Chocolate Cookie Butter


This rich spread is perfect for decorating cookies and frosting cakes.

Total Time:
15 mins
2 cups


  • ½ cup milk

  • 2 tablespoon butter

  • 1 tablespoon sugar

  • 2 teaspoon unsweetened Dutch-process cocoa powder

  • 12 ounce chocolate sandwich cookies with white filling (about 30 cookies)


  1. In a large saucepan heat and stir first four ingredients (through cocoa powder) over medium heat until milk is warm and sugar is dissolved; cool.

  2. Place cookies in a food processor or blender; cover and process or blend until coarsely ground. With machine running, gradually add milk mixture, stopping to scrape container as needed. Store in the refrigerator up to 1 week.


Spread on toast or bagels, or between shortcake layers before adding strawberries. Use to frost a cake or pipe designs onto cookies.

Nutrition Facts (per serving)

60 Calories
3g Fat
8g Carbs
Nutrition Facts
Servings Per Recipe 32
Calories 60
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 2mg 1%
Sodium 51mg 2%
Total Carbohydrate 8g 3%
Total Sugars 5g
Calcium 5mg 0%
Iron 0.4mg 2%
Potassium 26mg 1%
Folate, total 0.3mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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