Cookie Butter Clusters

One of my favorite times of year is when I pull out all my cookie and candy recipes and decide what I’ll put in my holiday confection boxes. Since there’s plenty of cooking and baking to do, I try to select simple recipes that come together in fewer than 30 minutes each and hold up beautifully when packaged.

Cookie butter clusters—which are actually more like candies than cookies—are made with pieces of Biscoff cookie, nuts and mini marshmallows, stuck together with a delicious white chocolate and cookie butter coating. Recipe creator Julie Herriges from West Bend, Wisconsin, likes to put them in paper cupcake wrappers and give them as gifts. They look beautiful on any cookie platter and will make anyone happy in this year’s holiday cookie exchange.

Cookie butter, a delightful spread made from ground-up speculoos (aka Dutch speculaas) cookies, most notably the Biscoff brand from Belgium, has gone mainstream. Like many delicious things, cookie butter gained a cult following in 2015 after Trader Joe’s began stocking its own version. You’ll now find it in treats like Biscoff cake, Biscoff cheesecake and Biscoff banana pudding.

Ingredients for Cookie Butter Clusters

• White baking chips: Unlike actual white chocolate, white baking chips are typically made with vegetable oil rather than cocoa butter, making them less expensive and a little more shelf-stable.
• Biscoff creamy cookie spread: This smooth, spreadable paste made from ground-up, warmly spiced cookies has a consistency similar to peanut butter, with a delicious caramelized flavor. If you can’t find Biscoff, try Trader Joe’s version. Or, make your own cookie butter from scratch.
• Miniature marshmallows: These little puffs of sugar and gelatin will stay nice and soft within the clusters, providing a pleasing, chewy contrast to the crunchy cookies and nuts.
• Biscoff cookies: The cookies are crisp, so to crush them, put them in a zip-top bag and roll a rolling pin over them.
• Pecans: Pecans round out the flavors in the clusters with just a hint of bitterness.

Directions

Step 1: Combine the ingredients

In a large microwave-safe bowl, microwave the white baking chips until melted. Stir in the cookie butter.

Editor’s Tip: Melt the chips in small increments, like 15 seconds at a time. Stir in between blasts, and stop just before the last chips have melted.

Add the marshmallows, crushed cookies and pecans.

Step 2: Make the clusters

Drop by 2 tablespoonfuls onto waxed paper. Refrigerate until firm.

Editor’s Tip: If you have one, use a cookie scoop to make the clusters. They’ll look a bit more uniform.

Cookie Butter Cluster Variations

• Make them chocolaty: Instead of using white baking chips, try semisweet or dark chocolate chips, which will give these a richer flavor.
• Swap the nuts: Don’t have (or don’t like) pecans? Chopped walnuts would make a perfect substitute, and cashews would be a nice fit too.
• Include fruit: Fold in a handful of dried cranberries or golden raisins along with the other mix-ins for a bit of tartness that cuts through the sweetness and the richness of the other ingredients.
• Add a topping: If you use the white chips, you could drizzle the finished clusters with a bit of dark chocolate. Conversely, if you go for the dark chocolate variation, you could drizzle the clusters with white chocolate. Either way, a pinch of sea salt on each cluster is an excellent move.

How to Store Cookie Butter Clusters

Once the clusters are set, transfer them to an airtight container, layering them gently with parchment between the tiers to prevent sticking. Keep them at room temperature for up to one week. If it’s humid, the fridge is a better choice; they’ll last in the fridge for up to two weeks. If you’re including them in a gift box, store them in the fridge before gifting to keep them fresh.

Can you freeze cookie butter clusters?

These freeze beautifully. Place the clusters on a waxed paper (or parchment) lined baking sheet. Once the clusters are fully set, freeze them until they’re solid and then transfer to a freezer-safe zip-top bag, again putting parchment between the layers. Freeze them for up to two months, and thaw on the counter for 15 minutes before serving.

Cookie Butter Cluster Tips

Why did my white chips seize when melting?

White baking chips can seize if there’s even the slightest amount of moisture in the bowl, so make sure you’re using a dry dish. It can also happen if the chips get overheated, which can happen quickly in the microwave. Melting the chips in quick bursts and checking them frequently can help.

What’s another way to melt white baking chips?

If you don’t have a microwave (or even if you do), you can melt the baking chips in a double boiler placed atop barely simmering water. They’ll melt a bit more slowly, which can help prevent seizing. Make sure to use a very dry heatproof bowl.

Why didn’t my cookie butter clusters set properly?

If the clusters are too warm, they won’t set up as desired, which is why it’s great to chill them (and store them) in the fridge. If you’re doing a lot of cooking and opening the fridge frequently, you may need to give them a few extra minutes to harden.