Gingerbread Cookie Dough Peanut Butter


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Soft gingerbread and molasses cookies are some of my favorites, even preferred to chocolate chip.

And I have a major thing for peanut butter. And cookie dough. This is all of that, in one.

Gingerbread Cookie Dough Peanut Butter - Move over Biscoff & Cookie Butter. This tastes like gingerbread cookies & it's DIY in 10 mins!

In a way, it’s a very amped-up version of Biscoff Spread or TJ’s Cookie Butter, although that’s not what I was trying to create. I already have a recipe for Homemade Biscoff/Cookie Butter.

It’s boldly flavored with molasses, cinnamon, nutmeg, and has much more pop than Cookie Butter or Biscoff.

Gingerbread Cookie Dough Peanut Butter - Move over Biscoff & Cookie Butter. This tastes like gingerbread cookies & it's DIY in 10 mins!

If you’re never tried making your own peanut butter, please change that. Homemade peanut butter tastes nothing like storebought. It’s creamy, drippy, comfort food in a jar.

It’s like trying to compare from-scratch Homemade Cinnamon Rolls with dough-in-a-tube. Not the same.

Gingerbread Cookie Dough Peanut Butter - Move over Biscoff & Cookie Butter. This tastes like gingerbread cookies & it's DIY in 10 mins!

The recipe is inherently gluten-free, and it’s easily kept vegan by using plain peanuts and vegan white chocolate chips.

For most of my homemade peanut butters, I use Trader Joe’s Honey Roasted Peanuts ($2.99 for 1 lb). You can use (lightly) salted peanuts too, but since most of the peanut butter I make is dessert-style, honey roasted peanuts are a nice touch.

Trader Joe's Honey Roasted Peanuts

The process of making this peanut butter follows the same general process of making plain homemade peanut butter.

Homemade Peanut Butter - Saves money and tastes incredible! Easy recipe at averiecooks.comAdd peanuts to the canister of the food processor. You’ll need a decent quality food processor that’s up to the task of running for at least 15 minutes. I don’t think this is a job for a mini food processor.

I don’t think this is a job for a Vita-Mix. I love mine dearly, but you need the action of the blades in a food processor rather than the whirring action of a Vita for this job. I fear a Vita would overheat very quickly and you’d end up with a paste that never breaks down and cleanup underneath the blade would be a hot mess. I’m sure some people have done it in a Vita, but I’ll stick with my food processor.

Trader Joe's Honey Roasted Peanuts

Turn it on and watch it go. Wheeee!

I find the less I stop, start, and scrape down the sides of the canister, the better. Turn it on and leave it alone.

Food processor with peanut butter

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” will form

Food processor with peanut butter

And then the big ball magically breaks down.

Food processor with peanut butter

And turns into gritty peanut butter.

Food processor with peanut butter

Keep processing and the peanut butter will get smoother, creamier, and thin out.

Keep processing until you’re certain the peanut butter is smooth enough for your liking, another minute or so. No harm in ‘over’-processing.

Food processor with peanut butter

Add the molasses, spices, and white chocolate. I used one 10-ounce bag of white chocolate chips and didn’t melt them first. I have a ferociously strong food processor and given the heat that’s already generated from making the peanut butter, it’s enough to soften and integrate the chocolate chips for me.

However, if you have an older or less powerful machine, melt the white chocolate first, then drizzle it in.

Gingerbread Cookie Dough Peanut Butter - Move over Biscoff & Cookie Butter. This tastes like gingerbread cookies & it's DIY in 10 mins!

Although I usually don’t need to add oil to my peanut butter, to this batch, I drizzled in about one-quarter cup coconut oil because my peanut butter was very thick and paste-like. Peanuts are a natural product and it figures that some are just drier than others. I blame winter weather, everyone’s dried out, even peanuts. This bag was a dry batch and a little coconut oil did the trick.

There’s way too many other bold flavors present for the coconut oil to be detectable, but use canola or vegetable oil if you’re more comfortable.

I’m comfortable keeping all of my nut butters for at least a couple weeks at room temp, although it’s rare they last past 1 week. In the fridge, I have stored homemade peanut butter for 5 months (got lost in the back of the fridge) and it was fine. There are no preservatives, so use common sense.

Gingerbread Cookie Dough Peanut Butter - Move over Biscoff & Cookie Butter. This tastes like gingerbread cookies & it's DIY in 10 mins!

It’s creamy, smooth, it’s nut butter-as-dessert and it’s dangerous to have around.

Make this when you’re  not trying to squeeze into that little holiday dress. It’s sinfully decadent and ignorance is bliss.

Gingerbread Cookie Dough Peanut Butter - Move over Biscoff & Cookie Butter. This tastes like gingerbread cookies & it's DIY in 10 mins!

Gingerbread Cookie Dough Peanut Butter - Move over Biscoff & Cookie Butter. This tastes like gingerbread cookies & it's DIY in 10 mins!

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Yield: about 20 ounces (1 large & 1 small mason jar)

Gingerbread Cookie Dough Peanut Butter (gluten-free with vegan option)

Gingerbread Cookie Dough Peanut Butter (gluten-free with vegan option)

Move over Biscoff & Cookie Butter. This tastes like gingerbread cookies & it’s DIY in 10 mins! Making your own peanut butter is fast, easy, and homemade tastes nothing like storebought. It’s creamy, buttery smooth, and this blend is so indulgent. This is like a very amped-up version of Cookie Butter or Biscoff spread, although much bolder, and prominently flavored with molasses, cinnamon, and nutmeg. Make it when you’re not trying to squeeze into a holiday dress because it’s sinfully decadent. It’s inherently gluten-free, and easily kept vegan by using plain peanuts and vegan white chocolate chips. I recommend a full-size (not mini) food processor and prefer my food proc to Vita-Mix for the task.

Prep Time 1 minute
Additional Time 14 minutes
Total Time 15 minutes


  • 16 ounces (1 pound) honey-roasted peanuts (or your favorite type of peanuts)
  • 1/3 cup light, medium, or dark molasses (not blackstrap, too pungent)
  • 1 tablespoon vanilla extract
  • 1 tablespoon cinnamon, to taste
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • pinch of salt, optional and to taste
  • one 10-ounce bag white chocolate chips (or white chocolate bar, chopped); melt the chocolate first if your food processor is weaker or older
  • drizzle of coconut oil], canola oil, or vegetable oil, optional and only if needed (I used about 1/4 cup [coconut oil


  1. Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes. Stop to scrape down the sides of the canister if necessary. However, I find the less scraping and interruptions, the better.
  2. 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.
  3. Through the feed tube with the processor running, add the molasses, vanilla, cinnamon, nutmeg, cloves, ginger, and optional salt.
  4. Slowly add the white chocolate chips about 1/2 cup at a time, allowing time for chocolate to become integrated and broken down after each addition. If your food processor is weaker or older, melting the chocolate first is highly recommended so mixture doesn’t turn gloppy and seize up.
  5. If needed, drizzle in oil to help mixture smooth out. If you run into any issues with thick or pasty peanut butter which can happen after adding the chocolate, troubleshoot by adding oil which will help thin it out. Secondly, simply allowing extra processing time and just letting the machine run for 10 to 15 minutes will usually help thin out any pasty peanut butter.
  6. Transfer peanut butter into glass jars or other airtight containers with a lid. Store peanut butter in the refrigerator or at room temperature. At room temperature, it firms up somewhat as it cools, but stays runny and soft. In the refrigerator, because of the chocolate and optional coconut oil, it hardens and solidifies, but softens up again after 10 minutes at room temperature. It can be stored at room temperature for at least two weeks and in the refrigerator for months; let common sense be your guide. Recipe is gluten-free provided that the peanuts and chocolate chips used are gluten-free. To keep vegan, use plain peanuts and vegan white chocolate chips.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 148Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 30mgCarbohydrates: 22gFiber: 0gSugar: 21gProtein: 1g

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  1. Awesome for gifts. How do you convert the jar servings? I have 8 oz jars and figuring out how much ingredients I need to fill 20.


    1. You need to fill 20 jars? 8 ounce jars? Wow….I would say you can get about 2 8-oz jars per batch so you may need to make 10 batches! Give or take :)

  2. Delicious!! I’m 6 months pregnant and flavored peanut butters are my new craving! I ate some with an apple this morning to convince myself it was healthy and I’m resisting having more straight off the spoon!

    1. Too funny – I had some (more than some!) straight off the spoon last night. About 1/3 cup straight from the jar and it was so worth it :) Glad you like it too!

  3. Just made this for my step dad and a few other people for Christmas…it is super yummy! I left out the white chocolate and added maple syrup instead. I also used regular roasted peanuts, not honey roasted. Still turned out awesome :-) Thanks!

    1. So glad you tried it and are happy! Maple syrup would be great in it I bet! Thanks for sharing what you did!

  4. I am also a big fan of molasses/ginger cookies. I love the spice! This peanut butter sounds SO good. I could envision myself drizzling it over some waffles :)

  5. THIS is calling me! I go gingerbread loco in the winter, and I think I could eat this by the spoonful. Amazing, Averie!

  6. This sounds divine and will definitely give this a go, as far as I am aware you can’t buy cookie butter in the UK and I adore all things peanut butter so making the two and combining them is a brilliant idea.

  7. This is awesome! All the peanuts make it a slightly healthier version of Biscoff. Don’t even get me started on how dry it is. I’m so over winter! So over it!

  8. You are the queen of making peanut butter. This version sounds absolutely delicious, and it looks so stinking easy to make. What a fun gift idea too!

  9. I LOOOVE this idea!! I was totally thinking “so kinda like speculoos” and then you said it’s like an amped up version!

    SO delicious, I’d def. eat it just with a spoon until it was alll……

    GONE :D

    1. It’s crazy good girl! And btw never congratulated you on your engagement! Saw it on FB a month or so ago and so…congrats!!! xo

      1. lol thank you!! It just happened last week but it feels like it’s been a month!

  10. Mm mm! I make variations of this all the time, ever since I started making peanut butter at home after stumbling across the simplicity of it on your blog last year. Oreo white chocolate peanut butter was the latest, but this looks perfect for the holidays. Spreads are the best!

    1. Oreo white chocolate peanut butter <---whoa. That sounds awesome! I actually have a recipe kind of like that in my cookbook! And then, after making a batch of that, you can totally just eat it...or there's a cookie recipe that calls for a batch. Just thinking about it makes me want to make more :)

  11. YES. 1,000x times YES. Averie, you know these are a few of my favorite things right? If I could marry molasses, I would. Sorry, Kevin? But honestly. A marriage of three incredible flavors: honey roasted pb, molasses, and white chocolate. This has to be my favorite PB that you’ve ever made. And you have quite the collection my friend! I just made some of our honey roasted peanut butter yesterday – but, I used TJ’s honey roasted sliced almonds instead (along with some honey roasted peanuts). You have to try it!

    1. Ive seen Jessica blog about those almonds and normally Im not really an almond girl, but now you and her both, are saying how amazing they are, when I get back I am on those! And thanks for the compliments on my PB collection. This one, along with the butterscotch one, are my 2 faves ever :)

  12. You’re totally going to judge me but I still haven’t made homemade peanut butter! I may just have to skip that to this right away!

    And I spy that gorgeous Magimix. I haven’t used mine in awhile but that’ll change VERY soon! :)

    1. I wish they made a mini Magimix. I know there’s the smaller canister/blade, but I just with there was a smaller unit so I didnt have to drag the huge one out for day to day little jobs! But yes to making homemade PB…DO it!

  13. Delicious! I can definitely see myself sitting on my bed while studying for finals and eating this by the spoonful! (Of course until the entire jar is gone haha).

  14. Wondering if I could make this with almonds instead?? Your thoughts?? P.S. I recently found your blog and absolutely love it!!

    1. Thanks for finding me! Almonds are a MUCH firmer nut than peanuts (cashews, peanuts, macadamia are all softer) so you will really need to blend!! to get them to break down, but they will, in about 20 minutes. Whereas peanuts take about 5-7.

  15. I want to dive head first and go swimming in this gorgeous butter!! Seriously woaaaaah!! So beautiful and homemade beats anything store bough, always! Can’t wait to give this a try- and let’s be honest this is the season for eating that little party dress has to figure out how to fit me! Not the other way around ;) LOL

    1. that little party dress has to figure out how to fit me! Not the other way around ; <--- love your spirit girl!

  16. Whoa! What?! DO you realize what you have done here??? This is FAB! I swear I would grab a spoon and go at that jar all by myself! No joke :)))

  17. Oh, gosh. Gingerbread in spreadable form! This looks and sounds incredible and I have got to get a food processor. Maybe for Christmas. ;) I really love all the flavors in this. So creative!

  18. I hate to admit this, but I don’t own a food processor. Been trying to hold out since my tiny NYC kitchn can’t take much more jammin, but this peanut butter sounds out of this world. Maybe I buy the food processor and stuff it under my bed! Just discovered your blog, I love your energy!

    1. I live in an 800 sq ft urban san diego loft, with my child, and write cookbooks. I keep appliances anywhere I can. Priorities :) Get that food proc and find a spot. It’s WORTH IT!

  19. I love that you say to make it when you’re not trying to fit into that dress and that ignorance is bliss :) Love!
    Quick story: So I followed a recipe in a cookbook I was reviewing for a Gingersnap Cookie Butter. I could tell IMMEDIATELY that it was all wrong. AND the result was this super pungent (not “oh, yummy, spices!”) and gritty and just terrible. Trash. Ever since, I’ve been wanting to make my own version, but WAY better.
    You’ve totally done that! I’m loving this!! And I’d love a spoon and THAT jar-full from the photo please :)

    1. Oh I’ve seen some recipes that are either bland or bitter (you can just tell) and this one has a kick, but in a good way! You’d love it!

  20. I swear, Averie. I will never go back to eating just plain PB again. :D Love, love, LOVE all these fun nut butter versions!

  21. I woke up this morning and while my french press was steeping, I MADE THIS. Without seeing your post! I swear, I shouldn’t even be surprised anymore!

    I didn’t use white chocolate chips and I added ginger, but otherwise – same. I added molasses, cinnamon, nutmeg, ginger, and a touch of stevia to my plain sunflower butter that I made yesterday. It’s heaven.

    1. No way!!! But like you said, this sort of stuff doesn’t surprise me, at all. I made this a long time ago. I think I loosely mentioned it to you in an email? I knew I’d need posts for while I was gone and this was an easy one to make ahead. I put some of it on kab squash. It was like dessert :)

  22. Averie! This sounds delicious! Can’t wait to try, maybe slathered on the eggnog bread I made this weekend, yum. I can’t get over how pretty your pictures are too, beautiful : )

  23. This looks like heaven in a jar! So many great flavors all combined – yum!! What a great gift to give people this time of year.

  24. Uhhhh….yum!!! Need this in my life. Especially since my gingerbread infatuation is out of control right now.

    Love it Averie!

  25. Yum! I have always wanted to try out cookie dough peanut butter. I bought a jar from trader joes a few weeks ago and finished it the same day! This peanut butter looks beyond AMAZINGGG !!

    1. If I do say so, once you have this, storebrand PB/Cookie Butter…will never be the same! Homemade is always best!

      1. Yes thats true homemade ALWAYS tastes better!! I can only imagine how delish you’r taste ! :)

  26. I really just need a spoon and nothing else! This looks and sounds incredible and it is so perfect for homemade holiday gifts too! Who on earth would not love this!! Great idea and recipe, Averie!

  27. Love, love, love this, Averie! I’m absolutely nutty about gingerbread, nut butters and TJ’s Cookie Butter, too. This jacked up version, all spiced up, sounds so dreamy! Cannot wait to make. Pinning! P.S. Listed PB Comfort in my post yesterday for The Ultimate Holiday Gift Guide for Bakers and Cooks. Loooove your book, girl! xo

    1. Thanks for the praises about my book, Stacy! You’re awesome! And thanks for pinning this. If you try it, LMK! :)

  28. Oh man, yet another great flavor of your homemade pb! I love making my own now – thanks to your blog, I’ve been doing it for several months now. There’s nothing better! And I definitely cannot ever get enough of gingerbread flavor.

  29. This sounds and looks delicious. The process looks magical! I can’t wait to make my own peanut butter :)

  30. I am unsure about what to do about this recipe.
    Option 1: Make it, and get fat because I have an unhealthy obsession with pb and gingerbread.
    Option 2: Never mind, after reading option 1 I decided that it was just worth it.
    Averie, this is a total genius combination that I love and hate you for posting! :)

  31. Great idea for gingerbread flavors with PB!! I just looked over all the varieties in your cookbook–so many delicious ways to doctor it up. I think this would be good drizzled over roasted kabocha– that way it’s still a “side dish” and not technically dessert!

    1. I DID use this over roasted kab! SO.good. Too good. But at least it wasn’t ‘dessert’ that way :) It was still a dip/condiment! ha!

  32. Seriously, you need to open up a shop and sell these things ;-) Absolutely ideal holiday gifts. I know I’d be thrilled to receive some!

  33. I always love watching the food processor do it’s thing when making homemade nut butters – it fascinates me every time! LOVE the flavors you have going on in here!! So perfect for this time of the year …. and for sneaking into the kitchen and grabbing a spoonful : )

  34. I see your ginger addiction this season has combined with your peanut butter obsession. I can only imagine how good this would be as an icing or on toast!

  35. Avery, this looks to good to be true. As soon as I am back from my semester abroad in France I will definitely get a food processor to make my own nut butters… I am drooling all over my keypad right now. Too bad my fancy mixer doesn’t get the nuts past nut flour point. Thanks for the early morning food porn, though ;) Have a beautiful day!