Chocolate Cookie Croissants (Print Version)

Flaky croissants encase a rich, chocolate chip filling for a golden, gooey delight.

# What You'll Need:

→ Croissants

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

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a small bowl, cream 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 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 about 1 tablespoon of cookie dough at the wide end of each triangle.
07 - Roll each triangle from the wide end to the narrow end, enclosing the cookie dough inside.
08 - Arrange croissants on the prepared baking sheet, spacing them evenly. Lightly brush tops with beaten egg and sprinkle additional mini chocolate chips if desired.
09 - Bake for 16 to 18 minutes or until croissants are golden brown and puffed.
10 - Allow croissants to cool slightly before serving. Serve warm to enjoy a gooey center.

# Expert Tips:

01 -
  • They taste like you spent hours making laminated dough, but you're really just assembling two simple components.
  • That moment when you bite through the golden croissant and hit the warm, gooey chocolate-chip cookie center is absolutely worth it.
  • They're perfect for feeding a crowd or meal-prepping because they're just as good reheated the next day.
02 -
  • If your cookie dough is too warm or soft, it spreads instead of staying nestled in the croissant—chill it for 10 minutes if needed.
  • The egg wash isn't just for looks; it helps the pastry puff evenly and turn that deep golden color that signals doneness.
  • These are best eaten the day you make them, but they'll still taste good reheated for about 2 days if you store them in an airtight container.
03 -
  • Keep your egg wash in a shallow bowl and use a pastry brush to apply it evenly—this gives the most professional-looking results.
  • If you don't have mini chocolate chips, chop regular ones into smaller pieces or use chocolate chunks and press them into the dough so they don't roll around during rolling.
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