Chocolate Cookie Croissants (Printable)

Buttery croissants with rich chocolate chip dough, baked golden and gooey for a delightful treat.

# What you'll need:

→ Croissants

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

→ Cookie Dough

02 - 1/4 cup unsalted butter, softened
03 - 1/4 cup brown sugar
04 - 2 tablespoons granulated sugar
05 - 1 large egg yolk
06 - 1/2 teaspoon vanilla extract
07 - 2/3 cup all-purpose flour
08 - 1/4 teaspoon fine salt
09 - 1/3 cup mini chocolate chips

→ Finishing

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

# How to make it:

01 - Preheat the oven to 375°F and 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 croissant dough and separate into individual triangles.
06 - Place approximately 1 tablespoon of cookie dough at the wide end of each triangle.
07 - Roll up each triangle from the wide end, encasing the cookie dough inside.
08 - Place croissants on the prepared baking sheet, spacing them evenly apart.
09 - Brush tops lightly with beaten egg and sprinkle additional mini chocolate chips if desired.
10 - Bake for 16 to 18 minutes until golden brown and puffed.
11 - Allow croissants to cool slightly before serving. Enjoy warm for a gooey center.

# Expert suggestions:

01 -
  • It turns two beloved treats into one indulgent bite without any fancy technique.
  • The croissant gets buttery and crisp while the cookie dough stays soft and melty inside.
  • You can have them on the table in under 40 minutes, perfect for lazy weekend mornings or surprise guests.
  • They taste like you spent hours in the kitchen, but the secret is just good timing and a little creativity.
02 -
  • Don't skip softening the butter, cold butter won't cream properly and your cookie dough will be lumpy and hard to spread.
  • If you overfill the croissants, the cookie dough will leak out and burn on the pan, so stick to about 1 tablespoon per triangle.
  • Let them cool for at least 3 minutes after baking, the filling is molten hot and will burn your mouth if you bite in too soon.
03 -
  • If your dough is too soft to work with, chill it in the fridge for 10 minutes before rolling to make handling easier.
  • Use a pastry brush to apply the egg wash evenly, it makes a huge difference in how golden and glossy the tops turn out.
  • For perfectly even croissants, weigh out your cookie dough portions on a kitchen scale so each one bakes uniformly.
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