Description
This easy homemade Biscoff cookie butter recipe blends crispy cookies with sweetened condensed milk and oil into a smooth, spreadable dip. Ready in 10 minutes with customizable sweetness and spice level.
Ingredients
Main Ingredients:
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- 2 cups Biscoff cookies (about 25 cookies)
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- 1/2 cup sweetened condensed milk
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- 2 tablespoons brown sugar
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- 1 teaspoon cinnamon (optional)
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- 1 teaspoon vanilla extract
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- 1/4 cup melted coconut oil or neutral oil
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- 1/4 cup milk or non-dairy milk (more as needed)
Substitution Notes:
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- Can use plant-based milk for dairy-free version
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- Speculoos cookies work if you can’t find Biscoff
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- Grapeseed oil or light olive oil instead of coconut oil
Instructions
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
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.
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.
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
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!
Notes
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)
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake