Save to Pinterest The smell of butter hitting a hot pan will always take me back to my tiny apartment kitchen, where I first decided stuff a croissant with cookie dough on a whim. My roommate walked in, raised an eyebrow, and asked if I was having a breakdown. I told her no, just a really good idea. She ate two.
I made these for a Sunday brunch last fall, and the silence around the table was better than any compliment. Someone finally asked how long it took to perfect the recipe, and I had to admit it was pure accident.
Ingredients
- Croissants: Day-old croissants actually work better here because they hold up to the filling without getting soggy
- Unsalted butter: Softened properly means no lumps in your dough, so take it out of the fridge at least 30 minutes ahead
- Light brown sugar: This gives the cookie filling that chewy, caramel edge you cannot get from white sugar alone
- Semi-sweet chocolate chips: They hit the right balance between the buttery croissant and sweet dough
Instructions
- Preheat your oven:
- Get it to 180°C and line a baking sheet with parchment paper so nothing sticks later
- Cream the butter and sugars:
- Beat them together until the mixture looks pale and fluffy, which usually takes about 2 to 3 minutes
- Add the egg and vanilla:
- Mix until everything is combined, but do not overwork it
- Combine the dry ingredients:
- Sift in the flour, baking soda, and salt, then mix just until you do not see dry streaks anymore
- Fold in the chocolate chips:
- Do this by hand to keep the chips from getting crushed by the mixer
- Prepare the croissants:
- Cut each one horizontally like a book, leaving the back edge attached so they can open flat
- Fill the croissants:
- Spoon about 2 tablespoons of dough into each one and press gently to spread it evenly
- Close and brush:
- Fold the tops back over and lightly brush the outsides with beaten egg for that golden shine
- Bake:
- Put them on the baking sheet and bake for 16 to 18 minutes until the tops are golden and the filling is set but still soft
- Finish and serve:
- Let them cool for just a few minutes, then dust with icing sugar if you want and serve them while the chocolate is still melty
Save to Pinterest These became my go-to when I wanted to impress someone without actually trying that hard. The best part is biting through the crisp outside and hitting that warm cookie center.
Make Ahead Magic
You can prepare the cookie dough up to 3 days in advance and keep it refrigerated. The day you plan to bake, just let it soften for 15 minutes before filling the croissants.
Getting The Best Croissants
Bakery croissants are usually better than supermarket ones because they have more butter and better lamination. Look for ones that feel heavy for their size and have visible layers.
Serving Suggestions
These are rich on their own, so serve them with something to cut through the sweetness like fresh berries or a cup of black coffee. If you really want to lean into the dessert angle, a small scoop of vanilla ice cream on the side changes everything.
- Warm them for 10 seconds in the microwave before serving if they have cooled down
- A pinch of flaky salt on top right after baking highlights the chocolate
- Store leftovers in the oven with just the oven light on to keep them warm without continuing to cook
Save to Pinterest There is something ridiculous about combining two already perfect pastries, but the first time you try one, you will understand why it works.
Answers to Recipe Questions
- → What type of croissants work best for this dish?
Fresh or day-old all-butter croissants are ideal to ensure flakiness and richness.
- → Can I use a different type of chocolate chips?
Yes, feel free to substitute semi-sweet chips with dark or white chocolate to customize the flavor.
- → How do I prevent the dough from leaking out during baking?
Slice croissants carefully to leave a hinge, then gently press dough inside before closing and brushing with egg wash.
- → Is it possible to add nuts to the filling?
Adding toasted walnuts or hazelnuts to the dough provides a delightful nutty crunch and texture.
- → What is the recommended serving suggestion?
Serve warm with a light dusting of icing sugar or alongside vanilla ice cream for extra indulgence.