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