Phew, you know how on Monday I had to hold off on a post until today otherwise I’d ruin a Christmas surprise? Operation Christmas Cookie Butter is a go so I’m happy to share my snickerdoodle cookie butter with you all!
In case you’re new here, I’m in a serious relationship with Trader Joe’s though I do cheat with Wegman’s (shhh). My love of Trader Joe’s means yes, I do pray at the altar of Speculoos Cookie Butter. I have a raging sweet tooth that likes to be especially obnoxious around 10pm so I like to keep a jar of cookie butter in my pantry for emergencies. A spoonful of cookie butter does wonders for the soul. Take that, chicken noodle soup!
The last couple of weeks have been Cookie City for me with Christmas cookie exchanges left and right. I love parties and I love cookies but my goodness, my kitchen was a nonstop disaster zone. I couldn’t bear to look at another snickerdoodle cookie. But snickerdoodle cookie butter is a whole other story…
I baked my snickerdoodles as planned and then when they were still warm from the oven, I pulverized ’em. That’s right, I put them in a Ziploc baggie and mashed them with a rolling pin (read: wine bottle). With Christmas around the corner, this month has felt like a nonstop whirlwind so beating my delicious cookies into a cookie powder was pretty damn therapeutic. If you want to stop here, you totally can and that cookie dust will taste wonderful sprinkled on cakes or added to pie crust. But let’s take one step further and you will have wonderful delicious cookie butter to save you from holiday stress!
In fact, I think it’s time for a poem dedicated to my love for cookie butter:
Oh cookie butter,
I love you so much
People probably think I’m a nutter.
I love you on pretzels, I love you on waffles
All the things I can put you on truly baffles.
Okay, now we’ve solidified I won’t be running off and becoming a poet anytime soon, let’s talk cookie butter recipe!
Ingredients (for one serving: approximately 1.5 cups)
Approximately 6-8 snickerdoodle cookies
1/2 cup, butter
1/2 cup, sweetened condensed milk
1/4 cup, evaporated milk
1. Bake cookies per recipe.
2. While cookies are still warm, place in food processor and pulse until it forms a powder. If you don’t have a food processor like me, place the cookies in a Ziploc baggie and beat with a rolling pin (or like I said, a wine bottle). If you go the rolling pin way, it might not be as smooth but hey, it’s still cookie butter and will still be delicious! It’s the best kind of win-win.
3. In a saucepan, melt 1/2 cup of butter. Add the sweetened condensed milk and evaporated milk, stir to mix.
4. Place the cookie powder in a large bowl and slowly pour the butter-milk mixture into the bowl. Using a spatula, combine the ingredients and then refrigerate the mixture for about an hour.
Note: If you want cookie butter to be more spreadable, slowly add water about a teaspoon at a time and mix until you reach your achieved smoothness level. But like I said, you end up with delicious sugary cookie butter heaven so there’s really no downside to this whole process.
I used my snickerdoodle cookie butter to top off my egg nog ice cream but you can also add this spoonful of heaven to pretzels, Christmas morning waffles and just do it the good ol’ fashioned American way and eat it straight out of the jar like a true patriot. The sky’s the limit!
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