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’ve been obsessed! It’s essentially cookies (Biscoff or Speculoos) ground to a paste that you can use like peanut butter. It has hints of gingersnaps, cinnamon and brown sugar and it is downright addicting!!
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While I think the flavors of cookie butter are much more in line with the spices of fall and winter, I have come to realize that many of you are as obsessed with cookie butter as I am. When I shared a cupcake version of my wildly popular cookie butter cake recipe on Instagram, the consensus was clear; you all want MORE cookie butter recipes!!
So I took my obsession with cookie butter and married it with homemade caramel sauce. And oh my gosh, is it good!! You are going to want to drizzle this cookie butter caramel sauce on all your summer desserts. Drip some over your ice cream, dribble it over brownies or cheesecake, or just eat it with a spoon like the sugar bugs and I did. #noshame
how do you make cookie butter caramel sauce from scratch?
You will need a medium to large, heavy bottom sauce pan, a handful of ingredients and about 15 minutes of time at the stove. Sugar gets melted over medium heat until it caramelizes. Then you add butter and heavy cream, cookie butter spread and vanilla and whisk it all together. This recipe is so easy!
what are the ingredients in caramel sauce?
- granulated sugar
- room temperature butter
- heavy whipping cream
- pure vanilla extract
- cookie butter or Biscoff spread
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how to make cookie butter caramel sauce
Start by gathering all your ingredients. This recipe comes together really quickly and you want to be prepared. The butter and heavy cream should be at room temperature. Caramel sauce can go from perfect to burnt in no time if you aren’t paying attention.
Add the granulated sugar to a heavy-bottom saucepan and place it over medium heat.
Stir the sugar constantly. It will start to melt, then clump together before melting completely. This takes several minutes. I like using a wooden spoon for this stage of the recipe.
The sugar changes color as it melts and turns an amber color when fully melted. Switch to a whisk at this point.
Add the room temperature butter. The addition of butter will cause the sugar to bubble up; please use caution as the mixture is very hot! It takes a minute or so for the butter to incorporate. It may look separated at some point, just keep whisking until it is fully combined.
Slowly add in the heavy cream, which will cause the mixture to bubble up again. Allow the caramel to boil, while whisking for another 30-60 seconds. Turn off the heat and whisk in the cookie butter and vanilla.
Pour the cookie butter caramel into a heat proof container and allow to cool before tasting or using.
Does caramel sauce thicken as it cools?
Yes. The cookie butter caramel sauce will be thin when completed, but will thicken considerably when it cools. If you need to thin it out, use a water bath on the stove top or a microwave.
How long can you keep homemade caramel sauce?
I was comfortable keeping this cookie butter caramel sauce recipe at room temperature, tightly covered, for three days. It will keep in an airtight container in the refrigerator for up to one month. Good luck getting it to last that long!
I still owe you all a Coffee Talk on motherhood. 😂 It’s coming soon! I have a couple more cookie butter recipes in the works as well. A new exclusive recipe is also coming in June for those of you subscribed as Sweet Ideas Insiders. Until then, be safe 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
Remember to snap a picture and tag me @twosugarbugs on Instagram 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!
If you make this recipe (or any recipe!) from two sugar bugs please come back and leave a review. I read every comment, and I LOVE hearing from you!
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, room temperature
- ½ cup heavy cream
- ¼ cup cookie butter
- 1 teaspoon pure vanilla extract
- 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 it will 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, so use caution in this step.
- Whisk the butter into the caramel until it is completely incorporated. I prefer using a whisk to keep the butter and sugar from separating, but your wooden spoon or spatula can work as well.
- When your butter and sugar are fully incorporated, slowly add the heavy cream while continuing to whisk (or stir). Again, the mixture will bubble rapidly, so use caution.
- Let the mixture boil for approximately one additional minute.
- Remove from the heat and stir in the cookie butter and vanilla.
- Carefully pour caramel into a heatproof container and allow to cool down before using.
Left over caramel sauce should be stored covered in the refrigerator for up to two weeks.
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