By now I’m sure you’ve heard of Trader Joe’s delicious Speculoos Cookie Butter. But if not, it is a delicious cookie blended into a smooth consistency, making it easier for spreading or dipping. It is great on toast, pancakes, waffles, adding to ice cream, dipping fruit, pretzels or your finger in. Yes, it is delicious and super easy to make, but also pretty reasonable to purchase if you have a Trader Joe’s near by. In fact, you can almost use any crunchy dry cookie to make this (graham crackers, vanilla wafers- some may require adding a little bit of cinnamon/brown sugar spices for extra flavor). I found some yummy Biscoff cookies on super clearance (.50 for 8 packages of 4 cookies), because they were shaped like Santa and it was after Christmas. SCORE! So that is what I used. My kids couldn’t get enough. I served it warm for dipping with apples and it was perfect. Once refrigerated (if you have leftovers or are making it ahead of time), it may become a little solid, just pop it in the microwave for 15-30 seconds.
- 16 Biscoff Cookies
- 1/4 Cup Heavy Whipping Cream
- 1 1/2- 2 TBS. Vegetable Oil
- Crush Biscoff cookies into small crumbly pieces (I do this in a ziplock bag).
- Add heavy whipping cream and half of the vegetable oil.
- Blend in a food processor or bullet blender.
- Add a little more vegetable oil as needed until desired consistency is reached or until it is smooth. Store leftovers, covered in the refrigerator. Gently warm when ready to eat again.