Biscoff Cookie Butter (and latte recipe!)

If you’ve ever opened a jar of cookie butter and thought I could eat this whole thing with a spoon, you’re not alone.

Cookie butter—the spiced, silky spread made with Biscoff cookies—is one of those magical treats that feels luxurious. It tastes like spiced cookies, caramel, and frosting all at once… but in spreadable form.

The good news? You don’t need a special trip to the store or the added refined sugar, emulsifiers, and canola oil to enjoy it.

You can turn almost any crunchy cookie into a creamy, dreamy spread in about five minutes with a blender or food processor. And once you make it, there’s a very good chance you’ll start putting it on everything.

My favorite way to use it (besides by the spoonful) is in a latte. Just add a big scoop and pour hot coffee or espresso over it to melt, and you will get this incredibly dreamy spiced cookie latte. Enjoy!

Ingredients:

• 8.8 oz pack of Biscoff cookies
• 1/2 cup evaporated milk
• 1/4 tsp salt
• 1/2 tsp vanilla 
• 1 tbsp Sunnymede maple syrup

Instructions:

1. Add the package of Biscoff cookies (setting aside a few cookies) to a food processor and pulse until a fine crumb texture. 
2. Add the remaining ingredients and blend until smooth.
3. To make the latte, add a generous spoonful to your coffee mug. Pour your hot espresso or coffee over top and stir until dissolved.
4. Topped with frothed milk and serve with an Biscoff cookie for dunking!
5. Store the remaining cookie butter in an air-tight container. Lasts for about 1 week. 

Baker's Notes: Eat it by the spoonful, dollop on top of vanilla ice cream, or spread on toast.