If you’re as obsessed as I am with the store bought version, this cookie butter recipe is for you. Thick and creamy, you won’t be able to stop eating it by the spoonful!
An easy cookie butter recipe to make at home!
Have you ever bought a jar of cookie butter and, after a few trips to the kitchen for a taste or two, discovered that you ate the whole thing in less than a day?
Asking for a friend!
I know what you’re thinking. That, ahem, friend might need an intervention. But, honestly, can you blame her? Cookie butter is very addicting!
So, since life is short and all, instead of an intervention, we will do a celebration! This cookie butter recipe will act as an ode to the awesomeness of this delicious spread.
Go ahead, make it! I dare you resist eating at least a few spoonfuls as soon it is ready.
And FYI, a jar of homemade cookie butter makes a great edible gift for the holidays. Just put it in a nice mason jar and decorate with pretty ribbons and a cute tag!
What is Cookie Butter?
Also known as Speculoos Cream or Speculoos Spread, cookie butter is a spreadable cookie paste that has become an obsession among foodies in the U.S.
It’s spiced, rich, buttery and bursting with the deep caramel flavor that is characteristic of speculoos cookies! The consistency ranges from creamy to crunchy.
And while Europeans have been enjoying it for quite some time (since around 2007), it was only in 2011 that Americans started seeing it on the shelves, sold by the popular Lotus Biscoff brand.
It soon became a national fever, and Trader Joe’s released their own version, which turned out to be so popular that they had to limit it to two jars per customer.
Even Ben & Jerry’s couldn’t miss on the cookie butter craze, creating an ice cream flavor called Spectacular Speculoos.
Nowadays, you can easily find cookie butter at any major supermarket and online. However, it is so easy – and cheaper – to make it at home that you get to enjoy it even if you can’t find it in the stores!
Biscoff Cookie Spread Ingredients
To make this cookie butter recipe, you will need:
- Speculoos cookies – homemade or store bought.
- Coconut oil
- Evaporated milk
- Brown sugar
How to make Cookie Butter Recipe
6 ingredients and a few spins in the food processor are all you need to make this cookie butter recipe!
No cooking on the stove, chilling in the fridge, special ingredients (other than speculoos cookies), or complicated skills. Seriously, how easy is that?
Here’s how I make it:
- Pulse the cookies in the food processor until finely processed.
- In a separate bowl, combine the coconut oil, brown sugar, salt and evaporated milk. Don’t bother trying to mix it until smooth! It will come together in the food processor.
- Pour that mixture in the food processor with the crumbs.
- Run the food processor on high until the cookie butter comes together.
- Optional: add more cookie crumbs and stir with a spoon.
- Transfer to a mason jar and enjoy!
How long does homemade cookie butter last?
Homemade cookie butter can be stored at room temperature, in a cool spot, for up to 5 days. It will firm up as it cools and some of the oil may rise to the surface, so you’ll want to stir well before enjoying!
If it’s too hot where you live, you can store it in the fridge. Bring it to room temperature before eating, to restore the creaminess.
What can you make with Speculoos spread?
Europeans like to spread cookie butter on toast.
You can also serve it as a dip, with apples or pretzel rods, warmed and drizzled on ice cream or waffles, or use it in recipes. Anywhere nut butters are called for, cookie butter can be used instead.
Think pies, milkshake, truffles, bars, cakes, cheesecake and even ice cream!
For me, there’s only one way of eating it: by the spoonful!
- 8 ounces speculoos cookies, plus more if making the crunchy version
- 1/4 cup brown sugar
- 3/4 cup evaporated milk
- 1/2 cup coconut oil
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- Place the cookies in the jar of a food processor and pulse (or process on high) until finely ground.
- In a medium bowl, combine the remaining ingredients.
- Pour the mixture in the food processor, over the cookie crumbs, and process until combined. At first, it might look like it won't come together, but keep pulsing until it does! Make sure to stop every now and then to scrape the sides of the bowl with a spatula. If the mixture is too thick, you can add a few splashes of evaporated milk to reach the desired consistency.
- For a crunchy version: add 1 cup of cookie crumbs and stir with a spoon to incorporate.
- Transfer the cookie butter to a lidded jar and enjoy!
Crunchy Cookie Butter:
If making the crunchy version, start with about 12 ounces of speculoos cookies. Process into cookie crumbs then remove 1 cup and reserve to be added at the end.
Storage and Shelf Life:
Keep cookie butter at room temperature, in a jar with a tight-fitting lid, for up to 5 days. If it's warm where you live, you can store it in the fridge for up to a week. Bring it to room temperature before enjoying!
Cookie butter firms up as it cools, and some of the oil may rise to the surface, so you'll want to give it a good stir every time you plan on eating it.
This cookie butter recipe can be made with other cookies, such as:
- Oreos (fillings removed)
- Chocolate Chip
- Peanut Butter Blossoms