Heavenly Biscoff Croissants: A Dreamy Cookie Butter Twist on a Classic

There are few things in life as satisfying as biting into a perfectly flaky, buttery croissant. But what if I told you that you could elevate this classic French pastry to new heights with the caramelized, spiced goodness of Biscoff cookie butter? I’ve spent years perfecting this recipe, and today I’m thrilled to share my ultimate Biscoff croissants with you.

The first time I tasted Biscoff cookies was on an international flight years ago. That distinctive caramelized spice flavor left such an impression that when cookie butter became widely available, I immediately started experimenting with incorporating it into my baking. After countless attempts and refinements, these Biscoff croissants have become my signature pastry – the one friends and family beg me to make for special occasions.

These croissants combine the meticulous lamination process of traditional French pastry with the warm, cozy flavors of speculoos cookies. The result? Layers upon layers of buttery dough with ribbons of cookie butter throughout, all topped with a drizzle of white chocolate and crushed Biscoff cookies. Each bite delivers that perfect harmony of textures: the shattering crisp exterior giving way to a tender, honeycomb interior with pockets of melted cookie butter goodness.

What Makes Biscoff Cookie Butter Special?

Before diving into the recipe, let’s take a moment to appreciate what makes Biscoff cookie butter so irresistible:

Speculoos : A traditional spiced shortcrust biscuit from Belgium and the Netherlands, characterized by notes of cinnamon, nutmeg, ginger, cloves, and cardamom.

Caramelization : The distinctive deep flavor comes from the caramelization of sugar during the baking process of the original cookies.

Texture : Unlike other spreads, Biscoff cookie butter has a unique texture that’s simultaneously smooth and has a slight graininess that adds character.

Versatility : Its flavor profile works wonderfully in both sweet and savory applications, though we’re firmly in dessert territory with these croissants!

Essential Ingredients

For the perfect Biscoff croissants, quality ingredients make all the difference:

• High-protein bread flour – Provides the necessary strength for lamination
• European-style butter (82% fat content) – Creates those gorgeous, defined layers
• Fresh yeast – Offers a more delicate rise than instant yeast
• Biscoff cookie butter – The star of our show!
• White chocolate – Complements the spiced notes without overpowering
• Biscoff cookies – For decoration and added texture contrast

Equipment You’ll Need

Successful croissant making requires some specific tools:

• Kitchen scale – Precision is essential in pastry
• Rolling pin – Preferably a French-style without handles for even pressure
• Bench scraper – For clean cuts and dough handling
• Pastry brush – For egg wash application
• Baking sheets – Heavy-duty ones that won’t warp
• Parchment paper – Prevents sticking and makes cleanup easier
• Thermometer – To monitor dough and ambient temperatures

Detailed Ingredients List

For the Croissant Dough:

For the Biscoff Filling and Finishing:

The Croissant Dough: A Labor of Love

Making croissant dough from scratch is a rewarding process that requires patience and attention to detail. Here’s my method, refined over hundreds of batches:

1. Prepare the détrempe (dough base): In a stand mixer with a dough hook, combine the bread flour, all-purpose flour, water, sugar, and salt. Mix on low speed until just combined.
2. Add the yeast: Crumble the fresh yeast into the mixture and increase to medium speed, kneading for approximately 4-5 minutes until the dough is smooth and elastic.
3. First rest: Shape the dough into a square about 1-inch thick, wrap in plastic, and refrigerate for 2 hours.
4. Prepare the butter block: While the dough rests, place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an 8×8-inch square. Return to the refrigerator to firm up.
5. First lamination: Roll the chilled dough into a 12×12-inch square. Place the butter block in the center at a 45-degree angle (like a diamond in a square). Fold the corners of the dough over the butter, pinching to seal completely.
6. First turn: Roll the dough package into a rectangle approximately 10×24 inches. Fold the dough in thirds like a letter. This completes your first turn. Wrap and refrigerate for at least 1 hour.
7. Second and third turns: Repeat the rolling and folding process two more times, with an hour of refrigeration between each turn. After the third turn, wrap the dough well and refrigerate overnight for optimal flavor development.

Temperature control is crucial throughout this process. The ideal dough temperature should remain between 60-68°F (15-20°C). If your kitchen is warm, you may need to return the dough to the refrigerator for brief periods during rolling.

Shaping the Biscoff Croissants

The next day, it’s time to incorporate our star ingredient and shape these beautiful pastries:

1. Final rolling: Remove the dough from the refrigerator and roll into a rectangle approximately 10×32 inches and ¼-inch thick. Trim the edges with a sharp knife to create clean lines.
2. Apply the cookie butter: Using an offset spatula, spread a thin, even layer of slightly warmed Biscoff cookie butter across the entire surface of the dough, leaving a ½-inch border along one long edge.
3. Cut the triangles: Using a sharp knife or pizza cutter, cut the dough into triangles with 4-inch bases. For standard-sized croissants, you should get about 12-14 triangles.
4. Shape the croissants: Make a small notch in the center of each triangle’s base. Gently stretch the triangle slightly, then roll from the base toward the point, creating the classic croissant shape. Place on a parchment-lined baking sheet with the tip tucked underneath.
5. Final proof: Place the shaped croissants in a slightly warm (around 75°F/24°C), humid environment to proof until visibly puffy and nearly doubled in size, approximately 2-3 hours. They should jiggle slightly when the baking sheet is gently shaken.

Baking to Golden Perfection

The transformation in the oven is where the magic truly happens:

1. Preheat: Set your oven to 400°F (200°C) with a rack positioned in the middle.
2. Egg wash: Gently brush the proofed croissants with egg wash, being careful not to deflate them.
3. Baking: Place in the preheated oven and immediately reduce temperature to 375°F (190°C). Bake for 20-25 minutes until deeply golden brown. Proper color development is essential for flavor and indicates well-caramelized sugars.
4. Cooling: Transfer to a wire rack and allow to cool for at least 20 minutes before finishing with the white chocolate drizzle.

The Finishing Touches

These final embellishments elevate these croissants from delicious to absolutely unforgettable:

1. White chocolate drizzle: Heat the heavy cream until steaming but not boiling. Pour over the chopped white chocolate and let sit for 2 minutes, then stir until smooth. Transfer to a piping bag or use a spoon to drizzle over the cooled croissants.
2. Cookie crumble: Place Biscoff cookies in a sealed bag and crush with a rolling pin until you have a mixture of fine crumbs and small pieces. Sprinkle generously over the white chocolate while it’s still wet.
3. Setting: Allow the white chocolate to set completely before serving, approximately 15-20 minutes.

Serving Suggestions

These Biscoff croissants are spectacular on their own, but here are some of my favorite ways to enjoy them:

• Served slightly warm with a scoop of vanilla ice cream for an indulgent dessert
• Alongside a cup of strong coffee for the perfect afternoon treat
• Cut in half and filled with mascarpone cream for an extra-special breakfast
• As part of a brunch spread with fresh fruits and whipped cream

Make-Ahead and Storage Tips

While these croissants are best enjoyed fresh on the day they’re baked, here are some tips for making ahead and storage:

Troubleshooting Common Issues

Even experienced bakers encounter challenges with croissants. Here are solutions to common problems:

Butter leakage during baking : Likely too warm during lamination. Ensure butter remains cold but pliable.

Dense, bread-like texture : Insufficient lamination or overproofing. Maintain proper temperature and follow turn schedule.

Uneven rising : Shaping issues or irregular butter distribution. Practice consistent rolling pressure.

Cookie butter leaking excessively : Too much filling applied or improper sealing. Use a thinner layer and ensure tight rolling.

Pale color after baking : Insufficient egg wash or too low oven temperature. Apply egg wash thoroughly and verify oven temperature with an oven thermometer.

Variations to Try

Once you’ve mastered the basic Biscoff croissant, consider these delicious variations:

• Chocolate Biscoff: Add a sprinkle of dark chocolate chips along with the cookie butter before rolling
• Biscoff Almond: Include a layer of frangipane and sliced almonds
• Biscoff S’mores: Add mini marshmallows to the filling and torch the tops after baking
• Apple Biscoff: Include thin slices of cinnamon-sugar coated apples in the center

The History Behind These Flavors

The marriage of French croissants with Belgian speculoos is a perfect example of European pastry fusion. Traditional croissants date back to 1683 Vienna, while speculoos cookies have been enjoyed in Belgium since the 17th century. The transformation of these spiced cookies into a spreadable form happened much more recently—around 2007 when a contestant on a Belgian television show demonstrated how to make a spread from the cookies.

What makes this combination so compelling is how the butteriness of the croissant dough enhances the caramelized notes of the cookie butter, while the warming spices complement the richness of the pastry. It’s truly a match made in culinary heaven.

Nutritional Information (Per Croissant)

While these are definitely a special treat rather than an everyday breakfast, here’s the approximate nutritional breakdown:

Questions & Answers

Can I use store-bought puff pastry instead of making croissant dough? While you can use puff pastry in a pinch, the result will be quite different. Croissant dough contains yeast which gives it that distinctive honeycomb texture and flavor. Puff pastry will produce a crispier, less tender result. If you do use puff pastry, reduce the baking temperature to 350°F (175°C).

Is there a difference between smooth and crunchy Biscoff spread for this recipe? I prefer smooth Biscoff spread for these croissants as it creates an even layer that’s easier to work with. However, if you enjoy added texture, crunchy Biscoff works too—just be aware it may be slightly more challenging to spread thinly.

Can I make these croissants dairy-free? Croissants rely heavily on butter for their texture and flavor, making a truly dairy-free version challenging. There are specialized vegan butter blocks designed for lamination, but they behave differently. If using dairy-free alternatives, you’ll need to adjust temperature management during lamination.

How can I tell when my croissants are properly proofed? Properly proofed croissants will have nearly doubled in size and develop a slight wobble when the baking sheet is gently shaken. If you press a finger gently against the dough, it should leave an indentation that slowly springs back about halfway.

Why did my layers disappear during baking? Disappearing layers typically result from either improper temperature control during lamination (butter melting into dough) or insufficient resting periods between turns. Keeping everything cold and giving the gluten time to relax between manipulations is crucial.

Can I use other cookie butter varieties? Absolutely! While Biscoff is the classic choice, other cookie butters like Trader Joe’s Speculoos Cookie Butter or homemade versions made from gingersnaps can work beautifully. Each will impart slightly different flavor notes to your croissants.

Final Thoughts

Creating these Biscoff croissants is undoubtedly a project, but the results are truly worth the effort. There’s something incredibly satisfying about pulling a tray of golden, flaky pastries from the oven and knowing you’ve created something special from scratch.

I find that the methodical process of lamination—the rolling, folding, waiting—has become almost meditative for me over the years. And the look of pure joy on someone’s face when they take that first bite of a still-warm croissant with melting cookie butter and white chocolate? Absolutely priceless.

So set aside a weekend, turn on some good music, and give these a try. Even if your first batch isn’t perfect (mine certainly wasn’t!), you’ll learn something new and still end up with something delicious. Happy baking!