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. Jess — January 9, 2013 at 12:28 am (#

    Averie, you saved me! I can’t buy cookie butter here (or any of those delicious varieties of nut butters that I saw while I was back in the US last month), but now I can make it! Can’t wait to try this out!

    • Averie @ Averie Cooks — January 9, 2013 at 12:35 am (#

      And it’s not a dead ringer but it’s pretty close – I used peanuts and real Cookie Butter doesn’t, but with all those ground up cookies and cinnamon added, it’s remarkably similar! This is one of those foods that we were talking about…absence makes the heart grow fonder (and the stomach crave!)

  2. Michelle @ Eat Move Balance — January 9, 2013 at 2:12 am (#

    Biscoff cookies were my favorite as a kid–I may have looked forward to those more than the actual destinations when flying. ;) Personally, I bet your version of the spread is better than the storebought, because I LOVE peanut butter. Having PB as the base would be a fantastic variation–brilliant!

    • Averie @ Averie Cooks — January 9, 2013 at 10:02 am (#

      The ONLY WAY I get through my 22+ hour treks to Aruba from the west coast on Delta is the Biscoff cookies. I ask for extras of the extra when they pass them out!

  3. Little Kitchie — January 9, 2013 at 4:23 am (#

    umm, this looks pretty much perfect! I think this would be dangerous around our house!!! Would also make a great gift to give away to friends!

    • Averie @ Averie Cooks — January 9, 2013 at 10:00 am (#

      Yes you need to give this stuff away! If you don’t eat it all first :)

  4. Paula — January 9, 2013 at 4:35 am (#

    I think this sounds fantastic–I love PB so much that this version could be better than the original! White chocolate blended in…oh I’m at a loss for words!! I definitely will need some willpower with this–I could try and hide it from myself in the depths of my freezer, but I’m pretty sure I’d remember exactly where I put it.

    • Averie @ Averie Cooks — January 9, 2013 at 10:00 am (#

      I have made it FOUR TIMES in two weeks. I couldn’t trick myself into forgetting about it. I even did stash some in the freezer. At which point it tastes like ice cream and I sort of scrape the top layer off with a spoon, peeling it back in luscious ribbons. Yes.

  5. Leslie — January 9, 2013 at 4:55 am (#

    I would be more than happy to spread this on anything and everything!

  6. Leanne @ Healthful Pursuit — January 9, 2013 at 5:11 am (#

    I love the images you make with the process shots on the side. So lovely!

  7. sally @ sallys baking addiction — January 9, 2013 at 5:21 am (#

    i love peanut butter. i love cookie butter. and i love YOU for creating such a wonderful combination of the two for us Averie! I love all these photos – you somehow make the in-process shots of brown pasty butter look decadent and gorgeous. :) I’d love to make this with storebought crunchy gingersnaps next holiday season. And i’d love to try this with cinnamon graham crackers too. And use it for everything! Cookies, muffins, dip for apples, carrots, celery, pretzels, you name it. All of these images are as beautiful, clear, crisp, and jumping off the screen just like the original peanut butter you shared with us. :) You know i love my honey roasted pb!

    • Averie @ Averie Cooks — January 9, 2013 at 9:59 am (#

      The in-process shots, some were recycled from my previous PB post b/c they process starts out the same. At the very end, the cookies and white choc are added, but I showed all those process pics again b/c for people who’ve never made their own nut butter, it’s pretty eye-opening I think! I know you’re a huge fan of making your own, and of pb, and of cookie butter…and I know you’d love it! Thanks for the photo compliments. It’s crazy that the current pics were taken with winter lighting, the others with early summer lighting. Winter light is so blue! It makes everything look almost pink if I’m not careful. Even my white parchment paper reads very blue in other posts…I digress. But thank you :)

  8. Heather (Where's the Beach) — January 9, 2013 at 5:30 am (#

    I’ve still never tried a cookie butter. This looks amazing (as always). I love that you started with honey roasted peanuts too. So good.

  9. Taylor — January 9, 2013 at 5:32 am (#

    Oh my goodness this is genius! I don’t know if my food processor is strong enough. I never get my peanut butter to that wonderful liquidy state that I want because it gets so hot and I don’t want to overheat it. I might have to try this though! And I like that you can buy everything at TJ’s! Your pictures are gorgeous, as always.

    • Averie @ Averie Cooks — January 9, 2013 at 9:56 am (#

      I’ve had people make homemade PB with 29.99 food proc’s from Target as well as from thrift store used hand-me-down types so maybe check those places if you truly feel like it would overheat. But mine, even a super strong one, does get hot. But that sort of liquifies the mixture, a nice bonus!

    • Taylor — January 9, 2013 at 8:17 pm (#

      Ok, thanks. I will give it a try.

  10. Rodzilla — January 9, 2013 at 5:46 am (#

    I think yours sounds like it might taste even better. I definitely like the ingredients a bit more. Nutrition is pretty comparable

    1 TBSP (15g) cookie butter/biscoff spread
    Cal 86
    Fat 5
    Carb 9
    Pro 0.5

    1 TBSP Averie’s homemade w/ honey roasted peanuts, 8oz white choco, 16 biscoff cookies
    Cal 83
    Fat 6.1
    Carb 5.4
    Pro 2.7

    • Averie @ Averie Cooks — January 9, 2013 at 9:54 am (#

      Oh wow, awesome info. And the fact that I used slighly less than 16 cookies, more like 12, and that I used maybe 7 oz of white choc in this batch (even though I’ve used over 8 at times) – but it’s crazy how close the two are. But the taste of homemade is like nothing else!

  11. Ashley — January 9, 2013 at 6:22 am (#

    Gah Averie! I love peanut butter AND cookie butter… and then you went and combined the two : ) This would be excellent smeared on my normal toast in the morning!

    • Averie @ Averie Cooks — January 9, 2013 at 9:53 am (#

      And I love that you made PB muffins w/ choc chips – they look perfect. Maybe even with a little cookie butter-peanut butter slathered on :)

    • Ashley — January 9, 2013 at 3:34 pm (#

      Ummm that is a fantastic idea! See, now I have a reason to make my muffins again and your cookie-peanut butter : ) Win!

  12. ashley - baker by nature — January 9, 2013 at 6:31 am (#

    This is the kind of spread I never buy at the stores, but I would – and will – totally make at home! P.S. we made caramels last night – you’re genius! Although Eddie ate about 15 in one sitting, which worries me haha.

  13. Joanne — January 9, 2013 at 6:48 am (#

    I am already a cookie butter fiend and you are killing me with this! And by killing me I obviously mean making me VERY VERY happy.

  14. Carly @ Snack Therapy — January 9, 2013 at 6:51 am (#

    I want to slather that spread on graham crackers and shovel them into my mouth.

  15. Chef Amber Shea — January 9, 2013 at 7:19 am (#

    “Blend your way into a new pants size” – oh my gawd, that would be me, haha!
    This looks unbearably amazing!

    • Averie @ Averie Cooks — January 9, 2013 at 9:50 am (#

      I need to really cool it myself. I have made this FOUR TIMES in 2 weeks. It’s.that.good. :)

  16. carrian — January 9, 2013 at 7:27 am (#

    Love this idea! I cannot wait to experiment a bit!

  17. Sydney @ Crepes of Wrath — January 9, 2013 at 7:37 am (#

    How did you not eat that whole bag of honey roasted peanuts before you even made the butter? hah! I am hopeless around those things. But this looks worth resisting temptation and I’m sure would make for some awesomely delicious stuffed French toast!

    • Averie @ Averie Cooks — January 9, 2013 at 9:50 am (#

      I love those honey roasted peanuts….I always have a bag, or three, in my cupboard :)

      And I read your post with your health — eeek, take care and I hope you stay flu-free!

  18. Herbivore Triathlete — January 9, 2013 at 7:40 am (#

    I am a huge nut butter fan and have recently discovered the heaven in a jar that is Biscoff spread. Every day I try to find something new I can put my nut butter and Biscoff on, sometimes, it’s just on the spoon to shovel into my mouth!

    This spread would be inhaled by me I have no doubt. I would probably try it with almonds or cashews instead of peanuts. I love peanut butter, but cashew butter is my favorite.

    Also, I may use semi-sweet chocolate chips instead of the white…

    • Averie @ Averie Cooks — January 9, 2013 at 9:47 am (#

      Almonds don’t blend quite as creamy as peanuts. Cashews would be great in it, not as much ‘flavor’ as peanuts, they are more mild whereas peanuts are more robust (to me anyway). Semi sweet instead of white won’t give you the true cookie butter flavor, and the chocolate will mask other flavors, but it would be yummy, just not as cookie butter-ish.

    • Melissa — January 9, 2013 at 7:59 pm (#

      I’m not a PB fan (gasp! I know many would consider this blasphemous!) ;) but I recently saw another recipe that used cookie butter, so now I want to try it! I’m wondering if the milder flavor of the cashews would make it less peanut buttery and closer to the cookie butter flavor? If so, I’m more inclined to try this. I’m going to check our new trader joes, but in case they don’t have any, I pinning this recipe!

    • Averie @ Averie Cooks — January 9, 2013 at 8:15 pm (#

      Cashews are much more flavor-neutral than peanuts. The reason I didn’t call for them is they’re about 3x the price of peanuts and many people balk at the price so in an effort to keep this more budget-friendly, I went with peanuts. My cookie dough balls start out as cashews

      And also this

      That said even using peanuts, it’s very closely flavored to cookie butter! Much more CB than it is PB

  19. Elaine @ Cooking to Perfection — January 9, 2013 at 7:50 am (#

    This is sooo dangerous. I would eat it just like you…straight out of the jar with a spoon. And it would be gone within a few days. I’m going to have to try really hard not to go home tonight and make it immediately. Then again…that could just be my dinner, right?

    • Averie @ Averie Cooks — January 9, 2013 at 9:46 am (#

      It was my dinner like…many times…the past few weeks. Girl. It’s been on full rotation. And I’m not even sick of it. In fact, I want more :)

  20. Jackie @ The Beeroness — January 9, 2013 at 7:59 am (#

    This sounds amazing! I eat peanut butter daily, I have to try this.

    • Averie @ Averie Cooks — January 9, 2013 at 9:45 am (#

      And considering it takes 5 mins, perfect for your stretched time-table these days!

  21. Ala — January 9, 2013 at 9:20 am (#

    Averie, you’re killing me! I, probably not unusually, also *love* peanut butter and cookie butter, and I’ve been missing that creamy smoothness of store-bought cookie butter since I make my own now (with plenty of oil and gingersnaps!). I cannot wait to give this dip a go today as a sub; I’ve been making peanut butter from your original post for so long now, this will be a fantastic addition!

  22. Laura (Tutti Dolci) — January 9, 2013 at 9:24 am (#

    All I can say is, brilliant!

  23. Charul @ Tadka Masala — January 9, 2013 at 9:31 am (#

    As usual amazingly pics and a mouth watering recipe. :)

  24. Erin @ Dinners, Dishes and Desserts — January 9, 2013 at 9:49 am (#

    MMMmm! Averie this looks incredible, I just want to grab a spoon and go to town!

  25. Marta @ What should I eat for breakfast today — January 9, 2013 at 10:00 am (#

    You are awesome! I did a peanut butter and I love cookies. What a great idea to combine them!!!

  26. Alexandra — January 9, 2013 at 10:50 am (#

    Yum! I’ll be honest- I’ve seen the jars of cookie spread/biscoff spread in stores but never bought it. I had a feeling if I did, it would be gone within a week and I really didn’t need an entire jar or pureed cookie! This seems a bit healthier and probably better tasting. Going to experiment with it this weekend!

  27. Loretta | A Finn In The Kitchen — January 9, 2013 at 10:54 am (#

    Yum! I love honey roasted peanuts. It’s the one time I prefer roasted over raw. Raw peanuts = bleh.

    There’s nothing more fascinating than watching magic like that happen in my food processor. It’s kind of like making homemade mayo (although not really :) )

  28. Amber K — January 9, 2013 at 11:02 am (#

    Sounds dangerously addictive!

  29. Katie — January 9, 2013 at 11:45 am (#

    I was wondering when you were going to make this! If there were gf biscoff cookies, I’d be more inclined to make it, but I’ve done cinnamon vanilla many times and love it! The overprocessed homemade pb is the best. BEST EVER.

    Unnroasted or unsalted peanuts are far too bland for my taste <- I couldn't agree more!! The raw stuff is FOUL.

    I just made mocha peanut butter on Sunday, just a small batch though. 1 cup peanuts, 1 tsp coffe grounds and a ouple drops of chocolate stevia. FYI – the stevia is what makes the pb get thick! I did a test on Sunday.

    • Averie @ Averie Cooks — January 9, 2013 at 12:25 pm (#

      You could always make or bake your own gingersnap/molasses-ish cookies and either bake or even dehyd them til super crisp. All you want is the crumbs anyway. And then add those or I linked those GF/vegan gingersnaps in the recipe you can buy!

      Mocha PB sounds dreamy. Good to know about the stevia. I have people write in with issues about honey and it’s a disaster so that’s out! And Ive never added liquid stevia. Just liquid extracts. I’ve used vanilla extract and rum extract, but they are alcohol based. Wondering if something that makes the drops alcohol-free does something? I mean what could be in that liquid suspension that would do THAT much…very interesting. I’d love to know why 5 mls of stevia behaves so differently than 5 mls of vanilla. The food nerd in me… :)

  30. Sue/the view from great island — January 9, 2013 at 11:53 am (#

    First off, how did I ever miss that Dark Rum Caramel Sauce??
    Second, what kind of machine do you use for making your nut butters…I’m noticing from this post and as I scroll down your other posts that you get an incredibly smooth texture. I always use my mini processor for the job, but I’m wondering if the larger processor would be better. Is your machine a regular processor or a super duper type machine??

    • Averie @ Averie Cooks — January 9, 2013 at 12:21 pm (#

      Sue it’s this one

      I gave one away over the summer and you can only buy them in the US at Williams Sonoma. They are handmade in France & if Vitamix is the creme de la creme of blenders, the Robot-Coupe Magimix is that for food proc. It’s simply the best. Period. That said, using a full size anything will yield better results than a mini. Even a $49 kind from Target will do a better job than your mini. There’s one called a Cyclone or something to that effect that’s in that price range and if you go to the comments of my homemade PB post, there are people who’ve reported back that they made it with great success using one of those, purchased at walmart. But the Magimix will last your lifetime, and your daughters’.

  31. Nancy @ gottagetbaked — January 9, 2013 at 12:00 pm (#

    Wow, Averie! I haven’t seen cookie butter sold in stores where I live so this is a god-send. I really appreciate the step by step photos and your incredibly detailed descriptions of the process. It’s so helpful so that when I make this (and believe me, it’s going to happen soon!) I won’t be wondering if I’m doing it right. Thanks, lady!

    • Averie @ Averie Cooks — January 9, 2013 at 12:17 pm (#

      If you’ve ever made any nut butter, same process – just adding the cookies and white choc at the end. But for those who have never tried nut butter at all, I love showing the process b/c it’s pretty eye-opening!

  32. Christina @ The Beautiful Balance — January 9, 2013 at 12:30 pm (#

    How you did not manage to polish off that entire bag of honey roasted peanuts is beyond me. Those are SO addicting. This looks incredible!

  33. Laura Dembowski — January 9, 2013 at 6:18 pm (#

    This is seriously genius! My mouth is watering at the thought of it. I love that homemade pb does not separate. I liken the texture of mine almost to a mousse – it’s simply awesome. I don’t lose the willpower battle very often because with all the amazing baking I do, I know overindulgence will lead to a break from baking, extra exercise, and a super strict diet for awhile. And that’s no fun.

  34. Taylor @ greens & chocolate — January 9, 2013 at 6:22 pm (#

    Ahhh my life is now complete!!

  35. Dorothy @ Crazy for Crust — January 9, 2013 at 6:38 pm (#

    Homemade nut butter is next on my list! And with cookies? YES.

  36. Sylvie @ Gourmande in the Kitchen — January 9, 2013 at 7:46 pm (#

    What a heavenly combination!

  37. marla — January 9, 2013 at 7:54 pm (#

    So many fun spreads here Averie!! This cookie one looks irresistible :)

  38. Sarah — January 9, 2013 at 8:33 pm (#

    Ooh, I’ve never heard of cookie butter before. I don’t think we have it in Australia. But I am DEFINITELY going to make this, it looks so good!!

  39. Ari @ Ari's Menu — January 9, 2013 at 9:51 pm (#

    Well, I guess the only way to make the 2 best things in the entire world better is by combining them. This jar would be such bad news in my house, but it looks pretty darn worth it!

  40. Chung-Ah | Damn Delicious — January 9, 2013 at 10:11 pm (#

    I had no idea it was this easy to make! And gorgeous food processor – I just got the same one recently and I absolutely love it!

    • Averie @ Averie Cooks — January 10, 2013 at 1:29 am (#

      Oh that is so awesome you have it!! You’re the second person I know who has it and loves it!

  41. Alice @ Hip Foodie Mom — January 10, 2013 at 12:07 am (#

    OMG, I LOVE this!!!! yum, can’t wait to try this!

  42. Keisha — January 10, 2013 at 2:06 am (#

    I love to eat apples with peanut butter. I bet this stuff would be insanely good slathered all over a nice juicy Fuji apple!

  43. Kayle (The Cooking Actress) — January 10, 2013 at 6:49 am (#


    You’re just….SO….smart!

  44. Jocelyn (Grandbaby Cakes) — January 10, 2013 at 6:58 am (#

    This is such a smart combo. I adore peanut butter and anything with cookie in the title is a sure fire winner in my book.

  45. Angela @ AnotherBitePlease — January 10, 2013 at 8:51 am (#

    I was just eating some of my TJ cookie spread off the knife yesterday! I used it in replace of peanut butter in a banana bread yesterday…ooo…sweet banana bread.

    i have yet to make homemade pb…I am waiting for the 2 jars i have in my pantry to get used up…then I must try…and this cookie version is a for sure must…I bet I will make 4 batches in two weeks as well.

    hoping you you soon share recipes using this deliciousness!

    • Averie @ Averie Cooks — January 10, 2013 at 9:08 am (#

      I have so many cookie butter recipes in the link I already shared so check those out, too! And sounds like your banana bread is a hit!

  46. Meagan @ Scarletta Bakes — January 10, 2013 at 9:28 am (#

    Love this so much! Especially that you used honey-roasted peannuts… I bet this butter is SO flavorful despite being so simple to prepare and involving so few ingredients. Genius!

  47. Monique @ Ambitious Kitchen — January 10, 2013 at 4:30 pm (#

    It’s dangerous how much I love peanut butter. I find myself always digging in the jar and I LOVE spreading it on graham crackers. I bet the combination is heavenly!

    • Averie @ Averie Cooks — January 10, 2013 at 5:15 pm (#

      My idea of dessert is a jar of PB with a spoon. Not even kidding :) I mean I loooooove it!!!! You would love this stuff too I bet!

  48. Valerie — January 10, 2013 at 5:31 pm (#

    I came *this* close to dipping my small off-set spatula (which looks a lot like yours btw) into the computer screen. The photos are just too tempting. Thanks for the startling noise warning! My food processor would die if I tried to make this…but it would be a worthy sacrifice. :D

    • Averie @ Averie Cooks — January 10, 2013 at 7:39 pm (#

      A worthy sacrifice indeed…seriously worth a try! Even if you do it in small/half batches!

  49. Ashley@cupcakesncrunches — January 10, 2013 at 5:58 pm (#

    Averie – a fellow bloggin’ buddy just sent me your site and I absolutely love it! I currently have a slight obsession with cookie butter so this recipe has my name all over it! Can’t wait to try it!

    Your photos are beautiful – I’m looking forward to following you and trying out some of your creations! :)

  50. Emily @ Hungry Delights — January 10, 2013 at 6:30 pm (#

    I have been reading your blog for quite a number of months now and … wow your recipes are amazing and such an inspiration to me! In Australia, it is very difficult to find a variety of nut butter spreads but I think you have provided me with everything and more so I can make them myself!

    xo Emily @ Hungry Delights

    • Averie @ Averie Cooks — January 10, 2013 at 7:40 pm (#

      Thanks for saying hi, reading, and happy blending your way to making your own now!

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