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.


  • Alane Benson

    Can you make it with something other than coconut oil? I’m allergic.

  • Brent Peterson

    If I was guessing, I’d think the coconut oil was just to help bind it all together (along with the oil from the cashews). Looking around the ’net, I see a few references to using coconut oil to replace butter. Makes sense since both are solid at room temperature. I presume you could substitute the other way, too. Unsalted maybe?

    This might just be the reason I go and buy the Twister.

  • Mellie

    What is the shelf life of cookie butter?

  • Kevin

    For a recipe such as this, is it imperative that you use the Twister jar or can you make it work with say the Wild side jar?

  • Blendtec

    Shelf stable for up to 3 weeks (but we doubt it will last that long!)

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