Homemade Cookie Butter Peanut Butter
Serves 30 mins prep0 mins cook
My two favorite spreads are combined into one. It doesn't taste exactly like Cookie Butter, but it takes on more of a cookie butter flavor quality than that of peanut butter. It's loaded with cinnamon and gingersnap cookies, which also give the spread a slightly grainy texture, similar to the texture of storebought Cookie Butter and Biscoff Spread. If you've never made homemade nut butter or spreads before, you'll never look back. Once you try fresh, homemade nut butter, you'll fall in love with the rich, wholesome taste, and the purity of flavors. It takes less than 10 minutes, is effortless, and you'll wonder why you haven't been doing this forever.
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What you need
Instructions
-1 Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the canister if necessary however I find the less scraping and interruptions, the better. -1 The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 to 2 more minutes, making sure the peanut butter is as smooth as desired. -1 Add the ginger cookies, cinnamon, vanilla, and process for 1 to 2 minutes, or until smooth and incorporated. I add the cookies whole through the feed tube but if using a weaker or older food processor, crumbling the cookies in your hand first and sprinkling them in may prevent your machine from struggling. Add the white chocolate and blend until smooth and creamy, about 1 minute. I've made this with up to 2 cups white chocolate and at 1 cup, it's not discernible but at 2 cups it is more so. Transfer spread into a glass jar or other container with a lid. -1 Store spread either in the refrigerator or at room temperature. At room temperature it firms up some but stays soft. In the refrigerator, because of the white chocolate, it does harden but softens up again after ten minutes at room temperature. I estimate that it could be stored at room temperature for at least two weeks without issue, but with anything, let common sense be your guide. In the refrigerator it will keep for months. The shelf life at either room temp or in the refrigerator will far exceed your willpower and I fine longterm storage issues to be moot. -1 Recipe can be kept vegan and gluten-free by using regular roasted peanuts rather than honey roasted, gingersnaps that are vegan and gluten-free, and vegan white chocolate. Another option for gluten-free is to make homemade gingersnap or molasses cookies using your favorite GF recipe, bake the cookies to an extra-crisp state, and add those to the recipe in place of storebought cookies.View original recipe