This homemade Cookie Butter Latte is a creamy, indulgent coffee drink made with espresso, Biscoff cookie butter, milk, and topped with whipped cream and cookie crumbles. It’s rich, cozy, and sweet with a spiced cookie twist—perfect for those days when I want to treat myself without leaving the house. Inspired by Starbucks but even better at home, I can make it in just a few minutes with simple ingredients.
Why You’ll Love This Recipe
I love how quick and easy this latte is to make—no fancy equipment needed. The combination of creamy milk, bold espresso, and spiced cookie butter creates a luxurious texture and warm, caramelized flavor that feels like a dessert in a glass. It’s perfect for sipping on a cool afternoon, sharing with friends, or enjoying as a mid-day pick-me-up. And since I can customize the milk and toppings, I get exactly what I want every time.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon cookie butter (melted, plus extra for drizzle)
1 cup milk (dairy or plant-based)
Whipped cream (for topping)
1 Biscoff cookie (crushed, for garnish)
Ice cubes
Directions
I start by mixing the hot water, instant espresso, and melted cookie butter in a small bowl until smooth.
I drizzle extra cookie butter inside a serving glass, then fill it with ice cubes.
I pour the espresso mixture into the glass, followed by the milk.
I top it all off with a generous swirl of whipped cream and a sprinkle of crushed Biscoff cookie.
Then I serve it immediately—and enjoy every sip.
Servings and timing
Yield: 1 serving
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Variations
I like to play around with the ingredients depending on what I have at home. Sometimes I swap the cookie butter for peanut, almond, or cashew butter for a nuttier twist. If I’m going dairy-free, I use oat or almond milk, which pair beautifully with the cookie flavors. When I want a bolder coffee hit, I go for a double shot of espresso. And if I’m out of Biscoff cookies, crushed graham crackers or even Golden Oreos do the trick just fine.
Storage/Reheating
Since this is an iced drink, I always make it fresh. But if I’m prepping ahead, I mix the espresso and cookie butter mixture and store it in the fridge for up to 24 hours. When I’m ready, I just shake it up, pour it over ice, add milk, and top it. I don’t recommend reheating, as this latte is meant to be enjoyed cold and creamy.
FAQs
What is cookie butter, and where can I find it?
Cookie butter is a creamy spread made from crushed spiced cookies (like Biscoff). I usually find it in the peanut butter aisle or near the international foods section at most grocery stores.
Can I make this latte hot instead of iced?
Yes, I can! I just skip the ice, heat the milk until warm and frothy, and pour everything into a mug. The whipped cream and cookie crumble topping still work perfectly.
Is there a way to make this drink sugar-free?
While cookie butter contains sugar, I can reduce the overall sweetness by using unsweetened milk and skipping the whipped cream and drizzle. There’s no fully sugar-free version, but it can be made lighter.
Do I need an espresso machine to make this?
Not at all. I often use instant espresso powder dissolved in hot water, which works great. A strong brewed coffee can also be used in a pinch.
Can I double or triple the recipe?
Absolutely. If I’m making this for friends, I just multiply the ingredients and prepare the espresso mixture in a larger bowl, then divide it among glasses.
Conclusion
This Cookie Butter Latte has quickly become one of my favorite indulgent coffee treats. It’s rich, flavorful, and incredibly easy to make, whether I’m starting my day or winding down with a sweet sip. With just a few ingredients, I get a café-quality drink right from my kitchen.
This homemade Cookie Butter Latte is a creamy, indulgent coffee drink made with espresso, Biscoff cookie butter, milk, and topped with whipped cream and cookie crumbles. A Starbucks copycat recipe you can make in minutes at home.
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