Homemade Cookie Butter

Hey Everyone! Many of you here in Australia have no idea what cookie butter is. It’s kind of for the best to be honest. I recently explained to my partner, Ben, who is Australian what we Americans love back in the U.S.A. It’s indulgent and ridiculous sounding, so it has to be American, right? When I was still living in my home state of California, I limited on how many times per year I bought cookie butter, and it was usually twice. This stuff puts Nutella to shame. 

Homemade cookie butter is made with Biscoff cookies, which are almost like a spicy ginger snap from the Netherlands. These cookies are blended with sugar and oil to form cookie butter. I’ve seen a lot of recipes that seem a bit over indulgent, so I cut down the sugar by only adding a fraction of sweeten condensed milk and a little clarified butter. Just enough to get everything to blend together.  I also add a pinch of sea salt and cinnamon to boost their spicy flavor. 

You can use cookie butter on just about anything. I personally love to dip fresh pink lady apples into it, but you can use it on waffles, toast, pancakes, or bake with it. Just keep in mind this is a treat. Even I feel like a fat American talking about this stuff. 


I was really happy that my darling loved the stuff so much, since we can’t find any in Australia. We did find the Biscoff cookies in Woolworth’s – it’s a major grocery store chain here Down Under.  I hope you and your loved ones enjoy this irresistible treat! 

Homemade Cookie Butter
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  1. 2 Packs of Biscoff Biscuits (about 16 ounces total)
  2. 1/8 Cup Sweetened Condensed Milk
  3. 2 TBSP Clarified or Melted Butter
  4. 1/2 tsp Sea Salt
  5. 1 tsp Cinnamon
  1. Place Biscoff cookies into a food processor and pulse until completely crumbed.
  2. Add remainder ingredients and pulse until combined and smooth.
  3. If you need a little more liquid, add a touch of warm water.
  4. Store in your fridge or serve immediately.
Amby Cakes http://ambycakes.com/

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