Infused with sweet cookie butter flavor, this Biscoff Dip is what dreams are made of! Cream cheese, marshmallow creme, and whipped topping create the creamy, fluffy base while cookie butter and crumbled Biscoff cookies add the buttery spiced caramel flavor. Every bite is irresistible!
Quick & Easy Biscoff Dip
This Biscoff dip is all of your cookie butter dreams come true. Between the cookie butter and crumbled Biscoff cookies, every bite is filled with that classic buttery caramel flavor. A few added chocolate chips make it even better, because…chocolate!
I barely remember what life was life before cookie butter, and I don’t want to! I love it so much. I’ve used it to make Biscoff Rice Krispie Treats and Biscoff cheesecake jars for dessert, and even Biscoff yogurt bowls for breakfast.
And now this cookie butter dip, which has easily become a family favorite. The warm flavor of Biscoff is perfect for the holiday season and of course all year round.
Why You’ll Love This Cookie Butter Dip
I love all dessert dips but this one has quickly become a favorite. Here are a few reasons why.
- Fluffy and creamy. Thanks to the combination of cream cheese, marshmallow creme, and whipped topping, the texture of this dip is very light and creamy – perfect for dipping!
- Sweet cookie butter flavor throughout. If you love Biscoff cookies, you’ll love how the flavor is found in every single bite.
- Quick and easy. It takes less than 10 minutes to prepare this dip, though it does need to chill. It’s perfect for a party or gathering when you need to make a dessert in no time.
What Is Biscoff?
Biscoff is a spiced shortbread cookie from the Lotus brand. It has a buttery caramel flavor with hints of cinnamon, nutmeg, and other spices. Cookie butter features the cookies processed into a sweet spread that resembles the texture of peanut butter (though it’s sweeter than nut butter). You can find it at most grocery stores next to the jams and nut butters.
Ingredients Needed
This easy Biscoff fluff dip is made with cream cheese, marshmallow creme, cookie butter, and a few other basic ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Cream cheese – Full-fat brick cream cheese is best, though low-fat will work as well. Allow it to soften to room temperature so it blends easier and to ensure a smooth texture.
- Marshmallow creme – The fluff in this Biscoff fluff dip!
- Biscoff cookie butter – Our star ingredient! Ensures the creamy cookie butter flavor is in every bite of this dip.
- Whole milk – I recommend whole milk though 2% works as well. Avoid skim milk which will thin out the dip a bit too much.
- Vanilla extract – For added flavor.
- Cool Whip – Thaw before using. (Stabilized homemade whipped cream can be used instead, if preferred.)
- Biscoff cookies – Adds texture and taste. Smashed into crumbs to mix into the cookie butter dip, as well as some on top for garnish.
- Chocolate chips – Mini chocolate chips add a pop of chocolatey flavor. Regular chocolate chips will work in a pinch.
How to Make Biscoff Dip
This cookie butter dip may be one of the easiest desserts you ever make. It takes less than 10 minutes to prepare, though you will need to let it chill for 2 hours.
(Scroll below to the printable recipe card for details and measurements.)
- Beat the ingredients. Beat the cream cheese until creamy then beat in the marshmallow creme and cookie butter. Once combined, stir in the milk and vanilla.
- Fold in the Cool Whip. Use a spatula to fold in the Cool Whip, crushed Biscoff cookies, and chocolate chips until incorporated.
- Chill. Cover and chill for at least two hours, then let it sit out at room temperature for a few minutes.
- Enjoy. Transfer to a serving bowl, garnish with more mini chocolate chips and Biscoff cookies, and serve with your favorite dippers.
Tips & Variations
This Biscoff dip recipe is pretty straightforward but here are a few things I’ve found helpful when making it, along with some variations.
- Use softened cream cheese. This is probably the most important tip. Softened cream cheese is so much easier to work with and you’ll achieve that smooth, creamy texture so much easier.
- Adjust the amount of milk used. You can add more or less milk to reach your desired consistency.
- Don’t overmix the Cool Whip. The goal is to gently fold the Cool Whip in. If you overmix, it will lose some of the fluffiness.
- Chill first. Chilling the cookie butter dip gives the Cool Whip and cream cheese a chance to stabilize a bit more and the flavors time to meld.
- Try other mix-ins. In addition to the chocolate chips, try toffee bits or even cinnamon chips for added flavor.
What to Serve with Cookie Butter Dip
When serving this dip at a party, I like to place the serving bowl of dip in the center of a tray surrounded by a few different dipping options for guests to choose from. Here are a few of my favorites:
- Biscoff cookies
- Chocolate graham crackers
- Regular graham crackers
- Pretzels
- Strawberries
- Apple slices
Proper Storage
- Store. Biscoff cookie butter dip is best served the day it is prepared. However, you can keep it in the fridge for up to 3 days. Cover the serving bowl with plastic wrap or transfer the dip to an airtight container. I do not recommend freezing this dip.
- Serve. Sit it on the counter for a few minutes to soften then stir if needed before serving again.
More Dessert Dip Recipes:
- Brownie Batter Dip
- Fruit Dip
- Cookie Dough Dip
- Pineapple Dip
- Pistachio Pineapple Dip
- Oreo Dip
- Coconut Cream Pie Dip
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Biscoff Fluff
Ingredients
- 8 ounce brick cream cheese , softened to room temperature
- 7 ounce jar marshmallow creme
- 1 & 1/4 cups creamy Biscoff cookie butter
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 8 ounce container Cool Whip , thawed
- 10 Biscoff cookies , smashed into crumbs, plus more for garnish and dippers
- 3/4 cup mini chocolate chips , plus more for garnish
- Dippers: Biscoff cookies, chocolate graham crackers, pretzels, strawberries and/or apple slices
Instructions
- In a large bowl with an electric mixer, beat the cream cheese until smooth and creamy. Add in the marshmallow creme and cookie butter; beat until well combined. Add in the milk and vanilla.
- Using a rubber spatula, fold in the Cool Whip, crushed cookie butter crumbs, and mini chocolate chips until incorporated thoroughly and fluffy.
- Cover and chill for 2 hours.
- Let sit on the counter for a few minutes to soften. Give it a stir and transfer to a serving bowl.. Garnish with a few scattered mini chocolate chips (if desired), and enjoy with your choice of dippers.
Such a delicious dip! Since I made it the first time it’s been asked for again and again . Thanks Amy!
The best dessert dip ever!