Homemade Cookie Butter Sauce
Turn your favorite cookie butter into a luscious, pourable sauce with this easy 10-minute recipe — perfect for drizzling over coffee, ice cream, or anything that needs a touch of cozy sweetness.
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Servings: 8 ounces
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.