It also happens to be delicious stuff.
As far as I can tell, cookie butter was originally made with speculoos, a traditional spiced Christmas cookie that is probably best known to Americans as the in-flight snack for Delta airlines. But any cookie will do, actually. Peanut butter lovers will enjoy this version of cookie butter made with Nutter Butter cookies. It's not as smooth as commercial cookie butter, but perhaps if you have a more heavy duty food processor than my Cuisinart, or maybe one of those fancy $700 blenders, you could whip yours to a less-coarse consistency. It's still tasty served on bread or eaten right off a spoon.
Chocolate Nutter Butter Cookie Butter
I think this is one of those recipes that works best by feel. Add as much of the sweetener, oil, and cream as you think you require. The cocoa is absolutely optional, but a nice touch.
1/2 pound of Nutter Butter cookies
Agave syrup
Vegetable oil
Heavy cream
Cocoa powder
Separate the two halves of each cookie and scrape the filling into a small bowl. Place the cookies in a plastic bag and crush them with a rolling pin. Place the crumbs in a food processor and pulse until the crumbs are fairly fine. Add a tablespoon of the agave and pulse to combine. Add the veg oil a tablespoon or two at a time until the crumbs start to stick together and form a mass; 6-7 tablespoons should do it. Dribble in some heavy cream and pulse again until the mixture seems spreadable. Add a few tablespoons of the cocoa powder and continue pulsing until combined. When you stop blending, the mixture should visibly relax in the bowl.
Scrape into a lidded container and consume within a week. Keep refrigerated.
Posted on Minxeats.com.