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
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 1/2 cup of chocolate chips along with the butter. Mix it all together and enjoy.
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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
- Yield: 15 Servings
- Prep Time: 5 minutes
- Total Time: 1 hour 5 minutes
- Course: Dessert Dip
- Cuisine: American
- Author: Sabrina Snyder
- 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
Note: click on times in the instructions to start a kitchen timer while cooking.
- 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).
Yield: 15 Servings, Amount per serving: 178 calories, Calories: 178g, Carbohydrates: 23g, Protein: 2g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 13mg, Sodium: 128mg, Potassium: 102mg, Fiber: 1g, Sugar: 16g, Vitamin A: 132g, Vitamin C: 1g, Calcium: 46g, Iron: 2g
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