Cookie Croissant Pastry Indulgence (Printable)

Buttery croissants filled with rich, melty chocolate chip cookie dough for an indulgent treat.

# What You Need:

→ Croissants

01 - 6 large all-butter croissants (fresh or day-old)

→ Cookie Dough

02 - 6 tablespoons unsalted butter, softened
03 - 7 tablespoons light brown sugar
04 - 4 tablespoons granulated sugar
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 1 1/4 cups all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon fine sea salt
10 - 3/4 cup semi-sweet chocolate chips

→ Finishing

11 - 1 egg, beaten (for egg wash)
12 - Icing sugar, for dusting (optional)

# How-To:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a medium bowl, beat together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.
03 - Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing until fully combined.
04 - Sift the all-purpose flour, baking soda, and fine sea salt into the mixture; stir gently until just blended.
05 - Carefully fold the semi-sweet chocolate chips into the cookie dough batter.
06 - Slice each croissant horizontally, leaving a hinge so they open like a book.
07 - Spoon 2 to 3 tablespoons of cookie dough into the center of each croissant, pressing gently to distribute evenly.
08 - Close each croissant and lightly brush the tops with the beaten egg wash.
09 - Arrange the filled croissants on the prepared baking sheet and bake for 16 to 18 minutes, or until golden brown and the cookie dough inside is set but still soft.
10 - Let the croissants cool slightly before optionally dusting with icing sugar. Serve warm to enjoy the gooey filling.

# Expert Advice:

01 -
  • The contrast between crispy, shattering croissant layers and warm, gooey cookie dough is genuinely addictive.
  • You get the buttery indulgence of a pastry with the comfort of chocolate chip cookies, somehow making both better.
  • Ready in under 35 minutes from oven preheat to first bite, yet tastes like you spent hours in the kitchen.
02 -
  • Don't overbake these—the moment the croissant edges turn golden, pull them out, because the cookie dough continues cooking slightly as they cool and you want it soft, not set solid.
  • If your croissants are very fresh and pillowy, they're harder to hinge without tearing; day-old croissants are actually easier to work with because they're slightly sturdier.
  • The egg wash makes a visible difference in how professional they look, but it's easy to skip if you're in a hurry and they'll still taste incredible.
03 -
  • Make your cookie dough the night before and refrigerate it; cold dough spreads less when you're filling the croissants and bakes into a better texture.
  • If you can't find good fresh croissants, frozen all-butter croissants from the supermarket work surprisingly well—just don't thaw them before filling, or they'll be too soft to handle.
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