Homemade Biscoff Cookie Butter Recipe in 10 Minutes

Biscoff cookie butter transforms crisp spiced cookies into a smooth, spreadable treat that rivals the store-bought version in just 10 minutes. This simple recipe blends crushed Biscoff cookies with sweetened condensed milk and coconut oil for a creamy texture that’s perfect for spreading on toast, swirling into brownies, or eating straight from the jar with a spoon.

With no mystery ingredients or additives, you control the sweetness and consistency while enjoying that signature caramelized cookie flavor. Whether you’re a longtime Biscoff fan or discovering cookie butter for the first time, this homemade version delivers rich, warm spice notes that make every bite feel special.

Why You’ll Love This Recipe

• Ready in 10 minutes with just 6 simple ingredients
• No preservatives or artificial flavors, just pure cookie goodness
• Smooth, spreadable texture perfect for dozens of uses
• Customize sweetness and consistency to your exact preference
• Budget-friendly alternative to expensive store-bought cookie butter

Equipment Needed

• Food processor or high-speed blender
• Measuring cups and spoons
• Rubber spatula
• Airtight glass jar for storage

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Ingredients You’ll Need

• 2 cups Biscoff cookies (about 25 cookies or 200g)
• 1/2 cup (120ml) sweetened condensed milk
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon (optional but recommended)
• 1 teaspoon vanilla extract
• 1/4 cup (60ml) melted coconut oil or neutral oil
• 1/4 cup (60ml) milk or non-dairy milk, plus more as needed

Ingredient Notes

Biscoff cookies provide the foundation with their caramelized crunch and warm spice profile. Use the classic version, not chocolate-covered or other variations.

Sweetened condensed milk thickens and sweetens while keeping the spread cohesive without becoming chalky or dry. Melted coconut oil loosens the mixture and gives a clean melt-in-your-mouth finish; grapeseed or light olive oil work as substitutes.

Brown sugar adds warmth and moisture that white sugar can’t match. Cinnamon echoes the spice from the cookies and deepens the overall flavor, though it’s optional if you prefer a purer cookie taste. Vanilla extract rounds out all the flavors for a more complex finish.

Step-by-Step Instructions

Crush the Cookies

Place Biscoff cookies in a food processor or high-speed blender. Pulse until they form fine, even crumbs with no large chunks remaining. This should take about 30 seconds of pulsing in short bursts to prevent overheating.

Add Wet Ingredients

Add the sweetened condensed milk, melted coconut oil, brown sugar, vanilla extract, and cinnamon if using to the crushed cookies. Blend to combine the mixture evenly, scraping down the sides of the bowl as needed with a rubber spatula.

Blend Until Smooth

With the motor running, slowly add the milk one tablespoon at a time until the mixture becomes creamy and spreadable. Scrape down the sides often to ensure everything blends evenly.

Adjust Consistency

If the mixture is too thick, add more milk gradually and blend again until you reach your desired texture. If it’s too thin, refrigerate the mixture until it thickens to your liking, as the coconut oil will firm up when chilled.

Store and Enjoy

Transfer the cookie butter to a clean, airtight jar. Let it cool completely before sealing and storing in the refrigerator for up to 2 weeks.

Pro Tips & Cooking Hacks

• Use a metal bowl for blending to help keep ingredients cold during processing
• Weigh your cookies if possible; 200g is the ideal amount for perfect texture
• Clean the spatula between folds to prevent streaking and ensure even blending
• Let the mixture rest 10 minutes before storing so the texture can settle
• Taste before chilling and adjust sweetness or spice to your preference
• Add milk very gradually; it’s easier to thin than to thicken the spread

Tips & Variations

Storage: Store in an airtight glass jar in the fridge for up to 2 weeks. On the counter, it keeps for 1 to 2 days if your kitchen stays cool. Freeze in a freezer-safe container for up to 3 months; thaw in the fridge and stir before using.

Chocolate version: Add 2 tablespoons unsweetened cocoa powder during blending for a rich, chocolatey twist that tastes like a cross between Nutella and cookie butter.

Peanut butter hybrid: Use 3 tablespoons peanut butter instead of coconut oil for a nutty variation. Start with less and adjust to taste as peanut butter thickens the mixture.

Dippable texture: Use 1/3 cup milk instead of 1/4 cup for a looser consistency perfect for dipping fresh fruit or pretzels.

Serving Suggestions

Morning toast: Spread on whole grain toast and top with sliced banana for a breakfast that tastes like dessert. Add a sprinkle of cinnamon or a drizzle of honey for extra flavor.

Dessert swirls: Swirl into brownie batter before baking for pockets of cookie butter throughout. Use it as a layer in cheesecake or between cake layers for added richness.

Pancake topping: Warm slightly and drizzle over pancakes or waffles instead of syrup. The warm spices complement breakfast flavors beautifully.

Fruit dip: Serve as a dip for apple slices, strawberries, or pretzel rods at parties. It’s a crowd-pleaser that disappears fast.

Common Mistakes

• Using crunchy Biscoff instead of creamy disrupts the smooth texture with cookie bits
• Adding too much liquid at once makes the spread runny and hard to fix
• Not fully crushing cookies before blending leaves gritty chunks throughout
• Skipping the chilling step means you won’t get the proper thick, spreadable consistency
• Storing at room temperature for too long causes the spread to separate or spoil

What to Serve With Biscoff Cookie Butter

Fresh baked goods: Spread on warm croissants, biscuits, or scones for an indulgent breakfast or brunch item. The warmth helps the spread melt slightly for extra deliciousness.

Ice cream sundae: Warm the cookie butter and drizzle over vanilla ice cream with whipped cream and crushed cookies on top. Add caramel sauce for an over-the-top dessert.

Yogurt parfait: Layer with Greek yogurt, granola, and fresh berries for a special breakfast or snack. The tangy yogurt balances the sweet spread perfectly.

Coffee pairing: Stir a spoonful into hot coffee for a homemade cookie butter latte. It melts into the coffee and adds sweetness and spice in one step.

Frequently Asked Questions

Can I use other cookies instead of Biscoff?

Yes, but the flavor will change. Try gingersnaps for a spicier version or vanilla wafers for a milder, sweeter spread.

How can I make it thicker?

Reduce the milk to 2 tablespoons or refrigerate longer. The coconut oil solidifies when cold, naturally thickening the spread.

Is there a dairy-free option?

Use sweetened condensed coconut milk and plant-based milk. The texture will be slightly different but still delicious.

Why is my cookie butter grainy?

The cookies weren’t crushed finely enough before adding liquids. Blend longer until you have a fine, uniform powder before proceeding.

Can I skip the coconut oil?

It’s not recommended as the oil provides crucial texture and spreadability. Try melted butter as a substitute if you dislike coconut flavor.

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