Ingredients:

  • 1 package (16 oz) Nutter Butter Cookies
  • 1/4 tsp fine sea salt
  • 1/3 cup neutral oil (canola or grapeseed)
  • 1 tbsp honey
  • 1/2 tsp pure vanilla extract

Instructions:

  1. Break the cookies from the 16 oz package into halves or quarters by hand. Note: This prevents the blades from getting stuck on the first spin.
  2. Place cookies into a food processor and pulse 10-15 times until they look like fine, dry sand.
  3. Process on high for 1 full minute until the crumbs begin to clump together.
  4. Toss in the 1/4 tsp sea salt, 1/2 tsp vanilla, and 1 tbsp honey.
  5. Turn the processor to low and slowly stream in the 1/3 cup neutral oil.
  6. Continue processing until the mixture turns glossy and flows like a heavy ribbon.
  7. Check the grit. Rub a tiny bit between your fingers; it should feel mostly smooth with minimal graininess.
  8. If it’s too thick, add one teaspoon of oil at a time while the motor is running.
  9. Pour the Nutter Butter Cookie Butter into a clean glass jar.
  10. Let it sit at room temperature for 30 minutes until the air bubbles settle and it thickens slightly.