Chocolate chip cookie butter is like magic in a jar! Do you remember the moment when you tried cookie butter for the first time? Was it creamy, did it melt in your mouth? When I tried cookie butter for the first time, I fell in love, but this recipe is for Chocolate Chip Cookie Butter–and it is even better!
Chocolate Chip Cookie Butter is made by adding chocolate shavings, chocolate chips, and vanilla. This creates a rich and decadent spread or dip, or topping. It can also be used in recipes for other baked goods. Or, you can just eat the rich and decadent Chocolate Chip Cookie Butter with a spoon.
If you’re looking for something new to put on toast or ice cream, try out this easy recipe below. Your taste buds will thank you later!
Making the Chocolate Chip Cookie Butter
When I make Chocolate Chip Cookie Butter, I prefer to start with gingersnaps (paid link). Besides the taste, I like the consistency when I process the cookies into powder. However, you can use your favorite cookies. Just make sure the cookies don’t have soft fillings. But if your favorite cookie, or the only cookie available at the moment has a soft filling, then go ahead and use them. Just be sure to scrape the fillings out.
Keep those scraped fillings to the side. It will not take long to disappear, especially when there are kids around!
You can even use this One Bowl Chocolate Chip Cookie recipe. That’s only if you can keep them long enough to make Chocolate Chip Cookie Butter from!
I like the consistency of the Chocolate Chip Cooked Butter when I use heavy cream. However, you can use milk. If you use milk instead of cream, it may take a little longer to blend with the other ingredients and make the batter creamy.
Vanilla (paid link) adds a unique taste and fragrance to cakes, breads, and pastries. It does the same with chocolate chip cookie butter. And a pinch of salt magically enhances the flavor.
If you prefer your cookie butter to be sweeter, then add some sugar (paid link). But, you might want to taste the cookie butter first, because the cookies are already sweet.
Chocolate chips are the last to add to the Chocolate Chip Cookie Butter. I like the texture when I only pulse blend it about 3-5 times. Dark chocolate can be sweetened or unsweetened–whichever you prefer. My preference is to use semi-sweet chocolate chips (paid link).
Ingredients
- 2 cups gingersnap cookies or other cookies, crushed
- ½ cup chocolate shavings
- ¼ cup heavy cream
- 3 tablespoons butter, melted
- ½ teaspoon vanilla extract
- a pinch of salt
- 1 tablespoon brown sugar (optional)
- ½ cup dark chocolate chips (or more)
Equipment needed
- Food Processor (paid link)
Instructions
Grind the cookies and the chocolate shavings in a food processor on medium-high speed until they are finely ground. Add the sugar, vanilla, cream, butter, and salt, and process for another 2 minutes. Slow at first and then change to medium speed.
Add in the chocolate chips and pulse mix a few times.
You may add a little more or less cream until you have reached the desired consistency (about the same as chunky peanut butter).
Transfer the cookie butter to a lidded jar.
Serve immediately or refrigerate.
Enjoy!
To Store: This cookie butter can be stored in the refrigerator and can last up to two weeks.
If you want to be able to come back to this recipe, you should Pin this it on your Creamy Cookie Butter Recipes Pinterest Board. It will be easier to get the recipe again.
Chocolate Chip Cookie Butter
Making this delicious and creamy Chocolate Chip Cookie Butter is enjoyable because it is so easy. You can use almost any cookie you like, too.
Ingredients
- 2 cups gingersnap cookies or other cookies, crushed
- ½ cup chocolate shavings
- ¼ cup heavy cream
- 3 tablespoons butter, melted
- ½ teaspoon vanilla extract
- a pinch of salt
- 1 tablespoon brown sugar (optional)
- ½ cup dark chocolate chips (or more)
Instructions
- Grind the cookies and the chocolate shavings in a food processor on medium-high speed until they are finely ground. Add the sugar, vanilla, cream, butter, and salt, and process for another 2 minutes. Slow at first and then change to medium speed.
- Add in the chocolate chips and pulse mix a few times.
- You may add a little more or less cream until you have reached the desired consistency.
- Transfer the cookie butter to a lidded jar.
- Serve immediately or refrigerate.