cookie butter

If you&#x27;re as obsessed as I am with the store bought version, this cookie butter recipe is for you. Thick and creamy, you won&#x27;t be able to stop eating it by the spoonful!

Homemade Cookie Butter Recipe

speculoos cookies,

brown sugar

evaporated milk

coconut oil

cinnamon

salt

Place the cookies in the jar of a...

Place the cookies in the jar of a food processor and pulse (or process on high) until finely ground.

In a medium bowl, combine the remaining ingredients.

Pour the mixture in the food processor, over...

Pour the mixture in the food processor, over the cookie crumbs, and process until combined. At first, it might look like it won't come together, but keep pulsing until it does! Make sure to stop every now and then to scrape the sides of the bowl with a spatula. If the mixture is too thick, you can add a few splashes of evaporated milk to reach the desired consistency.

For a crunchy version: add 1 cup of...

For a crunchy version: add 1 cup of cookie crumbs and stir with a spoon to incorporate.

Transfer the cookie butter to a lidded jar...

Transfer the cookie butter to a lidded jar and enjoy!

https://mediavine-res.cloudinary.com/video/upload/amlkn3mclnmlkhxnufbq.mp4

If you're as obsessed with store bought cookie spread, this cookie butter recipe is for you. Thick and creamy, you won't be able to stop eating it by the spoonful!

Biscoff S&#039;mores Brownies has layers of Biscoff cookies, fudgy brownies, roasted marshmallows and Biscoff spread.

Biscoff S'mores Brownies

Cups Biscoff Cookies (or Graham crackers), Crushed ((150 grams))

Cup Butter, Melted ((55 grams))

Cup Dark Chocolate ((190 grams))

Cup and 2 Tbsp. Butter ((170 grams))

Sugar ((75 grams))

Cups Brown Sugar ((140 grams))

Large Eggs

tsp Vanilla Extract

Cup Cocoa Powder ((31 grams))

1 and 1/4 Cups All Purpose Flour ((155 grams))

Regular Sized Marshmallows

Cups Biscoff Spread (or Cookie Butter) ((150 grams))

Biscoff Cookies or Digestive Biscuits (Graham Crackers)

Line a 9'x9' square baking pan with baking paper or grease with butter.

Crush the Biscoff cookies (digestive biscuits or graham crackers) and mix with the melted butter.

Press into the base of the prepared baking pan and place in the fridge while you make the brownies.

Base;

Preheat the oven to 180°C (350°F).

Melt the dark chocolate and butter together.

Beat the eggs, sugar, brown sugar and vanilla extract together until light in colour.

Stir through the chocolate mixture.

Stir in the flour and cocoa

Spread the brownie mixture over the base. Spoon in 8 tablespoons of the Biscoff spread and swirl through the brownies.

Place in the oven for 25-35 minutes.  A skewer inserted in the middle should have loose crumbs attached. The middle may be a bit wobbly if you want a super fudgy brownie.

Top with the marshmallows and broken pieces of the extra Biscoff cookies and place back in the oven on the top rack for a further 2-5 minutes. The marshmallows will spread and turn golden on top.

Allow to cool for 10 minutes before melting the remaining Biscoff spread and drizzling over. Serve warm or allow to cool in the fridge for an hour or two.

Brownies;

https://www.youtube.com/watch?v=iG2wKszb5cE&feature=youtu.be

BISCOFF S'MORES BROWNIES

FULL RECIPE & METHOD: 

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Biscoff S'mores Brownies | RECIPE

This silky-smooth spread is as thick as creamy peanut butter, but packed with the caramelized flavor and aromatic spices of Belgian speculoos.

Diy Cookie Butter Recipe

speculoos crumbs (about 3/4 cup; 100 grams), store-bought or homemade

water (about 1/3 cup plus 1 tablespoon; 100 grams)

golden syrup (about 2 tablespoons; 30 grams),

refined coconut oil

DIY Cookie Butter Recipe

Combine cookie crumbs, water, cinnamon, and golden syrup in a 2-quart stainless steel saucier. Cook over medium heat, whisking constantly, until crumbs have dissolved and mixture feels smooth between your fingertips, about 90 seconds. Remove from heat and transfer to a tall, narrow container, stirring occasionally until the steam subsides, about 5 minutes. Add solid coconut oil and process with an immersion blender until homogeneous and smooth.

Transfer to a glass jar (the cookie butter will readily absorb odors from used plastic containers), seal to prevent moisture loss, and refrigerate to re-solidify the coconut oil, about 2 hours. From there, store and serve at cool room temperature as a spread or dessert topping.

Here's what you need: salted butter, evaporated milk, sweetened condensed milk, speculoos cookie, unsalted butter, granulated sugar, brown sugar, vanilla extract, large egg, all purpose flour, ground cinnamon, cream of tartar, baking soda, kosher salt, granulated sugar, ground cinnamon

Speculoos Cookie Butter-Stuffed Snickerdoodles Recipe By Tasty

salted butter

condensed milk

oz speculoos cookie

unsalted butter, softened

sugar

vanilla extract

all purpose flour

cream of tartar

baking soda

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Speculoos Cookie Butter-Stuffed Snickerdoodles Recipe by Tasty

Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.

Make the cookie butter: In a food processor, combine the butter, evaporated milk, sweetened condensed milk, and cookies. Process until the cookies break down and the mixture is the texture of peanut butter.

Using a small ice cream scoop or your hands, scoop 12 ½-inch (1 ¼ cm) balls of the cookie butter onto the prepared baking sheet. Freeze for 30 minutes.

Make the cookie dough: In a large bowl, whisk together the butter, granulated sugar, brown sugar, and vanilla until light and fluffy.

Sift in the flour, cinnamon, cream of tartar, baking soda, and salt. Fold with a rubber spatula to combine.

Cover the bowl with plastic wrap and chill the dough for 30 minutes.

Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon. Set aside.

Roll the cookie dough into 24 ½-inch (1 ¼ cm) balls.

Flatten a dough ball in your hand and add a cookie butter ball to the center. Top with another flattened ball of cookie dough and pinch the edges of the dough together. Roll into a ball to completely encase the cookie butter. Repeat with the remaining ingredients.

Roll the cookie dough balls in the cinnamon sugar to coat.

Place the cookie balls on a parchment-lined baking sheet, spacing about 3 inches (7 ½ cm) apart – there should be 6 per baking sheet.

Bake for 12 minutes, until the edges are light golden brown.

https://vid.tasty.co/output/119394/landscape_480/1544642897

Here's what you need: speculoos cookies, brown sugar, heavy cream, large egg yolks, large eggs, granulated sugar, vanilla extract, all purpose flour, nonstick cooking spray, vanilla ice cream, caramel sauce, speculoos cookie

Cookie Butter Lava Cakes Recipe by Tasty

heavy cream

eggs

all purpose flour,

nonstick cooking spray, for greasing

vanilla ice cream,

caramel sauce,

speculoos cookie,

Make the cookie butter: In a food processor, combine the speculoos cookies and brown sugar and pulse until finely ground. With the processor running, slowly pour in the heavy cream and process until smooth. Transfer to a bowl and set aside. You should have about 1 cup.

Make the lava cakes: Preheat your oven to 375°F (190°C) and place a rack on the lower third of the oven.

In a large bowl, whip the egg yolks and eggs with an electric mixer on medium-high speed for 5 minutes, or until pale and fluffy. Add the sugar, vanilla and cookie butter and mix until just combined. Sift in the flour and mix again until incorporated and the batter is smooth.

Grease 4 6-ounce ramekins with nonstick cooking spray and sprinkle with a bit of flour. Tilt the ramekins to coat evenly, then tap out any excess flour. Place the ramekins on a baking sheet and evenly divide the batter between the ramekins.

Bake the lava cakes for 14–15 minutes, or until the edges are set and the center still jiggles slightly.

Transfer the ramekins to a wire rack to cool for 5 minutes, then invert onto serving plates. Top each cake with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a sprinkle of crushed speculoos cookies. Serve immediately.

https://vid.tasty.co/output/177005/landscape_480/1598403784

Biscoff cookie butter cupcakes are tender and full of Lotus Biscoff or speculoos flavors!  Topped with a fluffy cookie butter Swiss meringue buttercream.

Biscoff Cookie Butter Cupcakes

all-purpose flour

Biscoff cookies (yields a shy ¼ cup)

baking powder

unsalted butter, room temperature

eggs, room temperature

buttermilk, room temperature

butter

(1.5 sticks) butter, room temperature*

Cupcakes: Preheat your oven to 350°F.

Prepare a 12 count cupcake/muffin tin with liners....

Prepare a 12 count cupcake/muffin tin with liners. Set aside.

Place 3 Biscoff cookies in your food processor...

Place 3 Biscoff cookies in your food processor and pulse several times to reach a flour-like consistency.  This will yield a shy ¼ cup of ground cookies.  Alternately, you can crush the cookies in a zip top bag with a rolling pin.

In a medium bowl, whisk together all-purpose flour,...

In a medium bowl, whisk together all-purpose flour, ground Biscoff cookies, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars on medium-high until light and fluffy, approximately 5 minutes.  Scrape down bowl, add your egg and vanilla extract and mix until well combined.

With the mixer on low, add the flour...

With the mixer on low, add the flour mixture and buttermilk in three alternating additions, beginning and ending with the dry, being careful not to over mix your batter.

Place 2 tablespoons of batter in each cupcake...

Place 2 tablespoons of batter in each cupcake liner and bake for 18-20 minutes, or until a cake tester comes out clean or with a few moist crumbs.  Allow cupcakes to cool in the pan 5-10 minutes, then move to a wire cooling rack to cool completely.

Once cool, spread the top of each cupcake...

Once cool, spread the top of each cupcake with a thin layer of cookie butter spread.

Cookie butter Swiss meringue buttercream: Wipe the bowl...

Cookie butter Swiss meringue buttercream:  Wipe the bowl and whisk for your stand mixer with vinegar or lemon juice to make sure it is grease free or your egg whites may not stiffen.

Whisk egg whites, sugar and salt in the...

Whisk egg whites, sugar and salt in the bowl of your stand mixer.  Whisk and heat mixture over a saucepan of simmering water until hot to touch, sugar is fully dissolved (you should not feel any granules when rubbed between your fingers) and it’s a bit frothy, approximately 3 minutes.

Remove the bowl from the saucepan and wipe...

Remove the bowl from the saucepan and wipe the bottom dry. Place on your stand mixer and whisk on medium-high (8 on a Kitchen Aid stand mixer) until the mixture is cool and the meringue holds a stiff peak (the bottom of your bowl should also be cooled), approximately 5-10 minutes.

Switch to the paddle attachment, reduce the speed...

Switch to the paddle attachment, reduce the speed to medium (4-6 on a Kitchen Aid stand mixer) and add the butter, one tablespoon at a time, letting the butter fully incorporate before adding more. ** Once all butter is incorporated, scrape down sides of the bowl, add cookie butter spread and vanilla and whip until a thick, whipped consistency is reached.

Fill a piping bag fitted with the tip...

Fill a piping bag fitted with the tip of your choice, I used a Wilton 1M, and pipe the frosting on top of the cookie butter spread layer of each cupcake.  Crumble an additional Biscoff cookie and sprinkle it over the tops of the buttercream, if desired.

Traditionally served on St. Nicholas Day in Belgium and the Netherlands, crisp, gingerbread-like speculoos cookies have risen in popularity after airlines began offering them as mid-flight snacks. Cookie butter, a creamy spread, incorporate that cookie’s flavors. This easy pie uses crumbled speculoos (also known as <a href="https://cooking.nytimes.com/recipes/1015652-speculaas">speculaas</a>) in its crust and the cookie butter in its filling, doubling up on the flavor of warm spices like cinnamon and ginger. The whole thing comes together in about 30 minutes. The pie is perfect all on its own, but if you want to dress it up, add some unsweetened whipped cream and a sprinkle of cookie crumbs. Avoid sweetened whipped cream, which would take this pie from sweet to cloying.

Speculoos Cookie Butter Pie

Nonstick cooking spray

speculoos cookies

unsalted butter, melted

cream cheese,

speculoos cookie butter

confectioners’ sugar

fine sea salt

Lightly spray a 9-inch pie plate with nonstick spray.

In the bowl of a food processor, pulse the cookies into fine crumbs, about 1 minute. (You should have about 1 1/2 cups.) Add the melted butter and pulse until the mixture is uniformly combined and sticks together when pressed, 15 to 20 seconds. Press the crust evenly into the base and up the sides of the pie plate. Freeze the crust while you heat the oven to 350 degrees.

Bake the chilled crust until it appears set and the edges start to darken slightly, 8 to 10 minutes. Cool completely.

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese and cookie butter on medium speed, 1 to 2 minutes. Scrape down the sides of the bowl, then add the confectioners’ sugar and mix on low speed until fully incorporated, 1 to 2 minutes. Scrape down the sides of the bowl.

In a liquid measuring cup with a spout, mix the 1 1/4 cups cream with the vanilla and salt to combine. Increase the mixer speed to medium and gradually add the cream mixture to the cream cheese mixture in a slow, steady stream. Continue to mix just until the mixture has thickened and holds medium peaks, 30 seconds to 1 minute. Do not overwhip, which could cause the mixture to separate.

Pour the filling into the cooled pie crust and smooth into an even layer. Freeze the pie for 20 minutes to set the filling, then transfer to the refrigerator to chill until the filling is firm, about 45 minutes.

Prepare the whipped cream, if using: In the bowl of an electric mixer fitted with the whip attachment, whip the remaining 3/4 cup cream to medium peaks. Spread in an even layer on top of the chilled pie and garnish with a sprinkling of cookie crumbs, if desired. Refrigerate until ready to serve.

Creamy, dreamy, eat-with-a-spoon Homemade Speculoos Cookie Butter!

Homemade Speculoos Cookie Butter

unsalted butter (1/2 cup, 113 g)

white sugar (50 g)

brown sugar (150 g)

tsp vanilla extract (5 mL)

all-purpose flour (230 g)

Tbsp cinnamon

nutmeg

¾ tsp ground cloves

½ tsp ground ginger

½ tsp ground white pepper

¼ tsp baking soda

Tbsp melted butter (28 g)

coffee (60 mL)

milk (cow

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°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!)&nbsp;Continue blending and adding milk until the consistency is a smooth paste.&nbsp;Crush the 2 remaining cookies into crumbs and mix into the cookie butter for added crunch.

These biscoff butter cookies are loaded! They&#39;re chewy and soft with crisp edges and topped with cookie butter in every bite.

Biscoff Butter Cookies

tsp baking soda

tsp tsp baking powder

tsp kosher salt

unsalted butter

biscoff cookie butter ((additional for topping))

egg egg

tsp vanilla extract

Biscoff cookies

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

Mix together the dry ingredients - Combine all purpose flour, baking soda, baking powder, and kosher salt in a bowl. Whisk together and set aside.

Add room temperature butter and creamy cookie butter spread to a large bowl. Use a stand mixer with the paddle attachment or an electric hand mixer to cream the two ingredients together for about 2 minutes, until fluffy and lighter in color. Then add brown sugar and white sugar and continue to mix for another 3 minutes.

Add egg and egg yolk and vanilla extract and mix until fully combined. Scrape down the sides of the bowl as needed. Fold the dry ingredients into the wet ingredients with a rubber spatula until just combined and all flour streak are gone.

Use a large cookie scoop or spoon to scoop out 2 1/2 tbsps of dough. Roll into cookie dough balls and place on prepared baking sheet. Bake for 12-14 minutes, until crispy edges begin to form. (Pro tip: it is better to under bake cookies than to overcook them!)

Pull them out of the oven and let the cookies cool on the baking sheet for 3 minutes then allow them to cool on a wire rack until completely cooled.

Use the back of a spoon and gently tap the center of the cookies to make a &quot;well&quot; for the biscoff. Spoon about 1 tbsps of the lotus biscoff spread on top of the baked cookies. (If biscoff is stiff, microwave for about 30 seconds until melted) Add crumbled biscoff cookie crumbs and broken lotus biscoff cookies on top.

Chocolate Chip Cookie Butter Snack Cake features wonderful flavors in a simple cake made for snacking!

Chocolate Chip Cookie Butter Snack Cake

& 1/2 cups (180 grams) all-purpose flour

(113 grams) unsalted butter, softened

(140 grams) cookie butter

(100 grams) firmly packed light brown sugar

(50 grams) granulated sugar

(118 milliliters) milk

(170 grams) semisweet chocolate chips

Preheat oven to 350°F. Line an 8-inch square...

Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper so that it overhangs on two opposite sides. Grease the lining and any exposed pan.

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The most viewed cookie butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine