I have a confession.
I absolutely love the fact that I can eat as many cookies as I want, all in the name of work!
And because I eat all those cookies, sometimes I like to mix it up. Make a dessert out of it. Make it a little more fancy. But you already know that ‘coz I already told you. And sometimes in these experiments, miracles happen.
Read on to find out my newest discovery - Cookie Butter
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So, true story, I was making cookie pops and added a wee bit of more milk than required. It became a paste-like consistency which could never be formed into balls. But it was tasty AF so all of us just ate it with a spoon.
Later, I found out that it is called Cookie Butter.
It's basically a nut butter or Nutella like bread-spread made of cookies! It smells and tastes just like cookies and can be spread on your toast, mixed with milk for a quick cookie milkshake, served as a dip with fruits, topped on ice cream, the list is unending.
I have made it more than 4 times since the first accidental discovery and the whole Dohful team is hooked on to this thing. So I thought I should share this Cookie Butter recipe with you guys as well.
Homemade Cookie Butter Recipe
The key to a good homemade cookie butter is - *drumroll* good cookies!
Because the cookie is going to give this butter its inherent taste. So for instance, if you use a Choco Chunk cookie, the end result will be a little different than using Macadamia Nuts cookie because of the nuts in the later. Similarly, Choco Brownie Cookie will give you a really chocolaty cookie butter.
While it's also true that you can practically use any cookies you have in your house to make this, I would suggest you get the absolute best ones.
You’re going to need -
- 4-5 Dohful cookies (I used Choco Chunk Cookies). If you are using any other cookies, you may need more cookies.
- 4 tablespoon milk
- A pinch of sea salt (optional)
How to make it -
- Put all the cookies in the food processor or your good old mixer grinder. Grind for about 30 seconds.
- Open the lid and add milk, 1 tablespoon at a time, so that we get the right consistency. I used 4 tablespoon milk, but you might need less or more depending on the number of cookies.
- Add the sea salt and give it a final pulse. You want it to be spreadable but thick like Peanut Butter.
- Store it in a dry container and keep it refrigerated for up to 5 days.
You can use more of sea-salt to give it a sweet-salty note. And that's it. Trust me guys, you would have never had anything this delicious.
You can, of course, also add Caramel sauce, Hazelnut syrup, cocoa powder, chocolate sauce, choco chips and umpteen number of more things to give it your own twist. I’m more of classic flavors kinda person, but you do you girl.
Don't forget to download the printable version of this recipe to keep it with you for future uses.
Do try it out and let us know your experience in the comments below.