Chocolate Cookie Croissants (Printable)

Golden croissants filled with rich chocolate chip dough, perfect for warm, gooey indulgence any time.

# Components:

→ Croissants

01 - 8 ready-to-bake croissant dough triangles (from 2 cans refrigerated crescent roll dough or homemade dough)

→ Cookie Dough

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

→ Finishing

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

# Method:

01 - Preheat the 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 incorporated.
04 - Stir in the flour and salt until a soft dough forms, then gently fold in mini chocolate chips.
05 - Unroll the croissant dough and separate it into individual triangles.
06 - Place about 1 tablespoon of cookie dough at the wide end of each dough triangle.
07 - Roll up each triangle from the wide end, encasing the cookie dough fully inside.
08 - Place the shaped croissants on the prepared baking sheet, spacing them evenly apart.
09 - Brush the tops lightly with beaten egg and sprinkle with additional mini chocolate chips if desired.
10 - Bake 16 to 18 minutes until golden brown and puffed.
11 - Allow croissants to cool slightly before serving. Serve warm to enjoy a gooey center.

# Expert Advice:

01 -
  • The croissant dough puffs up around soft cookie dough, creating pockets of melted chocolate that stay gooey inside.
  • You skip the fuss of laminating butter into dough and still get that flaky, golden crust everyone thinks took hours.
  • They work just as well for a weekend breakfast as they do plated next to vanilla ice cream after dinner.
02 -
  • If you add too much cookie dough, it will ooze out during baking and burn on the pan, one tablespoon per croissant is the sweet spot.
  • Let the butter soften fully before you start or the cookie dough will be lumpy and hard to roll inside the croissant.
  • Don't skip the egg wash, it's what gives the croissants that bakery-quality shine and helps the tops brown evenly.
03 -
  • Use parchment paper instead of greasing the pan, it keeps the bottoms from sticking and makes cleanup easier.
  • If your kitchen is warm, chill the rolled croissants in the fridge for ten minutes before baking so they hold their shape better in the oven.
  • Press the cookie dough flat instead of leaving it in a ball, it distributes more evenly and melts into the layers instead of staying in one pocket.
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