18 Decadent Recipes Using Cookie Butter Delicious

If you’re obsessed with the rich, spiced sweetness of cookie butter, prepare to meet your new favorite recipes! From gooey desserts to indulgent breakfasts, we’ve rounded up 18 decadent ways to turn this creamy spread into pure magic. Whether you’re craving a quick treat or a showstopping dessert, these ideas will have you reaching for that jar ASAP. Get ready—your sweet tooth is about to thank you!

Cookie Butter Cheesecake Bars

These dreamy bars combine the spiced warmth of cookie butter with creamy cheesecake, all perched on a buttery graham cracker crust—no fancy techniques required!

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1/2 cup cookie butter (like Biscoff)
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 large eggs
• Pinch of salt

Instructions:

1. Prep: Preheat oven to 350°F. Line an 8×8″ baking pan with parchment paper, leaving overhang on two sides.
2. Crust: Mix 1 1/2 cups graham cracker crumbs, 6 tbsp melted butter, and 1/4 cup granulated sugar. Press firmly into the pan. Bake for 10 minutes, then cool slightly.
3. Filling: Beat cream cheese until smooth. Add 1/2 cup cookie butter, 1/2 cup powdered sugar, 1 tsp vanilla, and a pinch of salt. Mix until combined, then add 2 eggs one at a time, blending just until incorporated.
4. Bake: Pour filling over crust. Bake 25–30 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4+ hours.
5. Serve: Lift bars from pan using parchment. Slice and drizzle with extra cookie butter if desired.

The magic here? The crust stays crisp against the velvety filling, and the cookie butter adds a caramelized depth that’s impossible to resist.

Tip: For clean slices, wipe your knife with a hot, damp towel between cuts.

Cookie Butter Stuffed French Toast

This decadent twist on French toast turns breakfast into dessert with a creamy, spiced cookie butter surprise in every bite.

Ingredients

• 4 thick slices brioche or challah bread (1-inch thick)
• 1/2 cup cookie butter (like Biscoff or Trader Joe’s)
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• 2 tbsp unsalted butter
• Powdered sugar and maple syrup, for serving

Instructions

1. Spread 2 tbsp cookie butter between two slices of bread to make a sandwich. Repeat with remaining bread and cookie butter.
2. In a shallow bowl, whisk together eggs, milk, vanilla extract, 1/2 tsp cinnamon, and a pinch of salt until smooth.
3. Melt 1 tbsp butter in a large nonstick skillet over medium heat. Dip one stuffed sandwich into the egg mixture, letting it soak for 10 seconds per side. Transfer to the skillet and cook for 3–4 minutes per side until golden brown. Repeat with remaining 1 tbsp butter and sandwich.
4. Dust with powdered sugar and serve warm with maple syrup.

The magic here? The cookie butter melts into a luscious filling, while the cinnamon-kissed custard keeps the toast crisp yet tender.

Tip: For extra crunch, sprinkle crushed speculoos cookies on top before serving.

Cookie Butter Brownies with Sea Salt

These fudgy brownies get a dreamy swirl of cookie butter and a sprinkle of flaky salt for the perfect sweet-salty bite.

Ingredients

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 1/2 cup cookie butter (speculoos spread)
• 1/2 tsp flaky sea salt

Instructions

1. Preheat oven to 350°F. Line a 9×13″ baking pan with parchment paper.
2. Whisk together melted butter and 2 cups granulated sugar in a large bowl. Add 4 eggs and 1 tsp vanilla extract, mixing until smooth.
3. Sift in flour, cocoa powder, and 1/2 tsp salt, stirring just until combined (don’t overmix). Pour batter into the prepared pan.
4. Warm 1/2 cup cookie butter for 10 seconds in the microwave to loosen, then dollop over the batter. Use a knife to swirl gently.
5. Bake for 25–30 minutes until the edges are set but the center is slightly fudgy. Sprinkle with 1/2 tsp flaky sea salt while warm.

The cookie butter caramelizes into ribbons, adding a spiced depth to the rich chocolate—each bite is a texture party!

Tip: For cleaner slices, chill brownies for 1 hour before cutting.

Cookie Butter Ice Cream

This no-churn cookie butter ice cream is like spreading your favorite speculoos cookie straight onto a spoon—creamy, spiced, and utterly irresistible.

Ingredients

• 2 cups heavy cream, cold
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup smooth cookie butter (speculoos spread)
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 cup crushed speculoos cookies (for topping)

Instructions

1. In a large bowl, whip the heavy cream with a hand mixer or stand mixer until stiff peaks form, about 3–4 minutes.
2. In a separate bowl, whisk together the sweetened condensed milk, cookie butter, vanilla extract, and cinnamon until smooth.
3. Gently fold the whipped cream into the cookie butter mixture in three additions, being careful not to deflate the cream.
4. Pour the mixture into a 9×5-inch loaf pan, smoothing the top with a spatula. Sprinkle the crushed cookies evenly over the surface.
5. Cover tightly with plastic wrap and freeze for at least 6 hours, or until firm.

The magic here? The cookie butter swirls stay velvety-soft even after freezing, so every scoop tastes like freshly mixed dough. Tip: For extra crunch, fold in an extra handful of cookie crumbs before freezing!

Cookie Butter Swirl Banana Bread

This Cookie Butter Swirl Banana Bread is the cozy upgrade your breakfast table needs—swirled with spiced cookie butter for a caramelized, bakery-worthy twist.

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup creamy cookie butter (plus 2 tbsp for swirling)
• 1/3 cup melted coconut oil (or unsalted butter)
• 3/4 cup light brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk mashed bananas, 1/2 cup cookie butter, coconut oil, brown sugar, eggs, and 1 tsp vanilla until smooth.
3. Fold in flour, 1 tsp baking soda, and 1/2 tsp salt until just combined (don’t overmix). Pour batter into the pan.
4. Warm 2 tbsp cookie butter for 10 seconds in the microwave, then drizzle over the batter. Swirl gently with a knife.
5. Bake for 55–60 minutes, until a toothpick inserted comes out clean. Cool in the pan for 15 minutes before slicing.

The cookie butter caramelizes into ribbons of spiced sweetness, making every slice irresistibly moist with a hint of crunch at the edges.

Tip: For extra flair, sprinkle coarse sugar over the batter before baking—it adds a sparkling crunch!

Cookie Butter Pancakes with Maple Drizzle

These fluffy pancakes are swirled with rich cookie butter and topped with a dreamy maple drizzle—breakfast just got a whole lot more indulgent!

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted unsalted butter
• 1/3 cup cookie butter (plus extra for swirling)
• 1/4 cup pure maple syrup
• 1 tbsp heavy cream (or milk)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the buttermilk, egg, and melted butter. Pour into the dry ingredients and stir until just combined (a few lumps are okay). Fold in the 1/3 cup cookie butter gently—don’t overmix.
3. Heat a nonstick skillet over medium-low. Pour 1/4 cup batter per pancake. Dollop 1/2 tsp extra cookie butter onto each pancake and swirl with a toothpick. Cook for 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more.
4. For the drizzle, warm the maple syrup and cream in a small saucepan over low heat, stirring until smooth (about 1 minute).
5. Stack pancakes and drizzle generously with the maple mixture. Serve immediately.

The cookie butter melts into ribbons as it cooks, creating pockets of caramelized sweetness in every bite. The maple drizzle ties it all together with cozy warmth.

Tip: For extra crunch, sprinkle crushed speculoos cookies on top!

Cookie Butter Blondies

These blondies are like a hug in dessert form—chewy, spiced, and packed with that irresistible cookie butter swirl.

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted
• 1 ½ cups packed light brown sugar
• 2 large eggs, room temperature
• 1 tbsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup creamy cookie butter (like Biscoff), warmed slightly

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. In a large bowl, whisk together melted butter and 1 ½ cups brown sugar until smooth. Add eggs and 1 tbsp vanilla, mixing until just combined.
3. Fold in flour, 1 tsp baking powder, and ½ tsp salt until no streaks remain (don’t overmix). Spread batter evenly into the prepared pan.
4. Dollop warmed cookie butter over the batter, then swirl gently with a knife. Bake for 25–28 minutes until edges are golden and the center is slightly soft.
5. Cool completely in the pan before slicing into squares.

The magic here? That ribbon of cookie butter caramelizes into pockets of spiced sweetness—every bite is a surprise.

Tip: For cleaner slices, chill the blondies for 30 minutes before cutting.

Cookie Butter Milkshake

This creamy, dreamy milkshake tastes like liquid cookie dough—with a swirl of caramelized spice that’ll have you licking the glass clean.

Ingredients

• 2 cups vanilla ice cream
• 1/2 cup whole milk
• 1/4 cup cookie butter (like Biscoff)
• 2 tbsp caramel sauce, plus extra for drizzling
• 1/2 tsp ground cinnamon
• Whipped cream and crushed speculoos cookies, for garnish

Instructions

1. In a blender, combine vanilla ice cream, whole milk, cookie butter, 2 tbsp caramel sauce, and 1/2 tsp cinnamon. Blend on high until smooth, about 30 seconds.
2. Drizzle the inside of a chilled glass with extra caramel sauce, then pour in the milkshake.
3. Top with whipped cream and a sprinkle of crushed speculoos cookies.

The magic here? The cookie butter melts just enough to coat every sip with its toasty, spiced flavor—like a cookie in drinkable form.

Tip: For a thicker shake, freeze the glass for 10 minutes before blending.

Cookie Butter Truffles

These no-bake truffles taste like cookie butter in bite-sized form—creamy, spiced, and downright addictive with just 5 ingredients!

Ingredients:

• 1 cup (250g) cookie butter (speculoos or biscoff spread)
• 1/2 cup (60g) powdered sugar
• 1/4 cup (30g) crushed graham crackers
• 1 tsp vanilla extract
• 8 oz (225g) semi-sweet chocolate, chopped
• Flaky sea salt (optional)

Instructions:

1. In a bowl, mix 1 cup cookie butter, 1/2 cup powdered sugar, 1/4 cup crushed graham crackers, and 1 tsp vanilla extract until combined. The dough should hold its shape when pinched.
2. Roll dough into 20 balls (about 1 tbsp each) and freeze on a parchment-lined tray for 15 minutes.
3. Melt 8 oz chopped chocolate in 30-second intervals in the microwave, stirring until smooth. Dip each chilled ball into chocolate, letting excess drip off.
4. Return to the tray and sprinkle with flaky sea salt (if using). Chill 10 minutes until set.

The graham cracker crumbs add a subtle crunch that plays off the silky cookie butter center—these disappear fast at parties!

Tip: For a shortcut, use chocolate almond bark instead of tempering chocolate.

Cookie Butter Dip with Fresh Fruit

This creamy, spiced dip tastes like dessert in a bowl—perfect for dunking crisp apple slices or juicy strawberries.

Ingredients:

• 1 cup smooth cookie butter (like Biscoff or Trader Joe’s)
• 4 oz (½ block) cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon
• 2–3 tbsp milk (any kind)
• Assorted fresh fruit (apples, pears, strawberries) for serving

Instructions:

1. In a large bowl, beat the cookie butter, cream cheese, and powdered sugar with a hand mixer on medium until fluffy (about 2 minutes).
2. Add the vanilla extract and ground cinnamon; mix until combined.
3. Drizzle in milk, 1 tbsp at a time, until the dip reaches a smooth, scoopable consistency (like thick frosting).
4. Transfer to a serving bowl and chill for 15 minutes to let flavors meld. Serve with fresh fruit.

The magic here? The dip firms up just enough when chilled to cling to fruit without dripping—ideal for picnics or potlucks.

Tip: For a lighter version, swap half the cream cheese for Greek yogurt.

Cookie Butter Overnight Oats

Wake up to a creamy, dreamy breakfast that tastes like dessert—but totally counts as a healthy start. These overnight oats are packed with cozy cookie butter flavor and require zero morning effort!

Ingredients:

• 1/2 cup rolled oats
• 1/2 cup milk (dairy or plant-based)
• 1/4 cup Greek yogurt
• 1 tbsp cookie butter (plus extra for drizzling)
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt
• Crushed Biscoff cookies (for topping)

Instructions:

1. In a jar or bowl, whisk together the milk, Greek yogurt, 1 tbsp cookie butter, 1 tbsp maple syrup, 1/2 tsp vanilla extract, and a pinch of salt until smooth.
2. Stir in the rolled oats, making sure they’re fully submerged in the liquid.
3. Cover and refrigerate overnight (or at least 4 hours).
4. Before serving, drizzle with extra cookie butter and sprinkle with crushed Biscoff cookies for crunch.

The magic? The oats soak up all that spiced cookie butter goodness, turning into a pudding-like texture that’s irresistibly rich yet balanced.

Tip: For a thicker consistency, use less milk or add a chia seed slurry (1 tsp chia seeds + 2 tbsp water, soaked for 5 minutes).

Cookie Butter Layer Cake

This dreamy cake layers spiced cookie butter frosting between tender vanilla cake layers for a dessert that tastes like your favorite cookie in sliceable form.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup whole milk
• 1 1/2 cups cookie butter (speculoos spread)
• 1 1/2 cups powdered sugar
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 350°F. Grease and line three 8-inch round cake pans.
2. Whisk together 2 1/2 cups flour, 2 1/2 tsp baking powder, and 1/2 tsp salt in a bowl.
3. Beat 1 cup butter and 1 3/4 cups sugar until fluffy. Add eggs one at a time, then mix in 1 tbsp vanilla.
4. Alternately add dry ingredients and 1 cup milk to the batter, beginning and ending with flour mixture.
5. Divide batter evenly between pans. Bake for 22-25 minutes until tops spring back when touched.
6. Cool cakes completely. For frosting, beat 1 1/2 cups cookie butter with 1 1/2 cups powdered sugar and 1/2 cup heavy cream until smooth.
7. Stack layers with frosting between each. Spread remaining frosting over top and sides.

The magic here? That cookie butter frosting stays soft and spreadable at room temperature, so every bite melts luxuriously.

Tip: Warm your knife in hot water before slicing for cleaner layers.

Cookie Butter Popcorn

Sweet, crunchy, and irresistibly spiced, this cookie butter popcorn is like dessert and snack time rolled into one addictive treat.

Ingredients:

• 8 cups freshly popped popcorn (about 1/3 cup unpopped kernels)
• 1/2 cup creamy cookie butter
• 2 tbsp unsalted butter
• 2 tbsp honey
• 1/4 tsp fine sea salt
• 1/4 tsp cinnamon

Instructions:

1. Preheat oven to 250°F and line a baking sheet with parchment paper.
2. In a small saucepan over low heat, melt together 1/2 cup cookie butter, 2 tbsp butter, and 2 tbsp honey, stirring until smooth (about 3 minutes). Remove from heat.
3. Place popcorn in a large bowl, drizzle with warm cookie butter mixture, and sprinkle with 1/4 tsp salt and 1/4 tsp cinnamon. Toss gently until evenly coated.
4. Spread popcorn on prepared baking sheet and bake for 15 minutes, stirring halfway, until glaze is set but still slightly tacky.
5. Let cool completely (about 20 minutes) before breaking into clusters.

The magic here? The cookie butter glaze firms up just enough to create crispy clusters without losing its melt-in-your-mouth caramel-like chew.

Tip: For extra crunch, add 1/4 cup crushed speculoos cookies with the salt and cinnamon.

Cookie Butter Pretzel Bites

These sweet-and-salty bites are the ultimate no-bake treat—packed with crunchy pretzels, creamy cookie butter, and a rich chocolate shell for irresistible snacking.

Ingredients:

• 2 cups mini pretzel twists
• 1/2 cup cookie butter (like Biscoff or Trader Joe’s)
• 2 tbsp powdered sugar
• 1/4 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 tsp coconut oil
• Flaky sea salt, for sprinkling

Instructions:

1. In a food processor, pulse mini pretzel twists until coarsely crushed (some small pieces should remain). Transfer to a bowl.
2. In a separate bowl, mix cookie butter, 2 tbsp powdered sugar, and 1/4 tsp vanilla extract until smooth. Fold in the crushed pretzels until fully combined.
3. Roll tablespoon-sized portions of the mixture into balls and place on a parchment-lined tray. Freeze for 15 minutes.
4. Melt 1 cup chocolate chips and 1 tsp coconut oil in 30-second intervals in the microwave, stirring until smooth. Dip each chilled ball into the chocolate, letting excess drip off, then return to the tray. Sprinkle immediately with flaky sea salt.
5. Chill for 10 minutes until the chocolate sets. Serve or store airtight.

The magic here? The pretzel bits stay crunchy inside the smooth cookie butter, while the chocolate shell ties it all together. Tip: For extra flair, drizzle with melted white chocolate before serving!

Cookie Butter Fudge

This dreamy fudge tastes like a spiced cookie in creamy form—no baking required, just melt, stir, and chill!

Ingredients

• 1 (14 oz) can sweetened condensed milk
• 1 cup cookie butter (like Biscoff or Trader Joe’s)
• 1 cup white chocolate chips
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1/2 cup crushed speculoos cookies (optional, for topping)

Instructions

1. Line an 8×8-inch pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, combine the sweetened condensed milk, cookie butter, and white chocolate chips. Stir constantly for 5–7 minutes until fully melted and smooth.
3. Remove from heat and stir in the 1 tsp vanilla extract and 1/4 tsp sea salt.
4. Pour the mixture into the prepared pan and smooth the top. Sprinkle evenly with crushed speculoos cookies (if using), gently pressing them into the surface.
5. Chill for 3 hours (or until firm) before slicing into squares.

The magic here? Cookie butter’s warm cinnamon notes shine against the sweet white chocolate, while the salt keeps it balanced. It’s dangerously snackable straight from the fridge!

Tip: For clean cuts, run your knife under hot water and wipe it dry between slices.

Cookie Butter Chocolate Chip Cookies

These decadent cookies marry the cozy spice of cookie butter with melty chocolate chips for a treat that’s irresistibly chewy and rich.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• ½ cup smooth cookie butter
• 1 large egg + 1 egg yolk
• 2 tsp vanilla extract
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ¾ tsp salt
• 1 ½ cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter, ¾ cup brown sugar, ½ cup granulated sugar, and ½ cup cookie butter until fluffy (2–3 minutes). Add 1 egg, 1 egg yolk, and 2 tsp vanilla; mix until combined.
3. Whisk together 2 ¼ cups flour, 1 tsp baking soda, and ¾ tsp salt. Gradually add to wet ingredients, mixing just until no streaks remain. Fold in 1 ½ cups chocolate chips.
4. Scoop 2-tbsp portions of dough onto sheets, spacing 2″ apart. Bake for 10–12 minutes, until edges are set but centers look slightly underdone. Cool on sheets for 5 minutes before transferring.

The cookie butter adds a caramelized depth to these cookies, while the double egg yolk keeps them extra fudgy. They’re like a hug in dessert form!

Tip: For thicker cookies, chill the dough for 30 minutes before baking.

Cookie Butter Crepe Filling

This dreamy, spiced filling turns basic crepes into a dessert-worthy treat—like spreading cookie dough, but smoother and even more irresistible.

Ingredients:

• 1 cup creamy cookie butter (like Biscoff or Trader Joe’s)
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 2–3 tbsp heavy cream (or milk)
• Pinch of salt

Instructions:

1. In a bowl, beat cream cheese and cookie butter with a hand mixer until smooth (about 1 minute).
2. Add 1/4 cup powdered sugar, 1/2 tsp vanilla extract, and a pinch of salt. Mix until fully combined.
3. Drizzle in 2 tbsp heavy cream and beat again for 30 seconds. Add up to 1 tbsp more cream if needed for a spreadable consistency.
4. Use immediately to fill warm crepes, or refrigerate for up to 3 days (let soften at room temp for 10 minutes before using).

The magic here? The cream cheese balances the cookie butter’s sweetness, giving the filling a lush, almost cheesecake-like richness without heaviness.

Tip: For extra crunch, sprinkle crushed speculoos cookies over the filled crepes before rolling.

Conclusion

From gooey desserts to breakfast treats, these 18 decadent cookie butter recipes are pure indulgence! Whether you’re a longtime fan or new to this delicious spread, there’s something here for every craving. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the sweetness—pin it on Pinterest for later!