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    Home » European Union » Belgium » Cookie Butter Recipe

    Cookie Butter Recipe

    Published on Dec 16, 2019 Modified: Aug 7, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

    Jump to Recipe Print Recipe
    Cookie Butter Recipe Pinterest Image
    Cookie Butter Recipe Pinterest Image
    Cookie Butter Recipe Pinterest Image

    If you’ve ever wanted to taste a spoonful of creamy, decadent, drool-causing heaven, try cookie butter. I’m not kidding, I think cookie butter is the single best invention that human-kind has ever created. And it’s all thanks to Belgium! 

    If cookie butter is one of my favorite inventions of all time, it should come as no surprise that it’s also my favorite topping for Belgian waffles…. Spread a spoonful of this on my recipe for liege waffles, and holy moly, you have some heaven.

    Overhead view of cookie butter dipping platter with fruits and sweet dippers
    horizontal cookie butter spread

    “Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

    What is Cookie Butter? 

    Okay, fair question. Cookie butter is kind of like peanut butter in a way, except that its made with… you guessed it… cookies! 

    Typical jarred cookie butter is made by grinding speculoos cookies into a peanut butter-like consistency. It has the flavors of a biscoff cookie, and a granier texture than peanut butter. It’s sweet and oooh so yummy. 

    My recipe isn’t made with speculoos cookies, but you could make it that way if you want. Instead, I used leftover homemade cookies from some batches of recipe testing that I did! 

    What is in this Recipe? 

    Cumbs from hard, crispy cookies (can use store bought or just stale cookies)
    Heavy cream 
    Vanilla
    Melted butter
    Brown sugar

    For full ingredient measurements and instructions, visit the recipe card at the bottom of the page. 

    close up of cookie butter recipe

    How Do I Make Cookie Butter?

    Pulse 8 oz of cookie crumbs in food processor or blender until VERY fine. 

    Add cream, vanilla, butter, and brown sugar. Blend until you reach peanut butter consistency. 

    Add in one more ounce of crispy cookie crumbs to give the butter a firmer texture. 

    What Cookies Should I Use? 

    I used the leftover cookies that I had from recipe testing my Fast and Easy Maple Cookies, so homemade cookies are always an option if you’d like.

    I left my cookies out on the counter for two days to get stale before using them for this cookie butter. 

    What Can Cookie Butter Be Used For? 

    Plenty of things! My favorite way to use cookie butter is as a dip… I love it with bananas, pretzels, crackers, carrots, or anything else.

    You can also use cookie butter as a topping for things like waffles or pancakes. If you’re feeling really adventurous, you can even bake it into brownies!

    Can I Eat Cookie Butter Raw? 

    Yes, absolutely! Cookie butter is made to be eaten right out of the jar. It is made by grinding fully cooked cookies into crumbs and then adding cream, etc. There is no risk to eating cookie butter raw.

    Thanks for reading everyone! If you liked this recipe, you’ll also like:

    • Fast and Easy Maple Cookies
    • Dessert Cheese Fudge from Bangladesh
    • Butter Tart Recipe from Canada
    • Snickerdoodle Cookie Bars with Banana Filling
    • Matcha Brownies
    cookie butter pinterest image
    Cookie butter platter

    Cookie Butter

    Cookie butter is made by grinding crispy cookies with cream and creating a cookie spread.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Dessert, dip, spreads
    Cuisine: Belgium
    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Total Time: 15 minutes
    Servings: 1 cup
    Calories: 1858kcal
    Author: The Foreign Fork

    Ingredients

    • 9 oz of crumbs from hard, crispy cookies (can use store bought, hard cookies or just stale, homemade cookies).
    • ⅓ cup heavy cream
    • 1 tsp vanilla
    • 2 tbsp melted butter
    • 2 tbsp brown sugar

    Instructions

    • Pulse 8 oz of cookie crumbs in food processor or blender until VERY fine.
    • Add ¼ cup of cream, vanilla, butter, and brown sugar. Blend until peanut butter consistency is reached.
    • Add in one more ounce of crispy cookie crumbs to give the butter a firmer texture

    Notes

    Recipe copyright The Foreign Fork. For educational or personal use only.

    Nutrition

    Serving: 1serving | Calories: 1858kcal | Carbohydrates: 191g | Protein: 17g | Fat: 114g | Saturated Fat: 48g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 49g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 1574mg | Potassium: 359mg | Fiber: 5g | Sugar: 62g | Vitamin A: 2085IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 7mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    Foreign Fork Founder Alexandria
    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
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