Save to Pinterest My neighbor knocked on my door one Saturday morning holding a warm pastry wrapped in a napkin. It was flaky, sweet, and had a gooey chocolate center that completely changed how I thought about breakfast. She called them cookie croissants, and I begged for the recipe on the spot. That afternoon, I stood in my kitchen with crescent dough and a bowl of cookie dough, laughing at how simple it was to make something that tasted so indulgent.
I made these for my sons birthday breakfast, and he refused to blow out his candles until everyone had one on their plate. Watching my family pull apart the golden layers to reveal that soft, chocolatey center felt like a small victory. Now, every time I roll these up, I think of that morning and the way something so easy brought so much happiness to the table.
Ingredients
- Ready-to-bake croissant dough triangles: I use refrigerated crescent roll dough because its fast and always flaky, but homemade dough works beautifully if you have the time.
- Unsalted butter: Softened butter is key for a smooth, creamy cookie dough that blends easily with the sugars.
- Brown sugar and granulated sugar: The brown sugar adds a deep, caramel-like sweetness, while the granulated sugar keeps the dough light.
- Egg yolk: This binds the cookie dough and gives it a rich, tender texture without making it too wet.
- Vanilla extract: Just half a teaspoon brings warmth and depth to the filling.
- All-purpose flour: Measure carefully so the dough holds together but stays soft and scoopable.
- Fine salt: It balances the sweetness and makes the chocolate flavor pop.
- Mini chocolate chips: These melt into little pockets of chocolate and stay evenly distributed throughout the dough.
- Egg for wash: Brushing beaten egg on top gives the croissants that glossy, golden finish.
- Extra mini chocolate chips for topping: Optional, but they make the croissants look bakery-perfect.
Instructions
- Preheat and prep:
- Set your oven to 190°C (375°F) and line a baking sheet with parchment paper. This keeps the bottoms from sticking and makes cleanup so much easier.
- Cream the butter and sugars:
- Beat the softened butter with both sugars until the mixture is light, fluffy, and pale. This step is where the magic starts.
- Add the egg yolk and vanilla:
- Mix them in gently until everything is smooth and combined. The dough should smell sweet and buttery.
- Fold in the dry ingredients:
- Stir in the flour and salt just until a soft dough forms, then fold in the mini chocolate chips. Dont overmix or the dough will get tough.
- Unroll and separate the dough:
- Lay out your croissant triangles on a clean surface. Theyre ready to be filled.
- Fill each triangle:
- Spoon about 1 tablespoon of cookie dough onto the wide end of each triangle. Press it down gently so it stays in place when you roll.
- Roll them up:
- Starting from the wide end, roll each triangle snugly around the filling. Tuck the tip underneath so it doesnt unravel.
- Arrange on the baking sheet:
- Space the croissants a few inches apart so they have room to puff up. They will spread a little as they bake.
- Brush with egg wash:
- Use a pastry brush to coat the tops with beaten egg. Sprinkle extra mini chocolate chips on top if you want them to look extra special.
- Bake until golden:
- Slide them into the oven and bake for 16 to 18 minutes, until theyre puffed and beautifully golden brown. Your kitchen will smell incredible.
- Cool and serve:
- Let them cool for a few minutes before serving. The filling will be molten hot, so give it a moment to set just slightly.
Save to Pinterest One Sunday morning, I made a double batch and brought half to a brunch potluck. They disappeared in minutes, and three people asked if I owned a bakery. I didnt have the heart to tell them how easy they were, so I just smiled and said it was a family recipe. That day, these croissants became my secret weapon for looking like a baking genius.
Making Them Your Own
You can swap the mini chocolate chips for dark chocolate chunks, white chocolate, or even chopped hazelnuts if you want a different flavor. I once added a pinch of cinnamon to the cookie dough and it tasted like a warm hug. If youre feeling fancy, drizzle melted chocolate over the cooled croissants for a bakery-style finish.
Storage and Reheating
These are best enjoyed warm, but leftovers keep well in an airtight container for up to two days. Reheat them in a 160°C (325°F) oven for about 5 minutes to bring back that flaky texture and gooey center. Microwaving works in a pinch, but the oven is worth the extra minute.
Serving Suggestions
I love serving these with a hot cup of coffee or a tall glass of cold milk. Theyre rich enough to feel like dessert but simple enough to enjoy with breakfast. If youre hosting, set them out on a platter with fresh berries and watch them vanish.
- Dust them with powdered sugar for a prettier presentation.
- Serve alongside whipped cream or a scoop of vanilla ice cream for an over-the-top dessert.
- Pair them with fresh strawberries or raspberries to balance the sweetness.
Save to Pinterest These chocolate cookie croissants have become my go-to for lazy weekend mornings and last-minute gatherings. I hope they bring as much joy to your kitchen as theyve brought to mine.
Common Recipe Questions
- → What type of dough works best for these croissants?
Ready-to-bake crescent roll dough or homemade croissant dough both yield excellent results, offering flaky layers that encase the chocolate filling perfectly.
- → Can I use dark chocolate chips instead of mini chocolate chips?
Yes, substituting dark chocolate chips provides a richer flavor and can balance the sweetness in the filling.
- → How do I ensure the croissants stay moist inside after baking?
Filling the dough triangles generously and baking until just golden helps retain gooeyness within while achieving a flaky crust.
- → Is it necessary to brush the croissants with egg wash?
The egg wash promotes a golden, shiny exterior and helps any extra chocolate chips or toppings adhere during baking.
- → Can these treats be prepared ahead and frozen?
Yes, unbaked filled croissants freeze well and can be baked from frozen, adding a few extra minutes to the baking time.