clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Creamy Homemade Speculoos Cookie Butter

  • Author: Paula (Gobble The Cook)
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 cup 1x


Delicious and uber creamy, you can spread it on bread or eat it on its own!



250 grams Speculoos Biscuit

113 grams (1/2 cup) unsalted butter

50 grams (1/4 cup) brown sugar

1 tablespoon dark molasses

1/4 teaspoon vanilla extract

1/2 teaspoon cinnamon

120 ml (1/2 cup) evaporated milk


  1. Using a blender or a food processor, pulse the biscuits until powdery and fine. Alternatively, you may use a large ziplock bag and a rolling pin to grind the biscuits. Set aside in a bowl.
  2. In a small saucepan, melt the butter and brown sugar. Add the molasses, vanilla, and cinnamon once the butter has melted and the sugar has dissolved.
  3. Add the evaporated milk. Whisk constantly in low heat until well combined. Remove from heat.
  4. Carefully pour a quarter of the milk mixture over the powdered biscuits. Mix well using a spatula. Add more of the milk mixture to achieve your desired consistency.
  5. Optional: Pulse the mixture for a minute or two in the food processor or blender until creamy. Add a few tablespoons of the milk mixture as necessary.


  • You can use different kinds of cookies. Just remove the filling for Oreos and such.
  • Category: Sides and Sauces
  • Method: Mixing