In the midst of this cozy-a-thon, I was craving something sweet per usual, but our fridge was looking pretty sad. So I went digging around the pantry and found a few things that I could throw together and mix into this magical golden butter.
I think it goes without saying that we all love our peanut butter, almond butter or whatever it may be on cookies, apples, or anything dip-able, but guys. GUYS. Whoever came up with this was a GENIUS.
I think my favorite part about this is that you can really alter the recipe to your needs. If you're gluten free, switch graham crackers out for a GF friendly cookie! Or hey, if that isn't your thing, try a different kind! I've seen people do this with Oreo, chocolate chip, and sugar cookies, and more funky ones like Nutter Butter's. The world is your oyster! Or at least your jar of butter.
But with the power of so many options, there are also comes a plethora of textures. I'v seen runny spreads and thick ones, but I've found a good medium between the 2 that's as close to peanut butter consistency as I could get; quick to spread, but not oozing all over the place.
To avoid a case of the Monday's, I'd suggest throwing this in your work fridge to snack on when you really need it. And if you're seeing this before you head in for the day, there's still time to make it! Just throw everything in your food processor, make some coffee, and it'll be ready in a few minutes!
What's you're favorite go-to work snack? I need some new ideas!
Happy eating friends!
Graham Cracker Cookie Butter
Makes 1 jar of cookie butter
8 ounces of graham crackers (or your favorite cookie of choice)
1/2 cup water
1/4 cup vegetable oil (I would discourage using olive oil because it makes the butter taste really funky)
2 tablespoons milk
2 cups of powdered sugar (it seems a little excessive, but it doesn't make it too sweet, don't fret)
1. In your food processor, grind up the cookies as fine as you can. Using the pulse button, add in the water until the graham cracker starts to clump, then the oil.
2. Scoop the powdered sugar in, a cup at a time, blend until smooth, then add the milk. It will separate at first, but once you mix it completely and scoop it into a standard sized jar, it will mesh with the rest of the ingredients well.
3. Refrigerate and the butter will last at least 1-2 weeks (if it lasts that long!)