Chocolate Chip Cookie Butter

15 Servings
Prep Time 10 minutes
Refrigerate 1 hour
Total Time 1 hour 10 minutes

Chocolate Chip Cookie Butter is a sweet, creamy dessert dip or spread with chocolate chips throughout. Made with sugar cookies, brown sugar, and butter.

We are loving making Cookie Butter with all our favorite Cookie Recipes. Just like Funfetti Cake Batter Dip, you can dip cookies and other desserts in Cookie Butter and enjoy!

Chocolate Chip Cookie Butter with graham crackers


If you’ve never had Cookie Butter before think of it as a combination of a dessert and peanut butter. The great thing about it is you can use all different kind of cookies to make this creamy recipe. Using sugar cookies, butter, brown sugar, and condensed milk you can make a thick spread that tastes like classic chocolate chip cookie dough. 

We’ve all had that moment while making Chocolate Chip Cookies, when you just want to eat spoonfuls of the dough. While that isn’t the best idea, making this Chocolate Chip Cookie Butter is an easy way to satisfy that craving minus the raw eggs. It’s just as sweet, buttery, and chock full of chocolate chips. 

Once you’ve made your Cookie Butter store it in mason jars in the fridge. Keeping it in the fridge will make sure it stays at the right thick consistency. It makes a great party dessert, after-school snack, or you could even make jars to give as gifts. 



Cookie Butter is so versatile that you can use it as an appetizer, dessert, snack, or even with breakfast. This Chocolate Chip version is especially sweet, but you can still use it with a variety of dippers, or as a spread over your favorite recipes. That’s of course, if you can resist the urge to just eat it straight from the jar with a spoon. (Don’t worry, we won’t judge.)

  • Spread: Try spreading Cookie Butter over classic breakfast recipes like Pancakes or Waffles for an extra sweet and celebratory breakfast.
  • Dip: Put out a bowl of Chocolate Chip Cookie Butter at your next get-together with a variety of dippers. You can use pretzels, graham crackers, vanilla Oreos, apple slices, or cookies to dip in. 
  • Topping: Use Cookie Butter as a topping for your favorite dessert recipes like Homemade Vanilla Ice Cream, Chocolate Chip Cheesecake, or Brownies


  • Chocolate Chips: Try exchanging the semi-sweet chocolate chips for mini dark chocolate, milk chocolate, or white chocolate chips. You could also try adding in some peanut butter chips. 
  • Cookies: Sugar cookies are the best option to make Chocolate Chip Cookie Butter that tastes similar to chocolate chip cookie dough. However, you can use a variety of different cookies in this recipe. Try using Nutter Butters, ginger snaps, Vanilla Oreos, or chocolate chip cookies. 
  • Add-ins: There are so many fun mix-ins you can try to add some extra flavor and texture to your recipe. Toffee bits, chopped nuts, or m&ms would all be tasty options. 



  • Serve: Make sure to let Chocolate Chip Cookie Butter set in the fridge for a full hour before serving it. Mix in the mini chocolate chips once it’s set and serve. To keep it at the right consistency, you don’t want to leave it at room temperature for more than an hour or so. 
  • Store: Cookie Butter is best kept stored in the fridge. In an air tight container, it will stay good for up to 2 weeks. Mix the Cookie Butter again before serving it when you take it out of the fridge. 
  • Freeze: You can also freeze it for up to 3 months. Let it thaw in the fridge and stir thoroughly before eating.

Chocolate Chip Cookie Butter on graham crackers

Pin this recipe now to remember it later

Pin Recipe

Chocolate Chip Cookie Butter

Chocolate Chip Cookie Butter is a sweet, creamy dessert dip or spread with chocolate chips throughout. Made with sugar cookies, brown sugar, and butter.
Yield 15 Servings
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert Dip
Cuisine American
Author Sabrina Snyder


  • 30 sugar cookies , 2 cups ground
  • 1/4 cup unsalted butter
  • 1/2 cup sweetened condensed milk
  • 1/4 cup evaporated milk
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 1/2 cup mini semi-sweet chocolate chips


  • Add the sugar cookies to the food processor until finely ground.
  • Add butter, condensed milk, evaporated milk and brown sugar to a medium microwave safe bowl and microwave on 50% power for 30 seconds.
  • Stir and microwave for 30 seconds again at %50 power until completely melted.
  • Add in the cookie crumbs and stir until moistened.
  • Microwave for 30 seconds.
  • Add in water and stir until mixture is smooth.
  • Refrigerate for 1 hour.
  • Add in chocolate chips and stir before serving (do not add these in while mixture is warm, they'll melt).


Calories: 218kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 124mg | Potassium: 115mg | Fiber: 1g | Sugar: 13g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

Chocolate Chip Cookie Butter collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Hi Sabrina
    I’m a chocolatier and I’m keen to use this I’m my bonbon as a filling. However is it absolutely necessary that it be stored in the refrigerator? Many thanks