Biscoff Pudding Recipe – Creamy Cookie Butter Dessert

Intro Hook

Biscoff pudding is a creamy, spiced dessert that transforms the beloved cookie butter flavor into a silky, spoonable treat perfect for weeknight cravings or potluck spreads. This simple stovetop recipe uses cornstarch instead of eggs, delivering a smooth texture that sets beautifully without fuss.

It’s rich enough to satisfy chocolate lovers but bright with warm cinnamon notes that feel like fall in a cup. Whether you’re hosting family game night or just want something sweet after dinner, this pudding comes together in under 15 minutes and chills into perfection.

Why You’ll Love This Recipe

• Ready in 15 minutes with simple pantry ingredients
• No tempering eggs or complicated techniques required
• Smooth, silky texture that holds its shape when chilled
• Warm spiced flavor reminiscent of fall and cozy evenings
• Kid-friendly dessert that adults crave just as much

Equipment Needed

• Medium saucepan
• Whisk
• Silicone spatula
• Measuring cups and spoons
• Serving glasses or ramekins
• Plastic wrap

Print

Ingredients You’ll Need

• 1/2 cup (120g) Biscoff spread, creamy (not crunchy)
• 2 1/4 cups (540ml) whole milk
• 1/4 cup (30g) cornstarch
• 1/4 cup (50g) brown sugar
• 1/4 teaspoon ground cinnamon (optional)
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

Ingredient Notes

Biscoff spread gives this pudding its signature caramelized cookie flavor. The creamy version melts smoothly into the base, while crunchy would leave gritty bits. Brown sugar adds moisture and a subtle molasses depth that white sugar can’t match.

Cornstarch thickens without affecting flavor, keeping the pudding light and clean tasting. Whole milk provides richness, but 2% works if that’s what you have on hand.

The cinnamon is optional but deepens the spiced notes from the Biscoff cookies. Vanilla and butter finish the pudding with roundness and a silky mouthfeel.

Step-by-Step Instructions

Make the Base

In a medium saucepan off the heat, whisk together the cornstarch, brown sugar, salt, and ground cinnamon until fully combined. Slowly pour in the milk while whisking constantly to dissolve the dry ingredients smoothly without clumps. Pour in about half a cup at a time to prevent dry pockets of starch.

Cook the Pudding

Place the saucepan over medium heat and stir the mixture continuously using a whisk or silicone spatula. Scrape the bottom and sides to prevent scorching. After 6 to 8 minutes, the pudding will thicken and coat the back of a spoon

Stir in Flavor

Remove the saucepan from heat immediately. Add the Biscoff spread, vanilla extract, and butter all at once. Stir continuously until the pudding is completely smooth and all ingredients are fully incorporated.

Chill and Set

Divide the hot pudding evenly into individual ramekins or serving glasses. Let them cool at room temperature for 10 minutes, then press plastic wrap directly onto the surface of each to prevent a skin from forming. Refrigerate for at least 2 hours or until fully set before serving.

Pro Tips & Cooking Hacks

• Add Biscoff spread while the mixture is still hot so it melts smoothly without streaking
• Whisk dry ingredients first to prevent cornstarch clumps when milk is added
• Stir constantly during cooking to avoid burning or uneven thickening
• Use a silicone spatula to scrape corners where pudding thickens first
• Press plastic wrap directly on pudding surface to avoid forming a skin
• Weigh cookies if making homemade Biscoff spread for consistent results

Tips & Variations

Storage: Store covered pudding in the refrigerator for 3 to 4 days. Do not freeze as the texture changes significantly. Let it come to cool room temperature before serving for best flavor.

Make it richer: Swap half the milk for heavy cream for an extra-decadent version. Add a tablespoon of cream cheese along with the Biscoff for tang and body.

Chocolate twist: Stir in 2 tablespoons unsweetened cocoa powder with the dry ingredients for a chocolate Biscoff pudding hybrid. Top with chocolate shavings before serving.

Dairy-free option: Use full-fat oat milk or coconut milk and vegan butter. Choose a plant-based Biscoff alternative or homemade cookie butter made with vegan cookies.

Serving Suggestions

Classic topping: Crush a few Biscoff cookies and sprinkle on top just before serving. Add a dollop of lightly sweetened whipped cream for contrast.

Layered parfait: Alternate pudding with crushed cookies and whipped cream in clear glasses for a beautiful presentation. Finish with a drizzle of melted Biscoff spread.

Banana pairing: Slice fresh bananas and layer them between pudding for a cookie butter banana pudding twist. The fruit adds freshness and cuts the richness.

Coffee companion: Serve small portions alongside espresso or strong coffee. The spiced notes in the pudding complement coffee’s bitterness perfectly.

Common Mistakes

• Adding Biscoff spread too late after the base cools causes streaking and lumps
• Skipping the plastic wrap step results in a thick skin forming on top
• Using crunchy Biscoff instead of creamy creates an uneven, gritty texture
• Overcooking the pudding makes it rubbery and stiff instead of creamy
• Rushing the cooling process prevents the pudding from setting properly

What to Serve With Biscoff Pudding

Fresh fruit: Sliced strawberries or banana add brightness and cut through the richness. Berries provide a tart contrast that balances the sweet cookie butter flavor.

Warm cookies: Serve alongside snickerdoodles or gingersnaps to echo the spiced notes. The warm-cool temperature contrast makes each bite more interesting.

Vanilla ice cream: A scoop of vanilla on top turns this into a decadent sundae. The cold ice cream melts slightly into the pudding for a dreamy texture.

Salted caramel sauce: Drizzle with homemade or store-bought caramel for extra indulgence. The salt amplifies the Biscoff flavor and adds complexity.

Frequently Asked Questions

Can I use skim milk instead of whole milk?

Yes, but the pudding will be less rich and creamy. Whole milk or 2% gives the best texture and mouthfeel.

How do I fix lumpy pudding?

Strain it through a fine mesh sieve while still warm. This removes clumps and gives you a smooth finish.

Can I make this ahead for a party?

Absolutely! Make it up to 2 days in advance and keep refrigerated. Top with garnishes just before serving for best presentation.

Why did my pudding turn out runny?

It likely didn’t cook long enough. Simmer until it coats the back of a spoon and holds a clean line when swiped.

💬 Tried this recipe? Leave a comment and rating below!