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–+ servings
Speculoos cookie butter in a jar.
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4.93 from 13 ratings

How To Make Speculoos Cookie Butter

After living in the Netherlands for years, I have perfected how to make speculoos cookie butter at home. And don't just take it from me, take it from all the 5-star reviews! This recipe is quick and easy to whip up, and you can use it as a spread, as a dip, mixed into cheesecake, and more!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Baked Goods, Desserts, Dips, Sauces, and Salsas
Cuisine: Dutch
Diet: Vegetarian
Keyword: cookie butter, homemade cookie butter, homemade speculoos, speculoos cookie butter
Diet: Vegetarian
Occasion: Birthdays, Christmas, Easter, Thanksgiving, Valentine's Day
Time: 45 minutes or less
Servings: 2 cups
Author: Sarah Bond

Ingredients

  • 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

Instructions

  • Make Crumbs: Add cookies to a blender or food processor and pulse until they become fine crumbs.
    Crumbled cookies for cookie butter.
  • 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.
    Whipping together homemade cookie butter.
  • Cool: Transfer to a glass jar, cover, and chill in the fridge for at least an hour.
    Cookie butter in a jar.

Video

Notes

Storage: This cookie butter can be kept covered and in the refrigerator for up to 1 month. Just be sure to let it sit out a bit to become soft before spreading.

Nutrition

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
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