Biscoff Cookie Butter

This Biscoff Cookie Butter is a sweet spread that's sure to delight your taste buds. This recipe transforms the beloved Biscoff cookies into a creamy, flavorful spread with the help of brown sugar and heavy whipping cream. The result is a rich, smooth spread that's perfect for slathering on toast, dipping fruit, or even eating straight from the spoon. Whether you're a dessert lover or just looking for a unique spread, this cookie butter is a must-try.


  • 20 Biscoff cookies
  • 2 tablespoons packed brown sugar
  • 1/4 cup heavy whipping cream


Start by adding the Biscoff cookies and packed brown sugar to a food processor. Process the mixture until it reaches the texture of breadcrumbs. This step is crucial as it ensures that your cookie butter will have a smooth, creamy texture.

While the food processor is still running, gradually add the heavy whipping cream. Continue to blend the mixture until it becomes smooth and well combined. You’re looking for a consistency similar to peanut butter.

Once your cookie butter is ready, transfer it to an airtight container. Store the cookie butter in the refrigerator for up to 2 weeks. Remember to let it sit at room temperature for a few minutes before serving to soften it up. Enjoy this delicious spread on toast, pancakes, or straight from the spoon. Serves 10.

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