Take your cookie butter appreciation to the next level with these three fun, holiday-inspired spins on the classic recipe. These sweet spreads make a perfect homemade gift¿if you’re willing to part with them, that is!
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | Three 1 1/2-cup batches |
Ingredients
- 2 cups finely crushed shortbread cookies
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted and cooled
- 6 to 8 tablespoons heavy cream
- 1/2 cup finely crushed candy canes
- 2 cups finely crushed chocolate wafer cookies
- 2 tablespoons cocoa powder
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted and cooled
- 6 to 8 tablespoons heavy cream
- 2 cups finely crushed gingersnap cookies
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon light brown sugar
- 1 tablespoon molasses
- 1/2 teaspoon pumpkin pie spice
- 6 to 8 tablespoons heavy cream
Instructions
- For the Candy Cane Cookie Butter: Combine the cookie crumbs, sugar and butter in a food processor and pulse to combine. With the machine running, add enough cream to make a soft paste that collects in a ball around the blade (you may not use all of the cream). Add the crushed candy canes and pulse until well combined.
- Transfer the cookie butter to gift jars and refrigerate until ready to use. Let sit at room temperature for 30 minutes to soften before serving.
- For the Chocolate Cookie Butter: Combine the cookie crumbs, cocoa, sugar and butter in a food processor and pulse to combine. With the machine running, add enough cream to make a soft paste that collects in a ball around the blade (you might not use all of the cream).
- Transfer the cookie butter to gift jars and refrigerate until ready to use. Let sit out for 30 minutes to soften before serving.
- For the Gingerbread Cookie Butter: Combine the cookie crumbs, butter, brown sugar, molasses and pumpkin pie spice in a food processor and pulse to combine. With the machine running, add enough cream to make a soft paste that collects in a ball around the blade (you might not use all of the cream).
- Transfer the cookie butter to gift jars and refrigerate until ready to use. Let sit out for 30 minutes to soften before serving.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 1701 |
| Total Fat | 110 g |
| Saturated Fat | 56 g |
| Carbohydrates | 174 g |
| Dietary Fiber | 7 g |
| Sugar | 96 g |
| Protein | 15 g |
| Cholesterol | 206 mg |
| Sodium | 884 mg |
Reviews
I can’t believe I finally found a recipe for cookie butter! I never thought of giving it away as a gift but what a fantastic idea! I can’t wait to get started giving them away to see how everyone like them! Thanks Food Network!