Chocolate Cookie Croissants (Printable)

Flaky croissants filled with rich chocolate chip dough, baked golden for a soft, gooey delight.

# What You Need:

→ Croissants

01 - 8 ready-to-bake croissant dough triangles (from 2 cans refrigerated crescent roll dough or homemade croissant dough)

→ Cookie Dough

02 - ¼ cup unsalted butter, softened
03 - ¼ cup brown sugar
04 - 2 tbsp granulated sugar
05 - 1 large egg yolk
06 - ½ tsp vanilla extract
07 - ⅔ cup all-purpose flour
08 - ¼ tsp fine salt
09 - ⅓ cup mini chocolate chips

→ Finishing

10 - 1 egg, beaten (for egg wash)
11 - 2 tbsp mini chocolate chips (optional, for topping)

# How To Make It:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - In a small bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
03 - Mix in the egg yolk and vanilla extract until fully combined.
04 - Stir in the all-purpose flour and salt until a soft dough forms, then fold in the mini chocolate chips.
05 - Unroll the croissant dough and separate into individual triangles.
06 - Place approximately 1 tablespoon of cookie dough at the wide end of each triangle.
07 - Roll each triangle starting from the wide end, enclosing the cookie dough inside.
08 - Arrange the croissants on the prepared baking sheet, spacing them evenly. Lightly brush tops with beaten egg and sprinkle with optional mini chocolate chips.
09 - Bake for 16 to 18 minutes until golden brown and puffed.
10 - Allow croissants to cool slightly before serving. Enjoy warm for a gooey center.

# Expert Tips:

01 -
  • You get that restaurant-quality flaky croissant without any of the lamination stress.
  • The cookie dough filling stays soft and melty even as the exterior turns crispy and burnished.
  • They come together in under 40 minutes if you're willing to skip the homemade croissant part.
02 -
  • If your cookie dough is too soft, chill it for 10 minutes before filling—otherwise it spreads into the croissant layers instead of staying contained.
  • Don't skip the egg wash thinking you'll save time; it's what gives you that beautiful, professional-looking burnished exterior.
03 -
  • Keep your chocolate chips cold just before folding them in—warm ones start melting into the dough and bleed their color everywhere.
  • If you notice the croissant dough starting to sweat or stick as you work, refrigerate it for 10 minutes; cold dough behaves and doesn't tear.
Return