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Growing up, I tolerated broccoli because I knew a chewy chocolate chip cookie waited in the pantry nearby. For so long I believed cookies could only be enjoyed in their standard shape and form—and only after eating all the greens from your dinner plate. Then everyone began to stock up on Trader Joe's cookie butter and everything changed.
But have you seen that line at Trader Joe's? No, thank you. Making this butter, is so easy it's a no-brainer to make it yourself. Biscoff cookies are great to use for their crunch and slight spice, but you can technically use whatever cookie your cravings desire. In a food processor, or a blender with sharp blades, chop the cookies until crumbs form. To turn the crumbs into gold–I mean, butter–melt unsalted butter and combine with evaporated milk and sweetened condensed milk. Pouring the liquid over the crumbs creates a thick consistency not unlike a nut butter you'd enjoy smeared on an apple slice.
Cookie butter has a consistency similar to cookie dough but can be enjoyed without the threat of salmonella. This butter is so good it could seriously knock Nutella from its throne. We at the Delish test kitchen couldn't resist dunking one, two … ok maybe five fresh strawberries into the dip once it was done. You can use the butter to bake with, as a dessert dip or simply devour one spoonful at a time (no judgment, we understand).
The best news about cookie butter? You don't have to finish your broccoli in order to dip your spoon or strawberry into it. We won't tell.
Get the recipe.
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