Homemade Speculoos Cookie Butter
Creamy, dreamy, eat-with-a-spoon Homemade Speculoos Cookie Butter!
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 2 cups
- 1 stick room temp unsalted butter 1/2 cup, 113 g
- ¼ cup white sugar 50 g
- ¾ cup brown sugar 150 g
- 1 large egg
- 1 tsp vanilla extract 5 mL
- 2 cups all-purpose flour 230 g
- 1 Tbsp ground cinnamon
- ¾ tsp nutmeg
- ¾ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp ground white pepper
- ¼ tsp salt
- ¼ tsp baking soda
- 2 Tbsp melted butter 28 g
- ¼ cup brewed coffee 60 mL
- ¾ cup milk cow or almond, 180 mL
Dough: Beat together butter and sugars together until smooth, then add in the egg and vanilla. In a separate bowl, combine flour, cinnamon, nutmeg, cloves, ginger, pepper, salt, and baking soda. Fold the flour mixture into the butter mixture.
Bake: Preheat oven to 375 degrees F (190 C). Roll dough into balls and flatten into big cookies. Place on a parchment paper lined baking sheet and bake for 15 to 20 minutes, or until cookies are browned around the edges and a bit crispy. Remove all but 2 cookies. Continue cooking these 2 cookies for 10 more minutes, until very crispy.
Blend: Meanwhile, cool the rest of the cookies to room temperature, then add them to a food processor and pulse until they are fine crumbs. With the food processor running, slowly pour in melted butter, then coffee, then milk (you may not need all the milk!) Continue blending and adding milk until the consistency is a smooth paste. Crush the 2 remaining cookies into crumbs and mix into the cookie butter for added crunch.
Serving: 2Tbsp | Calories: 169kcal | Carbohydrates: 23g | Protein: 2.5g | Fat: 7.6g | Saturated Fat: 4.7g | Cholesterol: 31mg | Sodium: 117mg | Potassium: 55mg | Fiber: 1g | Sugar: 117g | Calcium: 20mg | Iron: 0.9mg