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Cookie Butter

A decadent snack with fans all over the world!

Cookie Butter

Peanut butter and jelly has long been an iconic snack. But, there are lots of other kinds of butters you can make, like this extra yummy cookie butter. If you’ve never come across this wonderful spread before you might assume that it goes on cookies and you wouldn’t be wrong- you certainly can put it on cookies. But, the name comes from the fact that it’s made from cookies.

This tasty treat is made from speculoos cookies, a spiced cookie popular in Belgium, Netherlands, and across Scandinavian countries. The closest thing we have here is a ginger snap, but speculoos is a bit finer and crisper in texture to my taste. This makes it extremely good for turning into a paste.

Cookie Butter

The first step is to crush the cookies with a rolling pin- the finer the crumb the better the end result will be. For the butter in these images I used Lotus Biscoff biscuits, about 3 ounces of them.

Cookie Butter

Once the cookies are good and smashed then you add them to a mixture of water and corn syrup. Simmer and stir until they dissolve completely.

This gets pretty gloopy, but all that will be remedied once you put it in a food processor to become perfectly smooth. You do need to let this cool off a bit before adding it to the other ingredients.

Cookie Butter

Once this is all whipped up to a creamy texture you can jar it and use it to top graham crackers, cookies, saltines, or even your morning toast. It’s got a lightly spiced, comforting cinnamon flavor that rivals both almond and peanut butters.

Cookie Butter

To me it’s even better than chocolate hazelnut spread! But, you’ll have to taste for yourself why so many people around the world love this easy-to-make cookie butter.

Makes 1 (6 oz) jar or 8 servings

20m prep time

3m cook time

234 calories

Allergens: Corn, Gluten, Wheat, Soy

  • 1/2 cup finely crushed speculoos or Biscoff cookies (about 3 oz of cookies)
  • 5 tablespoons water
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon corn syrup
  • 1/4 cup coconut oil
  1. Combine crushed cookies with water, cinnamon, and corn syrup in small saucepan. Heat over medium low, whisking until cookie crumbs have fully disintegrated into mixture. Remove from heat and let cool for 5-10 minutes or until warm not hot.
  2. Add cooled mixture along with coconut oil to food processor or blender. Pulse until totally smooth. Pour into glass jar until ready to use.

Recipe adopted from Serious Eats.

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