Peanut Butter Pretzel Crunch Cookie Butter

What is cookie butter?  To put it simply, it's spreadable cookies.  If you have a Trader Joe's near you, you have no doubt heard of (and tried) their famous speculoos cookie butter.  Or perhaps you prefer Biscoff spread, which is cookie butter made from crushed up Biscoff cookies.   It's become quite a sensation.  I came up with my own version and now my mind has been open to the endless possibilities of homemade cookie butters.

The only piece of equipment you'll need is a food processor.  First, toss in some Nutter Butter cookies, filling and all.  I used the round ones instead of the classic peanut-shaped ones because they were on sale.

Pulse and blend until the mixture resembles a very fine sand, and then drizzle in a bit of Canola oil and let the processor run until the mixture becomes creamy and shiny.

I folded in some little bits of pretzels to add some crunch and a little extra saltiness.  This stuff is completely dangerous to have in the house, because it's impossible to stay away from it.  Spread it on just about anything or eat it with a spoon.

This stuff has a slightly gritty cookie crumb texture to it that reminds me of the cookie butters you can buy in stores.  You can play around with using more or less oil to alter the consistency to your liking.

So if you, like the rest of the world, is obsessed with cookie butter, now you can make it right at home.  I'm not sure if that's a good thing or not, but there you have it.

Peanut Butter Pretzel Crunch Cookie Butter

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• Author: Erin Browne
• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 1 half pint 1x

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Ingredients

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• 18 Nutter Butter sandwich cookies, with filling
• 3 TBS Canola oil
• ¼ cup (heaping) pretzels, broken into small pieces

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Instructions

1. Place cookies into food processor and pulse until most of the big pieces are broken up, then allow the processor to run until the cookies have been ground up completely and resemble a fine sand.
2. Drizzle in the oil a tablespoon at a time, pulsing a few times after each addition.
3. Allow the food processor to run an additional 5 minutes, stopping to occasionally scrape down the sides and bottom.
4. When the cookie butter has reached a creamy, shiny consistency, remove the blade of the food processor and fold in the pretzel pieces.
5. Store in a half-pint mason jar at room temperature, or you can refrigerate.

Notes

Experiment with more or less oil to create a thicker or thinner cookie butter.

• Category: Spreads

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