Like so many people these days, I am hooked on cookie butter. It’s my new favorite guilty pleasure, and I thought it was about time that I try to make it myself, so here it is – a recipe for homemade cookie butter. Does it taste exactly the same? No. But it’s still really good and pretty close. You’d think it had cookies in it.
Because I had a lot of graham crackers left over from my s’mores brownie bars, I wanted a reason to use them. That’s when I thought, why not use them to make homemade cookie butter with them? It’s actually pretty easy and ALMOST just as good as the jars I buy at Trader Joe’s.
Here’s what you’ll need:
- 30 graham crackers
- 1 tsp cinnamon
- 1/2 cup brown sugar
- 1 tbs vanilla extract
- 2 tbs vegetable oil
- 1/2 cup low fat milk
- Food processor
- Jar (I used a cleaned out jar of cookie butter)
Start out by grinding up 30 graham crackers in a food processor until they are extremely fine. Blend in the brown sugar and cinnamon until it’s well mixed. Then mix in the vanilla, vegetable oil and milk, keeping the food processor on a low setting.
The mixture should be thick, similar to the consistency of peanut butter. If the wet ingredients are not mixing together well enough, add a teaspoon of water to help it blend better. Scrape the sides of the processor down with a spatula as you go to make sure it is completely mixed.
When it’s finished, use the spatula to transfer the mixture to a jar for eating. That’s really all there is to it! Because it has milk in it, keep it refrigerated for up to about two weeks (not that it will last that long). Enjoy!
**Tip: If you want to use your old cookie butter jar but can’t get the label off cleanly, let it stand in a bowl of hot water with a little bit of soap. After a few minute of soaking, the label will practically fall off.