I first had cookie butter on a Belgian waffle from a food truck. They called it speculoos, I called it crack and unless you’ve never been inside a Trader Joe’s, you’ve seen people carrying armloads of their extremely popular cookie butter jars to unsuspecting carts otherwise filled with wholesome food. It’s literally just that: spreadable cookies. Where do you spread cookies? Wherever. The hell. You want.

Sticking to a basic, sturdy cookie is a good move. When I say “basically any cookie,” I mean “don’t do this with Fig Newtons to spite me and then wave your troll-spatula at me in the comments.” Steer clear of peanut butter cookies — peanut butter is already a spread. I also don’t recommend using Oreos, tempting as it may seem, because they just kind of dissolve into a loose mush that doesn’t stick well to whatever you’re trying to cookie-butter. Better ideas:

  • Chocolate chip
  • Snickerdoodle
  • Oatmeal (hold the raisins)
  • Pecan sandy
  • Gingersnap
  • Chessman — this is my own personal…special thing.

This makes 1 1/2 cups, which is more than enough. Use it on toast, pancakes and muffins.

  1. Place 8 ounces of cookies in a sturdy plastic zip-top bag and crush into small pieces with a blunt object.
  2. Transfer to a food processor and finish the job — you want the crumbs to be as fine as possible.
  3. Keep the processor going and slowly drizzle in 1/2 cup of vegetable oil, then add 1/4 cup water, then up to 1/2 cup of powdered sugar until the paste reaches your desired consistency.
  4. Keep tightly sealed in a container or jar and use within a week.

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