Save to Pinterest The first time I made these, I was standing in my kitchen on a lazy Sunday morning, staring at a package of butter croissants and a bowl of cookie dough I'd whipped up the night before. Something clicked—why choose between the delicate, shattering layers of a croissant and the warm, gooey comfort of a chocolate chip cookie when you could have both in one bite? That moment of kitchen inspiration led to these beautiful hybrids, and now they're the thing people ask me to bring to gatherings.
I remember bringing a batch to my neighbor Sarah one afternoon, and watching her face light up when she bit into one—that moment when someone tastes something unexpected and their eyes just widen. She came back the next day asking for the recipe, and since then, these have shown up at every potluck and breakfast gathering.
Ingredients
- 6 large, all-butter croissants: Use fresh ones if you can, or day-old works beautifully—they're sturdy enough to hold the filling without tearing and still bake up golden and flaky.
- 90 g unsalted butter, softened: Soft butter creams smoothly with the sugars, creating that light, fluffy base that makes cookie dough taste like clouds.
- 100 g light brown sugar and 50 g granulated sugar: The brown sugar brings molasses depth while the granulated sugar helps everything set—together they create complexity.
- 1 large egg: This binds everything and keeps the dough tender rather than tough.
- 1 tsp vanilla extract: A quiet ingredient that somehow makes everything taste warmer and more homemade.
- 150 g all-purpose flour: Measure gently or weigh it; too much flour and your dough turns dense and sad.
- 1/2 tsp baking soda and 1/4 tsp fine sea salt: These tiny amounts make the dough rise slightly in the oven and balance the sweetness so it doesn't become cloying.
- 120 g semi-sweet chocolate chips: These melt into pockets of gooeyness without being overwhelming—though dark or white chocolate work if that's your preference.
- 1 beaten egg for egg wash: This creates that beautiful burnished golden top that makes them look bakery-worthy.
- Icing sugar for dusting: A light dusting right after they cool slightly adds elegance and a hint of sweetness.
Instructions
- Get your oven ready:
- Preheat to 180°C (350°F) and line a baking sheet with parchment paper. This temperature is crucial—too hot and the croissants burn before the dough inside sets, too cool and they don't brown properly.
- Build your cookie dough base:
- Cream the butter with both sugars until it's light, fluffy, and pale—this usually takes 2-3 minutes with a mixer. The fluffiness matters; it incorporates air that helps the baked dough puff slightly.
- Bring it together:
- Add the egg and vanilla, mixing until the streaks of egg disappear. The mixture will look slightly broken at first, but keep mixing and it'll come together smoothly.
- Make it flour:
- Sift in the flour, baking soda, and salt, then mix just until combined—this is important because overmixing develops gluten and makes the final result tough rather than tender. When you can barely see flour streaks, stop.
- Fold in the chocolate:
- Gently fold the chocolate chips through the dough with a spatula. Don't be aggressive; you're tucking them in, not crushing them.
- Prepare your croissants:
- Using a sharp serrated knife, slice each croissant horizontally almost all the way through, leaving a small hinge so they open like a little book. Work gently—the layers are delicate and beautiful, and you want to keep them that way.
- Fill with intention:
- Spoon 2–3 tablespoons of cookie dough into the center of each croissant and gently press it to spread evenly. Don't overstuff or filling will escape during baking.
- Seal and finish:
- Close each croissant and lightly brush the top with beaten egg using a pastry brush. This is what creates that gorgeous golden-brown exterior.
- Bake until magic happens:
- Arrange them on your prepared sheet and bake for 16–18 minutes, until the croissants are deeply golden and the dough inside is just set but still soft to the touch. Err on the side of slightly underbaked if you want maximum gooeyness.
- The finishing touch:
- Let them cool for just 2-3 minutes, then dust lightly with icing sugar if you like. Serve while still warm so the chocolate inside is melting and the croissant layers are still at their flakiest.
Save to Pinterest There was an afternoon when my daughter helped me fill these, and she got so focused on making sure each one was perfectly centered that she took twice as long as she needed to. But when we pulled them from the oven and she bit into one, all that deliberation felt worth it. Food like this reminds me that sometimes the moments that matter aren't just about eating—they're about the small rituals we create in the kitchen together.
Variations and Customizations
The beauty of this recipe is how flexible it is. I've made versions with dark chocolate and sea salt for a more sophisticated bite, and versions with white chocolate and crushed pistachios for friends who don't love dark chocolate. Some mornings I add a pinch of cinnamon to the dough, which adds warmth without changing the fundamental character of the thing. You could even toast and chop hazelnuts or walnuts and fold them in with the chocolate—just know that this changes the texture slightly, making the filling a bit grainier but richer.
Serving and Pairing
These are best eaten warm, within the first few hours of baking. A scoop of vanilla ice cream melting on top transforms them into a dessert moment, while a simple cup of strong coffee in the morning makes them feel like a weekend indulgence. I've also served them at brunch with fresh berries and a spoonful of crème fraîche, which cuts the sweetness beautifully and makes them feel more sophisticated than they already are.
Storage and Make-Ahead Tips
You can prepare the cookie dough up to two days ahead and store it covered in the refrigerator—in fact, chilled dough spreads more evenly into the croissants. The filled croissants (brushed with egg wash) can wait in the fridge for a few hours before baking, which is perfect if you want fresh-baked croissants for breakfast but don't want to wake up early. Once baked, they're best eaten the day you make them, though they reheat beautifully in a 160°C oven for 5 minutes if you somehow have leftovers.
- Chilled dough is easier to work with and creates a better texture in the final bake.
- You can assemble these the night before and bake them fresh in the morning for maximum warmth and flakiness.
- Keep them in an airtight container and reheat gently rather than eating them cold from the fridge.
Save to Pinterest These cookie croissants have become my secret weapon for turning an ordinary breakfast into something people remember. They're a reminder that sometimes the best kitchen ideas come from standing still for a moment and asking what would happen if.
Recipe Frequently Asked Questions
- → What type of croissants work best for this pastry?
Large, all-butter croissants work best, whether fresh or a day old, to ensure a flaky and flavorful base.
- → Can I substitute the chocolate chips with other types?
Yes, dark or white chocolate chips can be used to vary the sweetness and richness according to your preference.
- → How should the croissants be prepared before filling?
Slice each croissant horizontally, leaving a hinge so it opens like a book, allowing for even dough filling.
- → Is there a way to add extra texture to the dough?
Adding chopped toasted walnuts or hazelnuts into the dough provides a pleasant nutty crunch.
- → What is the recommended serving suggestion?
Serve warm for gooey texture, optionally dusted with icing sugar or paired with vanilla ice cream for extra indulgence.