Cookie Croissant Fusion Pastry (Printable Version)

Flaky croissants with rich, melty chocolate chip dough inside for a decadent 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 cup all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon fine sea salt
10 - 2/3 cup semi-sweet chocolate chips

→ Finishing

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

# Directions:

01 - Set oven to 350°F and line a baking sheet with parchment paper.
02 - In a medium bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy.
03 - Add the egg and vanilla extract to the creamed mixture and combine thoroughly.
04 - Sift together the flour, baking soda, and salt; fold into the wet ingredients just until combined.
05 - Gently fold semi-sweet chocolate chips into the dough.
06 - Slice each croissant horizontally, leaving a hinge to open like a book.
07 - Spoon 2 to 3 tablespoons of cookie dough into each croissant, pressing gently to spread evenly.
08 - Close croissants and brush their tops lightly with the beaten egg.
09 - Place croissants on the prepared baking sheet and bake for 16 to 18 minutes or until golden and the filling is set but soft.
10 - Let croissants cool slightly, dust with icing sugar if desired, and serve warm for optimal gooey texture.

# Expert Advice:

01 -
  • It's the perfect excuse to combine two completely different cravings into one magnificent pastry.
  • The contrast between crispy, buttery croissant layers and warm, gooey cookie dough feels indulgent but comes together in under 35 minutes.
  • People genuinely think you spent all morning on these, when really you're just cleverly combining store-bought croissants with homemade dough.
02 -
  • The cookie dough doesn't fully bake like a normal cookie; it stays intentionally underbaked and soft inside, so don't panic when the center feels tender when you press it.
  • Croissants vary in size and thickness, so check them a minute or two before the timer goes off to avoid over-browning, especially if your oven runs hot like mine does.
  • The dough can be made up to 3 days ahead and stored in the fridge, which makes assembly on baking day incredibly fast.
03 -
  • Make the cookie dough the night before so you're not juggling multiple bowls while rushing through croissant assembly.
  • If your croissants keep wanting to close unevenly, use two tablespoons of dough as a little wedge to prop them open while you fill and then remove it.
  • The moment you pull these from the oven is when they're most fragile; give them those few minutes to set or they'll fall apart when you try to pick them up.
Go Back