Cinnamon Sugar Cookie Butter

It’s a week before Christmas guys, can you believe it?? We can’t! As usual the time flies on us and we’re still busy prepping for gifts & such. One of our favorite gifts to give to people we love is food gifts. You know, something that you made and you can give to your friends & relatives so that they can enjoy. For something a little different this year we decided to use our Degustabox this month to make some delicious Cinnamon Sugar Cookie Butter for our friends to enjoy this Christmas.

Cinnamon Sugar Cookie Butter

We got lots of great goodies in our Degustabox this month, and even some adorable little Christmas tags to use on our gifts! Some of our favorite items were the Coconut Loacker snacks, Pillsbury Purely Simple mixes and of course the Chips Ahoy Thins. Degustabox is basically a monthly subscription box that will send you lots of great new food items for you to try. This is the best value subscription box we’ve come across, at $19.99 a box. (But currently, you can get your first one for $9.99) The contents are definitely worth WAY more than that. We love that you also get FULL SIZE items, not just samples. We decided to take the Chips Ahoy Thins in Cinnamon Sugar flavor and make our cookie butter from that.

Cinnamon Sugar Chips Ahoy Thins

To make this recipe you’ll need:

2 cups Chips Ahoy Thins Cinnamon Sugar cookie crumbs (or you can use any cookie – if you’re using a oreo or something in the middle, you need to take the icing/filling out)
1/2 stick butter
1/2 cup sweetened condensed milk
1/4 cup evaporated milk
an awesome container! (we just used a pint jar)

In a small saucepan, heat the butter over low heat until melted, and then stir in your sweetened condensed milk and evaporated milk until it’s all melted together. Crush all of your cookies in a food processor. You can make them really fine or a lil chunky. We left ours a little chunky and it was completely fine. Once your liquids are melted together start slowly stirring in your liquid with the cookie crumbs a little at a time. Depending on how dry the cookies are you may have to use more or less liquid. The thins were really dry so we had to use quite a bit. Stir until it’s a thicker texture like the photo below.

Cinnamon Sugar Cookie Butter Steps

Once you have the right consistency you can just put your butter in a container and refrigerate it. That’s as far as we went with this recipe, but if you want your cookie butter really smooth you can take your cookie butter out of the fridge when it’s chilled, and mix in a lil water. Mix in water slowly and stir it really good until you have the smooth consistency that you want. That’s all there is to it! Store in the fridge so that it will last a long time. Serve with some yummy pretzels or graham crackers, even fruit!

Cinnamon Sugar Cookie Butter

  *theperfectstormbffs.com is a member of the ShopStyle Collective network, Amazon Associates, CJ Affiliate Network and this post contains affiliate links. Degustabox sent us a box free to use in a recipe. You’ll find a full disclosure statement here

 

Cinnamon Sugar Cookie Butter
A delicious cookie butter that is sure to please everyone on your list!
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 2 cups Chips Ahoy Thins Cinnamon Sugar cookie crumbs (or you can use any cookie – if you’re using an oreo or something in the middle, you need to take the icing/filling out)
  2. 1/2 stick butter
  3. 1/2 cup sweetened condensed milk
  4. 1/4 cup evaporated milk
  5. an awesome container! (we just used a pint jar)
Instructions
  1. In a small saucepan, heat the butter over low heat until melted, and then stir in your sweetened condensed milk and evaporated milk until it’s all melted together.
  2. Crush all of your cookies in a food processor. You can make them really find or a lil chunky. We left ours a little chunky and it was completely fine.
  3. Once your liquids are melted together start slowly stirring in your liquid with the cookie crumbs a little at a time. Depending on how dry the cookies are you may have to use more or less liquid. The thins were really dry so we had to use quite a bit.
  4. Stir until its a thicker texture like the photo below.
  5. Once you have the right consistency you can just put your butter in a container and refridgerate it. That’s as far as we went with this recipe, but if you want your cookie butter really smooth you can take your cookie butter out of the fridge when its chilled, and mix in a lil water.
  6. Mix in water slowly and stir it really good until you have the smooth consistency that you want. That’s all there is to it!
  7. Store in the fridge so that it will last a long time.
  8. Serve with some yummy pretzels or graham crackers, even fruit!
The Perfect Storm http://www.myperfectstormblog.com/