Cookie Croissant Indulgent Pastry (Print View)

Flaky croissants filled with melty chocolate chip dough, a perfect indulgence any time of day.

# Components:

→ 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 - 1¼ cups all-purpose flour
08 - ½ teaspoon baking soda
09 - ¼ teaspoon fine sea salt
10 - ¾ cup semi-sweet chocolate chips

→ Finishing

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

# Directions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, cream together softened butter, light brown sugar, and granulated sugar until light and fluffy.
03 - Add the egg and vanilla extract to the butter mixture; mix until fully combined.
04 - Sift the all-purpose flour, baking soda, and sea salt into the wet ingredients. Mix gently until just combined.
05 - Fold the semi-sweet chocolate chips into the cookie dough batter evenly.
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, gently spreading to cover the surface inside.
08 - Close the croissants and lightly brush the tops with the beaten egg.
09 - Place the filled croissants on the prepared baking sheet, spacing them evenly.
10 - Bake for 16 to 18 minutes, until the croissants are golden and the cookie dough interior is set but remains soft.
11 - Allow croissants to cool slightly. Dust with icing sugar if desired. Serve warm to enjoy maximum gooey texture.

# Expert Advice:

01 -
  • It tastes indulgent but comes together in under 35 minutes, making it the perfect surprise for someone (or yourself) on any day of the week.
  • Croissants do most of the heavy lifting—you're really just creating a moment of dough-meets-chocolate magic that feels way more impressive than it actually is.
02 -
  • If your croissants are frozen, thaw them completely before filling; cold pastry won't crisp properly and the exterior stays pale and sad instead of golden and crisp.
  • Underbaking by a minute or two is better than overbaking here—the residual heat keeps cooking the center while the pastry stays tender and flaky.
03 -
  • Day-old croissants actually work better than fresh ones because they've lost some moisture and won't tear as easily when you're slicing and filling—plus they crisp up more dramatically in the oven.
  • Make the cookie dough a few hours ahead if you can; chilling it slightly makes it less likely to spread everywhere during baking and easier to spoon into those delicate pastry pockets.
Return