Easy Chocolate-Covered Speculoos Cookies with Cookie Butter Drizzle

Make easy chocolate-covered speculoos cookies with a creamy cookie butter drizzle! A beautiful no-bake treat for Christmas, parties, and gifting.

If you love the warm, caramelized flavor of speculoos cookies, you're going to flip over these easy chocolate-covered treats! They're made with crunchy store-bought cookies, rich chocolate candy coating, and a beautiful cookie butter drizzle that adds even more flavor.

Best of all? You don't have to turn on the oven!

These cookies look fancy enough for a holiday dessert tray, wedding reception, graduation party, or homemade gift. But they're surprisingly simple to make.

And, as is often the case in my kitchen, this recipe came about almost by accident!

Sometimes the Best Recipes Start with Leftovers

I'd been spending some time in the kitchen making chocolate-covered Butterfinger truffles, and I had some melted chocolate candy coating left over.

I also happened to have some speculoos cookies in the pantry from another baking project.

Now, you know me. I hate to waste perfectly good ingredients, especially when there's melted chocolate involved!

So I grabbed those cookies and started dipping.

I wasn't planning to create a whole new recipe. I simply wanted to use what I already had.

But once I saw how pretty those half-dipped cookies looked, I started thinking about how I could dress them up a little more.

That's when the cookie butter drizzle came into the picture.

And let me tell you, it took these simple cookies to a whole new level!

What Are Speculoos Cookies?

Speculoos cookies are crisp, caramelized cookies with a lightly spiced flavor. They're especially popular in Europe, but you can find similar cookies in many American grocery stores.

You might recognize Lotus Biscoff cookies, which have a similar flavor and texture.

For this recipe, I used Benton's Speculoos Crunchy Cookies from Aldi.

They're rectangular, sturdy enough to dip in chocolate, and absolutely delicious all by themselves.

But add a little chocolate and cookie butter? Oh, my goodness!

These are something special.

Ingredients for Chocolate-Covered Speculoos Cookies

You only need a few simple ingredients.

For the Chocolate-Dipped Cookies

• 1 package rectangular speculoos cookies, such as Benton's or Lotus Biscoff
• Approximately 6 squares chocolate-flavored almond bark or candy coating
• 1 tablespoon neutral oil, if needed to thin the coating

A note about quantities: I made this recipe with leftover cookies rather than a full package. Based on the amount of coating I used, I believe six squares of chocolate candy coating with a tablespoon of oil would be more than enough for a standard package of cookies when dipping only one end. However, I haven't tested that exact full-package yield.

For my cookies, I used Great Value Chocolate Candy Coating (Almond Bark).

For the Cookie Butter Drizzle

• ½ cup white vanilla candy melting wafers
• ⅓ cup creamy speculoos cookie butter

That's it!

The cookie butter adds that beautiful caramel-colored appearance and wonderful spiced-cookie flavor.

How to Make Chocolate-Covered Speculoos Cookies

These cookies come together in two stages: first the chocolate coating, then the cookie butter drizzle.

Step 1: Prepare Your Workspace

Line a baking sheet or tray with parchment paper.

Arrange your speculoos cookies nearby so they're ready for dipping.

Make sure your work surface is dry. Even a small amount of water can interfere with melted candy coating.

Step 2: Melt the Chocolate Candy Coating

Break the chocolate almond bark into squares and place them in a microwave-safe bowl.

Microwave in 30-second increments, stirring between each interval, until the chocolate is melted and smooth.

If the coating seems too thick for dipping, stir in a little neutral oil. You can use up to about one tablespoon for six squares, depending on the consistency of your coating.

Here's a little trick I use: Once my chocolate is melted, I sometimes place the heatproof bowl over a saucepan containing about two inches of warm water. I keep the burner on its lowest setting so the chocolate stays fluid while I'm working.

The bowl should sit securely above the water, without its bottom touching the water. Avoid boiling or steaming water, and keep all moisture out of the chocolate.

This is especially helpful when I'm dipping several batches of treats.

Step 3: Dip the Cookies

Hold a speculoos cookie by one end and dip the opposite end about halfway into the melted chocolate.

I found that tipping the bowl slightly helped pool the chocolate along one side, making it easier to dip the cookies a little deeper.

Let the excess chocolate drip back into the bowl.

Place the dipped cookie on your parchment-lined tray.

Repeat with the remaining cookies.

Step 4: Chill Until the Chocolate Sets

Place the tray in the refrigerator until the chocolate coating is firm.

You want the coating completely set before adding the cookie butter drizzle.

This helps keep the finished cookies neat and prevents the two coatings from blending together.

Step 5: Make the Cookie Butter Drizzle

Place ½ cup white vanilla candy melting wafers in a microwave-safe bowl.

Microwave at half power in approximately 15-second increments, stirring between intervals, until melted and smooth.

Now stir in ⅓ cup creamy speculoos cookie butter.

Keep stirring until the mixture is completely combined and smooth.

Here's something I learned while testing: I originally tried using only ¼ cup cookie butter with the ½ cup vanilla melting wafers, but the drizzle was lighter in color than I wanted.

Increasing the cookie butter to ⅓ cup gave it that beautiful caramel-colored appearance.

And the flavor? Delicious!

Step 6: Drizzle the Cookies

Transfer the cookie butter mixture to a piping bag or sturdy zip-top bag.

Snip a very small opening at the tip.

Drizzle the mixture back and forth across the chocolate-covered portion of each cookie.

You can make delicate zigzags or slightly thicker ribbons, depending on the look you want.

I love the contrast between the dark chocolate coating and the lighter cookie butter drizzle.

Step 7: Chill Again

Return the cookies to the refrigerator briefly so the drizzle can firm up.

One thing that surprised me was how nicely this drizzle set.

It became firm enough that I could carefully stack the finished cookies!

Step 8: Trim and Serve

Once the coating has hardened, use a small paring knife to carefully trim away any excess chocolate that has pooled around the edges.

This gives the cookies a clean, finished appearance.

And now they're ready to enjoy!

How Do These Chocolate-Covered Cookies Taste?

Oh, my goodness. I loved these!

The speculoos cookies have that wonderful caramelized flavor with a little warmth from the spices.

The chocolate coating adds richness, while the cookie butter drizzle reinforces the flavor of the cookies themselves.

But my favorite part was the texture.

I actually preferred eating these straight from the refrigerator!

The chocolate coating was cold and firm, and the cookie underneath stayed wonderfully crisp.

That combination of crunchy cookie, firm chocolate, and sweet cookie butter drizzle was absolutely delicious.

Sometimes the simplest recipes really are the best.

Fun Decorating Ideas for Holidays and Parties

These cookies would be wonderful for just about any celebration.

Christmas Speculoos Cookies

Add tiny white snowflake sprinkles, white nonpareils, or red and green decorations while the coating is still soft.

You could even use white candy coating instead of chocolate for a snowy holiday look.

Valentine's Day Cookies

Use pink, red, or white candy decorations for a sweet Valentine's Day treat.

Graduation Party Cookies

Choose sprinkles in your graduate's school colors.

I made adorable chocolate-dipped wafer cookies for my granddaughter's graduation party, and this same decorating approach would work beautifully with speculoos cookies.

Birthday Parties and Baby Showers

Use coordinating sprinkles or tiny candy decorations to match your party theme.

These cookies are simple enough to customize without requiring elaborate decorating skills.

What Can I Do with Leftover Cookie Butter Drizzle?

Don't throw it away!

I had some of this delicious drizzle left over, so I transferred it to a zip-top piping bag and saved it for another project.

Here are a few ways you might use it:

• Drizzle over brownies or blondies.
• Decorate chocolate-covered pretzels.
• Add a pretty finish to chocolate-covered Oreos.
• Drizzle over peanut butter truffles.
• Decorate chocolate-dipped wafer cookies.
• Use alongside chocolate drizzle on marshmallow pops.
• Swirl into homemade chocolate bark before it sets.

I'm especially intrigued by the idea of marshmallow pops decorated with both chocolate and cookie butter drizzle, without dipping the entire marshmallow.

Wouldn't those be adorable?

How to Soften Leftover Cookie Butter Drizzle

Because the drizzle contains vanilla candy melting wafers, it will firm up as it cools.

If you've saved it in a tightly sealed, food-safe zip-top bag, you can try placing the sealed bag in a bowl of warm—not hot—water for a few minutes.

Gently massage the bag as the mixture softens.

Be sure no water gets inside the bag, and dry the outside completely before piping.

This is a suggested method for reusing the mixture; I haven't yet retested the refrigerated leftovers to confirm exactly how they behave after warming.

Frequently Asked Questions

Can I use Lotus Biscoff cookies instead of Benton's speculoos cookies?

Absolutely! Lotus Biscoff cookies have a similar crisp texture and caramelized flavor. Other sturdy speculoos-style cookies should work as well.

Do I have to use almond bark?

No. Another chocolate-flavored candy coating or suitable melting chocolate should work, although the melting instructions and finished texture may differ.

I used Great Value Chocolate Candy Coating for my batch.

Can I use regular chocolate chips for the coating?

You can experiment with melted chocolate chips, but they don't behave exactly like candy coating. Depending on the chocolate, you may need to adjust the melting method, and the finished coating may not set as firmly at room temperature without tempering.

For the easiest results, I recommend chocolate candy coating.

Can I leave off the cookie butter drizzle?

Of course! Half-dipped speculoos cookies are delicious with chocolate alone.

But I really do think the cookie butter drizzle makes these special.

Can I decorate these cookies with sprinkles?

Yes! Add sprinkles while the appropriate coating is still soft so they'll stick.

Do these cookies need to be refrigerated?

The candy coating itself doesn't necessarily require refrigeration, but I loved serving these cookies cold.

For storage, keep them in an airtight container and protect them from heat and moisture.

Can I stack these cookies?

Yes! My cookie butter drizzle set firmly enough that I was able to carefully stack the cookies after the coating hardened.

Can I make these ahead for a party?

Yes. Making them the day before your event would be a practical option.

I haven't tested their texture over several days, so I wouldn't promise an exact extended storage life without further testing.

How should I store these cookies?

Place the finished cookies in an airtight container.

I arranged mine upright, side by side, in a Snapware container and refrigerated them because I particularly enjoyed the cold chocolate coating.

If you refrigerate yours, keep the container sealed to minimize moisture and condensation.

More Chocolate-Covered Treats to Try

If you love easy treats like these, be sure to check out some of my other chocolate-covered favorites!

The Ultimate Guide to Chocolate Covered Treats

This collection is filled with easy chocolate-covered goodies for weddings, baby showers, graduations, birthdays, and holiday dessert tables. You'll find plenty of inspiration for decorating and displaying your homemade treats.

Chocolate Covered Peanut Butter Crackers (in a Mold)

If you love sweet and salty combinations, these chocolate-covered peanut butter crackers are another fun treat to make.

Easy Peanut Butter Fudge with Butterfinger Bits

This easy fudge combines creamy peanut butter with crunchy Butterfinger bits. It's a delicious homemade candy that doesn't require a candy thermometer.

And be sure to explore my chocolate-covered wafer cookies, peanut butter sandwich crackers, and other decorated party treats for even more ideas.

Thanks for Stopping By!

If you make these cookies and enjoy them, please leave a comment or review. And before you go, please pin some photos to your Pinterest boards!

About the Baker

I'm Janice, the baker behind Out of the Box Baking.

I love making cakes, cookies, and desserts from scratch, but I'm also a big believer in taking shortcuts when they make life easier.

Some of my favorite recipes start with simple store-bought ingredients and a little imagination.

These chocolate-covered speculoos cookies are a perfect example.

I started with leftover cookies and melted chocolate, added a little cookie butter drizzle, and ended up with something I couldn't wait to share.

That's what I love about baking. There's always something new to discover!

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