It’s never a good idea to have a huge jar of something that includes both cookie and butter in its name lying around.
But when it comes to cookies in general and Biscoff in particular, it’s always worth the indulgence.
I don’t know who dreamed up the idea of turning a delicious cookie into a creamy, gooey spread that can be made into sandwiches, slathered on croissants or be used as an ingredient to make OTHER decadent desserts; but I love that human being from the bottom of my sweet-toothed heart.
This recipe can be used with all kinds of cookies. We’re talking peanut butter, chocolate chip, Oreos (but remove the white center first).
The sky’s the limit. And the appetite;-)
Recipe adapted from A Beautiful Mess
2 cups cookie crumbs
4 tablespoons coconut oil or ½ stick of butter
1/2 cup sweetened condensed milk
1/4 cup evaporated milk
Gather your ingredients
Pulse cookies in food processor until they turn into crumbs. Melt butter or coconut oil on gentle heat then add the condensed milk and evaporated milk. Mix all ingredients together except water. I put everything together here because I have no patience.
Note: Different cookies need different amounts of liquid. It’s a good idea to add the liquid bit by bit until you get the consistency you want which should be thick and creamy.
Refrigerate for a couple of hours then with a spoon, add small teaspoonfuls of water to the mixture and stir well to get a smoother consistency. Some people like it thick like peanut butter and others like it more loose and dippable. Take your pick.
It should keep around a week or more in the fridge. If it lasts that long that is.