The day that Trader Joe’s began stocking their shelves with this magical jar of creamy cookie spread (aka cookie butter) started a new era. As we’ve discovered it can be put on anything from apples to pancakes. Each jar is priced at $3.69, which can get a little pricey for a college student on a budget who constantly needs it in their diet (cough, cough, me). Now, there is another way to afford this dorm room necessity.
I present to you, homemade Speculoos cookie butter, (including the cookies):
Prep Time: 20 min
Cook Time: 16 min
Total Time: 36 min
Servings: About 11 ounces
Ingredients:
For the speculoos cookies:
¾ cup all-purpose flour
¾ cup graham cracker crumbs
1/8 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon ground clove
1/8 teaspoon ground nutmeg
½ cup unsalted butter
1/3 cup brown sugar (light or dark)
1 ½ tablespoons granulated sugar
1 ½ tablespoons honey
For the cookie butter:
1 batch homemade Speculoos cookies
¼ cup sifted confectioners’ sugar (plus some if you want a sweeter cookie butter)
1 tablespoon granulated sugar
1 ½ tablespoons nonfat dry milk powder
1 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon allspice
¼ cup canola oil, or any neutral flavored oil
Photo by Dorothy Ballowe
Directions:
For the cookies
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together the graham cracker crumbs, flour and spices in a medium mixing bowl, set aside.
Photo by Dorothy Ballowe
3. Cream the butter and brown sugar in a stand mixer on medium-high speed until ingredients are well incorporated.
Photo by Dorothy Ballowe
4. Add in half of the flour mixture to the butter/sugar mixture. Mix only until incorporated, then add the granulated sugar and honey, mix until combined. Add the rest of the flour.
Photo by Dorothy Ballowe
5. Scoop out equal-sized balls of dough, and space evenly on the prepared baking sheet. Flatten each dough ball lightly with the palm of your hand. Bake the cookies for 14 to 16 minutes, or until the cookie has noticeably darkened in color.
Photo by Dorothy Ballowe
For the cookie butter:
1. Toss the Speculoos cookies into a food processor, and process on high, until cookies are finely crushed. Measure out 1 ¼ cup of ground cookies.
Photo by Dorothy Ballowe
2. Add confectioners’ sugar, granulated sugar, nonfat dry milk powder and spices to the measured-out cookie crumbs. Process just to combine, then add the oil and process some more.
Photo by Dorothy Ballowe
3. Cookie butter will firm up as it cools and some oils may surface. Stir before enjoying, and store at room temperature away from direct heat for up to five days.
Photo by Dorothy Ballowe
Recipe courtesy of Yahoo.
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