15 Cookie Butter Recipes You've Got to Try Immediately (2024)

FAQs

What can I do with cookie butter? ›

Use cookie butter like you would other spreads. Serve it on toast, waffles or pancakes at breakfast, or use it as a dip for sliced apples, bananas, graham crackers or pretzels. Cookie butter can also be used in baked goods such as banana bread, muffins and cookies, like these 3-Ingredient Cookie Butter Cookies.

You can use cookie butter in almost any way you'd use nut butter. Spread it on toast, eat it with fruit, put it into desserts, or just enjoy it by the spoonful on its own. Our 12 Ways to Enjoy Cookie Butter will help you get an idea of how versatile this sweet ingredient can really be.

Simply process crumbled cookies into a fine powder, then add boiling water. This dissolves the sugar and turns the crumbs into a smooth paste. Coconut oil or butter make it spreadable and creamy, and a little honey helps perk up the flavor.

You can store and serve homemade cookie butter at room temperature for much of the year, but you'll need to take some precautions when your kitchen gets especially hot or cold. In warmer months, you may need to keep it in the fridge, then allow the cookie butter to soften at room temperature prior to use.

Cookie butter (Dutch: speculoospasta, Danish: trøffelmasse) is a food paste made primarily from speculoos cookie crumbs, fat (such as vegetable oil, condensed milk or butter), flour, and sugar. The ingredients are mixed until it becomes spreadable on a sandwich.

When does cookie butter expire? Unopened cookie butter can last up to a year in your pantry, so long as it is stored in a cool, dry place. Once you crack the jar open, cookie butter is generally good for about two to three months. Be sure to check the manufacturer's label as it can vary.

In the early 2000s, a Belgian company named Lotus Bakeries transformed these beloved cookies into a spreadable delight, creating what we now know as cookie butter. Cookie butter comes in various flavors, with the classic speculoos flavor being the most popular.

It's basically a cookie, but in spreadable form.

Cookie butter is made from Speculoos cookies, which are crunchy, shortbread spice biscuits from the Netherlands and Belgium that taste faintly like gingerbread.

What's a Biscoff? ›

Biscoff or speculoos is a Belgian shortbread-type biscuit traditionally made of wheat flour, candy syrup, oil, salt and cinnamon. It's crispy yet chewy, with a delightful caramel tinge. But don't confuse Biscoff with the Dutch speculaas, which contain a greater variety of spices.

Lotus brand produced the original jars of cookie butter, and it's probably the most well-known maker of speculoos cookies in the United States, too. This Belgian company started baking cookies in 1932, marketing its product as a perfect companion for coffee.

It doesn't need refrigeration. (I imagine the word “butter” is allowed for the same reason that “peanut butter” is allowed although no butter exists there either.) But with palm oil and coconut oil, the product would be VERY hard under refrigeration temperatures and impossible to scoop or use.

The spread (and the cookies from which it is made) is known for its heavily spiced flavor, which comes from a mix of cinnamon, nutmeg, mace, clove, anise seed, ginger, white pepper, and cardamom.

Summary. Biscoff Cookies boast a delectable blend of cinnamon, brown sugar, and buttery flavors that are warm, sweet, and rich. These cookies are thin and crispy, yet they have a soft and chewy texture on the inside. Enjoy them with coffee or tea, as they make for an excellent pairing when dunked into hot beverages.

If using the coconut oil version, you can melt the cookie butter in the microwave for 30 seconds, stir well (reheat if needed) and then mix in the coconut oil.

Considering the above point, it's a wonder that cookie butter isn't loaded with sugar and fat. There are only 90 calories in one serving (a tablespoon), six grams of fat, and only five grams of sugar. The only real downside is that unlike peanut butter, cookie butter offers virtually no protein.

Spread it on bagels or waffles. Use it as a dip for pretzels or apple slices. Melt in the microwave and pour it over ice cream. Or turn the classic peanut butter & jelly on its head, by swapping the p.b. for Cookie Butter and the jelly for tart Raspberry Preserves.

You can dunk a spoon in and eat the Cookie Butter by itself, or spread it on toast, apple, or anything else you so desire. 2. It's crunchy! The Crunchy Cookie Butter is the perfect hybrid between a spread and a cookie; there are actual chunks of cookies within the spread.