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A close-up of delicious homemade cookie sandwiches with a creamy filling, drizzled with golden caramel sauce on a serving tray.

Creamy Cookie Buttery Honey Dessert Soup

Indulge in a unique and comforting dessert soup, rich with the flavors of creamy cookie butter, sweet honey, and warm spices. This decadent treat is perfect for a cozy evening.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert, Soup
Cuisine: American, Sweet Soup
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 2 tbsp unsalted butter melted
  • 1/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup creamy cookie butter e.g., Biscoff spread
  • 1/4 cup honey plus more for garnish
  • 1 tbsp cornstarch dissolved in 2 tbsp cold water to form a slurry
For Garnish (Optional)
  • 1/2 cup whipped cream
  • 2 Biscoff cookies crushed, or similar shortbread cookies
  • 1 tbsp honey for drizzling

Equipment

  • Large saucepan
  • Whisk
  • Measuring cups and spoons
  • Small Bowl

Method
 

Prepare the Soup
  1. In a large saucepan over medium heat, melt the unsalted butter. Add the brown sugar, granulated sugar, and salt. Whisk continuously for 1-2 minutes until the sugars are dissolved and fragrant.
  2. Stir in the vanilla extract, ground cinnamon, and ground nutmeg. Cook for another 30 seconds until aromatic.
  3. Gradually whisk in the whole milk and heavy cream until fully combined and smooth. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally, ensuring it doesn't boil.
  4. Once simmering, whisk in the creamy cookie butter and 1/4 cup honey until completely dissolved and the soup is smooth.
  5. Give the cornstarch slurry (1 tbsp cornstarch dissolved in 2 tbsp cold water) a quick stir, then slowly whisk it into the simmering soup. Continue to whisk gently for 2-3 minutes until the soup slightly thickens to your desired consistency. It should be coating a spoon.
Serve and Garnish
  1. Remove from heat and ladle the warm soup into serving bowls.
  2. Garnish with a dollop of whipped cream, a sprinkle of crushed cookies (like Biscoff), and an extra drizzle of honey, if desired. Serve immediately.

Notes

The soup will thicken slightly more as it cools. If it becomes too thick, you can thin it with a little more milk or cream while gently reheating. For an even smoother soup, you can blend it with an immersion blender before adding the cornstarch slurry, though whisking should be sufficient for a smooth texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.