Theme for this week is cookie butter and the first recipe was Oreo cookie butter. For the second day, it is a modified version of butter, cookie butter balls!
When I signed up for this theme, I was clueless what I was going to post. I did a quick Google search and decide to do 3 different cookie butters with different ingredients. This week when I sat down to write the recipe, no matter how I mixed and paired the ingredients, the end result was still a creamy butter with cookies, fat and liquid (water or milk)! It didn’t excite me at all!!
In Scandinavian bakeries it is common to find delectable goodies made of cookie crumbs and cake crumbs. Keeping that in mind, for the second day instead of preparing a spreadable cookie butter, I made cookie balls. Anyway the best way to consume cookie butter is scooping a spoonful straight off the jar. So why not cookie butter balls, instead?!
What are Cookie Butter Balls?
These are made with thick cookie butter. Shape the butter into round balls and roll those in crumbled almonds, sprinkles or coconut flakes for a fancy presentation.
Which Cookies to use?
I used Parle G glucose biscuits but any crunchy cookies such as Biscoff, sugar cookies will work. Adjust sweetener to taste. Gingersnap cookies have a strong ginger flavor and I do not like the cookies. However, just a few cookies go a long way for a touch of ginger flavor. So used 4 cookies for extra flavor.
Dilute cookie ball mixture and viola, there is a spreadable, dippable cookie butter! The spread in the below picture is Parle G butter without Gingersnap, hence a paler color.
Detailed, Printable Recipe
Parle G Gingersnap Cookie Butter Balls
- 1 cup Cookie Crumbs 1 ½ packet or 18 parle G biscuits and 4 Gingersnap cookies
- 2 tablespoon Slivered Almonds
- 3 tablespoon Condensed Milk
- 1 tablespoon Milk and more if required
- 1 tablespoon Canola Oil or Butter
- Crumbled Blanched Sliced Almonds or Sprinkles or Coconut Flakes
- Break biscuits and cookies into a small pieces.
- In a food processor or a blender, pulse cookies and biscuits to a crumble. This is 1 cup of crumbs.
- Coarsely grind almonds or add to cookie crumb and pulse for few seconds for a coarse texture.
- To cookie crumbs add condensed milk, oil, milk and process until mixture comes together to form a thick lump.
- Transfer to a bowl and shape into small balls.
- Roll in crumbled, blanched sliced almonds.
- Refrigerate for ½ - 1 hour for cookie balls to firm. This is optional.
- Store cookie balls in an airtight container in the refrigerator.
- Replace Parle G biscuits with any crunchy cookies. Parle G is available in any Indian store.
- Substitute Gingersnap cookies with Parle G or any cookie that you are using and some ginger powder for ginger flavor. Or use any spice of your choice. Cardamom powder is one to use.
- Adjust condensed milk to taste. These balls are on a sweeter side. If using less condensed milk, compensate the moisture with more milk and/or butter for richness.
- For cookie butter, add milk or water to get the desired consistency.