This 4-Ingredient Speculoos Cookie Butter Dip is perfect for parties. It tastes great, and it’s easy to make a big batch to feed a crowd.
I know it’s a bit devilish of me to be sharing a dessert recipe this early in the new year, when everybody is still trying to stick to those diet resolutions.
But this easy four-ingredient Cookie Butter Dip is too delish not to share. Plus it’s my birthday, so I get to make the rules today!
And I say, cookie butter dip for everyone!
Maybe you can make it for a party or save it as a sweet treat for your Valentine.
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Please tell me you’ve had cookie butter. It’s like the best spread on the planet! Peanut butter and Nutella don’t have a chance against this stuff.
If you’ve ever had those little cookies they give you on an airplane — that’s what cookie butter tastes like. It’s a buttery, spicy cookie spread that tastes good on everything!
In fact, Biscoff, the company that makes those airplane snack cookies, also makes a cookie butter spread. And you can also find different varieties of cookie butter at Trader Joe’s or your grocery store in creamy and crunchy varieties, just like peanut butter. (I used the Speculoos cookie butter from Trader Joe’s for this recipe.)
My Cookie Butter Dip is great for parties served with a tray of fruit, pretzels, Graham crackers, and cookies.
Or you could even use it as a no-bake cheesecake filling. It would be AH-MAZING with a crust made from Biscoff cookies.
When I saw that pin, my thoughts immediately turned to the jar of Speculoos Cookie Butter I had in the pantry. Eureka moment!
- 1 cup heavy cream
- 8 ounces cream cheese softened
- 3 Tablespoons powdered sugar
- 1 cup cookie butter
- Using a handheld or stand mixer, beat cream until stiff peaks form. Set aside.
- In a separate bowl, mix cream cheese and powdered sugar until smooth.
- Fold in cookie butter and mix until fully incorporated.
- Fold in whipped cream, and continue folding until blended.
- Serve with fresh berries, Graham crackers, cookies and other dippers.
This is seriously good stuff — and so easy to make, too.