until they resemble fine crumbsAdd in your melted butter and evaporated milk and pulse until it comes together. If your butter is thin add more cookie crumbs as you want it thick.Store in a jar for up to 6 weeks in the fridge.
Notes
*You can substitute regular milk for evaporated milk
* For vegan/ dairy free Cookie butter you can use Nut Milk
