Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
If you've never had cookie butter, in our eyes, you haven't lived. That's why we decided to save the $4 a pop it costs to buy it at the store and make our own version at home.
Instead of cashews, we used pecans, giving the cookie butter a unique flavor. Plus, you can't have this stuff without Biscoff, so we added a few of our favorite airline cookies into the mix, too. Besides spoon-feeding this to yourself, we recommend pairing it with toast or pretzels!
Homemade pecan cookie butter
Yields about 2 cups
2 cups pecans
6 Biscoff cookies
1 teaspoon cinnamon
Preheat oven to 400 degrees F. Place the pecans on a baking sheet and roast for about 7 minutes or until very fragrant. Place in a food processor with the cookies and cinnamon. Pulse on low for about 5 minutes or until mixture is thick and creamy.