Biscoff Cookie Butter
- 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.