Cookie Butter

Homemade Cookie Butter

Last time I was at Trader Joe’s I couldn’t find it!  So I went to the customer service desk and asked where to find the Speculoos Cookie Butter.  It wasn’t in it’s usual place.  I was told that there is a shortage of cookie butter and that each store was only shipped 2 cases.  The clerk encouraged me to check back in a week or two, but since it’s about a 40 minute drive for me, I decided that wasn’t my best option.  To say I was disappointed was an understatement!  So if your closest Trader Joe’s is out of stock because of the shortage, or you don’t have a store near you, just know that all is not lost!  Trader Joe’s Speculoos Cookie Butter is sold on Amazon (and with free shipping!)  That beats a 40 minute drive!

If you haven’t tried Trader Joe’s Speculoos Cookie Butter or Biscoff Cookie Spread, try them.  You are in for a treat!

Cookie butters and spreads can be used in dessert recipes and as a spread for toast or bagels, as a spread on apples slices or bananas, or on pancakes and waffles.  I have even substituted it for peanut butter on a sandwich with jam (or if you’re like me, you can just eat it by the spoonful!  Shhhh…)

cookie butter in the food processor

To make this homemade cookie butter spread, you simply take the crispy, caramelly Pepperidge Farms Bordeaux Cookies and whirl them in a food processor until they become a fine crumb, add a few more simple ingredients, and voila!  It magically becomes a scrumptious spread.  It doesn’t get much easier.  Just imagine…the flavor of cookies spread over your waffles…mmmm…

I found this recipe here.  I tried it.  It’s addictive!

If you can’t find the Pepperidge Farm Bordeaux Cookies, make your own copy-cat version!  Click here for my recipe.

1 pkg. Pepperidge Farm Bordeaux Cookies (about 28 cookies)

4 T. powdered sugar

1 T. brown sugar (I used dark brown)

1/4 t. vanilla

1/2 t. cinnamon

1/8 t. nutmeg

1/4 c. coconut oil, melted

3-4 T. water

In a small food processor, process cookies until they are fine crumbs.  Add sugars, cinnamon, and nutmeg. Pulse to blend. Add the melted coconut oil and pulse to blend evenly, scraping the sides as necessary.  Add water and vanilla, and pulse to blend until smooth.  Keep refrigerated.

Makes about 1/2 pint.

11 thoughts on “Homemade Cookie Butter

  1. christa sterken

    So delighted to find this. Crazy in love with the Cookie Butter, and also have to drive a long way to TJ’s. Recently my store was out too, they said it can hardly stay on the shelf. Stocking up didn’t turn out to be a good option either. Did I mention I love it? Too much? :)

  2. Robin

    I havent ever heard of this stuff until I found your blog. I bought some at Trader Joe’s and holy cow is that stuff good! I have pinned this recipe as well. Thanks! :)

  3. Anastasia

    I love your homemade version of the Bordeaux Cookies (i find it cheaper too!) Have you made cookie butter using your homemade recipe of the cookies? I wanted to try using the homemade cookies instead of the Pepperidge Farm version (I live in Hawaii and everything cost about $2-$3 more) how many homemade cookies would be needed to make the cookie butter? Because it’s different in size right? I’m curious, I’ve never made a spread before, I’ve never even had the privilege of tasting cookie butter so I’m just trying to get a feel of everything before I dive into it hehe .. Thanks in advance!!!!


    1. grandmabee Post author

      The package of Pepperidge Farms cookies weighs 6.75 oz. If you have a kitchen scale, you can figure it out that way. Slice and bake cookies always seem to turn out different thicknesses and weights (I use my kitchen scale a lot since my husband and I are empty nesters now. I reduce recipes all the time!)

    1. grandmabee Post author

      No, you didn’t do anything wrong! Just let it sit out at room temperature for a bit until it is spreadable. It’s best to store it in the fridge, but it’s okay to leave it at room temperature for a little while. I wouldn’t store it for long term in the pantry.

  4. Casi Head

    This is delish… I used a crisp gingersnap and also subbed plain applesauce for the oil. It stayed spreadable and yummy! Next time though, as you suggested earlier, I will cut back on the spices since the gingersnaps already have the spice and it a bit strong. Not too much though! thank you for the great recipe.


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