Pin it There's something almost magical about the moment a croissant shatters under your teeth, revealing warm, gooey chocolate inside. I discovered these chocolate cookie croissants by accident one Sunday morning when I had leftover cookie dough and a pile of refrigerated croissants in the fridge. Instead of baking them separately, I thought: what if they became one thing? The result was so ridiculously good that now I make them whenever I want to feel like I've done something fancy without actually working that hard.
I brought a batch to my neighbor's book club once, and I've never seen a room of people go so quiet so fast. Everyone was too busy eating to talk about the mystery novel they were supposed to discuss. She still texts me asking if I'm making them again, which is honestly the highest compliment.
Ingredients
- 8 refrigerated croissant dough triangles: These are the foundation of everything—they do the heavy lifting by puffing up and turning golden while your cookie dough gets warm and melty inside.
- 60 g unsalted butter, softened: Soft butter creams smoothly into the sugar, creating that tender cookie dough texture that contrasts perfectly with the crispy croissant.
- 50 g brown sugar and 25 g granulated sugar: Brown sugar brings moisture and depth, while granulated sugar helps with that slight crispness on the outside of your cookie dough.
- 1 large egg yolk: This binds everything together and keeps the cookie dough tender—don't skip it, even though you might be tempted.
- ½ tsp vanilla extract: A small amount, but it rounds out the flavor so nothing tastes one-dimensional.
- 80 g all-purpose flour: Just enough to hold the dough together without making it dense or cake-like.
- ¼ tsp fine salt: This tiny pinch makes the chocolate taste more chocolatey—trust me on this one.
- 60 g mini chocolate chips: Mini chips distribute better through the dough than chunks, and they melt slightly as everything bakes.
- 1 beaten egg and optional chocolate chips for topping: The egg wash gives you that beautiful golden shine, and the extra chips on top are your signal that something special is happening here.
Instructions
- Get your oven and workspace ready:
- Preheat to 190°C (375°F) and line a baking sheet with parchment paper. This takes just a moment, but it makes everything after this go smoothly and prevents any sticking disasters.
- Cream the butter and sugars:
- Beat the softened butter with brown and granulated sugar until it's light, fluffy, and noticeably lighter in color—this takes about 2 minutes if you're using an electric mixer. You're basically aerating it, which makes the cookie dough tender instead of dense.
- Add the egg yolk and vanilla:
- Mix these in until you can't see any streaks anymore. The mixture should look smooth and slightly pale.
- Fold in the flour, salt, and chocolate chips:
- Stir the flour and salt in first until the dough barely comes together, then gently fold in the mini chocolate chips so they're evenly distributed. Try not to overmix—you want a soft dough, not a tough one.
- Separate and fill your croissant dough:
- Unroll the refrigerated croissant dough and carefully separate each triangle. Place about 1 tablespoon of cookie dough at the wide end of each triangle—this is enough to get a good chocolate hit without the dough bursting out while baking.
- Roll and arrange:
- Starting from the wide end, roll each triangle tightly, encasing the cookie dough inside so it stays put. Place them on your prepared baking sheet with a little space between each one—they'll puff up slightly.
- Add the finishing touch:
- Brush the tops lightly with beaten egg wash and sprinkle with a few extra mini chocolate chips if you want them visible and gorgeous. This egg wash is what gives them that beautiful golden, glossy finish.
- Bake until golden:
- Bake for 16 to 18 minutes, watching until they're puffed and deeply golden brown. Your kitchen will smell incredible, which is when you know it's working.
- Cool slightly and serve:
- Let them rest for a few minutes—this lets the chocolate firm up just slightly so it doesn't immediately pour out when you bite in. Warm is best, when everything is soft and melty.
Pin it There's a particular joy in pulling these out of the oven and watching someone's face when they realize chocolate and cookie dough are hiding inside a croissant. It's the kind of simple surprise that makes breakfast feel a little more intentional.
Why This Combo Actually Works
On the surface, chocolate chip cookies and croissants seem like they shouldn't belong together—one is American comfort, the other is French technique. But that's exactly why they work: the buttery, laminated layers of the croissant provide structure and a delicate crispness that would be lost if you just baked the cookie dough on its own, while the cookie dough adds richness and chocolate flavor that plain croissants don't have. It's the best parts of both worlds colliding in your mouth, which is really what baking is all about.
Timing and Temperature Matter More Than You Think
I learned the hard way that oven temperature makes a huge difference here. Too low and your croissants won't puff properly—they'll bake through but stay dense and heavy. Too high and the outside burns before the inside finishes cooking. 190°C (375°F) is the sweet spot because it's hot enough to create that initial puff and golden exterior while giving the cookie dough inside enough time to bake gently without hardening. Also, don't skip the parchment paper—these are rich enough that they can stick to a bare baking sheet, and you don't want to lose any chocolate or butter to the pan.
Taking It Further
These are perfect as-is, but once you make them, you'll start thinking about variations. I've tried adding a tiny pinch of espresso powder to the cookie dough to deepen the chocolate flavor, and I've also experimented with dark chocolate chips instead of regular, which changes the taste from sweet to slightly more sophisticated. The base recipe is forgiving enough that you can play with it—just remember that every addition changes the bake time slightly.
- For an extra-special touch, drizzle melted chocolate over the cooled croissants, or dust them with powdered sugar while they're still warm.
- If nuts are your thing, chop some toasted almonds or hazelnuts and fold them in with the chocolate chips for added crunch and flavor.
- Make a double batch and freeze the unbaked filled croissants on the baking sheet; bake them straight from frozen, adding just a couple of minutes to the baking time.
Pin it These croissants are one of those recipes that feels indulgent but doesn't require you to be a skilled baker. Make them when you want to feel good about feeding people something beautiful.
Recipe FAQ
- → Can I use homemade croissant dough?
Yes, homemade croissant dough works well and adds extra freshness and flakiness to the pastries.
- → How do I keep the chocolate gooey inside?
Ensuring the dough is properly sealed around the chocolate filling helps retain moisture and gooeyness while baking.
- → Can I substitute mini chocolate chips?
Yes, you can use dark chocolate chips, chopped nuts, or other preferred mix-ins to vary the flavor.
- → What is the best baking temperature?
Baking at 190°C (375°F) yields a golden, puffed croissant with a perfectly cooked filling.
- → How should these croissants be stored?
Store cooled croissants in an airtight container at room temperature for up to two days or freeze for longer storage.