EDIT: My recipe is a finalist in the Girl Scout Cookie Recipe Contest! You can vote for it here.
It’s one of my favorite times of the year: Girl Scout Cookie Recipe time! Because the only thing more fun than eating Girl Scout Cookies is finding ways to incorporate Girl Scout Cookies into other foods!
This year, I wanted to make a homemade version of something that’s been growing in popularity: Cookie Butter. While the cookies found in these butters are usually either gingersnaps or graham crackers, I wanted to make them with Trefoils. The shortbread cookie gives a fantastic sweet, buttery flavor to anything you want to put the spread on. I recommend apples.
The cookie butter is super quick and easy to make, and uses ingredients you most likely already have at home!
- 1 Sleeve of Trefoils (approx. 20 cookies)
- 2 TBS light brown sugar
- ½ tsp vanilla
- Dash of cinnamon
- 3 TBS vegetable oil
- 2 TBS milk
- Place the cookies in a food processor, slightly breaking them up as you put them in. Grind until the cookies are fine, even crumbs.
- Add brown sugar, vanilla, and cinnamon into the food processor. Mix thoroughly.
- Add oil and milk, one TBS at a time, mixing thoroughly in between each turn. Mix until you receive a peanut butter-like consistency.
- Enjoy! Place the cookie butter into a sealable container and keep refrigerated.
Looking for more Girl Scout Cookie Inspiration? Check out my recipes from previous years: Girl Scout Cookie Cookies and Shortbread Oven-Fried Chicken.
What’s your fave Girl Scout Cookie?