Easy Biscoff Cookie Butter Recipe: Smooth, Spreadable and Made in 10 Minutes

This easy Biscoff cookie butter recipe blends crisp Biscoff cookies, sweetened condensed milk, and melted coconut oil into a creamy, spreadable dip you can use in dozens of ways. It’s a fast way to make your own homemade Biscoff spread recipe at home without additives or mystery ingredients. You’ll get a rich, cinnamon-scented texture that works as a Biscoff dip, a cookie butter swirl, or even a base for Biscoff toffee dip. It’s smooth, spoonable, and made for anyone who loves Biscoff recipes easy and quick.

The base starts with Biscoff cookies, crushed to a fine powder. That texture gives the spread body and structure, but it’s the liquid-to-fat ratio that keeps it silky.

Sweetened condensed milk adds sweetness and smoothness. It also binds the crumbs into a thick paste without making it stiff. Using both oil and milk gives the final spread that balance between rich and spreadable.

I tested it a few different ways. Skipping the oil made it too thick. Skipping the milk left it grainy. This version hits the right texture.

Ingredient Choices That Make a Difference

Biscoff cookies create the flavor foundation. Their caramelized crunch gives the cookie butter its deep base and light spice. I used the classic version.

Sweetened condensed milk thickens and sweetens. It keeps the spread cohesive without making it dry or chalky. Choose full-fat if you want a smoother finish.

Melted coconut oil loosens the mix and gives it a clean melt-in-your-mouth finish. I’ve also used grapeseed oil or light olive oil when needed.

Brown sugar adds warmth and just a hint more sweetness. I use light brown sugar. If you want extra depth, dark brown sugar works too.

Vanilla extract rounds the flavors out. Cinnamon is optional, but it echoes the spice from the cookies and deepens the finish.

Milk controls consistency. Add it last and in small amounts. I use whole milk or oat milk, depending on what I have open.

Spotlight on Biscoff Cookies

The cookies do all the heavy lifting in this recipe. That toasted caramel flavor, the crisp snap, the warmth all comes through in the spread.

If you’ve never crushed them in a food processor before, you’ll notice how they grind into a dry, fine powder quickly. That texture helps them soak in the liquids without turning gummy.

You’ll want to use about 2 cups, which comes out to roughly 25 cookies. If you swap in another spiced cookie, like gingersnaps, the flavor and structure will shift, but it still works.

What to Watch While Blending

After crushing the cookies, the key is to blend slowly as you add liquids. Start with the condensed milk, oil, sugar, vanilla, and optional cinnamon. Let it blend a full 30 seconds.

Once that’s incorporated, drizzle in the milk one tablespoon at a time. It should go from sandy paste to creamy spread right before your eyes.

Scrape down the sides often. This helps everything blend evenly. If it looks stiff or dry, keep blending and add a splash more milk.

Stop when it’s glossy and scoopable.

Knowing When It’s Ready

The spread should look smooth and shiny. It should move easily when stirred but still hold a shape.

If it’s too thin, let it chill. The coconut oil will firm it up in the fridge. If it’s too thick, add another tablespoon of milk and reblend.

Texture changes as it cools, so stop blending when it’s just a bit looser than you want.

If It Doesn’t Blend Right

If the mix clumps or stays grainy, check that your cookies were fully crushed. You may need to pulse a bit longer at the start.

Too thick? Add milk slowly. Too thin? Chill in the fridge 20 to 30 minutes, then stir.

If it tastes flat, a pinch more cinnamon or a drop of almond extract can brighten it.

Variations You Can Try

For a chocolate version, add 2 tablespoons unsweetened cocoa powder during blending. It becomes rich and more dessert-like.

Make a Biscoff dip for fruit by using one third cup milk instead of one quarter cup. It will be looser and more dippable.

Use peanut butter instead of coconut oil for a nutty twist. Start with 3 tablespoons and adjust to taste.

If you want a Biscoff toffee dip version, stir in crushed toffee bits after blending.

Storage Notes

Store your Biscoff spread in an airtight glass jar in the fridge.

On the counter, it keeps for 1 to 2 days if your kitchen stays cool. In the fridge, it holds for 2 weeks. The flavor develops more after 24 hours.

You can freeze it in a freezer-safe container. Thaw in the fridge and stir before using.

Practical Tips From Testing

Use a food processor over a blender if possible. It gives better control.

Weigh your cookies if possible. Two hundred grams is ideal. Too few and the spread turns runny.

Scrape down the bowl often. This helps it blend evenly and stay smooth.

Let it rest 10 minutes before storing so the texture can settle.

Serving Ideas

Spoon it over pancakes or waffles.

Use it as a layer in trifles or parfaits.

Spread it on toast with sliced banana.

Swirl it into brownie batter or cheesecake.

Dip fresh strawberries or apple slices in it.

Gift a jar with a ribbon for easy homemade gifts.

Save and Share This One

Pin this easy Biscoff cookie butter recipe to your favorite dessert board and come back to it anytime.

Let me know in the comments if you tried a twist, used it in a new way, or had a question while making it. I’d love to hear how yours turned out.