Save One Saturday morning, I woke up craving something sweet but didn't want to choose between cookies and croissants. So I didn't. I rolled cookie dough inside crescent triangles and baked them together, and the kitchen smelled like a bakery collided with a cookie jar. My sister walked in, still half asleep, and said it smelled illegal. She wasn't wrong. These chocolate cookie croissants became our weekend ritual after that.
I made these for a brunch once, and my friend Mike ate three before anyone else got seconds. He kept saying he was just quality testing, but I saw him wrapping one in a napkin to take home. That's when I knew this recipe was a keeper. It's the kind of thing people remember and ask you to make again.
Ingredients
- Croissant dough triangles: I use the refrigerated crescent rolls because they're reliable and always in my fridge, but if you have homemade croissant dough, go for it.
- Unsalted butter: Make sure it's soft enough to cream easily, or you'll be fighting it with your mixer for way too long.
- Brown sugar: This gives the cookie dough that chewy, caramel-like depth that white sugar just can't match.
- Granulated sugar: A little bit here balances the richness and adds a slight crispness to the filling.
- Egg yolk: Just the yolk keeps the cookie dough soft and rich without making it cakey.
- Vanilla extract: Use the real stuff if you have it. The flavor is noticeably warmer.
- All-purpose flour: This holds the cookie dough together without making it too stiff.
- Fine salt: It sharpens the sweetness and makes the chocolate taste more chocolatey.
- Mini chocolate chips: These melt into tiny pockets of chocolate without weighing down the dough.
- Egg for wash: Brushing this on top gives the croissants that glossy, golden bakery finish.
Instructions
- Preheat and prep:
- Turn your oven to 190°C (375°F) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup almost nonexistent.
- Cream the butters and sugars:
- Beat the softened butter, brown sugar, and granulated sugar together until it's fluffy and pale. This should take about two minutes with a mixer.
- Add the wet ingredients:
- Mix in the egg yolk and vanilla until everything is smooth and combined. Scrape down the sides of the bowl so nothing gets left behind.
- Fold in the dry ingredients:
- Stir in the flour and salt just until a soft dough forms, then gently fold in the mini chocolate chips. Don't overmix or the dough will get tough.
- Unroll and separate the dough:
- Pop open the crescent roll can and lay out the triangles on your work surface. They should already be perforated, so this is easy.
- Fill each triangle:
- Spoon about a tablespoon of cookie dough onto the wide end of each triangle. Don't overfill or it'll ooze out during baking.
- Roll them up:
- Start from the wide end and roll toward the point, tucking the cookie dough inside as you go. The dough will stretch a little, which is fine.
- Arrange on the baking sheet:
- Place each rolled croissant seam-side down on the parchment, leaving a couple inches between them. They puff up as they bake.
- Brush with egg wash:
- Lightly brush the tops with beaten egg and sprinkle on extra mini chocolate chips if you're feeling generous. This step makes them look bakery-level.
- Bake until golden:
- Slide the sheet into the oven and bake for 16 to 18 minutes, until the croissants are golden brown and puffed. Your kitchen will smell amazing.
- Cool slightly and serve:
- Let them sit for a few minutes before eating so you don't burn your mouth on molten chocolate. Serve them warm for the gooiest center.
Save The first time I brought these to a potluck, someone asked if I'd ordered them from a fancy bakery. I just smiled and said I woke up early. Sometimes it's nice to let people think you worked harder than you did. But honestly, the real magic is how something this simple can make people that happy.
How to Store and Reheat
Store any leftovers in an airtight container at room temperature for up to two days. To reheat, pop them in a 175°C (350°F) oven for about 5 minutes until they're warm and the outside crisps up again. The microwave works in a pinch, but the texture won't be as good. If you want to make them ahead, you can roll and fill the croissants, then freeze them unbaked on a tray before transferring to a freezer bag. Bake from frozen, adding a few extra minutes to the time.
Flavor Variations You Can Try
Swap the mini chocolate chips for chopped dark chocolate or white chocolate if you want a different flavor profile. You can also add a pinch of cinnamon or espresso powder to the cookie dough for a subtle warmth. I've tried folding in chopped toasted pecans, and it added a nice crunch. If you're feeling adventurous, spread a thin layer of Nutella on the dough before adding the cookie filling. It's almost too much, but in the best way.
Serving Suggestions and Pairings
These croissants are perfect with a strong cup of coffee or a glass of cold milk. I like serving them for brunch alongside fresh fruit to balance the richness. They also work as a dessert with a scoop of vanilla ice cream on the side. If you're hosting, arrange them on a platter while they're still warm and watch them disappear.
- Dust with powdered sugar right before serving for a bakery touch.
- Drizzle with melted chocolate or caramel sauce if you want to go all out.
- Pair with whipped cream or mascarpone for an extra indulgent treat.
Save Every time I make these, I'm reminded that the best recipes are the ones born from not wanting to choose. Sometimes you can have both, and it tastes even better than you imagined.
Recipe FAQ
- → What type of dough is best for these croissants?
Ready-to-bake croissant dough or homemade croissant dough both work well, delivering a flaky texture.
- → Can I substitute the chocolate chips with other ingredients?
Yes, dark chocolate chips or chopped nuts can be used as alternatives for varied flavor.
- → How do I achieve a golden crust on these croissants?
Brushing the croissants with an egg wash before baking helps create a shiny, golden crust.
- → What’s the best way to serve these croissants?
Serve warm to enjoy the gooey chocolate center and flaky texture at their best.
- → Are these croissants suitable for vegetarians?
Yes, the ingredients used are vegetarian-friendly without any meat or animal-derived rennet.