This is cookie butter fudge sauce recipe is perfect for ice cream, cheesecake, and all kinds of desserts! If you love the taste of Biscoff and speculoos, this recipe is for you!
Updated September 2022 with ingredient notes, step-by-step instructions, expert tips and recipe FAQs.
Cookie Butter Fudge Sauce will be your next favorite ice cream and dessert topping! Hello, delicious warm spices in a silky indulgence sauce that is ready in just minutes. It's perfect with my Cookie Butter Bar Ice Cream! Or enjoy on a traditional brownie sundae. I've even topped it on a skillet cookie! I swear this sauce makes everything taste better. I recommend even adding a tablespoon or two to your hot chocolate. This sauce uses a whole jar of cookie butter, heavy cream, vanilla extract, and corn syrup!
Plus this recipe is as simple can be! Heat heavy cream and corn syrup, then add vanilla extract and stir in cookie butter until combined. Cookie Butter Fudge Sauce is best right out of the saucepan on cold ice cream but can be easily stored in a mason jar and reheated for whenever your cookie butter cravings strike.
Why You'll Love this Recipe
- Rich and sweet with warm spices
- Pourable but nice and thick
- A great match for a wide variety of ice cream flavors and sweet treats
- Ready in under 10 minutes
- Only 4 ingredients
Ingredients
- Corn Syrup - gives this recipe a gooey + thick texture and makes the sauce glossy + shiny
- Cookie Butter: also called Biscoff spread. Has lots of warm delicious spices. We use a whole jar for this recipe.
- Vanilla Extract - Enhances the flavor of the sauce! Just make sure to use a pure vanilla extract and not an imitation for best flavor.
- Heavy Cream - creates the base for this fudge sauce.
Step-by-Step Instructions
- In a small sauce pan, heat heavy cream and corn syrup over medium heat.
- Bring to simmer, whisking occasionally.
- Remove from heat, add in cookie butter and vanilla.
- Whisk vigorously until combined.
- Serve cookie butter fudge sauce generously over vanilla ice cream (or sweet treat of your choice).
Expert Tips
- As it cools, the sauce will thicken! If it gets too thick, heat in a microwave safe jar or container in 10 second intervals and stir until you reach the desired consistency.
- Don't scorch or burn your cream! It should just be simmering and then remove it from the heat.
Storage
Store extra sauce in airtight container or mason jar. To reheat, put microwave safe jar or container in microwave for 10 seconds. Stir and repeat until hot (about 4 intervals)
Recipe FAQ
Cookie Butter is a spread made from ground-up spice cookies called speculoos, they’re the European version of gingerbread cookies. Europeans make Speculoos around St. Nicolas Day, and similar to the US, families have different ways of creating their recipes with different spices and in varying shapes and sizes.
Usually, I stock up on Cookie Butter at my local Trader Joes. You can find the closest one to you here! If you don’t have a Trader Joe’s in your area. I’ve also been able to find cookie butter at Target but it's called Biscoff spread from Lotus.
Yes! This recipe is easy to cut in half, double or triple it.
I don't recommend freezing this recipe.
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Cookie Butter Fudge Sauce
Ingredients
- 1 cup heavy cream
- ¼ cup corn syrup
- 1 14 ounces jar of cookie butter
- 1 teaspoon vanilla extract
Instructions
- In a small sauce pan, heat heavy cream and corn syrup over medium heat.
- Bring to simmer, whisking occasionally.
- Remove from heat, add in cookie butter and vanilla.
- Whisk vigorously until combined.
- Serve cookie butter fudge sauce generously over vanilla ice cream (or sweet treat of your choice).
Did you make this recipe? Let me know!