Cookie Croissants

A flaky croissant meets gooey chocolate chip cookie dough… an absolute must try!

Yield: 14 cookie croissants Prep Time: 20 minutes | Bake Time: 10 minutes | Total Time: 30 minutes

What Makes These Irresistible?

If you’ve seen the Cookie Croissant all over TikTok, you know it’s a dessert mash-up made for pure indulgence. Originally created by Maison Louvard in Paris, France, this recipe takes buttery croissants, stuffs them with soft chocolate chip cookie dough, and bakes them until golden on the outside and rich, gooey, and slightly doughy on the inside. It’s the perfect dessert for when you can’t decide between a cookie or a pastry (why not both?).

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Ingredients

For the Cookie Dough:

• 1 cup (226 g) unsalted butter, softened

• 1 cup (200 g) brown sugar

• ¾ cup (150 g) granulated sugar

• 1 large egg, at room temperature

• 1 large egg yolk, at room temperature

• 1 tablespoon heavy cream

• 2 ½ teaspoons vanilla extract

• 2 ¼ cups (280 g) all-purpose flour

• 1 tablespoon cornstarch

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup (170 g) chocolate chips

• 1 semi-sweet chocolate bar, chopped

• Flaky sea salt, for topping (optional)

For Assembly:

• 15 regular-size croissants

• Powdered sugar, for dusting (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.

3. Make Cookie Dough: In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed until creamy and smooth (about 2 minutes). Add the egg, egg yolk, and vanilla, mixing until just combined.

4. Combine: On low speed, slowly mix in the dry ingredients until just incorporated. Fold in the chocolate chips and chopped chocolate bar.

5. Assemble Cookie Croissants: Slice each croissant in half lengthwise.

6. Optional: Scoop the finished cookie dough into a piping bag and pipe about 2-4 tablespoons of cookie dough inside each croissant. Spread it thin if you prefer a less doughy center. You can also use a spoon instead of a piping bag.

7. Close the croissant and press a small dollop of cookie dough on top.

8. Bake: Arrange the filled croissants on the prepared baking sheet, leaving space between them. Bake for 10–12 minutes, or until the tops are lightly golden but still soft.

9. Cool and Finish: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar and sprinkle with flaky salt if desired. Serve warm!

Notes:

1. Shortcut: You can swap homemade cookie dough with 1 package (16.5 oz) of pre-made cookie dough, like Toll House, for about 12 croissants.

2. Mini Option: Mini croissants work great for bite-sized treats. Use 1 tablespoon of dough per mini croissant.

3. Extra Dough: If you have leftover cookie dough, bake it into regular cookies (375°F for 9–11 minutes).

4. “But let all who take refuge in You rejoice; let them ever sing for joy.” —Psalm 5:11

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