This creamy pudding tastes just like biscoff cookies and is even more delicious with crunchy gingersnap cookies on top! A perfect twist on "milk and cookies" for Santa!
Course Dessert
Servings 4servings
Ingredients
3/4cupsugar
3Tablespoonscornstarch
1/8teaspoonsalt
2cupswhole milk
1/2cupheavy whipping cream
1Tablespoon butter
2teaspoonscookie butter emulsion
8-12gingersnapscrushed (about 1/2 - 3/4 cup)
Instructions
Add sugar, cornstarch, and salt to a small pot (heat off) and whisk to combine.
Slowly whisk in the milk and heavy cream.
Turn burner to medium heat and cook until thickened, whisking occasionally, about 5-7 minutes.
Remove from heat and whisk in butter and cookie butter emulsion.
Pour the pudding into serving cups and chill for at least 2 hours, preferably overnight.
When ready to serve, add crushed gingersnaps to top of cookie butter pudding. Serve cold.