Last time I was at Trader Joe’s I couldn’t find it! So I went to the customer service desk and asked where to find the Speculoos Cookie Butter. It wasn’t in it’s usual place. I was told that there is a shortage of cookie butter and that each store was only shipped 2 cases. The clerk encouraged me to check back in a week or two, but since it’s about a 40 minute drive for me, I decided that wasn’t my best option. To say I was disappointed was an understatement! So if your closest Trader Joe’s is out of stock because of the shortage, or you don’t have a store near you, just know that all is not lost! Trader Joe’s Speculoos Cookie Butter is sold on Amazon (and with free shipping!) That beats a 40 minute drive!
If you haven’t tried Trader Joe’s Speculoos Cookie Butter or Biscoff Cookie Spread, try them. You are in for a treat!
Cookie butters and spreads can be used in dessert recipes and as a spread for toast or bagels, as a spread on apples slices or bananas, or on pancakes and waffles. I have even substituted it for peanut butter on a sandwich with jam (or if you’re like me, you can just eat it by the spoonful! Shhhh…)
To make this homemade cookie butter spread, you simply take the crispy, caramelly Pepperidge Farms Bordeaux Cookies and whirl them in a food processor until they become a fine crumb, add a few more simple ingredients, and voila! It magically becomes a scrumptious spread. It doesn’t get much easier. Just imagine…the flavor of cookies spread over your waffles…mmmm…
I found this recipe here. I tried it. It’s addictive!
If you can’t find the Pepperidge Farm Bordeaux Cookies, make your own copy-cat version! Click here for my recipe.
1 pkg. Pepperidge Farm Bordeaux Cookies (about 28 cookies)
4 T. powdered sugar
1 T. brown sugar (I used dark brown)
1/4 t. vanilla
1/2 t. cinnamon
1/8 t. nutmeg
1/4 c. coconut oil, melted
3-4 T. water
In a small food processor, process cookies until they are fine crumbs. Add sugars, cinnamon, and nutmeg. Pulse to blend. Add the melted coconut oil and pulse to blend evenly, scraping the sides as necessary. Add water and vanilla, and pulse to blend until smooth. Keep refrigerated.
Makes about 1/2 pint.