Cookie Croissant Recipe

Introduction

Cookie Croissants are a delightful treat that combine flaky croissant layers with rich, chocolate-studded cookie dough. They’re easy to make and perfect for a special breakfast or an indulgent snack. Let’s walk through how to create these delicious pastries at home.

Ingredients

• 3 ¼ cups (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 cups (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 until well combined. Set aside.
3. Step 3: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed until creamy and combined, about 2 minutes. Add eggs one at a time, mixing after each addition just until combined. With the last egg, add the vanilla extract and mix.
4. Step 4: Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture. Once incorporated, gently fold or beat in the chocolate chips.
5. Step 5: Slice each croissant in half. Place about 2 to 3 tablespoons of cookie dough inside each croissant half, spreading it somewhat thin to avoid an overly doughy center. Close the croissant and add a bit more cookie dough on top if desired.
6. Step 6: Arrange the cookie-filled croissants on the prepared baking sheet, leaving several inches between them. Bake for about 12 minutes until golden.
7. Step 7: Transfer the baked cookie croissants to a wire rack and let cool for at least 10 minutes. Dust with powdered sugar if you like, then enjoy!

Tips & Variations

• Using room temperature eggs and butter ensures the dough blends smoothly for the best texture.
• For a different flavor, swap semi-sweet chocolate chips with white chocolate or chopped nuts.
• If you prefer a chewier center, add a little more cookie dough inside each croissant before baking.
• Try adding a pinch of cinnamon or espresso powder to the dry ingredients for extra depth.

Storage

Store leftover cookie croissants in an airtight container at room temperature for up to 2 days. They can also be frozen for up to a month; thaw at room temperature and warm briefly in the oven before serving. Reheat baked croissants in a 300°F (150°C) oven for 5–7 minutes to refresh their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought croissants for this recipe?

Yes, store-bought croissants work perfectly and save you time. Just make sure they are fresh and not overly stale to ensure the best texture.

What if I don’t have parchment paper for baking?

You can lightly grease the baking sheet instead, but parchment paper helps prevent sticking and makes cleanup much easier.

Cookie Croissant Recipe

Print Recipe

★★★★★

4.5 from 84 reviews

Cookie Croissants are a delightful fusion pastry that combines flaky croissants with rich, homemade chocolate chip cookie dough baked inside. This recipe offers a fun twist on traditional cookies, featuring a buttery, soft interior encased in a crisp croissant shell, perfect for a sweet breakfast treat or an indulgent snack.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 15 cookie croissants 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 ¼ cup (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

Additional Ingredients

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

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
3. Combine Butter and Sugars: Using an electric mixer on medium speed, beat the softened unsalted butter, brown sugar, and granulated sugar until the mixture becomes creamy and well combined, about 2 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, mixing after each addition just until combined. With the last egg, add the vanilla extract and mix until evenly incorporated.
5. Incorporate Dry Ingredients and Chocolate Chips: Slowly add the dry ingredient mixture to the wet ingredients on low mixer speed. Once combined, gently fold in the semi-sweet chocolate chips to evenly distribute.
6. Prepare Croissants: Slice each croissant into halves. Place about 2 to 3 tablespoons of the cookie dough inside each croissant half, spreading the dough thinly to ensure it bakes through well. Close the croissant and add some cookie dough on top for extra texture and flavor.
7. Bake: Arrange the cookie croissants on the prepared baking sheet, spacing them several inches apart to allow even baking. Bake in the preheated oven for about 12 minutes or until golden brown on top.
8. Cool and Serve: Transfer the baked cookie croissants to a wire rack and let them cool for at least 10 minutes. Optionally, dust them with powdered sugar before serving for a sweet finish.

Notes

• For best results, ensure the butter and eggs are at room temperature before starting the recipe.
• Adjust the amount of cookie dough inside the croissants based on your texture preference; more dough results in a gooier center.
• Use parchment paper or a silicone baking mat to prevent sticking and aid in cleanup.
• Allow croissants to cool properly to avoid breaking the delicate structure when dusting with powdered sugar.
• Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: cookie croissants, chocolate chip croissant, baked croissant dessert, cookie dough croissant, holiday pastry, sweet breakfast, chocolate chip cookies