Posts Tagged ‘cookie butter’

Homemade Chocolate Biscoff Cronuts

I know we’re less than a week into the New Year, and right now everyone is looking for healthy or skinny recipes. This is neither- I couldn’t help but sneak in one more indulgent recipe. Don’t worry, I have a few healthier recipes coming!

Chocolate Biscoff (Cookie Butter) Cronuts | Only three ingredients needed to make cronuts at home!

I’ve been obsessed with cronuts since I first heard about them a few months ago, and instead of going up to NYC and standing in line for a few hours, I decided to make my own.  (After googling “baltimore cronuts” a few times, of course.) Have you heard of cronuts? It’s essentially a croissant and donut hybrid- and with this easy shortcut, making your own couldn’t be simpler.  All you need is a tube of pre-made croissant, oil, and a few ingredients to dress them up with- in this case, cookie butter and chocolate chips.

Chocolate Biscoff (Cookie Butter) Cronuts | Only three ingredients needed to make cronuts at home!

Before making these, I was scared to death of frying. However, it’s not that hard! Just remember to have your oven fan on and maybe a window or two open- I accidentally set off my smoke alarm 3 cronuts in. Using a heavy bottomed pan, pour in two cups of canola and olive oil, roll up your croissants with biscoff and chocolate chips inside, and fry one side at a time until golden brown.

Easy as easier than pie!

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Homemade Chocolate Biscoff Cronuts
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 tube of 8 pre-made croissants or crescent rolls (I used pillsbury)
  • 8 teaspoons biscoff or cookie butter
  • chocolate chips
  • 2 cups olive or canola oil
  1. Open crescent rolls and separate.
  2. spread one teaspoon of biscoff on rolls and top with chocolate chips. Roll up and pinch ends together. Form into a circle and pinch together. repeat with remaining rolls.
  3. pour oil into a heavy bottomed pot and heat to medium high. Oil will be hot enough when drops of water evaporate on oil.
  4. Place formed crescents in oil and bake for 2-3 minutes; until golden brown. flip and bake for another 2-3 minutes.
  5. Remove from oil and cool on paper towel.
  6. dip in sugar or powdered sugar.
  7. serve warm.

More Indulgent Breakfasts…

Cinnamon Roll French Toast


Easy Apple Bread


Apple Biscoff Rustic Pie

Biscoff/Cookie Butter spread topped with apples and cinnamon, all on a pie crust.

Apple Biscoff Rustic Pie. Biscoff Spread (cookie butter) on a pie crust with apples and cinnamon. Simple and delicious!

If you thought the combination of peanut butter was mind blowing, just wait until you try apples and Biscoff (cookie butter.) A match made in heaven, indeed. Actually, I think chocolate and biscoff might top them all. But that’s a different post, for a different day. (Note to self, try said combination.)

Anyway, “What’s a Rustic Pie?!?!?” You may be asking. A rustic pie, or a Galette, is a freeform pie. So, you roll out your crust, top with cookie butter and apples, fold over the edges, and bake. it’s easier and less fussy than a pie, and my lazy self LOVES it. So easy, and so good. This takes so little time Ray Ban outlet and is SO SO easy. If you have a ready made pie crust (I make my favorite homemade and keep disks in the freezer for easy access), then it’s less than 10 minutes of prep time and 25 minutes baking.

Apple Biscoff Rustic Pie. Biscoff Spread (cookie butter) on a pie crust with apples and cinnamon. Simple and delicious!

I can’t wait to make this pie again- and I don’t repeat recipes often.

Apple Biscoff Rustic Pie
Recipe type: Dessert
Apple Biscoff Rustic Pie
  • 1
  • Pie Crust
  • ¼ C Biscoff or Cookie Butter Spread
  • 2 small apples
  • Cinnamon, to taste
  1. Preheat oven to 375˚F. Core and thinly slice apples.
  2. Roll out pie crust to about 10'-12' diameter. Top with Biscoff and apples, leaving 1-2 inch edge.
  3. fold edges over toppings. Bake for 25-30 minutes, or until crust is golden brown.
  4. Galette is best day made, but will keep for up to 7-5 days.

3- Ingredient Homemade Cookie Butter

Homemade Cookie Butter/Biscoff Spread- Trader Joe's Copycat Recipe!

You all know my love for homemade alternatives to my favorite foods. Biscoff, or Cookie Butter, is no exception. As you know, I recently made my first trip ever to Trader Joe’s. I’ve been in the online foodie community long enough to know that Cookie Butter is a Ray Ban outlet must try; so I forked over the $3.75 and bought a jar and fell in love.  That jar got hidden in the back of my baking shelf so no one else could have it.

Like that cinnamon swirl bread from Arizona, I knew right away I had to make a homemade alternative, or suffer being broke from all the cookie butter I bought.

I love making as much homemade foods and spreads as possible; because you can control the food and make it exactly the way you want, and know exactly what is being added. You know that there will be no additives, hydrogenated oils, or preservatives in this cookie butter! In fact, the only oil at all is natural oils from the peanuts, and there’s exactly three ingredients- peanuts, cinnamon, and graham crackers.


You’ll start by making peanut butter. Add the peanuts to your food processor, and blend until smooth.  I like to use the “chop” function first to make smaller pieces, then switch to “grind.” This will take a minute or so, but eventually you’ll have a smooth, creamy, butter. Add the graham crackers and cinnamon, and blend away until completely combined; about another 30 seconds. Aurora, (yes I name my possessions after Disney Princesses; my blog is called pixie dust kitchen after all!) my food processer, is small and only holds about two cups, so I did this in two batches, and it still took me less than 7 minutes.  How dangerously easy. 




  • 1 16oz jar cocktail peanuts
  • 1 tbs cinnamon
  • 6 graham crackers
  1. Add peanuts to the canister of a food processor and blend until smooth and creamy, like homestyle peanut butter.
  2. Crush graham crackers and add to canister of food processor with cinnamon and blend until combined
  3. store in a airtight container in the fridge for up to two weeks.