You all know my love for homemade alternatives to my favorite foods. Biscoff, or Cookie Butter, is no exception. As you know, I recently made my first trip ever to Trader Joe’s. I’ve been in the online foodie community long enough to know that Cookie Butter is a Ray Ban outlet must try; so I forked over the $3.75 and bought a jar and fell in love. That jar got hidden in the back of my baking shelf so no one else could have it.
Like that cinnamon swirl bread from Arizona, I knew right away I had to make a homemade alternative, or suffer being broke from all the cookie butter I bought.
I love making as much homemade foods and spreads as possible; because you can control the food and make it exactly the way you want, and know exactly what is being added. You know that there will be no additives, hydrogenated oils, or preservatives in this cookie butter! In fact, the only oil at all is natural oils from the peanuts, and there’s exactly three ingredients- peanuts, cinnamon, and graham crackers.
You’ll start by making peanut butter. Add the peanuts to your food processor, and blend until smooth. I like to use the “chop” function first to make smaller pieces, then switch to “grind.” This will take a minute or so, but eventually you’ll have a smooth, creamy, butter. Add the graham crackers and cinnamon, and blend away until completely combined; about another 30 seconds. Aurora, (yes I name my possessions after Disney Princesses; my blog is called pixie dust kitchen after all!) my food processer, is small and only holds about two cups, so I did this in two batches, and it still took me less than 7 minutes. How dangerously easy.
- 1 16oz jar cocktail peanuts
- 1 tbs cinnamon
- 6 graham crackers
- Add peanuts to the canister of a food processor and blend until smooth and creamy, like homestyle peanut butter.
- Crush graham crackers and add to canister of food processor with cinnamon and blend until combined
- store in a airtight container in the fridge for up to two weeks.