Cookie Butter 🍪🧈:
Ingredients 🍪
– 1 1/2 cups speculoos cookies or gingerbread cookies, crushed 🍪
– 1/2 cup smooth almond or peanut butter 🥜
– 1/4 cup powdered sugar 🍭
– 1/4 cup melted butter 🧈
– 1/2 teaspoon ground cinnamon 🌰
– A pinch of salt 🧂
Preparation 🍳
1. Blend Cookies: Place the crushed cookies into a food processor and pulse until finely ground. 🍪🔄
2. Add Ingredients: Add the almond or peanut butter, powdered sugar, melted butter, ground cinnamon, and a pinch of salt to the food processor. Blend until smooth and creamy. 🥜🍭🧈🌰
3. Adjust Consistency: If the mixture is too thick, you can add a little more melted butter to reach your desired consistency. Blend again to incorporate. 🔄🧈
4. Store: Transfer the cookie butter to a jar or airtight container. Store in the refrigerator for up to 2 weeks. 🏠❄️
5. Serve: Enjoy your homemade cookie butter as a spread on toast, a dip for fruit, or a topping for pancakes and waffles. It’s a delicious treat for any time of day! 😋🍽️