Biscoff Cookie Butter Muddy Buddies reinvent this classic treat with white chocolate, cookie butter, and Biscoff cookie pieces.
I created these Biscoff Cookie Butter Muddy Buddies specifically for <3M.
He loves Trader Joe’s speculoos cookie butter spread. In fact, on that rare occasion when we don’t have any dessert in the house, he’ll have a little spoonful of cookie butter as a sweet treat after dinner. (And to be honest, I sometimes do the same!)
Love Biscoff cookies and cookie butter? Try my Biscoff Cookie Butter Pie
And while I love peanut butter and would have been completely content with the classic peanut butter and chocolate muddy buddy mixture, <3M despises peanut butter which makes this combination of white chocolate and cookie butter the perfectly delicious compromise.
This recipe was made for the cookie butter lover.
Not only is cookie butter the base of this recipe but the speculoos flavor is amped up with chopped Biscoff cookies mixed in with the Chex cereal. Basically, it’s loaded with speculoos cookie butter flavor!
And, not only are these muddy buddies tasty, but they’re also so easy to make. They require just a handful of ingredients and can be made start to finish in less than 10-minutes.
Here’s the rundown:
- Melt the white chocolate, cookie butter, and butter in a bowl.
- Toss the melted mixture with plain Chex cereal and chopped Biscoff cookie pieces.
- Place everything into a large Ziploc bag with powdered sugar, cinnamon, and a pinch of salt then shake, shake, shake. Done!
Seriously, it’s that simple.
These Biscoff Cookie Butter Muddy Buddies would be great for fall snacking and can easily transition into the winter holiday season with their hint of cinnamon and white chocolate base.
However or whenever you eat them, I hope you enjoy this easy, delicious treat!
- ½ cup white chocolate chips
- ½ cup cookie butter
- 3 tablespoons unsalted butter, at room temperature
- 5 cups Rice Chex Cereal
- 10 biscoff cookies, roughly chopped (~1 heaping cup)
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- In a microwave-safe bowl, warm the white chocolate chips, cookie butter, and butter for 30-seconds. Remove from microwave and stir until the mixture is completely mixed together. You may need another 20-30 seconds in the microwave to have it really melt together.
- In a very large bowl, place the Chex cereal and cookie pieces. Pour the melted cookie butter mixture over the cereal and cookies, and using your hands, gently combine, ensuring all pieces are thoroughly coated.
- Place the powdered sugar, cinnamon, and salt in a large Ziploc bag and whisk together. Pour the Chex and cookie mixture into the Ziploc bag, secure the top, and shake everything together until the powdered sugar is fully combined with the cereal.
- Pour the mixture into a serving bowl or store at room temperature for 5-days.