Cookie butter is a delicious treat that’s been wildly popular in Europe for a long time but has gained a cult following in the United States over the last few years.
It’s made from ground spice cookies known as speculoos, oil and a whole lot of sugar until it’s spreadable like nut butter. These spice cookies are a winter staple in northern Europe. Everyone has a variation on a recipe that includes cinnamon, nutmeg, cloves, ginger, and lots of butter. But they’re not always relegated to winter. Sit down at any café in Belgium, and the cookie served along with your coffee will probably be a speculoos cookie, or some other spice cookie that tastes just like it.
These cookies gained popularity around the world when Delta airlines began serving them on every flight.
An avid baker entered a contest and turned the cookies into a buttery spread that now is enjoyed in hundreds of ways — both on its own and in recipes. You can spread it on toast or apple slices; smear it in a sandwich or add it to your favorite recipe as a secret ingredient. And, of course, you can eat it straight from the jar!
The Lotus cookie company is the originator of the Biscoff cookie, as it is commonly known, and the cookie butter. Other companies, such as Trader Joe’s, have their own version. It is now available here in the U.S. with a heimishe hashgachah — so go ahead and enjoy!
Cookie Butter Blondies
Quick and easy way for you to try this new treat! Double it and put one pan in the freezer, well wrapped.
1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons canola oil
1 cup light brown sugar, packed (not brownulated)
1 egg plus 1 egg yolk
1 teaspoon vanilla extract
1/2 cup Biscoff spread
1 1/4 cups white chocolate chips
Preheat oven to 350°F. Line the bottom and sides of an 8-inch baking pan with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.
In a medium-sized bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, stir the melted butter and brown sugar together until combined. Whisk in the egg and egg yolk, and then add the vanilla. Stir in the Biscoff spread. Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the white chocolate chips.
Spoon the batter into the prepared baking dish. Bake for 25–26 minutes. The blondies may appear very soft, but they will firm up as they cool. Allow the blondies to cool completely — about 3 hours. Lift the foil or parchment out of the pan using the overhang on the sides, and cut into bars.
Pareve Cookie Butter Cheesecake Cups
This recipe uses both the original cookie and the butter, so stock up at your favorite grocery!
For the crumbs:
24 Biscoff cookies, crushed into crumbs
1/4 cup canola oil
For the filling:
16 ounces pareve cream cheese, softened
1 1/2 cups Biscoff cookie butter
2 teaspoons pure vanilla extract
16 ounces topping, defrosted and whipped until stiff
8 ounces topping, whipped, for garnish
Biscoff cookie crumbs, optional, for garnish
Prepare 12 ramekins or dessert glasses.
In a medium bowl, stir together the Biscoff cookie crumbs and canola oil. Evenly divide crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
In a large bowl, with an electric mixer, beat the pareve cream cheese and Biscoff spread on medium-high speed until smooth and creamy, about 3 minutes. Add vanilla and mix to combine. Using a spatula, fold in the whipped topping until well blended and no streaks remain.
Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
Garnish with additional whipped topping and Biscoff cookie crumbs.