Creamy, dreamy, eat-with-a-spoon Homemade Speculoos Cookie Butter with homemade spiced Dutch cookies whipped into a delicious spread.
Have you ever tried Trader Joe’s Speculoos Cookie Butter? If you have, chances are high that you’re obsessed with it. But what if you could save yourself a trip to TJ’s and make it at home? (Hint: you can!)
Today we’re making creamy, dreamy, eat-with-a-spoon Homemade Speculoos Cookie Butter!
It’s December 5th, which can only mean one thing in the Netherlands … Sinterklaas! A man in a big red jacket (who they say is different from Santa) comes and leaves sweets in children’s’ shoes (because stockings are too modern) with the help of his little helpers, Black Pete (like elves, but a bit racist).
There are marzipan treats and cups of hot chocolate and plenty of kruidnoten, tiny cookies that Black Pete throws around. And these kruidnoten? They’re made with speculoos spices!
For the unfamiliar, speculoos (made popular by TD’s cookie butter and Biscoff cookies) are spiced cookies that taste somewhere between gingerbread and graham crackers.
Speculoos cookie butter takes this deliciousness up a notch by transforming the cookies into a nut-butter-like spread. It’s creamy, slightly crunchy, full of winter spices, and perfect on EVERYTHING. And today…we make it.
- 1 8.8 oz package Biscoff cookies 250 g
- ½ cup water 120 mL
- 2 Tbsp brown sugar
- ¼ tsp cinnamon
- ¼ tsp salt
- ½ cup coconut oil solid
- Make Crumbs: Add cookies to a blender or food processor and pulse until they become fine crumbs.
- Make Paste: Add the water and continue blending into a smooth paste. Add all remaining ingredients and blend until smooth, scraping down the sides of the blender as needed to get everything mixed in.
- Cool: Transfer to a glass jar, cover, and chill in the fridge for at least an hour.