An incredibly effortless and simple recipe to make biscoff cookie butter spread at home! With it’s creamy texture and rich caramelized taste, this can be used in any way you like! From adding it as a topping over foods to including it in dessert recipes, this versatile cookie butter pairs deliciously with anything!
If you enjoy biscoff cookies or cookie butter, you’re going to have lots of fun with this biscoff spread! It takes only 5 ingredients, comes together in less than 5 minutes, and lasts for weeks! It works perfectly in any recipe that calls for biscoff spread and also tastes delicious on its own as a dip with cookies or chocolates. In fact, every biscoff recipe I’ve shared, whether it was bake or no bake, was made from this biscoff spread …and they all turned out great!
What you need
- Biscoff cookies
- ground cinnamon
- brown sugar
- salt
- half & half
In order to achieve the ideal consistency and texture, you need something richer than milk but not as thick as whipping cream, which is exactly what half and half is, a mixture of equal parts cream and milk. It’s a pre-made mix that’s available in the dairy section of grocery stores as ‘half & half’.
If it’s unavailable in your area or you don’t want to purchase it for just one recipe, you can make it at home by combing equal parts of cream and milk. This recipe uses 7 tbsp of half & half so you need 3.5 tbsp of cream and 3.5 tbsp of whole milk.
I do not recommend using only one or the other since using only cream will most likely make this thicker and fluffier while milk will make it too runny. I have never tried it with just cream so I cannot say for sure but speaking from experience, beating heavy cream makes it thick and fluffy, turning it into whipped cream. Now this recipe will not make biscoff whipped cream but it also will not result in a smooth buttery spread.
Whole milk isn’t very rich because it doesn’t have a high fat content, especially compared to heavy cream. So using only milk would make this like drinking a cup of milk mixed with biscoff crumbs. To create that rich, smooth, buttery texture of biscoff spread, you need a combination of milk and cream so that the result is neither too thick, nor too runny. Since half and half is a balanced mixture of cream and milk, the result is a perfectly rich, smooth, creamy, and buttery spread.
Storage & Usage
This biscoff cookie butter lasts for weeks in an airtight container in the refrigerator. Fortunately the texture does not become like hardened butter though. Instead it remains soft and spreadable, like softened butter. You can easily spoon it out and spread it over some cookies or on toast for a sweet breakfast (french toast, waffles, pancakes, etc.) Additionally, you can also warm it up in a microwave if you want the cookie butter to have a runnier consistency.
Making biscoff spread at home is much easier to make than you’d think and is a lovely addition to lots of different desserts and recipes!
I hope you enjoyed this recipe and would greatly appreciate a rating and review! I would love to hear your feedback and answer any questions you may have. Don’t forget to stay connected on Instagram, Tiktok, Youtube, and Pinterest for video tutorials, updates, & more!
Easy Biscoff Spread
Ingredients
- 16 biscoff cookies/biscuits (4.4 oz / 125g)
- 3 -4 tbsp brown sugar
- 1 ¼ tsp cinnamon
- 7 tbsp (105 ml) half & half see note
- pinch of salt
Instructions
- Add the lotus biscuits, cinnamon, brown sugar, and salt to a food processor and pulse until the mixture becomes fine crumbs.
- Pour in the half & half and pulse again, scraping down the sides as needed, until everything is combined and it becomes smooth and creamy. Taste and adjust the sugar, cinnamon, and salt as desired, and pulse again.
- Transfer to an airtight container and store in the refrigerator. It lasts for a couple of weeks.
Notes
- This is available in the dairy section of grocery stores as ‘half & half’. If it’s unavailable in your area or you don’t want to purchase it for just one recipe, you can make it at home by combing equal parts of cream and milk. This recipe uses 7 tbsp of half & half so you need 3.5 tbsp of heavy cream and 3.5 tbsp of whole milk.
