Peanut Butter Cookie Butter

by Sabrina Snyder

Published on

6 Comments

5 from 3 votes
15 Servings
Prep Time 5 minutes
Refrigerate 1 hour
Total Time 1 hour 5 minutes
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Peanut Butter Cookie Butter is a rich, thick, sweet, and salty spread made with Nutter Butter cookies and ready for the fridge in just 5 minutes. 

Peanut Butter Cookie Butter is an easy spin on Cookie Butter that you can use as a spread or dessert dip like Funfetti Cake Batter Dip. 

Peanut Butter Cookie Butter surrounded by cookies

PEANUT BUTTER COOKIE BUTTER

This delicious dessert spread is similar to Biscoff Cookie Butter that you can buy in jars. It is slightly different though because of the peanut butter taste. Like a creamy combination of peanut butter and Biscoff. It’s still just as sweet, creamy, and versatile as the store bought version. 

All you have to do is put Nutter Butter Cookie in a food processor, then combine it with some melted butter, sweetened condensed milk, evaporated milk, and some water. Put the finished cookie butter in a mason jar and store it in the fridge. The recipe is incredibly simple, and you’ll have this spread to use on anything you want. 

This is a great dip to put out at a party, or enjoy as an easy snack on your own. You can also make a few jars and give Cookie Butter as an edible gift. 

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WHAT TO SERVE WITH PEANUT BUTTER COOKIE BUTTER

The great thing about this dessert spread is how many different ways you can serve it. You can use it as a dip for Nutter Butter cookies on a dessert tray, but there are so many other ways to enjoy this treat.

  • Breakfast: Make the ultimate weekend breakfast with this creamy, sweet butter. You can spread Cookie Butter over breakfast classics like toast, Waffles, French Toast, or Pancakes. You could also use it as a topping for a yogurt and granola bowl. 
  • Dip: There are so many different snacks you can use as dippers. Put out this spread with apple slices, pretzels, churros, graham crackers, or biscotti. This makes a great party dish or after school snack. 
  • Dessert topping: Heat up your Peanut Butter Cookie Butter in the microwave and drizzle it over your favorite desserts. It would make a great topping for Ice Cream, Brownies, Cheesecake, or Bread Pudding. 

VARIATIONS ON PEANUT BUTTER COOKIE BUTTER

  • Cookies: You can make Cookie Butter with different kinds of cookies instead of Nutter Butters. Try using ginger snap cookies, Oreos, sugar cookies, or chocolate chip cookies to make all different flavored Cookie Butter. Grind up the cookies the same way you do Nutter Butter until you have 2 cups worth. 
  • Chocolate Chips: For some extra sweetness and texture try mixing in some chocolate chips before serving. Semisweet, milk chocolate, dark chocolate, white chocolate, peanut butter chips, or a mix of a few would all taste great in Cookie Butter. 
  • Add-ins: There are plenty of mix-ins you can try in your spread other than chocolate chips. Try mixing in some chopped nuts like peanuts, almonds, or pecans. You could also add in toffee bits, Oreo crumbs, or pieces of pretzels. 
  • Chocolate Cookie Butter: To make Chocolate Peanut Butter Cookie Butter add 2 tablespoons of cocoa powder to the mixture and melt ½ cup of chocolate chips along with the butter. Mix it all together and enjoy. 

MORE PEANUT BUTTER DESSERT RECIPES

HOW TO STORE PEANUT BUTTER COOKIE BUTTER

  • Serve: Once you’ve made your Cookie Butter store it in a jar or other airtight container. It won’t set well at room temperature, so you shouldn’t keep it out of the fridge for more than a few hours at a time. 
  • Store: Cookie Butter will firm up best in the fridge. Store it in an airtight container and keep it in the fridge for up to 2 weeks. 
  • Freeze: You can freeze Cookie Butter for up to 3 months. Let it defrost in the fridge and mix it again before serving. 

Peanut Butter Cookie Butter on Nutter Butters

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Dinner, then Dessert

Peanut Butter Cookie Butter

Peanut Butter Cookie Butter is a rich, thick, sweet, and salty spread made with Nutter Butter cookies and ready for the fridge in just 5 minutes. 
Yield 15 Servings
Prep Time 5 minutes
Total Time 1 hour 5 minutes
Course Dessert Dip
Cuisine American
Author Sabrina Snyder
Peanut Butter Cookie Butter surrounded by cookies
PrintRate

Ingredients
 

  • 30 Nutter Butter cookies , 2 cups ground
  • 1/4 cup unsalted butter
  • 1/2 cup sweetened condensed milk
  • 1/4 cup evaporated milk
  • 2 tablespoons water

Instructions

  • Add the nutter butter cookies to the food processor until finely ground.
  • Add butter, condensed milk and evaporated milk 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 nutter butter cookie crumbs and stir until moistened.
  • Microwave for 30 seconds.
  • Add in water and stir until mixture is smooth.
  • Refrigerate for 1 hour before serving (keep refrigerated).

Nutrition

Calories: 178kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 128mg | Potassium: 102mg | Fiber: 1g | Sugar: 16g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

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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.

See more posts by Sabrina

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.

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Comments

  1. My kids love spreading this on everything!! I try to keep it on hand, because it makes everything taste so much better!

    Reply