MAKES: 32 SERVINGS
SERVING SIZE: 1 TABLESPOON
MAKES: 2 CUPS
START TO FINISH: 15 MINS
1/2 cup milk
2 tablespoons butter
1 tablespoon sugar
2 teaspoons unsweetened Dutch-process cocoa powder
12 ounces chocolate sandwich cookies with white filling (about 30 cookies)
- 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.
- 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.
From the Test Kitchen
Spread on toast or bagels, or between shortcake layers before adding strawberries. Use to frost a cake or pipe designs onto cookies.
Nutrition Facts (Chocolate Cookie Butter)
Per serving: 60 kcal , 3 g fat (1 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 2 mg chol. , 51 mg sodium , 8 g carb. , 0 g fiber , 5 g sugar , 0 g pro.