Cookie Croissant with Chocolate Chips Recipe

Introduction

Cookie Croissants combine the flaky, buttery layers of croissants with the rich, sweet flavor of chocolate chip cookies for a decadent treat. This unique dessert offers the best of both worlds—crispy on the outside and soft, gooey on the inside. Perfect for parties or a special indulgence at home.

Ingredients

• 3 ¼ cup (390g) all-purpose flour
• 1 ¼ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks, 226g) unsalted butter, softened to room temperature
• 1 ½ cups (288g) light or dark brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 ¼ cup (225g) semi-sweet chocolate chips
• 15 regular size croissants
• Powdered sugar, optional for dusting

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
3. Step 3: Using an electric mixer, beat the softened butter with the brown sugar and granulated sugar on medium speed until creamy and well combined, about 2 minutes.
4. Step 4: Add the eggs one at a time, mixing after each addition until just combined. With the last egg, add the vanilla extract and mix briefly.
5. Step 5: Gradually add the dry ingredients to the butter and sugar mixture on low speed. Then gently fold in the chocolate chips.
6. Step 6: Slice each croissant in half horizontally. Place about 2 to 3 tablespoons of cookie dough inside each croissant half, spread thin if you prefer a less doughy center, then close and top with some more dough.
7. Step 7: Arrange the prepared cookie croissants on the baking sheet, spacing them several inches apart.
8. Step 8: Bake in the preheated oven for about 12 minutes, or until golden and cooked through.
9. Step 9: Transfer the baked cookie croissants to a wire rack to cool for at least 10 minutes. Dust with powdered sugar if desired before serving.

Tips & Variations

• You can substitute homemade cookie dough with store-bought chocolate chip cookie dough for convenience. One 16 ½ ounce package will make about 12 cookie croissants.
• Mini croissants work well too—just use less dough per croissant and you’ll have extra dough for regular cookies or another use.
• For a less doughy interior, spread the cookie dough thin inside the croissants. Adding more dough will create a chewier center.

Storage

Store baked cookie croissants in an airtight container at room temperature for up to 2 days. Reheat gently in a warm oven or toaster oven to restore some crispness before serving. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to bake the croissants before adding the cookie dough?

No, use fresh, unbaked croissants. The baking time with the cookie dough is short enough so the croissants won’t burn while the cookie dough bakes inside.

Can I use mini croissants for this recipe?

Yes, mini croissants are a great option. Just use less cookie dough per croissant, and you can use the leftover dough for regular cookies or other treats.

Cookie Croissant with Chocolate Chips Recipe

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4.4 from 58 reviews

This Cookie Croissant recipe combines the buttery, flaky goodness of croissants with rich, gooey chocolate chip cookie dough baked inside. Perfect as a decadent dessert or treat, each croissant is generously filled with homemade chocolate chip cookie dough, then baked until golden and dusted with powdered sugar for an irresistible sweet bite.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 15 cookie croissants 1x
• Category: Dessert
• Method: Baking
• Cuisine: American, French

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 ¼ cups (390g) all-purpose flour
• 1 ¼ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Wet Ingredients

• 1 cup (2 sticks, 226g) unsalted butter, softened to room temperature
• 1 ½ cups (288g) light or dark brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract

Add-ins & Others

• 1 ¼ cup (225g) semi-sweet chocolate chips
• 15 regular size croissants
• Powdered sugar, optional for dusting baked cookie croissants

Instructions

1. Preheat and prepare baking sheet: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to ensure easy removal and cleanup.
2. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later incorporation.
3. Cream butter and sugars: Using an electric mixer on medium speed, beat the softened butter, brown sugar, and granulated sugar together until the mixture is creamy and combined, about 2 minutes.
4. Add eggs and vanilla: Add eggs one at a time to the butter and sugar mixture, mixing just until combined after each addition. Add the vanilla extract with the last egg and mix well.
5. Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients on low mixer speed, mixing until incorporated but not overworked. Gently fold in the chocolate chips to distribute evenly.
6. Prepare croissants with cookie dough: Slice each croissant into halves. Place about 2 to 3 tablespoons of cookie dough pieces inside each croissant half, spreading the dough somewhat thin for a less doughy inside. Close the croissant and top with additional cookie dough as desired.
7. Arrange and bake: Place the filled croissants on the prepared baking sheet, spacing them several inches apart to allow for expansion. Bake in the preheated oven for approximately 12 minutes or until the cookie dough is set and lightly golden.
8. Cool and serve: Transfer the baked cookie croissants to a wire rack and cool for at least 10 minutes. Dust with powdered sugar if desired before serving to add a festive touch.

Notes

• You can substitute homemade cookie dough with packaged chocolate chip cookie dough; one 16 ½ ounce package makes about 12 croissant cookies.
• Mini croissants can be used; use less dough to avoid overflow and have extra cookie dough for other uses.
• For regular cookies, you may bake extra cookie dough on its own; full recipe with instructions available separately.
• Yield depends on croissant size and amount of dough used—in this recipe, about 15 regular-sized cookie croissants are made with roughly 4 tablespoons of dough each.
• Store any leftover baked cookie croissants in an airtight container at room temperature for up to 2 days to maintain freshness.

Keywords: cookie croissant, chocolate chip cookie croissant, dessert, baked croissant dessert, chocolate chip cookie dough, croissant recipe