Cornucopia of Creativity: Homemade Cookie Butter {Pink Cake Plate}

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Hi Mom Endeavors readers! I am Laura and I blog over at Pink Cake Plate. I have been here before and I am so excited to be participating for the second year in the Cornucopia of Creativity!! Thank you so much for having me! Today I am going to share a fun recipe/gift idea!!

So there has been a lot of buzz lately about Biscoff Butter and Speculoos Butter. Mr. Pinkcakeplate is crazy for Trader Joe’s Speculoos Butter!! Now, when I first heard about these “butters” I had no idea what they were made of, so I turned to “Google” to find out what they are. Ok are you ready for this? It is a peanut butter like treat made out of cookies!!! Step aside Nutella! I was on the Betty Crocker web site when I came across this recipe for homemade cookie butter. I made a few revisions and created a “Pink Cake Plate Cookie Butter” and it is to die for!! I don’t like a real spicy cookie butter, so this one is a bit more on the vanilla side and less spicy!!

Here are a few of the ingredients. They are all pretty simple and most you have in your pantry already. I found the Windmill cookies at the $$$ store so this recipe is pretty inexpensive to make!

Place the cookies in your food processor and pulse until they are a fine crumb.

Then add your cinnamon, salt and brown sugar pulse again. I then added the butter, vanilla and molasses and turned on the processor and slowly poured the water in until it was the consistency I wanted.

That is it! Easy peasy!!

This would make great hostess gifts! Here is the complete recipe:

Pink Cake Plate Cookie Butter

2 packages Windmill cookies (found at the $$$ Store)
2 tablespoons packed light brown sugar
3 teaspoons ground cinnamon
2 teaspoons vanilla or 1 teaspoon Vanilla Butter Bakery Emulsion
1 tablespoon molasses
2 tablespoons melted butter
1/2 t salt
1/4 to 1/2 cup water

In large food processor, process cookies into fine crumbs. Turn off processor. Add brown sugar, cinnamon, and vanilla; process until blended. Continue to process while adding molasses and butter through spout.
With processor running, add just enough water so mixture becomes a creamy consistency (you might not use all the water). Add more water as needed until you reach desired texture (it should be about the same as peanut butter).
Pour cookie butter into airtight container. Store in refrigerator.

This makes about 1 1/4 Cups of yummy cookie butter!!!


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I’m Sara, a mom to three adorable boys living in the Arizona desert. As a former teacher, I love sharing my passions with others. So, have a look around for creative inspiration about cooking, creating, celebrating, traveling with kids, and more everyday mom endeavors!


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