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(FW) Cookie Butter


By: Flavor West (FW)
Buy From: bcv ecigexpress

Used in 127 recipes at an average of 1.404%.

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20 DIY E-Liquid Recipes found


This mix is a colorful twist on a classic profile. The idea here was simple: turn an Orange Dreamsicle into a soft chewy cookie.

I must admit; this mix is one of the more challenging recipes that I've created. The cookie note was the easiest part. It's a simple combination of CAP Sugar Cookie, INW Biscuit and FW Cookie Butter. It comes across as a warm, soft and chewy sugar cookie. The orange note was by far the hardest part to pin down. I knew I wanted TFA Orange Mandarin as the main component in this note. It seemed no matter what I tried I would lose the beautiful floral bright orange after a few days steep. I tried bumping it, but it got bitter and covered up the butter from the cookie. I ended up using FA Blood Orange to stretch the orange note throughout the entire profile and added CAP Juicy Orange to blend them together and maintain the brightness. I thought I was done after that but after a few days steep the mix became dry, it still had the notes I was looking for I just needed something to really round it out and make it pop. I landed on OOO Marshmallow (Vanilla), it adds the perfect Vanilla note for a Dreamsicle and keeps that cookie moist.

I sweeten with .5% CAP Super Sweet.

1

This is a perfect butter cookie recipe, just like grandma makes around the holidays! I wanted to center it around the TFA Butter and build it from there, for me it’s the best way to imitate a bit of salt to bring out the other flavors. The shortbread helps dry it out and make it a drier, crumbly cookie. The butter cream and white chocolate help to smooth it out and add in some flavor that sits deep in the cookie flavors and tastes baked. Supersweet can be adjusted to your liking but I believe .5% is ideal to keep it a tad savory. Made for sub ohm tanks or rda, for a pod system I would ramp up the flavoring to 20%. Steep isn’t needed however time will bring out the subtle nuances of the flavors.

Ok. I know this is a complex recipe. In fact, it's far more complex than I set out to make, but I am very pleased with the result.

I wanted to make a vape that tasted like I was inhaling the heaven-bound soul of a cookie that had lived a fantastic life, and I feel like this is pretty close.

Word of warning; avoid using sweeteners in this - it is sweet enough already, and the Cookie Butter, though amazing can gunk up your coils. Both together would probably make it even worse!

You can S&V with this, but I would give it a couple of weeks for it to be at its best.

Please mix, enjoy, and let me know what you think 😊.

I have been fiddling with my nuts a lot recently and wanted to make some kind of cream as a result. I then had the idea that it would be great to do this on a cookie and share it with everyone!

So I present to you the fruits of my labour; a lovely, rich, warm and delicious recipe. Works as S&V, but improves over time, really seeming to develop a gorgeous richness after a week.

To give a bit of insight into the way I develop my recipes, I break the flavours down into layers and then try to find 'bridge' flavours which can join each layer together.

For example, I went with TPA hazelnut for the base 'nut' layer of the recipe, bridging to ice cream with both EJM hazelpotamus and WF hazelnuts and cream.

For ice cream, I used CC cookie dough ice cream, which bridges to the cookie layer provided by CAP sugar cookie. FW cookie butter rounds everything out and complements all of the layers with a lovely richness.

You could very easily tweak this or use subs; a vanilla cream/ice cream would increase the ice creaminess, or you could ramp up the nuttiness with some acetyl pyrazine. The only real essentials are hazelnut and sugar cookie.

I am considering swapping out hazelnuts and cream for some VT toffee ice cream, which would provide a caramel note.

Anyway, here it is! Please give it a mix and let me know what you think. Your feedback is hugely appreciated!

Nonnie's a Nutty Pie
 
Brief Description:
So my sisters and I call my Italian grandma Nonnie, same as my mom did with her grandma and hers before her. I figured it would be fitting to name this recipe after her since well, my Nonnie is a bit nuts. This recipe is more of a whipped up creamy peanut butter pie with a thin cookie graham crust. Due to the creams, tuck it away a few weeks to "steep".
 
Cookie Butter (FW) 1.75% / Graham Cracker Clear (TPA) 2%:
I didn't want a generic graham cracker crust. I wanted something to compliment the peanut butter a bit more so went the cookie butter route. This cookie butter smells delicious, however its still a bit lacking so I couldn't use it outright. It needs the graham cracker to fill in a bit on the spices and crunch.
 
Peanut Butter (FW) 2% / Peanut Butter Cup (FW) 3.25%:
Have you ever had Justin's salted peanut butter or their peanut butter cups? Well that's what I am reminded of when I taste these. The Peanut Butter flavor has a nice roasted and lightly salted taste to it, where as the pb cup is sweet, creamy, and has a hint of milk chocolate to it. I would have used the PB Cup only but it was too sweet and needed a roasted nut to balance it out more and act as the grated flecks of peanut on top of the pie in the picture.
 
Italian Cream (HS) 1% / Bavarian Cream (TPA) 2% / Vanilla Custard (CAP) 2%:
So I made several versions of this using different combinations of creams. I avoided cheesecake cause I recently made a cheesecake recipe and I want to branch out and work on improving my cream skills a bit more. I have never actually used Italian Cream in any recipes of my own before so I decided since my Nonnie is Italian, it was fitting. To be honest, I have no clue why this combo of creams is working so damn well but it is. I don't get any weird off notes even with only a week and a half of steeping but I am digging it a lot.
 
As its steeping, I am noticing the creams are taking over the mix a lot more but they are blending nicely with the PB. At shake and vape its definitely a lot more PB than I am looking for so I am happy its mellowing out as it steeps. The crust is present but not overwhelmingly so to turn this into a full on bakery flavor. I decided to not add any whipped cream topping to this mix because when I did, it came out tasting like peanut butter lucky charms if that's even a thing. I recommend giving it at least 2 weeks to steep. To all you peanut butter fans out there, hope you enjoy!

Okay I found a 3 ingredient recipe that I tried simply because I had all the ingredients but I failed to label the bottle. I had assumed it was a new recipe. Now I have no idea how I found it. But I realize I did leave my flavors out where I left them it's obvious what goes in here and I kinda remember the numbers. I know the 4% strawberry ripe for sure but the others while I know are less I am less confident in how close I am. In any case it was great!! So trying to recreate it here. If you created this or almost this please claim your recipe and give me the name so I can look it up and leave a review. :)

Nonnie's a Nutty Pie
 
Brief Description:
So my sisters and I call my Italian grandma Nonnie, same as my mom did with her grandma and hers before her. I figured it would be fitting to name this recipe after her since well, my Nonnie is a bit nuts. This recipe is more of a whipped up creamy peanut butter pie with a thin cookie graham crust. Due to the creams, tuck it away a few weeks to "steep".
 
Cookie Butter (FW) 1.75% / Graham Cracker Clear (TPA) 2%:
I didn't want a generic graham cracker crust. I wanted something to compliment the peanut butter a bit more so went the cookie butter route. This cookie butter smells delicious, however its still a bit lacking so I couldn't use it outright. It needs the graham cracker to fill in a bit on the spices and crunch.
 
Peanut Butter (FW) 2% / Peanut Butter Cup (FW) 3.25%:
Have you ever had Justin's salted peanut butter or their peanut butter cups? Well that's what I am reminded of when I taste these. The Peanut Butter flavor has a nice roasted and lightly salted taste to it, where as the pb cup is sweet, creamy, and has a hint of milk chocolate to it. I would have used the PB Cup only but it was too sweet and needed a roasted nut to balance it out more and act as the grated flecks of peanut on top of the pie in the picture.
 
Italian Cream (HS) 1% / Bavarian Cream (TPA) 2% / Vanilla Custard (CAP) 2%:
So I made several versions of this using different combinations of creams. I avoided cheesecake cause I recently made a cheesecake recipe and I want to branch out and work on improving my cream skills a bit more. I have never actually used Italian Cream in any recipes of my own before so I decided since my Nonnie is Italian, it was fitting. To be honest, I have no clue why this combo of creams is working so damn well but it is. I don't get any weird off notes even with only a week and a half of steeping but I am digging it a lot.
 
As its steeping, I am noticing the creams are taking over the mix a lot more but they are blending nicely with the PB. At shake and vape its definitely a lot more PB than I am looking for so I am happy its mellowing out as it steeps. The crust is present but not overwhelmingly so to turn this into a full on bakery flavor. I decided to not add any whipped cream topping to this mix because when I did, it came out tasting like peanut butter lucky charms if that's even a thing. I recommend giving it at least 2 weeks to steep. To all you peanut butter fans out there, hope you enjoy!

Peanut butter sugar cookie with oatey notes.

The peanut butters play well with the cookie butter which darkens and deepens that note into the cookie base made of the oatmeal cookie and sugar cookie. the A.P. adds some more texture and the whipped marshmallow lends sweetness and pillow to the overall mix.

caramel and marshmallow with a bunch of chocolate and coffee to balance it in pie crust with vanilla ice cream base

maybe slightly odd but sure smells good - we shall see - white chocolate cake and kahlua with some caramel and buttercream frosting to sweeten it

Flavor Notes