Pin It I discovered cookie croissants completely by accident on a Tuesday morning when my local bakery was out of their usual almond croissants. The pastry chef suggested I try pairing one of their buttery croissants with some leftover cookie dough I mentioned having at home, and the combination was so startling and perfect that I went home immediately to recreate it myself. What started as a lazy improvisation became something I now make whenever I need to impress someone—or just myself.
I made these for my roommate's birthday breakfast last spring, and I still remember her face when she bit into one and the warm chocolate chips oozed out onto her plate. She went silent for a full ten seconds, which from her meant everything. Now they're her requested birthday breakfast every year, and I've become known as the person who somehow married two desserts into one perfect thing.
Ingredients
- 6 large, all-butter croissants: Fresh is lovely, but honestly, day-old croissants work beautifully here—the slightly drier texture actually holds the dough better and creates even more contrast when baked.
- 90 g unsalted butter, softened: This is your foundation; make sure it's genuinely soft or the dough will be lumpy and frustrating to work with.
- 100 g light brown sugar and 50 g granulated sugar: The combination gives you molasses depth plus immediate sweetness—if you only use one, the flavor flattens.
- 1 large egg and 1 tsp vanilla extract: These bind everything and add richness; room-temperature egg mixes in without creating streaks.
- 150 g all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp fine sea salt: Sift these together to avoid lumps, especially the baking soda, which will otherwise create bitter pockets.
- 120 g semi-sweet chocolate chips: Semi-sweet balances sweetness with cocoa flavor, though you can absolutely swap these for dark or white chocolate based on your mood.
- 1 beaten egg for egg wash and icing sugar for dusting: The egg wash gives you that golden, bakery-style finish, and the sugar adds a final textural surprise.
Instructions
- Heat your oven and prepare:
- Preheat to 180°C (350°F) and line a baking sheet with parchment paper—this matters because the bottoms of croissants can brown too quickly on bare metal. Set everything up before you touch the dough so you're not scrambling later.
- Make the cookie dough base:
- Cream the softened butter with both sugars until it looks light and fluffy, about 2–3 minutes; this aeration is what keeps the dough tender inside the croissant. Add the egg and vanilla and mix until completely smooth before moving on.
- Combine dry ingredients gently:
- Sift the flour, baking soda, and salt directly into the butter mixture and fold everything together with a spatula—don't overmix or you'll develop gluten and end up with tough, chewy dough instead of tender cookie texture. Fold in the chocolate chips at the very end so they're evenly distributed but not crushed.
- Prepare your croissants:
- Slice each croissant horizontally almost all the way through but leave about a centimeter of croissant still connected at one edge, creating a hinge so it opens like a book. This keeps everything contained and prevents filling from leaking out during baking.
- Fill and seal:
- Spoon 2–3 tablespoons of cookie dough into the center of each opened croissant and gently spread it to coat the inside; use your fingers or the back of a spoon to make sure the dough reaches into the corners. Close each croissant gently and place them seam-side up on your prepared sheet.
- Add the golden finish:
- Brush the top of each croissant lightly with beaten egg—you don't need much, just enough to give them a glossy appearance. A light hand here prevents the egg from pooling in the pastry crevices.
- Bake until golden:
- Bake for 16–18 minutes until the croissants are deeply golden and the cookie dough inside is set but still visibly soft when you gently press a croissant. They should feel slightly yielding, not rock-hard.
- Cool slightly and serve:
- Remove from the oven and let them rest for 2–3 minutes so the chocolate isn't dangerously molten, then dust with icing sugar if you like the sweetness and visual appeal. Serve while still warm so the cookie dough is at its gooiest.
Pin It There's something almost magical about pulling these from the oven and watching someone take that first bite—the moment when crispy croissant shatters and warm cookie dough spills out is when food stops being fuel and becomes an experience. It's the small luxury of a French pastry colliding with the comfort of homemade cookies, and somehow that collision is exactly what we didn't know we needed.
Chocolate Considerations
I've experimented endlessly with chocolate chip varieties, and each one creates a slightly different experience. Semi-sweet gives you the classic cookie shop flavor, dark chocolate adds sophistication and a hint of bitterness that cuts through the sweetness, and white chocolate turns this into something entirely different—almost creamy and vanilla-forward. The amount of cocoa in your chocolate chips also affects how much it melts; cheaper chips with more cocoa butter melt faster and create that luxurious gooey center, while higher-quality chocolate with less cocoa butter holds its shape longer.
Timing and Temperature Matters
The 180°C temperature is specific because it's hot enough to make the croissant layers puff and crisp up in the time it takes the cookie dough to set, but not so hot that the outside burns before the inside cooks. Every oven is different, so if yours tends to run hot, start checking at 14 minutes. I once forgot to adjust for a new oven and pulled out a batch with burnt corners and raw dough centers—now I always bake the first batch and pay close attention.
Variations and Next Steps
Once you master the basic version, endless possibilities open up. A pinch of cinnamon in the dough adds warmth, brown butter in place of regular butter introduces a nutty complexity that makes people ask what's different, and a handful of chopped toasted walnuts or hazelnuts adds texture and a slight bitter edge that balances the sweetness beautifully. You can also fill these with matcha cookie dough for something more subtle, or add a sprinkle of sea salt on top right before baking for that sweet-salty contrast that's become fashionable for good reason.
- Try adding a small drizzle of caramel or dulce de leche inside the croissant before the dough for an extra layer of indulgence.
- Brown some butter before creaming it with the sugars if you want deeper, almost nutty-tasting cookies.
- Serve alongside strong coffee or hot chocolate to echo the bakery cafe experience.
Pin It These cookie croissants have become my answer to the impossible question of what to bring to someone's house when you want to impress them but also show you genuinely care. They're that perfect balance of looking like you fussed without actually requiring much skill or time.
Questions & Answers
- → What type of croissants work best for this treat?
Large, all-butter croissants are ideal for a rich, flaky texture. Fresh or day-old croissants both work well.
- → Can I substitute the chocolate chips?
Yes, swapping semi-sweet chips for dark or white chocolate allows customization of flavor intensity.
- → How can I add a nutty twist?
Incorporate chopped toasted walnuts or hazelnuts into the filling dough before assembling.
- → What is the best way to ensure gooey centers?
Bake until croissants are golden but the dough inside remains soft and melty, about 16–18 minutes.
- → Is it necessary to use an egg wash?
Egg wash creates a glossy, golden crust but can be skipped if desired, affecting only appearance.
- → How should these be served?
Serve warm for maximum gooeyness; pairing with vanilla ice cream enhances indulgence.