Biscoff Spread Recipe

Biscoff is one of the best types of cookies available. It tastes like spices, sweetness, and a touch of savor and is a favorite amongst cookie lovers for a good reason. Originating in Belgium, this cookie has become a favorite around the world. 

However, it was Trader Joe’s that released the most popular version of Biscoff cookies – the Speculoos Cookie Butter. Made of Trader Joe’s version of a Biscoff, Speculoos Cookie Butter is a spread similar to peanut butter but with the taste of a Speculoos cookie (also known as a Biscoff cookie). 

If you don’t live near a Trader Joe’s location, you probably know the tragedy of not being able to buy Speculoos Cookie Butter regularly. However, there is a remarkably easy way of making it home. This recipe comes from a knowledge of spreads and love of Biscoff. 

Of course, you can buy Biscoff cookies anywhere (you don’t have to wait until you’re on a Delta flight to eat one). With these cookies and a few ingredients from home, you should be able to make a Speculoos cookie butter worthy of any Trader Joe’s shelf. 

With the ingredients you have on hand (as long as you have some extra Biscoff cookies lying around), you can make a Biscoff spread worthy of any snack tray. Spread it on toast, on waffles, or on other Biscoff biscuits to create a one-of-a-kind afternoon treat. 

Biscoff Spread Ingredients

  • 1 cup Biscoff cookies
  • ¼ cup light brown sugar
  • ¾ cup sweetened condensed milk
  • One tablespoon of softened unsalted butter
  • Two teaspoons of lemon juice
  • ½ teaspoon ground cinnamon

Biscoff Spread Instructions

  1. Place the biscuits and the brown sugar in a food processor or blender. If you don’t have a blender, you can put the ingredients in a plastic bag. 
  2. Blend the ingredients until the biscuits are finely ground. If you have them in a plastic bag, roll over the biscuits with a rolling pin or a kitchen hammer until the biscuits are all smashed. 
  3. Add the sweetened condensed milk and blend the mix until it’s a smooth paste. If you aren’t using a blender, whisk the ingredients. 
  4. Add the rest of the ingredients and blend (or whisk) for about a minute more. It should look like a smooth spread. 
  5. Spread over your favorite snack, or enjoy with a spoon! 

Here are a few recipe tips: 

  • If the mix is too thin, add some more crushed biscuits. If it’s too thick, pour in more milk. 
  • If you want a crunchy variation, crunch up some biscuits by hand and add them to the final mix. 
  • Make sure the initial mix is good. Otherwise, the spread will be lumpy. 
  • If you don’t have a rolling pin, a regular hammer will work to smash the cookies (just make sure that the biscuits are double-bagged). 

Substitutions and Variations

Although this recipe is great as directed, there are ways to make it healthier or to fit various dietary needs. If you don’t have these ingredients on hand, there are a few substitutions you can make for a good Biscoff spread. Here are some substitutions and variations worth trying out: 

  • Use evaporated milk instead of sweetened condensed milk for a less sweet option. 
  • Try using salted butter instead of unsalted butter to bring out the spices more. 
  • Cinnamon is essential for the flavor, but add some extra spices, such as nutmeg or vanilla. 
  • Biscoff spread can be made dairy free with coconut milk instead of sweetened condensed milk and coconut oil instead of butter. 
  • Use gluten-free Biscoff-style cookies for a gluten-free Biscoff spread. 
  • Replace the brown sugar with honey for a healthier twist or molasses to make it taste like gingerbread. 
  • Add extra cookie bits, nuts, or pretzels to make the spread crunchy instead of smooth. 

Each of these substitutions and variations makes for an entirely different taste on your Biscoff spread. However, it will taste delicious no matter what since it’s made mostly of Biscoff cookies. 

Tips for Using Biscoff Spread

Although it’s tempting to eat the Biscoff spread right out of the bowl (and you can – we won’t judge), there are many different ways you can use Biscoff spread to sweeten up your life. Here are just a few ways to use the cookie spread in the kitchen: 

  • Spread it on graham crackers for an afternoon snack. 
  • Drizzle it over ice cream as a topping. 
  • Pour some into cookie, cake, or brownie batter. 
  • Mix it into your coffee or hot chocolate. 
  • Blend it into a milkshake or peanut butter smoothie. 
  • Use it on toast or as peanut butter in a sandwich. 
  • Dip fruit into it for a classy, sweet snack. 
  • Drizzle it over waffles and pancakes instead of syrup. 
  • Make Biscoff candy out of it. 
  • Spread it on Biscoff cookies (you can never have too much Biscoff!). 

Each of these options adds a layer of deliciousness to an already amazing snack. The Biscoff spread will shine in whatever environment you add it to, and you’ll be able to up your snacking game with the best spread available. 

Biscoff Spread Storage

Once you make your Biscoff spread, you should store it properly so it doesn’t go bad. Because this is a homemade spread and doesn’t have added preservatives, it has a higher chance of spoiling or growing mold on the shelf. Here are some steps to properly store Biscoff spread and ensure its safety. 

  1. Place the spread inside an airtight container. As long as it closes and doesn’t allow any extra air inside, you should be fine. However, ensure that the lid on this container fully snaps or twists shut. 
  2. Leave the container in a cool, dark place. Most people choose to leave their Biscoff spread in the refrigerator since it has butter and evaporated milk in it. However, you can store it in the pantry for a few days as long as you eat it quickly. 
  3. Don’t let it sit in storage for too long. Even in the refrigerator, homemade Biscoff spreads have a shelf life. You should probably eat it within a few days if you store it in the pantry and a few weeks if you store it in the refrigerator. 

Each of these steps will ensure that you are staying healthy and not getting sick from eating your Biscoff spread. You can enjoy the spread for as long as possible without needing to throw it away or eat it all in one setting to avoid waste. We recommend avoiding the pantry entirely and simply storing it in the refrigerator. 

You can freeze the spread to make it last longer. If you’re planning to go out of town or know you won’t finish it in time, simply put the container in the freezer, and it will last for months. Thaw it out before use. When the container gets thawed, put it back in the fridge or freezer to preserve it. 

Sometimes, the mixture separates in the fridge or freezer. This separation occurs due to the oils in the butter – it’s like natural peanut butter, and the oils will separate and shift to the top. All you need to do is stir it a bit, and the cookie butter will regain its original consistency. 

Final Thoughts

Biscoff cookies are some of the most unique, flavorful, and delicious snacks available. Making them into a spread for toast, graham crackers, and pancakes is an incredible way to enjoy the flavor in conjunction with some of your other favorite foods. We hope this recipe helped you enjoy Biscoff more – eat up!