Ingredients
- 8 oz Biscoff or speculoos cookies
- ½ cup unsalted butter
- ½ cup sweetened condensed milk
- ½ cup whole milk
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
1. Crush the Cookies
Break the cookies into pieces and place them in a food processor. Pulse until they become very fine crumbs.
2. Make the Butter Mixture
Melt the butter in a small saucepan over low heat. Add the milk, sweetened condensed milk, brown sugar, cinnamon, and salt. Stir until smooth and the brown sugar has dissolved.
3. Combine the Ingredients
Pour the warm butter mixture into the food processor with the cookie crumbs. Add the vanilla extract and blend for 1–2 minutes, scraping down the sides as needed.
4. Adjust the Texture
Continue blending until the cookie butter becomes completely smooth and creamy. If it is too thick, add milk 1 tablespoon at a time until it reaches your desired consistency.
5. Cool the Cookie Butter
Transfer the cookie butter to a clean jar or container. Let it cool at room temperature before covering and refrigerating.
6. Serve
Spread the cookie butter on toast, pancakes, waffles, or biscuits, or use it as a dip for fruit. For the best spreadable texture, let refrigerated cookie butter sit at room temperature for a few minutes before serving.