Chocolate Cookie Croissants (Printable)

Flaky croissants filled with chocolate chip cookie dough, baked golden for a gooey, indulgent treat.

# Components:

→ Croissants

01 - 8 ready-to-bake crescent roll dough triangles (approximately 2 cans refrigerated dough)

→ Cookie Dough

02 - ¼ cup unsalted butter, softened (60 g)
03 - ¼ cup packed brown sugar (50 g)
04 - 2 tablespoons granulated sugar (25 g)
05 - 1 large egg yolk
06 - ½ teaspoon vanilla extract
07 - ⅔ cup all-purpose flour (80 g)
08 - ¼ teaspoon fine salt
09 - ⅓ cup mini chocolate chips (60 g)

→ Finishing

10 - 1 large egg, beaten (for egg wash)
11 - 2 tablespoons mini chocolate chips (optional, for topping)

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a small bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
03 - Mix in the egg yolk and vanilla extract until fully combined.
04 - Stir in flour and salt until a soft dough forms, then fold in mini chocolate chips.
05 - Unroll the crescent dough and separate into 8 triangles.
06 - Place about 1 tablespoon of cookie dough on the wide end of each triangle.
07 - Roll each triangle starting at the wide end, enclosing the cookie dough inside.
08 - Place croissants on prepared baking sheet spaced apart. Lightly brush tops with beaten egg and sprinkle with optional chocolate chips.
09 - Bake for 16 to 18 minutes or until golden and puffed.
10 - Allow croissants to cool slightly before serving warm for a gooey center.

# Expert Advice:

01 -
  • You get the buttery flakiness of a croissant and the gooey sweetness of chocolate chip cookies in one bite.
  • It takes less than 40 minutes from start to finish, which means you can make them on a whim.
  • They're impressive enough to serve to guests but easy enough to make in your pajamas.
  • The dough is forgiving, so even if you've never rolled a croissant before, you'll succeed here.
02 -
  • If the cookie dough is too soft to scoop, chill it in the fridge for 10 minutes before filling the croissants.
  • Don't skip the egg wash. It's the difference between pale dough and a beautiful golden crust.
  • These are best eaten the day you make them, but you can reheat leftovers in the oven for a few minutes to crisp them back up.
03 -
  • Use cold cookie dough if you're having trouble rolling the croissants without the filling squishing out.
  • If your oven runs hot, check the croissants at 15 minutes to avoid overbaking.
  • Let the dough come to room temperature for a minute after opening the can so it's easier to work with.
  • For a salted caramel twist, sprinkle a little flaky sea salt on top right after the egg wash.
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