Homemade Cookie Butters

Nutter Butter Cookie Butter

Author: Gemma Stafford

Serves: 1 jar

Ingredients

2 cups (10oz/280g) Nutter butters cookie crumbs (24 Nutter butters roughly)

½ stick (2oz/60g butter

½ cup (4 ½ floz/128g) evaporated milk *

Instructions

Remove the filling in your cookies. In a food processor pulse your cookies until they resemble fine crumbs. Add in your melted butter and evaporated milk and pulse until it comes together. If your butter is thin add more cookie crumbs as you want it thick. Store in a jar for up to 6 weeks in the fridge.

Notes

*You can substitute regular milk for evaporated milk

* For vegan/ dairy free Cookie butter you can use Nut Milk

Oreo Cookie Butter

Author: Gemma Stafford

Serves: 1 jar

Ingredients

2 ½ cups (10oz/280g) Oreos cookie crumbs (30 Oreos roughly)

½ stick (2oz/60g) butter

½ cup (4 ½ floz/128g) evaporated milk*

Instructions

Remove the filling in your cookies. In a food processor pulse your cookies until they resemble fine crumbs. Add in your melted butter and evaporated milk and pulse until it comes together. If your butter is thin add more cookie crumbs as you want it thick. Store in a jar for up to 6 weeks in the fridge.

Notes

*You can substitute regular milk for evaporated milk

* For vegan/ dairy free Cookie butter you can use Nut Milk

Shortbread Cookie Butter

Author: Gemma Stafford

Serves: 1 jar

Ingredients

2 cups (10oz/280g ) Shortbread cookie crumbs

½ stick (2oz/60g) butter

½ cup (4 ½ floz/128g) evaporated milk*

Instructions

In a food processor pulse your cookies until they resemble fine crumbsAdd in your melted butter and evaporated milk and pulse until it comes together. If your butter is thin add more cookie crumbs as you want it thick.Store in a jar for up to 6 weeks in the fridge.

Notes

*You can substitute regular milk for evaporated milk

* For vegan/ dairy free Cookie butter you can use Nut Milk

Source: https://www.biggerbolderbaking.com/homemade-cookie-butters/