Ah, sweet cookie butter. That sweet, creamy, spreadable concoction made of speculoos cookies. Delicious on toast and bagels, whipped into brownies or cake, or simply on a spoon. What – haven’t heard of speculoos? How about speculaas? Or specuklatius?
Nowadays we can thank the Belgians for their classic speculaas cookies. The crunchy little Indian-inspired spicy cookies are traditionally baked to be eaten around St. Nicholas’ Feast in some parts of Europe, Christmas for others. You may have had them without even knowing it – they are often served on a major airline as an in-flight snack.
Cookie butter first came to the US in 2011. It originally made its debut on television in 2007 thanks to Els Scheepers after she appeared on a Belgian television show named “De Bedenkers” (“The Inventors”). Ms. Scheepers was contacted by a Belgian cookie company and the two worked together to perfect a recipe that would take Europe by storm.
Today, we don’t have to fly to Europe to get a jar of the sweet, creamy spread. You can simply head to Sprouts and pick up a jar of cookie butter. (I love that Sprouts cookie butter is made in Europe, Germany to be more specific – it’s lecker!)
For a sweet, romantic treat, I used Sprouts Cookie Butter and whipped it into a light mousse. A few simple ingredients and a few minutes were all it took.
Cookie Butter Mousse
- 1/2 cup Sprouts Cookie Butter
- 1/4 cup powdered sugar
- 1 1/4 cups chilled heavy whipping cream divided
- 1 teaspoon vanilla extract
- Mix cookie butter, powdered sugar, and 1/4 cup of heavy whipping cream in bowl of stand mixer on medium speed until well blended. Add another 1/4 cup heavy whipping cream and blend.
- Remove mixture from bowl of mixer and set aside.
- Place remaining whipping cream and vanilla extract in mixer bowl and beat on high until stiff peaks form. Fold in cookie butter mixture by hand until blended.
- Spoon mousse into small bowls. Enjoy immediately or refrigerate.