Homemade Cookie Butter Peanut Butter

I love Peanut Butter

I love Cookie Butter

It was about time I combined the two.

Homemade Cookie Butter Peanut Butter - Want to make your own Cookie Butter (or Biscoff)? Now you can in 10 minutes & it's so easy!

I won’t say that this spread tastes exactly like Cookie Butter or Biscoff Spread because they’re not made from peanuts, whereas this is. But it’s definitely more along the lines of cookie butter than peanut butter.

I thought long and hard about what to include to achieve the flavor I wanted. Although it would have been possible to omit peanuts and make cookie butter by pulverizing gingersnap cookies with heavy doses of cinnamon, spices, and sugar, I would have had to grind a ridiculous amount of cookies and add a considerable amount of oil, which didn’t seem appealing.

Peanuts are an easy choice to give this spread bulk and volume. Plus, I didn’t have to add a drop of oil thanks to the natural oils in peanuts.

Homemade Cookie Butter Peanut Butter @Averie Sunshine {Averie Cooks}

The spread comes together in about five minutes in a food processor and is basically work-free. Grab your ear plugs and get ready to blend your way into a new pants size because once you make this, you’ll eat half the jar the first day. And if you don’t, please lend me some of your willpower.

I’ve made this with both lightly salted roasted peanuts and honey roasted peanuts. Using honey roasted peanuts creates a spread that’s slightly sweeter and with a greater depth of flavor than lightly salted peanuts, but using either are fine. Unnroasted or unsalted peanuts are far too bland for my taste and I wouldn’t recommend them. You could likely substitute cashews or almonds in place of the peanuts but I strongly prefer peanut butter to all other nut butters and used peanuts.

Like making Homemade Peanut Butter, much of the process is the same.

Begin by adding just the peanuts and nothing else at all to the canister of food processor.

Turn it on and the first initial seconds are incredibly loud as the peanuts rattle against the plastic, but it softens after just a few seconds. I always tell my family members before I make nut butter so no one jumps out of their chair with that loud blast coming out of no where before I power the machine on.

There peanuts go through various stages in the approximately five minutes it takes to go from peanuts to peanut butter:

crushed peanuts

crushed into a fine powder

a paste

a thicker paste

and a big peanut butter “dough ball” forms

Then the big ball magically breaks down.

It starts out gritty and thick but in just another minute it smooths out and liquifies.

As you keep processing, the peanut butter becomes smoother, creamier, and thins out. Keep processing until the peanut butter is very smooth and liquidy, another minute or two.

I like my peanut butter buttery smooth and allow it process for a couple minutes after it’s liquified until I’m certain that’s it’s velvety smooth. I’ve never experienced any issues with over-processing and it may seem almost too liquidy and runny but this is normal. Because it’s natural peanut butter and hasn’t been treated with hydrogenated oils like storebought, it’s going to be runnier than Jif or Skippy.

It firms up at room temperature and solidifies much more in the refrigerator. As a bonus, it doesn’t separate into a layer of oil and a solid dry mass, which is something I dislike about many storebought ‘natural’ peanut butters.

To create the wonderful cinnamon-ginger flavor of Cookie Butter and to provide the ever-fine gritty texture it has, cinnamon-ginger cookies are added to the warm, fresh peanut butter. They also serve to bulk it up and solidify it.

I used one dozen speculoos cookies that I brought back with me from Aruba. I recommend using cookies that are gingery, crunchy and crisp, with ample amounts of cinnamon and spice, such as Trader Joe’s Bistro Biscuits, Biscoff cookies, Nabisco Gingersnaps or similar gingersnap cookies, or even Cinnamon Graham Crackers. Plan to use about twelve to fifteen cookies.

I have a ferociously strong food processor and throw them in whole, all at once, through the feed tube but if your machine is older or not as strong, crushing the cookies in your hand and sprinkling the crumbs in may prevent your machine from struggling.

Along with the cookies, add one tablespoon of cinnamon and about one-half teaspoon vanilla extract. The values are approximate and based on taste, but I find anything less than a tablespoon of cinnamon just gets lost in all that robustly-flavored peanut butter and seasoning aggressively is necessary in order to create the Cookie Butter flavor profile.

Process until the cookies are blended and the spread is smooth, another minute or two. I’ve never need to any oil for the spread to become smooth, but if you do, adding a tiny amount of vegetable, canola, or palm oil will help. Peanut oil is too pungent and coconut oil solidifies at colder temperatures and imparts a flavor profile that isn’t consistent with Cookie Butter and I wouldn’t use it here. Do not add honey because it will glom up your machine and the mixture, making it even thicker and more difficult to blend.

Next add about one cup of white chocolate chips and process them until smooth. You’ll be amazed at how one cup literally disappears in the canister before your very eyes and how they blend down so quickly and easily that you’d never even know they were there. If you want to add more; that’s just fine. I’ve made this using nearly two cups. And I loved every spoonful.

Even if you’re not a white chocolate person, you’ll want to use it here. It adds butteriness, richness, creaminess, and overall smoothness to the spread. Plus, it lightly sweetens it. Storebought Cookie Butter is lightly sweetened and up until this point, no sweeteners have been added, other than the gingersnap cookies and that’s not enough. White chocolate works it’s magic and the resulting spread is sweet enough, but not too sweet, and it doesn’t taste like white chocolate-peanut butter at all.

Transfer the spread into a glass jar or other container with a lid. I’ve kept it in plastic yogurt containers and old butter containers. The batch will fill a 16-ounce jar (one pint) to the brim, plus about one-quarter cup.

I store my 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 fridge will far exceed your willpower and longterm storage issues will be moot.

The spread has just the right amount of spice from the cinnamon as well as from the gingery, cinnamon-laced cookies. They also add the perfect amount of texture and tiny bit of grittiness like storebought Cookie Butter or Biscoff. White chocolate is a stealth workhorse, providing creaminess, richness, and the perfect balance of sweetness, creaminess, and richness.

It’s one of the best things I’ve made in ages and considering it takes about five minutes, it’s dangerous. I’ve remade it three times in two weeks. Yes, four batches in two weeks. Save me.

I wish I could say I bake with it and use it in recipes, spread it on toast, or dip apples into it, but no.

I happily eat it by itself by the spoonful.

Homemade Cookie Butter Peanut Butter - Want to make your own Cookie Butter (or Biscoff)? Now you can in 10 minutes & it's so easy!

Homemade Cookie Butter Peanut Butter (with vegan and gluten-free options)

Yield: about 18 ounces (just over 1 pint)

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.


16 ounces honey roasted or lightly salted roasted peanuts

12 to 15 gingersnap-style cookies (Speculoos cookies, Trader Joe's Bistro Bisuits, Biscoff Cookies, Keebler Gingersnaps, Cinnamon Graham Crackers, Kinnikinnick Ginger Snap Cookies, or similar)

1 tablespoon ground cinnamon, or to taste

1/2 teaspoon vanilla extract

1 heaping cup+ white chocolate chips (or 6 to 8 ounces diced white chocolate, or vegan white chocolate chips)


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.

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.

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.

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.

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.


Related Spreads:

Homemade Peanut Butter – This is the spread that started it all. It’s one of the most pinned and most popular recipes on my site. The taste of fresh homemade peanut butter is like nothing else and there’s no comparison to storebought. Even the grind-your-own options at natural-food grocery stores are nothing like making it at home

Five minutes, a bag of nuts, and a food processor – that’s it

Chocolate Coconut Cashew Butter (vegan, GF) – A cross between coconut butter, cashew butter, and Nutella, this is so creamy, rich, and decadent

Spicy Honey Mustard – You can make a large container of mustard at home, virtually work-free, for literally pennies. For anyone who likes a little food with their mustard, start making your own. You can control how much salt or other spices and seasonings go into it, and the flavor is so much better and more intense than storebought

Homemade Two-Minute Peanut Sauce (vegan, GF) – Don’t pay big bucks for tiny jars of peanut sauce when in mere seconds you can make your own flavorful sauce at home. Perfect for Peanut Sauce Baked Tofu, Fresh Vegan Spring Rolls, Asian Noodle Salads or really anything

Balsamic Reduction – Takes less than ten minutes to make, is extremely inexpensive, and is far more flavorful than anything storebought and makes a great dip or marinade for vegetables to proteins

Dark Rum Caramel Sauce – Rich, creamy, and decadent. Making your own caramel sauce for apples, fruit, ice cream, or to top any dessert is easy. The rum is optional, but recommended

Do you like Cookie Butter or Bisocoff or peanut butter?

Have you ever made your own nut butter, spreads, or condiments of any kind?

Feel free to share your recipe links and here are some of my favorites

35 Favorite Peanut Butter Recipes

20 Cookie Butter Recipes

50 Favorite White Chocolate Recipes

Peanut Butter Brand Comparison


156 Responses to “Homemade Cookie Butter Peanut Butter”

  1. Hannah — January 13, 2013 at 6:31 am (#

    I want this forever.

  2. Karly — January 13, 2013 at 7:00 am (#

    This is bad, man. Usually I eat a whole jar of Biscoff and then I say darn, now I can’t have anymore until I go to the store. Apparently, now I can just make more. DANGER.

    Thanks for linking this up to What’s Cookin’ Wednesday!

  3. Kelsey K. — January 24, 2013 at 11:25 pm (#

    Oh. My. God. This is officially on the top of my to-do list when I get back to the states!


    • Averie @ Averie Cooks — January 25, 2013 at 12:18 am (#

      Super good, super easy. Sort of a life changer. And a waistline changer. Lol

  4. Alyssa — January 26, 2013 at 2:24 pm (#

    I’m sooo excited to have found this recipe!!! I’ve been dying to try cookie butter, but of course, it is never GF. You’re the best, Averie!!

    • Averie @ Averie Cooks — January 26, 2013 at 3:50 pm (#

      So easy to just make some GF gingersnaps on your own and then grind them up and you’re all set! Glad you’re going to be able to make it!

  5. Sarah E. — January 26, 2013 at 4:16 pm (#

    I have never had cookie butter, but that looks sinfully good. Can’t wait to make it :) Stopping by from Talent Show Tuesday – pinned to share!

  6. Jules — February 13, 2013 at 4:25 pm (#

    This sounds awesome. I just bought some Resses White Chocolate Eggs. I love the combo of white chocolate and PB. I know this is a sin to some people but I really don’t like chocolate. It’s ok but if I had to choose between something sweet and chocolate, sweet wins everytime. I do have one question, it may be silly but is the White Chocolate melted before adding it to mixture?

    • Averie @ Averie Cooks — February 13, 2013 at 4:58 pm (#

      No, solid white chocolate chips. The heat of the machine and the chopping action will take care of it; no need to melt first.

  7. Rachel @ Bakerita — March 5, 2013 at 8:54 pm (#

    ARGGGHH Averie you’re killing me! I sooo wish I was home right now with my food processor so I could make this. I mean, seriously?! Give me that jar and a spoon and I’ll be beyond happy.

    • Averie @ Averie Cooks — March 5, 2013 at 9:20 pm (#

      I know how it is to be traveling or away from home & away from your kitchen equipment – you just appreciate it that much more when you’re back :)

  8. Peanut Butter Spread — March 12, 2013 at 3:32 am (#

    I love the home made peanut butter recipe, and the cookie design is just amazing. Thanks a lot for the share.

  9. Arnell VerHoef — April 4, 2013 at 11:19 am (#

    I am allergic to peanuts. Is there a way to make this without the nuts? I love the real cookie butter at TraderJoes.

    • Averie @ Averie Cooks — April 4, 2013 at 1:46 pm (#

      Honestly, I don’t know…I know it’s possible to make your own sunflower seed butter with sunflower seeds but making cookie butter and getting it to taste like cookie butter without using any nuts…well, you could just try blending up cookies/gingersnaps and see what happens!

  10. Melissa — June 26, 2013 at 9:31 pm (#

    Hi Averie!

    How long will a jar of this last if stored in a room temperature? I plan to make big batches and store them in jars for future use but am afraid I make too many and consume past it’s best by date.

    Thanks for the recipe! I think it’s good and can’t wait to make my own.


    • Averie Sunshine — June 26, 2013 at 10:46 pm (#

      A lonnnnng time. I hesitate to even say because everyone is different and their comfort levels, but at room temp, I’ve left it 3+ months. And I’ve had jars in my fridge of other nut butters that I’ve forgotten about and I know that they were in there 6+ months and totally fine when I re-discovered them. I do think fresh is best, to a point. But if you make 2 to 3 batches, i.e. 2 to 3 pounds worth of nuts at a time, that would be a happy medium I think.

  11. Kelsey — February 16, 2014 at 4:03 pm (#

    Thank you so much for this recipe; I live in a place where there is no cookie butter to be purchased but found it in CA and loved it! Ordering it off of Amazon is a great alternative but very pricey. The step by step instructions were very helpful , especially when it came to the peanuts turning into peanut butter! My question is this: how can make this into the crunchy version. I grinded a small amount of peanuts and added them at the end; I also did not grind the cookies completely. The result was a delicious tasting cookie butter but the consistency is a little weird, very grainy. Thanks again for the recipe and any light you can shed on this would be extremely helpful.

    • Averie Sunshine — February 16, 2014 at 4:12 pm (#

      I haven’t tried a crunchy version and was going to advise you to do what you did, just add nuts/cookies at the end to leave a little chunky. So since that wasn’t ideal, I would maybe just chop some nuts or before the nuts break down fully in the beginning, grab about 1/2 cup out, and then let the rest turn to liquid. And then at the very end incorporate those. Worth a try. LMK how it goes & glad you love the recipe!

  12. Kevin | keviniscooking — February 18, 2014 at 4:32 pm (#

    Stumbled across this one on a FB post, looks and sounds amazing. I recently purchased the Vitamix and will see if this works in it, or back to the food processor I have.
    Thanks for the tips here and the addition of the white chocolate sold me. :)

  13. Lily (A Rhubarb Rhapsody) — February 23, 2014 at 8:10 pm (#

    I’m making chocolate peanut butter this afternoon but my gosh I wish I was making this instead! It looks completely marvellous!

    • Averie Sunshine — February 23, 2014 at 11:07 pm (#

      Well there’s always tomorrow :) Make them both! I usually have a few (okay, many) jars in rotation at once :)

  14. Jctee — March 2, 2014 at 1:35 am (#

    Hi Averie, stumbled upon your post while looking for receipes for cookie butter that doesn’t require vegetable oil! This looks so good, I’m going to try next weekend! Will be using cashew nuts – should it be raw?

    Also can I substitute white chocolate chips with dark chocolate?

    First time making nut butter, wish me luck!


    • Averie Sunshine — March 2, 2014 at 3:13 am (#

      can I substitute white chocolate chips with dark chocolate? = you can, but it won’t taste like cookie butter/biscoff, at all.

      using cashew nuts – should it be raw? = either raw or lightly roasted is fine. I generally use peanuts rather than cashews for this though.

  15. Sharon Byrne — March 12, 2014 at 10:19 am (#

    Hi Averie, I live in Belfast, Northern Ireland. I love peanut butter but have never had cookie butter so I’m going to give it a try! Will let you know what we all think.

  16. corinne — March 30, 2014 at 8:20 pm (#

    I made this with butterscotch chips because I did not have any white chocolate chips and it was delicious! This tastes great on bananas!

  17. littleboxbrownie — June 16, 2014 at 5:38 pm (#

    Wow this looks amazing, I have never heard of cookie butter before, its added to the list now though. Beautiful blog too.

  18. Leslie — July 25, 2014 at 9:29 pm (#

    I have made this 3 times and it is so dang good. I want to make it for a group but with all the food allergies, we end up needing something that is soy/gluten/dairy-free.. and vegan. I am itching to make this but CANNOT find white chocolate without either soy or dairy. Any thoughts??

    • Averie Sunshine — July 25, 2014 at 11:52 pm (#

      White chocolate that’s vegan AND free of other allergens can be tough…try this first link. There is soy lecithin but it’s trace and it usually doesn’t bother *most* people who are soy intolerant but if it’s a no-go regardless you could try the 2nd link which is more DIY. Not sure how that will then interface for the cookie butter but I think you’d be fine. LMK what you end up doing!

    • Leslie — July 26, 2014 at 3:28 pm (#

      I’m a little leery of trying something homemade because of the fact that it just might not turn out… Hoping to get it right on the first try for my group on Monday! Is there anything you would suggest instead of white chocolate? Thank you so much for responding! :)

    • Averie Sunshine — July 27, 2014 at 2:28 am (#

      Is there anything you would suggest instead of white chocolate? = please read through the previous comments as I just answered this for another person yesterday with white chocolate allergens. Unless you are allergic though, I would use it. It’s really a key ingredient here.

  19. Leslie — July 29, 2014 at 5:37 am (#

    Didn’t try any homemade or vegan white chocolate yet. I’ll tell you what DOESN’T work, is coconut cream. ;) Still tasted good but not as delicious and creamy.

    • Averie Sunshine — July 29, 2014 at 4:10 pm (#

      Ok good to know. I probably wouldn’t have gone that route, but in case I ever was tempted and curious, I know what not to do :)

  20. Jelena — April 26, 2015 at 2:19 pm (#

    It’s almost midnight, but I would kill for a spoonful of this amazing thing! Love it! Period.

  21. Nicola — June 27, 2015 at 1:01 am (#

    Have just finished making this for my sister with half honey roasted/half salted peanuts. She is gonna lose her mind!

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