I still remember my first time… It was the summer of 2014 and I was in Virginia Beach. It was my sister who first introduced us, she had come across it while at Trader Joe’s… It was love at first bite.
The first time you have cookie butter it is a momentous occasion, one that you will remember for the rest of your life.
For those of you who aren’t familiar (OMG what are you waiting for!!) cookie butter is a silky smooth, spreadable blend of European “digestive biscuits” or “Speculoos” cookies. You know those flat, crunchy cookies you get on airplane flights.
While it resembles peanut-butter in color and spread-ability, it tastes somewhat like a mix between an animal cracker and a graham cracker with a little gingerbread thrown in.
Cookie butter is similar to Nutella, in that, while it is advertised as being good spread on toast or as a dip, no one actually does that. 99.9% of us eat these spreads straight from the jar and relish every sinful spoonful. Usually while binge-watching Dance Moms… oh wait, that’s just me….
I know it’s hard to imagine anything better than cookie butter… but feast your eyes on this: Cookie Butter Pie.
A silky, smooth cream cheese and cookie butter filling in between a cookie crust and plentiful cookie crumb topping.
Trader Joe’s has a pretty awesome cookie butter collection (Oreo, crunchy, chocolate swirl) but unfortunately I don’t live close to a Trader Joe’s… So I ended up using Biscoff cookies and cookie butter, available at most grocery stores. It tastes exactly the same as the TJ variety.
This pie is ridiculously simple to make and only requires a handful of ingredients. These cookies are the main star (as they deserve to be).
- 8.8 oz Biscoff or Speculoos Cookies
- 6 tablespoons butter, melted
- ¼ teaspoon salt
- 1 tablespoon sugar
- 8 oz cream cheese, softened
- ½ cup cookie butter spread
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
- 4 oz whipped cream
- Preheat oven to 350 degrees Fahrenheit.
- To make the crust, add cookies to a food processor and pulse until they are fine crumbs. Add in melted butter, salt, and sugar and pulse until all combined.
- Firmly press crumb mixture into the bottom and up the sides of a 9-in pie dish. Reserve a small bit of crumbs for topping.
- Bake until edges just begin to turn golden, about 10-12 minutes. Let cool completely.
- To prepare filling, combine cream cheese, cookie butter, sugar, and vanilla. Mix until well combined. Fold in whipped cream.
- Pour filling into cooled pie crust. Top with reserved crumbs. Refrigerate for at least 1 hour.