This recipe is one I found on the internet somewhere, not sure exactly where, that was before I even thought about blogging, so I didn’t pay attention to the source. It contains lots of things that I love, so I figured it had to be good. And I wasn’t disappointed. Everyone that I share this yummy concoction with absolutely loves it. It’s easy to make, almost too easy, and I’ve not had any problems with any of the batches that I’ve made. The only problem is not eating it all myself.
This is not by any stretch of the imagination, something that is healthy, or low in fat or calories. It is a wonderful treat. Just be forewarned! I serve this with anything from saltines to celery. I’m sure you’ll find lots of things to eat yours on. English muffins, bagels, toast, bananas, ice cream…the possibilities are limitless!
Peanut Butter Flavored Cookie Butter
16 ounces honey roasted or lightly salted roasted peanuts
12 to 15 gingersnap-style cookies (Speculoos cookies, Trader Joe’s Bistro Bisuits, Biscoff Cookies, Keebler Gingersnaps, Cinnamon Graham Crackers, Kinnikinnick Ginger Snap Cookies, or similar)
1 tablespoon ground cinnamon, or to taste
1/2 teaspoon vanilla extract
1 heaping cup+ white chocolate chips (or 6 to 8 ounces diced white chocolate, or vegan white chocolate chips)
Directions:
Place peanuts in large bowl of food processor. Process on high for five minutes, scraping the sides of the bowls, if necessary. The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 to 2 more minutes, making sure the peanut butter is as smooth as desired.
Add the cookies, cinnamon, vanilla, and process for 1 to 2 minutes, or until smooth and incorporated. I add the cookies whole through the feed tube but if using a weaker or older food processor, crumbling the cookies in your hand first and sprinkling them in may prevent your machine from struggling. Add the white chocolate and blend until smooth and creamy, about 1 minute. Transfer spread into a glass jar or other container with a lid.
Store spread either in the refrigerator or at room temperature. At room temperature it firms up some but stays soft. In the refrigerator, because of the white chocolate, it does harden but softens up again after ten minutes at room temperature. I estimate that it could be stored at room temperature for at least two weeks without issue, but with anything, let common sense be your guide. In the refrigerator it will keep for months.
This is not by any stretch of the imagination, something that is healthy, or low in fat or calories. It is a wonderful treat. Just be forewarned! I serve this with anything from saltines to celery. I’m sure you’ll find lots of things to eat yours on. English muffins, bagels, toast, bananas, ice cream…the possibilities are limitless!
Peanut Butter Flavored Cookie Butter
16 ounces honey roasted or lightly salted roasted peanuts
12 to 15 gingersnap-style cookies (Speculoos cookies, Trader Joe’s Bistro Bisuits, Biscoff Cookies, Keebler Gingersnaps, Cinnamon Graham Crackers, Kinnikinnick Ginger Snap Cookies, or similar)
1 tablespoon ground cinnamon, or to taste
1/2 teaspoon vanilla extract
1 heaping cup+ white chocolate chips (or 6 to 8 ounces diced white chocolate, or vegan white chocolate chips)
Directions:
Place peanuts in large bowl of food processor. Process on high for five minutes, scraping the sides of the bowls, if necessary. The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 to 2 more minutes, making sure the peanut butter is as smooth as desired.
Add the cookies, cinnamon, vanilla, and process for 1 to 2 minutes, or until smooth and incorporated. I add the cookies whole through the feed tube but if using a weaker or older food processor, crumbling the cookies in your hand first and sprinkling them in may prevent your machine from struggling. Add the white chocolate and blend until smooth and creamy, about 1 minute. Transfer spread into a glass jar or other container with a lid.
Store spread either in the refrigerator or at room temperature. At room temperature it firms up some but stays soft. In the refrigerator, because of the white chocolate, it does harden but softens up again after ten minutes at room temperature. I estimate that it could be stored at room temperature for at least two weeks without issue, but with anything, let common sense be your guide. In the refrigerator it will keep for months.
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