Chocolate Cookie Croissants (Printable Version)

Flaky croissants filled with gooey chocolate chip cookie dough, baked golden for breakfast or dessert.

# What You'll Need:

→ Croissants

01 - 8 ready-to-bake crescent roll dough triangles

→ Cookie Dough

02 - ¼ cup unsalted butter, softened
03 - ¼ cup packed 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)

# Steps to Follow:

01 - Preheat the oven to 375°F and line a baking sheet with parchment paper.
02 - In a small bowl, cream together the 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 the flour and salt until a soft dough forms, then fold in the mini chocolate chips evenly.
05 - Unroll the crescent roll dough and separate into individual triangles.
06 - Place about 1 tablespoon of cookie dough at the wide end of each triangle.
07 - Roll up each triangle starting from the wide end, sealing the cookie dough inside.
08 - Arrange the filled croissants on the prepared baking sheet, spacing them apart evenly.
09 - Brush the tops lightly with the beaten egg and optionally sprinkle extra mini chocolate chips on top.
10 - Bake for 16 to 18 minutes, or until the croissants are golden brown and puffed.
11 - Allow croissants to cool slightly before serving; enjoy warm for a gooey center.

# Additional Tips::

01 -
  • You get the buttery layers of a croissant and the warm, melty joy of fresh cookie dough in every bite.
  • They come together in under 40 minutes, so you can impress guests without spending your whole morning baking.
  • The dough is forgiving, the filling is adaptable, and they taste like you ordered them from a fancy bakery.
02 -
  • Dont overfill the croissants or the cookie dough will leak out during baking and make a sticky mess on the pan.
  • Make sure your butter is truly softened, not melted, or the cookie dough will be too runny to roll up neatly.
  • If youre using homemade croissant dough, chill it well before filling so it holds its shape in the oven.
03 -
  • Chill the filled croissants for 10 minutes before baking if your kitchen is warm, it helps them hold their shape.
  • Use a light hand with the egg wash so it doesnt pool in the creases and make the dough soggy.
  • If you want an extra crispy bottom, bake them on the lower oven rack for the last few minutes.
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