Cookie Butter Recipe

Speculoos or any spiced cookies: These cookies are the base of the recipe, providing the signature spiced flavor and texture. Sweetened condensed milk: This thick, sweet milk helps to bind the cookie crumbs together and adds sweetness. Melted butter: Adds richness and helps to create a smooth, spreadable consistency. Vanilla extract: Enhances the flavor with a hint of vanilla. Salt: Balances the sweetness and enhances the overall flavor.

When crushing the cookies in a food processor, make sure to pulse in short bursts to avoid overheating the machine and to achieve a consistent crumb texture. This ensures that the cookie butter will be smooth and creamy.

• speculoos or any spiced cookies - Substitute with graham crackers: Graham crackers provide a similar texture and can be enhanced with a bit of cinnamon and nutmeg to mimic the spiced flavor.

• sweetened condensed milk - Substitute with evaporated milk and sugar: Mix evaporated milk with sugar to achieve the same sweetness and consistency as sweetened condensed milk.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor that complements the cookies.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but pleasant flavor profile that pairs well with the spiced cookies.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste that can enhance the overall flavor.

• Store your cookie butter in an airtight jar or container to maintain its freshness and prevent it from absorbing any unwanted odors from the refrigerator.
• Keep the jar of cookie butter in the refrigerator, where it will stay fresh for up to two weeks. The cool temperature helps preserve its creamy texture and delightful flavor.
• If you prefer a softer consistency, allow the cookie butter to sit at room temperature for about 10-15 minutes before using it. This will make it easier to spread on bread, crackers, or even fruits.
• For longer storage, you can freeze the cookie butter. Transfer it to a freezer-safe container, leaving some space at the top for expansion. It can be stored in the freezer for up to three months.
• When you're ready to use the frozen cookie butter, thaw it in the refrigerator overnight. Give it a good stir to restore its creamy consistency before serving.
• To avoid contamination, always use a clean spoon or utensil when scooping out the cookie butter. This will help maintain its quality and prevent any bacteria from spoiling the delicious spread.
• If you notice any changes in color, texture, or smell, it's best to discard the cookie butter. Freshness is key to enjoying its full flavor and creamy goodness.

• Place the jar of cookie butter in a bowl of warm water for about 10-15 minutes. This gentle method will soften the cookie butter without altering its creamy texture.
• Scoop the desired amount of cookie butter into a microwave-safe bowl. Heat it in the microwave on low power for 10-15 seconds. Stir and repeat if necessary until it reaches the desired consistency.
• If you prefer a stovetop method, place the cookie butter in a small saucepan over low heat. Stir continuously until it becomes smooth and spreadable. Be careful not to overheat, as this can cause the cookie butter to separate.
• For a quick fix, use a hairdryer on a low setting to gently warm the outside of the jar. Rotate the jar to ensure even heating, and check frequently to avoid overheating.

• Food processor: This is essential for crushing the cookies into fine crumbs and blending all the ingredients together until smooth and creamy.

• Measuring cups: These are necessary to accurately measure out the 2 cups of cookies, ½ cup of sweetened condensed milk, and ¼ cup of melted butter.

• Measuring spoons: These are used to measure the 1 teaspoon of vanilla extract and ¼ teaspoon of salt precisely.

• Spatula: This helps in scraping down the sides of the food processor to ensure all ingredients are well combined.

• Jar: This is used for storing the finished cookie butter in the refrigerator.

• Microwave-safe bowl: This is used for melting the butter before adding it to the food processor.

Crush cookies efficiently: Use a food processor to quickly turn speculoos or any spiced cookies into fine crumbs.

Melt butter quickly: Microwave the butter in short bursts to melt it faster without burning.

Combine ingredients smoothly: Add all ingredients to the food processor at once to blend them into a smooth and creamy mixture.

Store properly: Transfer the cookie butter to a jar and refrigerate immediately to save time on cleanup and ensure freshness.