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Cookie Butter Grilled Cheese Sandwiches

Tim Moroney


Quebec City

We believe that all kitchens need at least one way to reuse leftover cookies!

Grilled Cheese with cookie butter and haskap jam


Serves up to 10

Cookie Butter

  • 350 g (1½ cups) whipping cream
  • 225 g (1 cup) maple syrup
  • 85 g (3 oz) leftover cookies
  • (any kind), broken into pieces
  • salt


  • 30 g (2 tbsp) salted butter
  • 30 g (¼ cup) flour
  • 500 g (1 lb) haskap berries
  • 80 g (⅓ cup) maple syrup
  • 2 sprigs rosemary
  • (leaves only), chopped


  • challah or pain brioché, sliced
  • mild, semi-firm cheese (like Gruyère, Comté or provolone), sliced
  • butter


Cookie Butter
Combine cream and syrup in a heavy-bottomed saucepan on medium-high and stir until mixture starts to boil. Add cookies and stir until they are softened. Transfer to a blender and blitz until smooth. Add salt to taste. Transfer to a non-reactive container, seal and set aside to cool in the refrigerator. If mixture is too thick, whisk in more hot cream and chill again.

Melt butter in a saucepan on medium. Add flour and cook, stirring, for 1 to 2 minutes. Combine berries and maple syrup in another saucepan on medium and reduce by half. Whisk roux into berry mixture a little at a time to thicken (you may not need all of it). Add rosemary, stir and set aside, then chill in the refrigerator.

To finish:
Make one cheese sandwich per person. Melt 2 tbsp butter per sandwich in a non-stick skillet on medium-low. Toast sandwich( es) until bread is golden and cheese is melted. Plate each sandwich with 2 to 3 tbsp each of jam and cookie butter. Dip in each condiment before taking a bite.

AT ALENTOURS WE’RE ALWAYS LOOKING FOR GREAT WAYS TO REPURPOSE LEFTOVERS. Whenever we make cookies or tart shells, we end up with a little leftover dough that ends up in the freezer. a kitchen does not need a thousand ways to reuse leftover cookies, but we believe that all kitchens need at least one! this is ours, in a dish that perfectly encapsulates our culinary approach: thoughtful, humble and approachable — and, at the same time, refined. –T.M.

Photos: (Food) Restaurant Alentours, (Portrait) Laurence Baker