Cookie butter—even the name sounds decadent, doesn’t it? This creamy spread is made with powdered Speculoos cookies (also known as Biscoff cookies, depending on your region) that give this treat a rich caramel flavor and a tantalizing hit of warm spices like cinnamon, ginger, allspice, and nutmeg. If you’re a fan of gingerbread, you’ll absolutely love this!
My first introduction to this treat came a few years ago thanks to a dear friend. She asked if we could drive to Trader Joe’s, where she picked up a baguette and a jar of cookie butter. We spent the rest of the afternoon sitting in the store’s parking lot, breaking apart the baguette and dipping it straight into the jar while we just talked about life. Needless to say, we didn’t have any leftovers!
Up until last year, I hadn’t actually experimented much with cookie butter beyond that simple form. (Why mess with perfection, right?) Last year, though, I thought it might be worthwhile to see what would happen if I combined that with a childhood favorite: no-bake cookies. The end result was, quite honestly, everything I could have asked for. This creamy spread mixes beautifully into this sweet treat, giving it a new depth of flavor that you never would have expected.
If you’re looking for a new treat, try these out! You’ll reach for this one again and again!
Cookie Butter No-Bake Cookies
1 1/2 cups granulated sugar
10 tablespoons unsalted butter, cut into pieces
1/2 cup milk
1/2 cup Biscoff Cookie Butter
1 teaspoon vanilla extract
2 3/4 cups quick oats
Line two baking sheets with parchment paper and set aside.
Bring the sugar, butter, and milk to a boil over medium heat. stir occasionally as it’s warming up. Let the mixture boil for 60 seconds.
Remove from heat and stir in the cookie butter and vanilla until melted and combined. Add the oats and mix until well combined. Let the mixture sit for 1-2 minutes until the oats have softened and thickened slightly.
Use a medium-sized cookie scoop to drop mounds onto the prepared baking sheet. Use the back of the scoop to spread and shape the cookies if needed.
Cool the cookies for about 30 minutes or until they’ve hardened.
Makes about 24 cookies.