Cookie Croissant with Chocolate Chips Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
