Cinnamon Sugar Cookie Butter

• Vegetarian

• Canned Goods

  • 1/4 cup Evaporated milk

• Snacks

  • 2 cups Chips ahoy thins cinnamon sugar cookie crumbs

• Dairy

  • 1/2 stick Butter
  • 1/2 cup Condensed milk, sweetened

• Tools & Equipment

  • 1 Awesome container! (we just used

Found on theperfectstormbffs.com

Description

Ingredients

• 2 cups Chips Ahoy Thins Cinnamon Sugar cookie crumbs (or you can use any cookie – if you’re using an oreo or something in the middle, you need to take the icing/filling out)
• 1/2 stick butter
• 1/2 cup sweetened condensed milk
• 1/4 cup evaporated milk
• an awesome container! (we just used a pint jar)

Directions

• In a small saucepan, heat the butter over low heat until melted, and then stir in your sweetened condensed milk and evaporated milk until it’s all melted together. Crush all of your cookies in a food processor. You can make them really find or a lil chunky. We left ours a little chunky and it was completely fine. Once your liquids are melted together start slowly stirring in your liquid with the cookie crumbs a little at a time. Depending on how dry the cookies are you may have to use more or less liquid. The thins were really dry so we had to use quite a bit. Stir until its a thicker texture like the photo below. Once you have the right consistency you can just put your butter in a container and refridgerate it. That’s as far as we went with this recipe, but if you want your cookie butter really smooth you can take your cookie butter out of the fridge when its chilled, and mix in a lil water. Mix in water slowly and stir it really good until you have the smooth consistency that you want. That’s all there is to it! Store in the fridge so that it will last a long time. Serve with some yummy pretzels or graham crackers, even fruit!