Ingredients
2 c. Biscoff cookie crumbs (about 27-29 cookies)
1/2 c. sweetened condensed milk
1/4 c. evaporated milk
5 tbsp. unsalted butter
1/2 tsp. vanilla extract
Preparation
Step 1In food processor (or blender), process cookies until crumbs. It should almost be a powder consistency. Put in a large bowl and set aside.Step 2In a microwave safe bowl, pour in the sweetened condensed milk, evaporated milk, and unsalted butter. Heat for a minute and a half, or until butter has melted. Add the vanilla extract and mix.Step 3Pour the liquid over the cookie crumbs and mix with a rubber spatula until there are no dry spots. Put the butter in a Mason jar and store in the refrigerator for up to two weeks.
What’s in cookie butter? Cookie butter gets its sweet, buttery taste from Biscoff cookie crumbs blended with sweetened condensed milk, evaporated milk, butter and a touch of vanilla until perfectly creamy. The cookies give an irreplaceable spiced flavor to anything they’re added to, that’s why we’ve incorporated them into many of our desserts (see our cranberry pie and cookie butter cheesecake next). How should I use cookie butter? The best thing about this sweet condiment is how versatile it is! Smear it on toast for an extra sweet breakfast, dip fruit in it for the easiest dessert, or use it in place of Nutella or peanut butter in any of your favorite recipes (need inspo? our peanut butter snowballs would beautifully transform into cookie butter truffles with this butter). How do I store it? Store your cookie butter in an airtight container in the fridge, where it will last for around a week. Made this cookie butter? Let us know how it went in the comments below!
