Measure out all the ingredients carefully to ensure even blending and consistent taste.

Place all the ingredients into a blender or food processor.

Blend on high speed until a smooth paste forms, scraping the sides as necessary.

If the spread is too thick or coarse, add additional milk gradually and blend again until you reach your preferred consistency.

Enjoy the cookie butter immediately, or store any leftovers in an airtight container in the refrigerator for up to two weeks.