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Cookie Spread

Decadent Cookie Spread: 3 Irresistible Homemade Flavors

This decadent cookie spread brings irresistible flavors to your table, perfect for indulging or gifting.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Cookies
Cuisine: Homemade
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Gingersnap Spread
  • 1 cup Gingersnap Cookie Crumbs A warm, spiced base; substitute with any spiced cookie crumbs for variety.
  • 1/2 cup Unsalted Melted Butter Adds creaminess and richness; feel free to use vegetable oil or non-dairy butter for a dairy-free version.
  • 1/4 cup Brown Sugar Deepens sweetness; increase this for an even sweeter delight.
  • 2 tablespoons Molasses Imparts a unique flavor; mild molasses can soften the intensity if desired.
  • 1/4 cup Milk/Non-Dairy Milk Adjusts the thickness; swap with almond or oat milk as alternatives.
Oreo Cookie Spread
  • 1.5 cups Oreo Cookie Crumbs The foundation for an indulgent treat; other cream-filled cookies can stand in for a similar taste.
  • 1/4 cup Melted Butter
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Vanilla Filling (from cookies) Optional if you want a simpler spread.
  • 1 teaspoon Vanilla Extract Enhances the flavor profile just right.
  • 1/4 cup Milk Slowly added until desired thickness is reached.
Peanut Butter Chocolate Chip Nutella Spread
  • 1.5 cups Peanut Butter Chocolate Chip Cookie Crumbs Provides a familiar base flavor; classic chocolate chip cookies can also be used instead.
  • 1/4 cup Melted Butter
  • 1/3 cup Chocolate Hazelnut Spread (like Nutella) Adds rich chocolate goodness; substitute with peanut butter if you prefer a nutty flavor.
  • 1/4 cup Milk Stream in while processing.

Equipment

  • Food processor

Method
 

Preparation
  1. Place gingersnap cookie crumbs into your food processor. Add melted butter, brown sugar, and molasses. Blend until well combined. Gradually stream in milk until smooth.
  2. Clean the food processor and add Oreo cookie crumbs. Pour in melted butter, brown sugar and vanilla filling. Add vanilla extract. Process until mixed and stream in milk to achieve desired thickness.
  3. Return to the food processor and add peanut butter cookie crumbs. Combine with melted butter and chocolate hazelnut spread. Blend until a thick paste forms and add milk to blend until smooth.
  4. Label and seal each jar tightly. Store in the refrigerator for up to 7 to 10 days.

Nutrition

Serving: 1tablespoonCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 50mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Adjust milk for desired consistency and feel free to experiment with different cookie types for unique flavors.

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