This is an easy homemade COOKIE BUTTER caramel sauce! A perfect topping for ice cream, brownies, and all kinds of desserts. If you love that Biscoff and speculoos flavor and are looking for other ways to use it, this recipe is for you.
From my first taste of cookie butter, I was hooked. Cookie butter is essentially cookies—like Biscoff or speculoos—ground into a creamy paste you can use much like peanut butter. It carries warm notes of gingersnaps, cinnamon, and brown sugar, and its flavor is wonderfully addictive.
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Although the spice profile of cookie butter often feels like fall and winter, the taste is irresistible any time of year. After sharing a cupcake version of a popular cookie butter cake on social media, the response was clear: you all wanted more cookie butter recipes. This caramel sauce is my answer.
I combined cookie butter with homemade caramel sauce and the result is rich, velvety, and perfect for drizzling over cold or warm desserts. Pour it over ice cream, drizzle it on brownies or cheesecake, or simply enjoy a spoonful straight from the jar.
How do you make cookie butter caramel sauce from scratch?
This sauce comes together quickly with a handful of pantry ingredients and about 15 minutes at the stove. Start by melting granulated sugar over medium heat until it caramelizes. Then add room-temperature butter and whisk until incorporated. Slowly whisk in heavy cream, let the mixture boil briefly, then remove from heat and stir in cookie butter and vanilla. The method is straightforward and yields a glossy, flavorful caramel.
What are the ingredients in this caramel sauce?
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, room temperature
- ½ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- ¼ cup cookie butter or Biscoff spread
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How to make cookie butter caramel sauce
Gather your ingredients and have everything within reach—the sauce comes together quickly and you want to avoid scrambling while the sugar is hot. The butter and heavy cream should be at room temperature to help the mixture incorporate smoothly.
Add the granulated sugar to a heavy-bottom saucepan and place it over medium heat.
Stir the sugar constantly. It will begin to melt, then clump before finally liquefying into an amber syrup. This step takes several minutes; a wooden spoon is a reliable tool for stirring through the melting process.
As the sugar turns a deep amber, switch to a whisk. Add the room-temperature butter; the mixture will bubble vigorously, so use caution as it is extremely hot. Continue whisking until the butter is fully incorporated even if the mixture looks briefly separated.
Slowly pour in the heavy cream while whisking; the mixture will bubble up again. Allow it to boil while whisking for another 30–60 seconds to achieve a smooth texture. Once done, turn off the heat and whisk in the cookie butter and vanilla until fully combined.
Pour the cookie butter caramel into a heatproof container and allow it to cool before tasting or using. The sauce will be quite thin while hot and will set to a thicker, glossy consistency as it cools.
Does caramel sauce thicken as it cools?
Yes. The caramel will be thin while hot and will thicken noticeably as it cools. To loosen it later, warm the jar briefly in a water bath on the stove or gently reheat in short bursts in the microwave, stirring between intervals.
How long can you keep homemade caramel sauce?
Left at room temperature and covered tightly, this sauce will keep for a few days. For longer storage, keep it refrigerated in an airtight container for up to two to four weeks. Reheat gently before serving if it becomes too firm.
I have a few more cookie butter recipes in the works, and a special exclusive recipe coming for subscribers. Until then, enjoy this caramel on your favorite desserts and happy baking!
More cookie butter recipes to enjoy
- Cookie Butter Cake
- Cookie Butter Crispy Cookies
- Chocolate Biscoff Sandwich Cookies
- Cookie Butter Swiss Roll
- Easy Cookie Butter Frosting
Please snap a picture and tag @twosugarbugs on social media if you make this cookie butter caramel sauce — it warms my heart to see you bring these recipes to life. Thank you for being here and happy baking!
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Cookie Butter Caramel Sauce
This is an easy homemade cookie butter caramel sauce—a perfect topping for ice cream, brownies, and all kinds of desserts.
5 minutes
10 minutes
15 minutes
Ingredients
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, room temperature
- ½ cup heavy cream
- ¼ cup cookie butter
- 1 teaspoon pure vanilla extract
Instructions
- Add one cup of granulated sugar to a medium saucepan and heat over medium, stirring constantly. Use a wooden spoon or a high-heat resistant rubber spatula.
- The sugar will start to melt, then clump together before melting into a thick amber-colored liquid.
- When the sugar is fully melted, add the room-temperature butter. The butter will cause the sugar to bubble rapidly; use caution.
- Whisk the butter into the caramel until completely incorporated. A whisk helps keep the mixture smooth, but a spoon or spatula works too.
- Slowly add the heavy cream while continuing to whisk. The mixture will bubble vigorously again; proceed carefully.
- Let the mixture boil for approximately one additional minute while whisking.
- Remove from the heat and stir in the cookie butter and vanilla until smooth.
- Carefully pour the caramel into a heatproof container and allow to cool before using.
Notes
Leftover caramel sauce should be stored covered in the refrigerator for up to two weeks. Rewarm gently before serving if it firms up.
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