4-Ingredient Cookie Butter Is the Indulgent Treat That Requires Zero Baking

published Feb 10, 2022
Cookie Butter Recipe

Like your favorite Trader Joe's cookie butter, but homemade.


Makes1 cup

Prep5 minutes

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cookie butter in a bowl, with cookies and strawberries on the side
Credit: Laura Rege

Of course we love biting right into a cookie, but a world in which we can slather our other favorite things in cookies is even better. That’s why cookie butter was invented. This recipe is easy to make and comes in at just four ingredients. Cookies taste great as they are, so you really don’t need a laundry list of ingredients — just enough to transform their state from solid to spread.

Cookie butter is traditionally made with Speculoos, a spiced crispy cookie from Belgium. Gingersnaps are a worthy substitute and are easy to find at any grocery store. You could also try this recipe with Nutter Butters or graham crackers.

Credit: Nash Davids

What Is Cookie Butter Used For?

When it comes to using cookie butter, our advice is to treat it just like peanut butter. Spread it on sliced fruit (like apples or bananas) or toast, get it melty and spoon it over waffles, stuff it in French toast, swirl it into cake batter, or dollop it over ice cream.

Two Tips for Making Cookie Butter

  • Cold butter and cold cream help with the emulsification (i.e, keeping the fat from separating in the cookie butter). When the food processor runs, the blade and engine heat up the food inside it and you’re going to need to run it a bit to break the cookies down. Heat can cause the fat to separate from the cookie spread.
  • For the best texture, first pulse the cookies and butter until fine crumbs form, then pour the cream in with the engine running just until incorporated. The cold butter will break down and incorporate with the crumbs, but if you were to process the cream the whole time, you’d risk whipping it.

Cookie Butter Recipe

Like your favorite Trader Joe's cookie butter, but homemade.

Prep time 5 minutes

Makes 1 cup

Serves 8

Nutritional Info


  • 2 tablespoons

    cold unsalted butter

  • 36

    gingersnap cookies (8 ounces)

  • 2 tablespoons

    packed light brown sugar

  • Pinch

    kosher salt

  • 1/4 cup

    cold heavy cream, plus more as needed


  1. Cut 2 tablespoons cold unsalted butter into small pieces and place in the bowl of a food processor fitted with the blade attachment. Add 36 gingersnap cookies, 2 tablespoons packed light brown sugar, and a pinch of kosher salt. Process until the cookies are broken up into small crumbs and the butter is incorporated, about 30 seconds.

  2. With the motor running, pour 1/4 cup cold heavy cream into the feed tube and process until incorporated and the cookie butter is spreadable, about 1 minute more. If the cookie butter is too thick, process in more heavy cream, 1 tablespoon at a time, until desired consistency is reached.

Recipe Notes

Storage: Cookie butter can be refrigerated in an airtight container for up to 1 week.

This post originally ran on Kitchn. See it there: Homemade Cookie Butter