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HOMEMADE COOKIE BUTTER

Homemade Cookie Butter

This homemade cookie butter is a delicious spread made from speculoos cookies, perfect for toast, pancakes, or waffles.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 24 servings
Course: Spread
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 250 g speculoos cookies such as Lotus Biscoff
  • 60 ml butter melted
  • 60 ml neutral oil canola or vegetable oil is recommended
  • 55 g brown sugar adds a rich sweetness
  • 55 g granulated sugar for balanced sweetness
  • 2 tsp honey adds a floral sweetness
  • 1 tsp vanilla extract for additional flavor
  • 0.25 tsp salt enhances flavor
  • 60 ml water added gradually as needed to reach desired consistency

Equipment

  • Food Processor

Method
 

  1. Process the cookies into very fine crumbs.
  2. With the processor on low, gradually incorporate the butter, oil, both sugars, honey, vanilla and salt.
  3. Add water one tablespoon at a time, blending between additions, until the paste spreads easily. Use less for a thicker result; a little more can thin it further.
  4. Scrape the sides as needed and blend evenly. Transfer to a clean jar.
  5. Serve a little on toast, pancakes or waffles. Refrigerate covered; if it firms up, soften a small serving before spreading.

Notes

Store in the refrigerator and warm slightly before serving if it hardens. Adjust water quantity to achieve your preferred consistency.