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Cookie Croissant Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/cookie-croissant-recipe/