You might call me a food snob in that I very seldom settle for store-bought baked goods. I’ve gotten so accustomed to good-quality homemade treats that pre-packaged stuff from the store pales in comparison. Most of the time, you just can’t be made-from-scratch goodness.
I have my exceptions though, a few treats from the store that are my guilty preservative-packed pleasures. I think we are all entitled to a couple. For example, I love Oreo cookies with a burning hot passion, and that will never change. Yes, they’re made with all kinds of bad-for-you-junk, but god, they taste so darn good! And you just can’t replicate it at home. You could make something similar, and there are plenty of homemade Oreo recipes out there, but you can’t recreate that signature Oreo taste.
Another example of must-have store-bought treats for the Smart Cookie Cook is the frosted animal cookie; you know, those pretty little pink and white shortbread cookies spotted with non-pareil sprinkles. I always have a bag in my snack drawer. Not only are they the cutest confection ever, but they are so darn tasty and addicting. Between the crisp and sweet shortbread cookie and the smooth shell of frosting encasing it, those pink and white cuties are irresistible.
Now, I got this crazy idea the other day when I was contemplating whether or not it’d be gluttonous to eat my hundredth animal cookie for the day: they are cookies after all, so couldn’t I make them into cookie butter?
Hello, Frosted Animal Cookie Butter.
If you’ve never had cookie butter, it’s just like peanut butter or any nut butter, except made with cookies instead of nuts. Biscoff is a very popular and delicious example. I imagined the creamy coating of frosting on the animal cookies would make this an exceptionally good cookie butter, and guess what? I was correct!
Imagine all the deliciousness of animal cookies in a creamy, smooth spread. It’s luscious and rich; in fact, it tastes a lot like frosting, only more substantial. I actually used it like frosting on some vanilla cupcakes, and it was THE BOMB. But that’s not all you can do with this delicious cookie butter; spread it on Nilla Wafers, pound cake, or sugar cookies, dip pretzels in it, or eat it straight with a spoon (another one of my favorite ways to indulge in this). This stuff is good, not to mention dangerously addicting. After one sweet spoonful, you’re going to need 20 more.
A Few Tips Before You Get Cooking:
- You need a good quality food processor to make any kind of nut butter or cookie butter.
- It takes a little time to get the cookies smooth. The friction of the processor creates heat that melts the frosting on the outside of the cookies and makes it into a paste, so let it get to that point, then add the oil.
- This would be great at a kid’s party with apple slices for dipping.
- I added pink food dye, but this will naturally be duller in color.
Frosted Animal Cookie Butter
By The Smart Cookie Cook
- 2 cups frosted animal cookies
- 3 tbsp. vegetable oil
- In the bowl of a food processor, pulse cookies until they resemble a fine crumb. Scrape down sides then process for 2-3 minutes, or until it starts to clump up.
- Stream in the oil and continue to process until completely smooth. If it’s too thick for your liking, add a tiny bit more oil. It should be like the consistency of peanut butter or Biscoff. Store in an airtight container.