Cookie Butter Brigadeiros {easy recipe!} ~ two sugar bugs (2024)

This cookie butter brigadeiros recipe is a variation of the staple Brazilian dessert. This fudgy treat is easy to make with just five ingredients!

Have you ever eaten a brigadeiro? From what I understand, they are a birthday staple in Brazil and I'm putting a cookie butter twist on them. That doesn't surprise you though, does it?

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I learned about brigaderios from my friend, Camila, over at Pies and Tacos. Camila is always posting different variations on her Instagram feed and they always make my mouth water!

what are cookie butter brigadeiros?

Brigadeiros are created by cooking sweetened condensed milk, butter and flavoring until you get a thick fudge-like consistency. The mixture is then chilled until cold and rolled into bite size balls. This cookie butter version uses cookie butter in the mixture and crushed Biscoff cookies for coating the outside.

what ingredients do I need for this easy brigadeiros recipe?

• Sweetened condensed milk ~ you will use one full can.
• Unsalted butter
• Cookie butter ~ for flavoring.
• Biscoff cookies ~ for coating the outside of each fudge ball.
• Kosher salt ~ just a pinch to help balance out the sweet!

how to cook the fudge

Start by pouring one full can of sweetened condensed milk into a small to medium sized saucepan. Then add the butter, cookie butter and a pinch of salt. Bring the mixture to a boil over medium-low heat and cook {stirring constantly} for 10-15 minutes until thick and fudgy.

The mixture will thicken as it cooks and darken a little in color. The cooking is done when the fudge becomes thick and the bottom of the pan stays visible when you run a spatula or wooden spoon over it. {Camila says it should take about 5 seconds for the mixture to come back together when the cooking is finished}.

Remove the cookie butter fudge from the heat and pour into a buttered bowl. Allow to cool completely in the refrigerator, this takes about two hours.

how to roll cookie butter brigadeiros

Start by crushing the Biscoff cookies. A Cuisinart mini prep works great, as does putting the cookies in a zip-top bag and smashing them with a rolling pin.

Then scoop some brigaderio and roll it between your hands to form a ball {I used my size 70 scoop}. Most recipes recommend lightly buttering your hands for this process. I have done it both with buttered hands and without and don't find that one works all that much better than the other. Once the ball is formed, roll into the crushed cookies to coat the outside.

Keep scooping and rolling until all the fudge is used up. I consistently get 18, but it will depend on how large or small you roll the balls.

I used mini cupcake liners to hold each finished brigadeiro.

do you refrigerate brigadeiros?

Yes, store them in the refrigerator for up to 2 weeks. They can also be frozen for up to 2 months if stored in an airtight container.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Cookie Butter Brigadeiros. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more candy recipes to try ~

• Homemade Caramels
• Easy Homemade Marshmallows
• Strawberry Coconut Chocolate Bars
• Chocolate Caramel Slice Bars
• Cookie Butter White Chocolate Bark
• Classic Brigadeiro Recipe {and many more variations!} from Camila at Pies and Tacos

More Candies