Chocolate Cookie Croissants (Print Version)

Golden croissants filled with luscious chocolate chip dough, baked until warm and gooey, perfect for any sweet moment.

# Ingredient List:

→ Croissants

01 - 8 refrigerated crescent roll dough triangles (approx. two 8 oz cans)

→ Cookie Dough

02 - ¼ cup (4 tbsp) unsalted butter, softened
03 - ¼ cup packed brown sugar
04 - 2 tbsp 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 tbsp mini chocolate chips (optional, for topping)

# How-To Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a small bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy.
03 - Incorporate egg yolk and vanilla extract, mixing until fully combined.
04 - Stir in flour and salt until a soft dough forms, then fold in mini chocolate chips evenly.
05 - Unroll crescent roll dough and separate into 8 triangles.
06 - Place approximately 1 tablespoon of cookie dough at the wide end of each triangle.
07 - Roll each triangle from the wide end to encase the cookie dough fully.
08 - Place rolled croissants on the lined baking sheet, spacing them adequately apart.
09 - Brush croissant tops lightly with beaten egg and optionally sprinkle with additional mini chocolate chips.
10 - Bake for 16 to 18 minutes until croissants are puffed and golden brown.
11 - Allow to cool slightly before serving to maintain the gooey center.

# Helpful Tips:

01 -
  • That first bite hits you with flaky pastry, then immediately rewards you with warm, gooey cookie dough inside.
  • They come together in under 40 minutes, which means you can have bakery-quality pastries without the 5 a.m. wake-up call.
  • Your kitchen will smell so good that your household will forgive you for basically anything for the next week.
02 -
  • Don't overfill the croissants or the cookie dough will leak out the sides during baking and burn onto your sheet; a tablespoon is the sweet spot.
  • The egg wash is non-negotiable if you want that professional-looking shine and color that makes people think you actually know what you're doing.
03 -
  • Softening your butter properly is key; leave it on the counter for 15 minutes rather than microwaving it, or you'll end up with greasy cookie dough instead of fluffy cookie dough.
  • Open your croissant dough slowly and gently, and separate the triangles while they're still cool; warm dough tears easily and loses its structure.
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