While studying in Paris one summer during college, I stumbled upon a beautiful little jar of food, called Speculoos, in a local market. As a lover of nut butters I was intrigued because it looked like peanut butter, was jarred like peanut butter, but to my pleasant surprise, was something so much more: butter made out of cookies— swoon. My friends and I took the cookie butter to a nearby café and dug in. Needless to say, less than an hour later, the jar was completely empty. This butter was dangerous, and though I thought it was unique to France, Trader Joe’s proved me very wrong; they have their very own version of this decadent, rich treat.
After experiencing a serious craving and a desire to make my own, I decided to create homemade cookie butter, and the result was fabulous.
Ingredients:1 cup of honey-roasted peanuts1 cup of maple-roasted cashews½ cup of lightly salted Cashews* You could also use 2 ½ cups of honey-roasted peanuts or any version of the above combined 15 Biscoff cookies1 tablespoon of cinnamon¼ teaspoon of vanilla extract
Blend nuts in a food processor for about 10 minutes on high or until creamy.
Once the consistency of the nuts is creamy or has reached the desired texture, add the cookies one at a time to the processor while it is blending. Then add vanilla and cinnamon. Pulse for another five minutes, or until it looks like this.
And there you have it— simple, easy, and dangerously delicious on rice cakes, celery, and Granny Smith apples. I enjoyed it best with the apples, but you can also try it on toast, top off ice cream, or mix in your oatmeal. Enjoy!
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