TODAY Food

By johnwhorfin

Ingredients

• 1/2 1/2 1/2 cup powdered (confectioner’s) sugar

Details

Servings 1
Adapted from today.com

Preparation

Step 1

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Known as speculoos in Belgium, where the blended cookie spread concept originated as a waffle topping, this is one dessert trend we can get on board with — especially when you can make it yourself in about five minutes.

Food Republic senior editor Jess Kapadia shows TODAY an easy way to make cookie butter in your favorite flavors, and how you can enjoy this spread on both sweet and savory snacks.

You’re in control here: Choose your favorite cookie and make small batches, big batches, enough to fill a case of jars for the world’s greatest holiday presents, or as a creative way to spin the influx of holiday cookies into not one dessert, but two!

Sure, you can go even more homemade and make your cookies from scratch for this super addictive confection, but here's the easiest version with the least amount of ingredients so you can get to dipping, spreading and drizzling this sweet, customizable stuff on whatever strikes your fancy as soon as possible:

You may be tempted to try this trick with Oreos — resist the urge. The filling tends to melt, separate and add a runny consistency to the final product.

Cookies with “chunks” (oatmeal, chocolate chips, nuts) can be blended into a “chunky-style” cookie butter with a crunchy textural contrast that’s particularly good on ice cream.

Make cookie butter at home

1. Crush the cookies into coarse granules (it’s okay if there are some larger pieces), then transfer to a food processor (or blender) and pulse until you have a fine powder.

2. Slowly drizzle in the vegetable oil, then add the water and blend until a paste forms. Add the powdered sugar by the tablespoon, scraping down the sides. Add more water as necessary until desired consistency is reached — you want it to be spreadable.
3. Transfer to a jar with a tight-fitting lid and refrigerate for 30 minutes before serving. (Cookie butter will keep, refrigerated, for up to a week.)