Combine all ingredients into a blender or food processor and blend on high until a smooth paste forms.
You may need to add a bit more milk depending on the cookie you use.
Once you have the cookie butter to your desired consistency, enjoy immediately or store leftovers.
If you've tried this recipe, come back and let us know what you think in the comments and ratings.
Cookie Suggestions: My favorite cookies to use are speculoos or Lotus Biscoff cookies. These cookies work perfectly and I recommend using them if you can find them. If you cannot find them you can use any gingersnap or molasses cookie. You may need to add a bit more milk or adjust the spices to your personal taste. I like to start out with the recipe above, blend, then adjust if needed. Depending on the cookie you use you may need a bit more or less milk.