Cookie Butter Recipe

cookie butter recipe
This cookie butter spread is so tasty, it’s almost sinful. Spread the cookie butter recipe on crepes, use as a dip for fruit, or eat it right off the spoon.


Total time:  50 S

Servings:  10

Calories:  100


  • 1 1/2 tbsp. coconut oil
  • 2 tbsp. cashews roasted
  • 2 tbsp. brown sugar
  • 1 1/2 cups cookies halved (Biscoff, ginger snap, graham crackers, etc.)

Nutritional Information

  • Serving Size: 1 tbsp.
  • Fat: 5g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 60mg
  • Carbohydrates: 12g
  • Fiber: 0g
  • Sugar: 4g
  • Protein: 1g


  1. Add all ingredients to Twister jar in order listed and place Twister lid on jar. Hold Twister lid with one hand, and with other hand select a Medium High speed.
  2. Blend for 15 seconds for a chunky texture or 30 seconds for a smooth, spreadable texture. Turn the Twister lid counter-clockwise during blending.


To make this in the WildSide+ jar, triple the recipe. While blending, you'll probably need to stop several times and scrape the walls of the jar back down to the blade.


  • BeeRanDee

    I tried this with graham crackers today and it was really good. Next time I get some Biscoff cookies, I will try it with that too.

  • Bright1

    Is there a way to do this in the wildside jar??

  • Preslyn

    I dont have a Twister jar. :-(

  • Marty

    What? No snarky comments yet about GMO, gluten, hydrogenated oils and high fructose corn syrup? The food police must be taking the day off.

    If only I had the expensive Twister jar, I’d whip this up tonight.

  • Mary

    I call this crack in a jar. Yep, it’s incredibly addictive.

Leave a comment

Please note, comments must be approved before they are published