Chocolate Cookie Butter

MAKES: 32 SERVINGS
SERVING SIZE: 1 TABLESPOON
MAKES: 2 CUPS
START TO FINISH: 15 MINS

 

 

 

 


Ingredients

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)


Directions
  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.
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.