Cookie butter is the one of the latest trends to take the baking world by storm. It’s easy to make and is a perfect way to use up cookies that are past their chewy prime, or cookies that spent a little too much time in the oven.
- 112 g / 1/2 cup Mirage margarine, melted
- 250 g / 1/2 recipe Ginger snap cookies, fully baked
- 20 g / 1½ tablespoons ground cinnamon
- 0.5 g / ¼ teaspoon ground nutmeg (freshly grated, preferred)
- 5 ml / 1 teaspoon vanilla extract
- 15 g /1 tablespoon brown sugar (either light or dark brown will do)
- 56 g / 1/4 cup White chocolate, melted and kept warm
- Vegetable oil to adjust
1. In a food processor combine the cookies, spices, and brown sugar. Turn the processor on and let it run until the cookie becomes a fine crumb.
2. Leave the processor running and stream in the melted Mirage margarine, and let it run for at least 30 seconds. Be sure to scrape down the sides and bottom of the processor several times to ensure an even mix.
3. If the mixture is still a little dry, add a tablespoon of vegetable oil and let the processor run for 10 seconds allowing it to incorporate. You want the mixture to resemble natural peanut butter, a little runny, but not a full liquid. If you need to add a second table spoon of oil and repeat.
4. Once the mixture has that natural peanut butter look, slowly stream in the warm, melted white chocolate, and allow the processor to again run for about 20 seconds, until the entire mixture is even and smooth. Once again, use a rubber spatula to get all sides and the bottom of the processor.
5. Transfer the cookie butter into a jar for storage and allow it to rest for 3 hours before using.
6. The cookie butter can be stored in the fridge for up to 3 weeks, as long as it is kept in a sealed container.
- You can make this recipe with any kind of cookies you have laying around. Try using your favourite store bought cookie, or one of our many other cookie recipes here
- If you’re not a fan of white chocolate, feel free to replace it with another high quality chocolate.