Homemade Biscoff Cookie Butter

Biscoff Cookie Butter is that magical spread that makes everything better – toast, pancakes, ice cream, or straight from the jar with a spoon (no judgment here!). This homemade version takes just 10 minutes in your food processor and uses real Biscoff cookies for that authentic spiced, caramelized flavor. Why buy it when you can make it yourself with total control over the sweetness and consistency? Let’s do this!

Why You’ll Love This Recipe

• Lightning Fast – Ready in 10 minutes with minimal cleanup!
• Better Than Store-Bought – Fresher taste with MORE cookie butter flavor
• Customize It – Control the sweetness, thickness, and spice level
• Budget-Friendly – Make WAY more for a fraction of the cost
• Versatile – Use it as a spread, dip, swirl, or ingredient in other recipes

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Ingredient List

Main Ingredients:

• 2 cups Biscoff cookies (about 25 cookies)
• 1/2 cup sweetened condensed milk
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon (optional)
• 1 teaspoon vanilla extract
• 1/4 cup melted coconut oil or neutral oil
• 1/4 cup milk or non-dairy milk (more as needed)

Substitution Notes:

• Can use plant-based milk for dairy-free version
• Speculoos cookies work if you can’t find Biscoff
• Grapeseed oil or light olive oil instead of coconut oil

Why These Ingredients Work

Let me break down why each ingredient is so important for that perfect, spreadable consistency!

Biscoff Cookies are THE key ingredient here. These little spiced cookies have that toasted caramel flavor with warm spices that make this spread so addictive. When you grind them up in the food processor, they turn into a fine powder that soaks up the liquids beautifully. I use about 2 cups worth – roughly 25 cookies.

Sweetened Condensed Milk does double duty! It adds sweetness AND acts as a binder, keeping everything cohesive without making it dry or chalky. Full-fat gives you the smoothest finish, but you can use low-fat if needed.

Melted Coconut Oil is what makes this spread actually… spreadable! It loosens the mixture and gives it that melt-in-your-mouth quality. I’ve also used grapeseed oil when I want a more neutral flavor.

Brown Sugar brings that warm, molasses-y depth that echoes the Biscoff cookies themselves. Light brown sugar is my go-to, but dark brown will give you even more richness.

Vanilla Extract rounds everything out – just one teaspoon makes a big difference in the overall flavor profile.

Milk is your consistency control. Start with 1/4 cup and add more gradually if needed. It should transform from a sandy paste to a creamy spread right before your eyes!

Cinnamon is optional but HIGHLY recommended. It deepens that warm, spiced flavor that makes Biscoff so special.

Essential Tools and Equipment

• Food Processor – Essential for crushing the cookies and blending everything smooth (a blender works but gives you less control)
• Measuring Cups & Spoons – For accuracy
• Rubber Spatula – To scrape down the sides
• Clean Glass Jar – For storage (I like mason jars!)
• Kitchen Scale (optional but helpful) – 200 grams of cookies is the sweet spot

How To Make Biscoff Cookie Butter

Step 1: Crush the Cookies

Place your Biscoff cookies in a high-speed blender or food processor and pulse until they form fine, even crumbs. You want a powder-like consistency here

Step 2: Add Wet Ingredients

To your cookie crumbs, add the sweetened condensed milk, melted coconut oil, brown sugar, vanilla extract, and cinnamon (if using). Blend everything together until evenly combined – about 30 seconds.

Step 3: Blend Until Smooth

With the motor running, slowly drizzle in the milk one tablespoon at a time. Scrape down the sides of the bowl as needed to make sure everything gets fully blended.

Step 4: Adjust Consistency

If your cookie butter is too thick, add more milk gradually (one tablespoon at a time) and blend again. If it’s too thin, just pop it in the fridge for 20-30 minutes

Step 5: Store and Enjoy

Transfer your homemade Biscoff cookie butter to a clean, airtight jar. Let it cool completely before sealing, then store in the refrigerator for up to 2 weeks!

You Must Know

CRITICAL: Crush those cookies into a FINE powder! If the crumbs are too big, they won’t absorb the liquids properly and you’ll end up with a grainy texture. Pulse longer than you think you need to!

Blending Temperature: Make sure your coconut oil is melted but not HOT when you add it. If it’s too warm, it can cause the mixture to separate.

Personal Secret: I always let my finished cookie butter rest for 10 minutes before storing. This gives the flavors time to meld and the texture to settle into that perfect spreadable consistency!

Pro Tips & Cooking Hacks

• Use a Food Processor Over a Blender – You’ll have way better control and it’s easier to scrape down the sides
• Weigh Your Cookies – 200 grams is ideal. Too few and the spread will be runny
• Scrape Down Often – Stop the machine every 15-20 seconds to scrape the sides for even blending
• Add Milk Slowly – It’s easier to add more than to fix a too-thin mixture
• Room Temperature Test – Let a small spoonful sit at room temperature for a minute. If it’s the right consistency, you’re done!

Common Mistakes to Avoid:

• Don’t blend the cookies too coarsely (grainy spread!)
• Don’t add all the milk at once (hard to control consistency)
• Don’t skip the rest time before storing (texture needs to settle)

Flavor Variations & Suggestions

Want to get creative? Try these fun twists!

Chocolate Biscoff: Add 2 tablespoons of unsweetened cocoa powder when blending. Rich, decadent, and SO good!

Peanut Biscoff: Use 3 tablespoons of creamy peanut butter instead of some of the coconut oil for a nutty twist.

Toffee Biscoff: Stir in crushed toffee bits after blending for a crunchy version.

Espresso Biscoff: Add 1 teaspoon of instant espresso powder for a coffee-spiked spread.

Extra Spiced: Bump up the cinnamon to 2 teaspoons and add a pinch of cardamom or nutmeg.

Make-Ahead Options

This spread is basically MADE for making ahead! Here’s how to plan:

Up to 2 Weeks Ahead: Make the full batch and store in the fridge. The flavor actually develops and gets better after 24 hours!

Freezing: You can freeze this in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and stir before using.

Gift Giving: This makes AMAZING homemade gifts! Make a big batch, portion into small jars, and add a pretty ribbon.

Recipe Notes & Baker’s Tips

• Dairy-Free Option: Use sweetened condensed coconut milk and plant-based regular milk
• Cookie Crushing: If you don’t have a food processor, you can put the cookies in a ziplock bag and crush with a rolling pin – it just takes more time and muscle!
• Oil Substitutes: Neutral oils like vegetable or canola work, but coconut oil gives the best melt-in-your-mouth texture
• Consistency Check: The spread thickens as it chills, so aim for slightly looser than your desired final texture

Serving Suggestions

The real question is: what CAN’T you use Biscoff cookie butter on? Here are my favorites:

Breakfast Ideas:

• Spread on toast, bagels, or English muffins
• Swirl into oatmeal or overnight oats
• Top pancakes or waffles
• Mix into Greek yogurt

Dessert Ideas:

• Drizzle over ice cream
• Swirl into brownie or cheesecake batter
• Fill crepes or French toast
• Layer in parfaits with whipped cream

Snacking:

• Dip apple slices or pretzels
• Spread on graham crackers
• Eat with a spoon (we’ve all been there!)
• Stuff into dates with a pecan on top

How to Store Your Biscoff Cookie Butter

Room Temperature: 1-2 days if your kitchen stays cool (below 70°F)

Refrigerator: Up to 2 weeks in an airtight container. Let it come to room temperature for 15-20 minutes before using for easiest spreading.

Freezer: Up to 3 months in a freezer-safe jar or container. Thaw in fridge overnight and stir well before using.

Pro Tip: Store in a glass jar with a tight-fitting lid. Plastic containers can absorb the flavors over time.

Allergy Information

Common Allergens:

• Contains wheat (from Biscoff cookies)
• Contains dairy (from sweetened condensed milk and regular milk)
• May contain soy (check your cookie ingredients)

Substitution Suggestions:

• Dairy-Free: Use sweetened condensed coconut milk and oat or almond milk
• Gluten-Free: Try using gluten-free gingersnap cookies or speculoos-style GF cookies
• Vegan: Make sure all ingredients are plant-based (vegan condensed milk, plant milk)

Questions I Get Asked A Lot

Can I use crunchy Biscoff cookies or a different brand?

Stick with the classic Biscoff cookies for the most authentic flavor! Other brands of speculoos cookies will work, but the taste might be slightly different. Make sure they’re the crispy kind, not soft cookies!

My cookie butter is too thick/too thin – help!

Too thick? Add milk one tablespoon at a time while blending until you reach your desired consistency. Too thin? Pop it in the fridge for 30 minutes – the coconut oil will help it firm up beautifully!

How long does homemade Biscoff cookie butter last?

In the fridge, it’ll keep for about 2 weeks. The flavor actually gets BETTER after the first day as everything melds together!

Can I make this without a food processor?

Technically yes, but it’s much harder! You could crush the cookies in a bag with a rolling pin and then mix everything by hand, but you won’t get that silky-smooth consistency. A food processor is really the way to go.

Why is my cookie butter grainy?

The cookies weren’t crushed finely enough! Make sure to pulse them into a powder before adding the wet ingredients. If it’s already mixed, you can try blending longer, but prevention is easier than the cure here.

💬 Tried this recipe? Leave a comment and rating below! I’d love to know what you spread it on!