Cookie Croissants
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Yield: 4 large cookie croissants Prep Time: 20 minutes | Bake Time: 10 minutes | Total Time: 30 minutes
A flaky croissant stuffed with gooey chocolate chip cookie dough because choosing just one dessert is overrated.
What Are Cookie Croissants?
Cookie croissants are the ultimate pastry mashup combining buttery, flaky croissants with rich, soft baked chocolate chip cookie dough. This viral dessert trend originated in Paris and quickly took over social media for good reason. The croissant crisps on the outside while the cookie dough inside stays gooey, warm, and indulgent. It is part bakery pastry, part classic cookie, and entirely unnecessary in the best possible way.
Ingredients You Will Need
Unsalted butter
Brown sugar
Granulated sugar
Egg
Egg yolk
Heavy cream
Vanilla extract
All purpose flour
Cornstarch
Baking soda
Salt
Chocolate chips
Semi sweet chocolate bar
Croissants
Powdered sugar
Flaky sea salt
Our Tips for Cookie Croissants
Use slightly stale croissants so they hold their shape and do not collapse once filled
Do not overfill the croissants or the dough will leak out and bake unevenly
Spread the dough thin inside the croissant if you prefer a gooey but not raw center
Bake until just lightly golden since the cookie dough continues setting as it cools
Watch the Tutorial!
How to Store Cookie Croissants
Room temperature is best if enjoying the same day. Store loosely covered for up to 1 day and rewarm briefly before serving
Freezer: Wrap cooled croissants individually in plastic wrap and freeze for up to 2 months. Reheat from frozen at 325°F until warmed through
Cookie Croissants
A flaky croissant meets gooey chocolate chip cookie dough… an absolute must try!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ¾ cup 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 all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 1 semi-sweet chocolate bar, chopped
- Flaky sea salt, for topping (optional)
- 4 regular-size croissants
- Powdered sugar, for dusting (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- 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.
- Combine: On low speed, slowly mix in the dry ingredients until just incorporated. Fold in the chocolate chips and chopped chocolate bar.
- Assemble Cookie Croissants: Slice each croissant in half lengthwise.
- 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.
- Close the croissant and press a small dollop of cookie dough on top.
- 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.
- 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
- 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.
- Mini Option: Mini croissants work great for bite-sized treats. Use 1 tablespoon of dough per mini croissant.
- Extra Dough: If you have leftover cookie dough, bake it into regular cookies (375°F for 9–11 minutes).
- “But let all who take refuge in You rejoice; let them ever sing for joy.” Psalm 5:11
