Description
This easy homemade Biscoff cookie butter blends crushed cookies with sweetened condensed milk and coconut oil for smooth, spreadable perfection in minutes.
Ingredients
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- 2 cups Biscoff cookies (about 25 cookies or 200g)
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- 1/2 cup (120ml) sweetened condensed milk
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- 2 tablespoons brown sugar
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- 1 teaspoon cinnamon (optional but recommended)
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- 1 teaspoon vanilla extract
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- 1/4 cup (60ml) melted coconut oil or neutral oil
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- 1/4 cup (60ml) milk or non-dairy milk, plus more as needed
Instructions
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 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.
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.
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.
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.
Notes
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
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Nutrition
- Calories: 148
- Sugar: 12g
- Sodium: 88mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 2mg