Hi Bold Bakers! During the holiday season,
you usually have tons of cookies in the house, sometimes even too many to eat. So I’m going
to show you how you can make your own homemade cookie butter and turn that into lots of different
recipes. So let’s get baking. The beauty about a cookie butter is that you
don’t waste cookies and you can take it and turn it into lots of different recipes.
I’m going to show you how you can take each one that we make today and turn it into something
new. I’m going to start out with a nutter butter cookie butter. Obviously, I’m using
nutter butters for this recipe but you can use any kind of peanut butter cookie you like.
With the nutter butter or any cookie that has filling in the middle, you will want to
scrape that out because as delicious as it is, we actually don’t want it in our cookie
butter. So just make sure to scrape out the filling and pop your cookie into a food processor.
If you don’t have a food processor, it’s totally fine. You can bash them up by hand
or in a pestle and mortar. Just make sure you get them nice and fine. Once all your
cookies are in there, we’re going to pop on our lid, and pulse it until they’re really
nice and fine. It’ll only take around 20 seconds. Ok lovely. Now remember guys, you
can do this with any cookie you have, you don’t have to do it with just peanut butter
cookies. And this is what they should look like; fine with no lumps. Okie dokie. So to
this, we’re going to add some melted butter and some evaporated milk. Now if you don’t
have evaporated milk, I suggest using just regular milk. I don’t recommend substituting
condensed milk because it’s very sweet. Now I’m just going to add in a little bit
of salt because you know how I feel about salt. With peanuts, it goes so well together.
Ok we’re going to pop back on our lid and pulse it up for a few more seconds until all
comes together. And there you have it. That’s your cookie butter. I’m going to taste a
little bit of this. Oh yummy! It tastes like peanut butter and cookies mixed together,
which is not a bad thing. Now that our cookie butter is made, I’m
going to store it in this lovely airtight container. I’m going to keep it in the fridge
for up to three weeks. It’ll be totally fine. Remember, because it’s Christmas time,
it would also make a really great edible gift. So my favorite way to use this cookie butter
is to make homemade peanut butter cups and it is incredibly easy. Let me show you how.
Brush a small cupcake liner with melted chocolate, creating a nice, thick shell. When it’s
done, pop it in the fridge to harden. Once your chocolate shell has set, pop in a generous
scoop of your cookie butter. Push it right down into your shell. Don’t be afraid to
fill it with cookie butter almost to the top. To seal your peanut butter cup, put some of
the same melted chocolate on top and spread it all over to create that lovely cup that
we all know and love. And to make sure your chocolate is nice and even, tap it on the
counter so it doesn’t have any lines and has a nice, smooth finish. Once it’s set
in the fridge, it should look like this. A real homemade peanut butter cup. My sister’s
going to love these because peanut butter cups are hard to find in Ireland, so now she
can make her own. This tastes just like the real thing if not better. Now that we’ve
done peanut butter, we’re going to move onto our next cookie and it’s another fan
favorite here on bigger, bolder baking. Our next cookie butter is made using my favorite
chocolate cookie, and that is an oreo. Just like before, we’re going to add our cookies
into our food processor. And remember, if your cookie has a filling, then scrape that
guy out of there; although delicious, not necessary. Then, on with your lid, and pulse
until fine. Lovely, all you want are fine crumbs. To your crumbs, we’re going to add
in our melted butter. Everything’s better with butter. And to follow that, our evaporated
milk. Three lovely, rich, creamy, sweet ingredients. Ok, on with our lid and pulse again until
just combined. All of my recipes for my cookie butters can be found on biggerbolderbaking.com
and if you only have a handful of cookies and still want to make some butter, you can
do that, just like half or quarter my recipe and it will work really well. Oh I can smell
it. Oh perfect look at that. Oh, man. It’s just this really gooey, yummy texture. Now
that our cookie butter is done, we’re going to store it in a jar and I’m going to show
you a really great way how to use it. With this cookie butter, I’m going to show you
how you can make your own homemade oreo truffles. Grind up some extra oreo cookies. To this,
we’re going to add in our oreo cookie butter. And then mix these two ingredients together.
Take some of this oreo mix, roll it in your hand into a ball, and then pop it on a baking
tray. Keep making truffles until your mix is all gone. Now, pop your truffles into the
fridge for 15 minutes so they can go cold. Take your truffles and dip them into some
white, melted chocolate. Scrape off any excess chocolate, and then gently place it on your
baking tray. And just before it sets, you’re going to sprinkle it with a little bit of
oreo cookie crumb. Just a few easy steps later, you have these beautiful homemade truffles.
Look at those. I don’t know anybody who wouldn’t like these as a gift this year.
Take a look at these, they’ve got a lovely, crispy chocolate shell and a really nice,
soft oreo center. This is my kind of truffle. Now you know what kinds of delicious treats
you can make with your oreo cookie butter. Let’s move on to our next flavor. During Christmas at my mom’s house in Ireland,
there is never a shortage of shortbread. We always have tons in the house given as gifts
or something that my mom has bought. So, I’m going to show you how to use your shortbread
and make a lovely shortbread cookie butter. Just like before, add your shortbread into
your food processor. On with your lid, and pulse until you have fine crumbs. Now, in
with your melted butter and your evaporated milk. Now, just pop back on the lid and pulse
it until it just comes together. And just a note, if your cookie butter looks like it
might not be as stiff as mine, you can always go ahead and add in more cookie crumbs. Oh
man, this is yummy. I like to save the very best for last because I’m going to show
you how to take this and turn it into a cookie butter mug cake.
In a microwavable mug, add in your room temperature cookie butter. Add in milk, and then combine
them together. To this, add in your flour and baking powder. And then mix together until
you form a batter. You can use any flavor cookie butter to make this mug cake. And you’ll
notice it doesn’t contain eggs. Now, just like all my other mug cakes, we’re going
to pop this guy in the microwave. Less than a minute later, you have this beautiful, warm
mug cake. I’m going to top mine with some freshly whipped cream and some cookie crumbs.
And then enjoy while it’s still hot. Cookie butters are fun and easy to make. Remember,
you can use any cookie you want to make amazing, creative desserts just like the ones I showed
you today. Make sure you subscribe to my channel so you don’t miss out on any of my upcoming
episodes. Thank you so much for watching and I’ll see you back here every Thursday for
more Bigger, Bolder Baking.