There’s something magical about cookie butter — that rich, spiced flavor of caramelized Biscoff cookies in spreadable form. This Homemade Cookie Butter Sauce takes it a step further by turning that beloved spread into a pourable, glossy drizzle that’s perfect for coffee drinks, lattes, ice cream, or even pancakes.
I first created this sauce while testing my version of the Dutch Bros Cookie Butter Latte, and it’s safe to say it’s dangerously good. The combo of cookie butter, maple syrup, and a pinch of cinnamon creates the coziest fall-inspired drizzle that thickens beautifully in the fridge but melts right back down to perfection when warm.
Homemade Cookie Butter Sauce Recipe
Yields: about 1 cup
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Ingredients:
- ½ cup cookie butter (such as Lotus Biscoff Spread or Trader Joes Speculoos)
- ⅓ cup sweetened condensed milk
- ¼ cup whole milk (use oat or almond to make it dairy free)
- 1 tbsp maple syrup
- ½ tsp salt
- ¼ tsp ground cinnamon
Instructions:
- In a small saucepan over low heat, combine the cookie butter and sweetened condensed milk. Stir constantly until melted and smooth.
- Add the whole milk, maple syrup, cinnamon, and salt. Continue stirring until the mixture is fully combined and glossy — about 2 to 3 minutes.
- Remove from heat and let cool at room temperature. The sauce will thicken as it cools.
- Pour into a jar or squeeze bottle for easy drizzling.
- Store in the refrigerator for up to 2 weeks. Reheat in the microwave for 10–15 seconds or until pourable before using.
Ways to Use It:
- Drizzle over lattes or cold foam (like a Cookie Butter Latte or Pumpkin Chai).
- Swirl inside cups for that Dutch Bros-style look.
- Pour over ice cream, pancakes, or toast for a cozy treat.
- Mix into oatmeal or yogurt for a fall twist.
Pro Tip:
For a thicker, spoonable sauce (like for desserts), reduce the whole milk to 1 tablespoon. For a thinner drizzle for coffee or dirty sodas, add a splash more milk until it reaches your perfect consistency.
Homemade Cookie Butter Sauce
Ingredients
- ½ cup cookie butter such as Lotus Biscoff Spread or Trader Joes Speculoos
- ⅓ cup sweetened condensed milk
- ¼ cup whole milk use oat or almond to make it dairy free
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
Instructions
- In a small saucepan over low heat, combine the cookie butter and sweetened condensed milk. Stir constantly until melted and smooth — about 3 minutes.
- Add the whole milk, maple syrup, cinnamon, and salt. Continue stirring until the mixture is fully combined and glossy — about 2 to 3 minutes.
- Remove from heat and let cool at room temperature. The sauce will thicken as it cools.
- Pour into a jar or squeeze bottle for easy drizzling.
- Store in the refrigerator for up to 2 weeks. Reheat in the microwave for 10–15 seconds or until pourable before using.
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