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HOMEMADE COOKIE BUTTER
25 chocolate chip cookies, (3-inch diameter)
½ stick butter
½ cup sweetened condensed milk
¼ cup evaporated milk
Water as needed
PLACE cookies in large work bowl with S-Blade. Pulse chop 4-5
times, then run continuously on MEDIUM speed until cookies form a
fine powder.
NOTE: You should have approximately 2 cups of fine crumbs.
Melt butter on low heat in medium sauce pan. Add condensed and
evaporated milk; stir until well mixed.
ADD butter mixture to cookie crumbs; process until creamy (about
the same consistency as peanut butter). Add water as needed to
reach your desired texture.
POUR cookie butter into an air tight container. Cover and refrigerate
1-2 hours to allow mixture to cool.
Makes: approximately 1 ½ cups
TIPS: Serve with pretzels, crackers, apples and strawberries. Can be
stored in the refrigerator up to 2 weeks. Substitute other cookie varieties
for chocolate chip cookies.
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