Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Tuesday, June 11, 2013

Cookie Butter Recipe

Cookie Butter is super popular right now.

Haven't heard of it?

Well, here's the scoop - Trader Joe's Speculoos Crunchy Cookie Butter is, in its most simplistic terms, spreadable Speculoos cookies. Speculoos cookies are classic Belgian cookies with great crunch, and a slightly caramelized, almost-but-not-quite-gingerbread flavor.  After the cookies are baked to a fabulous finish, they're crushed into a fine powder and mixed with magical ingredients (read: vegetable oils) and turned into a smooth, spreadable substance called Cookie Butter.  Lotus, makers of Biscoff cookies, have a similar product, Biscoff Spread.

 These cookie butters resemble peanut butter in color and consistency. Make no mistake, though; this is a treat through and through. Spread it on toast, bagels, pancakes or waffles. Use it as a dip for hunks of dark chocolate or pretzels or (gasp!) veggies like carrots or celery. You could keep it really simple and just use it as a dip for a spoon.

I've noticed that Cookie Butter can be difficult to find.  So I figured I would try to make my own.  After all, how hard could it be?

Turns out?  Not hard at all!

Biscoff Cookie Butter


  • 1 package Biscoff Cookies
  • 1/4 cup coconut oil


There are really only two steps to this recipe.

The first step - put your cookies into your food processor and process.  Process until the cookies are smooth and almost butter-like.  This will take longer than you expect, 5 -10 minutes.  I skyped (in the other room) with my Sis and my Katy while this was processing.  This is not strictly necessary for the recipe.

You will end up with smooth cookie crumbs, something like these.

Now, time for the coconut oil.  Coconut oil is basically solid at room temperature, which helps the cookie butter have the right texture.

Add the coconut oil and process for 3 to 5 minutes, or until smooth.  The food processor will heat up the coconut oil, making it very fluid: as your finished Cookie Butter cools, it will solidify more to the consistency of peanut butter.

 Store at room temperature.

For as long as it lasts.  Which won't be long.

So then I thought, if I can use Biscoff cookies, why not an American favorite - Oreos?!

I used the same process.

And came out with this jar of chocolatey goodness.

Oh my.  Spreadable Oreos.  Please excuse me and my spoon.  We'll catch up with you later.

zentMRS - Love in the Kitchen
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