Emulsifier Free Cookie Butter
Total time45 min
Prep time10 min
Cook time5 min
4.5(24)
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Learn more →Ingredients
12 servings
- 8 oz biscoff cookies (about 32 cookies)
- 3 tbsp unsalted butter
- 3 tbsp neutral oil (such as canola or sunflower oil)
- 2 tbsp packed light brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp fine salt
- 2–4 tbsp whole milk, warmed
Instructions
- 1
Break the Biscoff cookies into rough pieces and add them to a food processor. Process for about 60 seconds, until the cookies are ground to a fine, sandy crumb with no large pieces remaining.
- 2
In a small saucepan over low heat, melt the butter with the neutral oil, brown sugar, cinnamon, ginger, and salt, stirring until the sugar dissolves and the mixture is smooth and fragrant, about 2–3 minutes. Remove from heat.
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