Save My friend texted me at midnight once asking if cookie dough belonged inside a croissant. I laughed, then couldn't stop thinking about it. The next morning I rolled soft chocolate chip cookie dough into buttery triangles and baked them until the kitchen smelled like a bakery and a candy shop had merged. One bite and I knew this wasn't just a wild idea, it was pure genius.
I made these for a Sunday brunch and watched everyone go quiet after the first bite. My sister reached for a second one before she finished chewing the first. No one asked for the recipe, they just kept eating and smiling with chocolate on their fingers.
Ingredients
- Ready-to-bake croissant dough triangles: Using refrigerated crescent roll dough makes this so easy, but homemade croissant dough will make you feel like a pastry chef.
- Unsalted butter: Softened butter creams smoothly with the sugars and gives the cookie dough that rich, melt-in-your-mouth texture.
- Brown sugar and granulated sugar: The combo creates a chewy, caramel-like sweetness that balances the chocolate perfectly.
- Egg yolk: Just the yolk keeps the dough soft and tender without making it cakey.
- Vanilla extract: A little vanilla deepens the flavor and makes the whole kitchen smell like home.
- All-purpose flour: Just enough to hold the dough together without turning it dry or crumbly.
- Mini chocolate chips: They distribute evenly and melt into pockets of gooey chocolate throughout each bite.
- Egg for wash: Brushing the tops gives you that glossy, bakery-perfect finish.
Instructions
- Preheat and prep:
- Set your oven to 190°C (375°F) and line a baking sheet with parchment paper so nothing sticks. The parchment also makes cleanup a breeze.
- Cream the butter and sugars:
- Beat the softened butter with both sugars until the mixture is light and fluffy, like sweet clouds. This step adds air and makes the cookie dough tender.
- Add egg yolk and vanilla:
- Stir in the yolk and vanilla until everything is smooth and fragrant. The dough will start to smell irresistible.
- Mix in flour and salt:
- Fold in the flour and salt gently until a soft dough forms. Don't overmix or it will get tough.
- Fold in chocolate chips:
- Stir in the mini chocolate chips until they're scattered throughout the dough. Try not to eat it all before rolling.
- Unroll and separate dough:
- Lay out your croissant triangles on a clean surface. They should peel apart easily.
- Fill each triangle:
- Spoon about a tablespoon of cookie dough onto the wide end of each triangle. Don't overfill or it will burst out while baking.
- Roll them up:
- Starting from the wide end, roll each triangle tightly around the cookie dough, tucking it in like a little gift. The dough will peek out slightly and that's perfect.
- Arrange on baking sheet:
- Place the rolled croissants seam-side down on your prepared sheet, leaving space between them so they can puff up.
- Brush with egg wash:
- Lightly brush the tops with beaten egg for that golden, shiny crust. Sprinkle extra mini chips on top if you want to go all out.
- Bake until golden:
- Bake for 16 to 18 minutes, watching as they puff and turn a beautiful golden brown. Your kitchen will smell like heaven.
- Cool slightly and serve:
- Let them cool for a few minutes so you don't burn your tongue on molten chocolate. Serve warm for the best gooey center.
Save The first time I pulled these from the oven, I burned my finger trying to taste one too soon. It was worth it. That moment when the flaky layers gave way to warm, melted chocolate made me forget all about the pain.
Serving Suggestions
These are incredible on their own, but I've served them with a dusting of powdered sugar and a cup of strong coffee for brunch. Some people like to drizzle melted chocolate over the top once they've cooled, turning them into something that belongs in a fancy pastry case.
Storage and Reheating
They're best warm from the oven, but leftovers keep in an airtight container for up to two days. Reheat them in a 160°C (325°F) oven for about 5 minutes to bring back that crisp exterior and gooey center. Microwaving works in a pinch, but the croissant won't be as flaky.
Variations and Swaps
I've swapped the mini chocolate chips for dark chocolate chunks when I wanted something less sweet, and I've even tucked in chopped walnuts for a little crunch. You can use any kind of chocolate you love, or mix in a spoonful of peanut butter to the cookie dough for a whole new flavor.
- Try white chocolate chips and dried cranberries for a festive twist.
- Add a pinch of cinnamon or espresso powder to the cookie dough for deeper flavor.
- Use almond extract instead of vanilla if you want a subtle nutty note.
Save Every time I make these, someone asks if they can have the recipe, and I always say yes because good things are meant to be shared. I hope your kitchen smells as good as mine does right now.
Recipe FAQs
- → What type of dough is best for these croissants?
Ready-to-bake crescent roll dough works well, but homemade croissant dough adds an extra flaky texture.
- → Can I use dark chocolate chips instead of mini chips?
Yes, dark chocolate chips or chopped nuts can be substituted for variation in taste and texture.
- → How should I store the croissants after baking?
Store in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
- → Is there a way to make the croissants extra chocolatey?
Drizzle melted chocolate over cooled croissants to enhance the chocolate flavor and add visual appeal.
- → Can these croissants be made nut-free?
Ensure all ingredients, especially chocolate chips and dough, are produced in nut-free facilities to avoid allergens.