If you make this, it may cause severe damage to face due to attempted face-planting into jar/bowl.
I was in a pinch last night and had to have something ready to post for today, so I needed to come up with something super speedy and obviously yummy. Enter: White Chocolate Cookies and Cream Peanut Butter.
Yeah. Things just got real around here.
Anyways, since making your own peanut butter is one of the world’s easiest things to do (as long as your good at pressing buttons, specifically on food processors) and Oreos/Joe Joe’s are delicious and white chocolate is like the cherry on top, you should make this. That is all. Happy weekend!
White Chocolate Cookies N’ Cream Peanut Butter
2 cups peanuts
about 2 oz. white chocolate, melted
5 Oreos or Trader Joe’s Joe-Joe’s (I used the Joe Joe’s with the chocolate creme filling), Smashed
Process peanuts in food processor for about 4-5 minutes or until smooth and creamy. There will be a slight grittiness to it due to using peanuts and all the natural business going on.
Add melted white chocolate and blend for about another 30 seconds or until well blended. Stir in the crushed Oreos or Joe-Joes’s by hand. Store in air-tight container or jar. If you like a firmer peanut butter, keep in fridge. For a creamier, smoother peanut butter, keep in pantry. Enjoy!
Random Fact of the Day: Every human spent about half an hour as a single cell.
Now if you have tried the stuff before, you know what I’m talking about. It’s just plain good. I have attempted to make my very own recreation of cookie butter. It’s definitely not the exact same taste, and not exactly the same texture but it’s the same concept!
I love this stuff. This is MY cookie butter. My very own version that suits my very own needs. But I thought I’d be nice and share. So here you go. This concoction is awesome with anything and everything. Even healthy things *gasp*, like apples! Go off and make your own cookie butter!!
Homemade Cookie Butter
(makes about 1 cup)
2 packages (18 total sheets of crackers) Graham Crackers
1 Tablespoon plus 2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 Tablespoon brown sugar
1 Tablespoon molasses
2 Tablespoons coconut oil (any other type of oil will work as well)
3/4 cup-1 cup water
Place graham crackers in food processor and process until they become very fine crumbs.
Keep processor running and add in cinnamon, nutmeg, and brown sugar through top spout. Add in molasses and coconut oil through top spout.
Gradually add in water until cookie butter has achieved desired creaminess. It is best to add in about 1/2 cup, lift the lid and then see where you are at and how much more water you want to add in from there. This is also a good time to taste test and see if you want to add in more spices. I store my cookie butter in an air tight container in the fridge. It should be fine in the pantry, but I have not tried it.
Random Fact of the Day: The first man to survive going over Niagara Falls later died from slipping on an orange peel.