Save The first time I made these, it was a lazy Sunday morning when my roommate mentioned craving something between a croissant and a cookie. I had croissants thawing on the counter and brown sugar in the pantry, so I thought, why not stuff them? That golden, chocolate-studded result was so good we made them again the next day, and they've been a weekend staple ever since.
I'll never forget bringing these to a potluck and watching my friend take one bite, then immediately ask for the recipe before even swallowing. She made them for her kids the next morning, and now they request them on their birthdays instead of cake.
Ingredients
- Croissant dough triangles: Use refrigerated crescent roll dough if you're in a hurry, but if you have homemade croissant dough on hand, it creates a richer, more delicate pastry shell that really shines.
- Softened butter: This needs to be genuinely soft, not melted, so it creams properly with the sugar and creates that light, fluffy cookie texture.
- Brown sugar and granulated sugar: The combination matters because brown sugar adds depth and moisture while granulated sugar helps with structure and spread.
- Egg yolk: This is the binding agent that keeps your dough together; don't skip it or your filling will crumble apart.
- Vanilla extract: A small amount but it rounds out the chocolate flavor beautifully and makes the whole croissant taste more intentional.
- All-purpose flour: Keep it measured loosely; packing flour into the measuring cup can make your dough dry and dense.
- Fine salt: This brightens the chocolate flavor and prevents the sweetness from becoming cloying.
- Mini chocolate chips: They're smaller than regular chips so they distribute evenly throughout the dough and melt slightly during baking without overwhelming the bite.
- Egg wash: This creates that glossy golden exterior and helps any toppling chocolate chips stick in place.
Instructions
- Start your cookie dough:
- Cream the softened butter with both sugars until it's noticeably lighter in color and fluffy, about 2 minutes. This aerates the mixture and sets you up for a tender dough rather than a dense one.
- Build the dough:
- Add the egg yolk and vanilla, then fold in the flour and salt gently until just combined. The moment you don't see streaks of flour anymore, stop mixing and fold in your chocolate chips carefully.
- Prep your croissants:
- Unroll your dough and separate it into triangles according to package directions. If the dough feels sticky, you can lightly dust your work surface with flour.
- Fill and roll:
- Place about a tablespoon of cookie dough at the wide end of each triangle. Roll toward the point, tucking the dough inside as you go so it doesn't peek out during baking.
- Arrange and brush:
- Space your croissants an inch or two apart on the baking sheet so steam circulates and they puff evenly. Brush each one lightly with beaten egg wash and scatter more chocolate chips on top if you're feeling generous.
- Bake until golden:
- Watch them from about the 14-minute mark because ovens vary, and you want them puffed and golden but not dark. They should smell incredible and still feel slightly soft on top when you pull them out.
Save There's something magical about pulling these from the oven when someone else is in the kitchen. The smell hits before anything else, and suddenly everyone stops what they're doing. That moment when chocolate starts to pool out of the warm pastry is worth every small step.
The Best Way to Serve Them
These are best eaten within an hour of baking while the croissant is still crispy outside and the chocolate is still soft inside. If you need to make them ahead, you can fill and refrigerate them unbaked for up to 8 hours, then bake them straight from cold (just add a minute or two to the baking time). Serve with coffee or a cold glass of milk, and watch how quickly they disappear.
Flavor Variations Worth Trying
Once you master the basic version, it's fun to experiment. Dark chocolate chips create a more sophisticated, less sweet version that works beautifully with a splash of espresso mixed into the dough. I've also made a salted caramel version by adding a drizzle of caramel sauce before rolling, and a friend added crushed pistachios to half the batch for a savory-sweet twist that surprised everyone.
Storage and Make-Ahead Tips
These are really best fresh, but if you have leftovers, store them in an airtight container at room temperature for a day. Reheating in a 300°F oven for about 5 minutes brings back some of the crisp and warmth, making them feel almost freshly baked. You can also freeze unbaked, filled croissants on a baking sheet and transfer them to a freezer bag for up to 3 weeks, then bake directly from frozen by adding 3 to 4 minutes to the baking time.
- Make your cookie dough the night before and refrigerate it, then fill and bake the next morning for the easiest weekend breakfast.
- If chocolate chips aren't sticking to the egg wash, let the egg wash dry for 30 seconds before sprinkling, and use slightly larger chocolate chips.
- The croissants will keep their flakiness for about 6 hours at room temperature, so plan your timing if you're baking for guests.
Save These chocolate cookie croissants are proof that the simplest ideas often turn into the best kitchen memories. Once you make them once, they become the thing people text you about months later asking if you'll make them again.
Recipe FAQs
- → What type of dough works best for these croissants?
Ready-to-bake crescent roll dough or homemade croissant dough provide flaky, buttery layers essential for the treat.
- → How do I prevent the chocolate from melting too much inside?
Filling the dough with a thick cookie-like dough rather than pure chocolate chips helps keep the center gooey but structured.
- → Can I use dark chocolate chips instead of mini chocolate chips?
Yes, swapping in dark chocolate chips adds deeper flavor while maintaining the gooey texture.
- → Is egg wash necessary before baking?
Brushing the croissants with beaten egg creates a shiny, golden crust and helps toppings adhere.
- → How long should I bake these for the perfect golden result?
Bake at 190°C (375°F) for 16–18 minutes or until puffed and golden brown.
- → Can I prepare these croissants in advance?
You can assemble and refrigerate them before baking but allow time for dough to come to room temperature before baking.