I’m guessing everyones’ stash of Christmas cookies are long gone by now, right? Unfortunately, I’m just a little too late for posting this recipe to use up all of those leftover goodies. But, if you have a love for cookie butter, I highly recommend you still give this recipe a try.
My first time ever trying cookie butter was three years ago on a crispy waffle with strawberries and whipped cream from Waffle Love. I seriously thought I had died and gone to heaven after eating this waffle. The sweet, cinnamony, crunchy cookie butter topping was so dreamy.
Why did it take me so flipping long to find this amazing creation? I guess in my defense, it is a bit tough to find cookie butter since I don’t live by a Trader Joe’s or else I’m sure I would’ve known about this delicacy ages ago.
If you’re in the same boat as me where Trader Joe’s is non-existent, but you love a good cookie butter, then today’s recipe is for you.
The beautiful thing about this delicious spread is that it is so versatile. You can make it with basically any crunchy cookie you have on hand. Oreos, Nutter Butters, chocolate chip cookies, you name it. Unfortunately, those lovely soft sugar cookies probably won’t work as well, but I guess you could always try it!
For the sake of tradition, I’ve decided to just use speculoos cookies today as this is what traditional cookie butter is made with. But, if you’re feeling adventurous, by all means switch it up with something new!
And in case you’re wondering, some of my favorite uses for cookie butter is melting it on Belgian liege waffles, using it is a dip for apples and pretzels, adding it into baked goods like cookies, and drizzling it over ice cream, to name just a few.
P.S. A bit of peanut butter tastes divine melted in with a scoop of cookie butter.
A sweet and creamy spread that can be made within a matter of minutes. Spread cookie butter on fresh waffles, eat it with apples or give it as a gift!
- 2 cups speculoos cookie crumbs
- 1/4 cup unsalted butter
- 1/2 cup sweetened condensed milk
- 1/4 cup evaporated milk
1. Blend speculoos cookies in a blender or food processor until the crumbs have reached the desired consistency. Continue blending cookies until you have 2 cups of crumbs.
Over low heat, add butter to a small saucepan. Once melted, stir in sweetened condensed milk and evaporated milk.
Slowly pour in the liquid to the cookie butter crumbs until the cookie butter has reached a moist consistency. You may have extra liquid left over at this point.
Once the cookie butter is well stirred, refrigerate it for at least one to two hours or until it has thickened. If the cookie butter is too thick, stir in a little bit of milk or water. Serve with your favorite dippers!
Cookie butter can be stored in the fridge for up to one week.