Made from just four ingredients, this chocolate spread borrows its deep flavor from crunchy chocolate chip cookies, which melt down with milk, butter and dark chocolate into one thick paste. Cook it over medium-low heat, stirring now and then; it is ready when the cookie pieces have collapsed and nothing catches on the bottom of the pan. The real trick is the blender: a quick spin, under a minute, takes it from grainy to silky. No chocolate chip cookies on hand? Oreos or digestives work too; adjust the milk until it spreads easily. Stored in a lidded jar in the fridge, it keeps for about a week.
Instructions
- 1
Chop the cookies into small pieces on a cutting board. The cookies provide the base — color and deep chocolate flavor from one ingredient.
- 2
Put the cookie pieces into a pan. Add the dark chocolate, butter, and milk. The cookies give the base, the chocolate brings richness, the butter adds body, and the milk brings it all together.
- 3
Set the pan on medium-low heat. Let everything melt slowly and evenly. Stir occasionally so nothing sticks to the bottom. The chocolate melts, the cookies break down, and everything turns into one thick paste.
10:00 - 4
Transfer the mixture to a blender and blend until silky smooth — under a minute. This takes it from chunky to spreadable.
- 5
Pour into a jar. Spread on warm toast and enjoy — rich chocolate with real cookie flavor running through every layer.
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Frequently Asked Questions
Why blend it at the end?
Melting alone leaves it chunky; a quick blend turns the cookie-and-chocolate mixture into a smooth, spreadable paste in under a minute.
How long does it keep?
Store it in a sealed jar in the fridge for up to a week. It firms up cold, so let it sit briefly or warm it gently to make it spreadable again.
Can I use other cookies?
Yes — any chocolate or biscuit cookie works and changes the flavour (try Oreos or digestives). Adjust the milk to reach a spreadable consistency.
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