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Sweets by Miss Elise, Porterville, CA (2026)

04/14/2026

Everything chocolate cookie

02/08/2026

How to make your own cookie butter without chemicals
Making your own cookie butter is a simple process that involves blending cookies with fat and liquid to create a smooth, spreadable texture. The basic method requires a food processor to turn cookies into a very fine powder before adding ingredients like butter, coconut oil, or milk to create a creamy paste.
Here are the best methods and recipes based on your preferences:
Method 1: Classic Biscoff/Speculoos Style
This method replicates the popular cinnamon-spiced spread.
Ingredients: 8 oz Speculoos or Biscoff cookies, 1/4 cup refined coconut oil (or unsalted butter), 2 tbsp brown sugar, 1/4 tsp cinnamon, 1 pinch salt, ~10 tbsp boiling water.
Instructions:
Pulse cookies in a food processor until they are a very fine, powdery crumb.
Add the coconut oil/butter, brown sugar, salt, and cinnamon. Process until combined.
With the motor running, slowly add boiling water one tablespoon at a time until the mixture reaches a smooth, spreadable consistency.
Transfer to a jar and let it sit in the fridge for 1–2 hours to set.
Method 2: Creamy 3-Ingredient Method
This method is fast and creates a very creamy, milk-based spread.
Ingredients: 2 cups cookie crumbs (Shortbread, Nutter Butter, or Oreos), 1/2 stick (2 oz) butter, 1/2 cup evaporated milk.
Instructions:
Pulse cookies in a food processor to form fine crumbs.
Add melted butter and evaporated milk.
Blend until smooth. Add more cookie crumbs if the mixture is too thin.
Tips for Success
For Ultra-Smooth Texture: Use an immersion blender to get the mixture silky smooth and to avoid a grainy texture.
Cooling: Refrigerate the finished cookie butter for at least 1–2 hours to allow it to thicken.
Consistency Control: If the mixture is too thick, add more milk or water; if too thin, add more cookie crumbs.
Storage: Keep in an airtight jar in the refrigerator for up to 2–6 weeks.
Variations
Oreo Cookie Butter: Use Oreos (remove the filling for better texture) and follow the 3-ingredient method.
Crunchy Version: Stir in extra cookie crumbs after blending.
Vegan Version: Replace dairy butter with refined coconut oil and use plant-based milk.