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Homemade Cookie Butter Peanut Butter
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
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
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
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 store bought cookies.
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