Filed Under: Cookies | Dessert | Pie

Cookie Butter Pudding Pie

Recipe By Tessa Arias
May 4th, 2016

Cookie Butter Pudding Pie features a crunchy speculoos cookie crust with an ultra rich, thick, and creamy chocolate cookie butter pudding filling. Out of this world amazing!

Yield: 8 servings

Prep Time: 15 minutes

Cook: 22 minutes

Out of this world amazing! Perfect for COOKIE BUTTER LOVERS :)

Tessa's Recipe Rundown...

Taste: Like cookie butter heaven. If you’ve never had cookie butter before, it’s almost like if peanut butter were made with gingerbread cookies… but BETTER.
Texture: The crust is the perfect crunchy contrast to the super rich, thick, and perfectly set pudding filling.
Ease: No pastry involved which makes this much easier! The pudding is super simple to make, you just have to babysit it on the stove for 10 minutes.
Pros: Amazing flavor spin on this classic dessert.
Cons: None at all!
Would I make this again? Absolutely.

My name is Tessa, and I’m an organization addict. Anyone else with me?

Cookie Butter Pudding Pie features a crunchy speculoos cookie crust with an ultra rich, thick, and creamy chocolate cookie butter pudding filling. Out of this world amazing!

I hate cleaning. Gross gross gross. Tidying and organizing, however? LOVE. Let me loose in a Container Store and I’m in heaven.

Recently I was cleaning out and organizing our pantry and my baking cabinet and found TWO whole jars of unopened cookie butter. SCORE. But I had no idea they were there, which meant I was seriously failing at food organization.

What might have been an hour long organization project turned into a weekend long one, with brand new food storage and containers, and two new shelves added into our kitchen area. If you’d like to see how I organized all of it, let me know! I might do a post on it.

Cookie Butter Pudding Pie features a crunchy speculoos cookie crust with an ultra rich, thick, and creamy chocolate cookie butter pudding filling. Out of this world amazing!

So basically, finding those two jars of cookie butter not only led to my kitchen being the most organized it’s been since we moved in, but also to this Cookie Butter Pudding Pie. Talk about a win-win. Also, that’s how much I adore cookie butter. The stuff is like crack!

If you decide to make this pie (which I hope you do!) just be sure to give yourself enough time for it to set in the fridge. It can set in as little as 3 hours, but I prefer to let it set overnight to make sure it’s really solid before slicing. It’ll all just depend on your fridge and how fast it works!

Learn How to Make DIY Cookie Butter HERE. Speculoos cookies and cookie butter can be found at many grocery stores, there’s sometimes under the brand name Biscoff. They’re also found at Trader Joe’s.

How to make
Cookie Butter Pudding Pie

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Cookie Butter Pudding Pie features a crunchy speculoos cookie crust with an ultra rich, thick, and creamy chocolate cookie butter pudding filling. Out of this world amazing!


For the crust:

  • 24 (1 7-ounce box) Speculoos cookies
  • 1 tablespoon light brown sugar
  • 7 tablespoons (99 grams) unsalted butter, melted

For the cookie butter pudding:

  • 1 tablespoon (1 envelope) unflavored gelatin
  • 1/3 cup boiling water
  • 2/3 cup (132 grams) granulated sugar
  • 1/3 cup (33 grams) unsweetened cocoa
  • 1/4 cup (28 grams) cornstarch
  • 1/8 teaspoon salt
  • 3 cups milk
  • 3/4 cup (230 grams) cookie butter
  • 2 teaspoons vanilla extract

For topping:

  • Cookie butter, melted
  • Crumbled Speculoos cookies


Make the crust:

  1. Preheat the oven to 350°F.
  2. In the bowl of a food processor pulse the Speculoos cookies and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant and golden brown, about 12 minutes. Cool completely on a wire rack.

Make the pudding:

  1. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
  2. In a medium saucepan whisk the sugar, cocoa, cornstarch and salt. Gradually add the milk, whisking until smooth. Set over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
  3. Remove from the heat. Add in the cookie butter and stir until melted. Stir in the vanilla and reserved gelatin mixture. Pour the pudding into the pie crust. Chill the pie in the fridge for at least 3 hours, or preferably overnight, until well chilled and set.
  4. Drizzle with melted cookie butter. Garnish with the Speculoos cookie crumbles. Slice and serve!
Course: Dessert
Cuisine: American

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Mary — May 4, 2016 at 7:29 am

    Hi Tessa,
    I do not know what cookie butter is. Could you please explain? The recipes sound delish.


  2. #
    Mary K — May 4, 2016 at 7:50 am

    Looks delish! And yes, I would LOVE to see how you organized your kitchen!! Please do a post on it 🙂

    • #
      Tessa — May 4, 2016 at 10:11 am

      Thanks, Mary! Will do!

  3. #
    Belinda — May 4, 2016 at 7:52 am

    Would love to see pictures of your organized pantry.

    • #
      Tessa — May 4, 2016 at 10:11 am

      Awesome! I’ll try to write that up before the end of the month 🙂

  4. #
    Chris W — May 4, 2016 at 8:02 am

    Tessa, this looks a-MAY-zing! I hadn’t heard of cookie butter before but will be on my way to Trader Joe’s shortly where I will [hopefully] find and bring it home to make my own cookie butter pudding pie. Thanks so much!!

    • #
      Tessa — May 4, 2016 at 10:10 am

      Wonderful!! Trader Joe’s should definitely have it. Hope you love the stuff 🙂

  5. #
    tebogo — May 4, 2016 at 8:30 am

    Hi Tessa
    Thank you for the lovely post. I’m based in South Africa and I was wondering what can I use in place of cookie butter. Truely I have no clue what it is. ♡♡♥

  6. #
    Sandy — May 4, 2016 at 9:28 am

    I don’t know what cookie butter is….please explain. Also, what substitute cookie can I use, can’t find Speculoos in my area. Would love to make this on the weekend. Thanks Sandy

    • #
      Tessa — May 4, 2016 at 10:10 am

      Jasmine just gave a wonderful explanation! It’s almost too good to accurately describe. I get the stuff at Trader Joe’s, Super Target, or World Market. You could always use graham crackers or or gingerbread / gingersnaps.

  7. #
    Jasmine — May 4, 2016 at 9:48 am

    This looks amazing Tessa!
    Any substitute for the gelatin?
    To those who don’t know what cookie butter is, it’s a spread like Nutella, peanut butter etc. It’s made of delicious ground up cookies that have a taste of cinnamon and slightly gingerbread. It’s also called Biscoff, Lotus spread, biscuit spread, speculoos spread. (The band of the actual biscuit/cookie is Lotus or speculoos).
    Usually gold in colour. 🙂

    • #
      Tessa — May 4, 2016 at 10:18 am

      Thanks so much for your helpful comment, Jasmine! I’m sorry, but I have not found a good gelatin substitute. Let me know if you give one a try.

  8. #
    June — May 4, 2016 at 12:56 pm

    Love the look of this recipe will have to make own cookie butter as can’t get that in Australia.

    Thank you for all of the amazing recipes you share with us on your amazing blog and for the help and advice you give.

    Would also love to see how you have organised your pantry

    • #
      Tessa — May 6, 2016 at 8:55 am

      Thank you! And I can’t believe you can’t get cookie butter in Oz. And I’m going to try to show my pantry before the month ends 🙂

  9. #
    Lauri — May 4, 2016 at 9:08 pm

    Could you use almond milk in place of regular milk?

    • #
      Tessa — May 6, 2016 at 8:53 am

      I’m not sure, I’ve never tried.

  10. #
    Amelie Moore — May 12, 2016 at 2:43 am

    This is a wonderful recipe! I made this for our dinner last night and my husband and I loved it!

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