Cookie Croissant Fusion Pastry (Printable)

Buttery croissants with a gooey chocolate chip dough center, perfect for sweet moments.

# What You'll Need:

→ Croissants

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

→ Cookie Dough

02 - 6 tablespoons unsalted butter, softened
03 - 1/2 cup light brown sugar
04 - 1/4 cup 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)

# Directions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, cream together the softened butter, light brown sugar, and granulated sugar until mixture is light and fluffy.
03 - Add the egg and vanilla extract to the creamed mixture and mix until fully combined.
04 - Sift in the all-purpose flour, baking soda, and sea salt. Stir gently until just incorporated.
05 - Fold the semi-sweet chocolate chips evenly into the dough.
06 - Slice each croissant horizontally, leaving a hinge to open them like a book.
07 - Spoon 2 to 3 tablespoons of cookie dough into the center of each croissant, pressing gently to spread the dough evenly within.
08 - Close each croissant and lightly brush the tops with the beaten egg to achieve a golden finish.
09 - Arrange the filled croissants on the prepared baking sheet and bake for 16 to 18 minutes, or until golden and the cookie dough is set but still soft inside.
10 - Allow croissants to cool slightly before dusting with icing sugar, if desired. Serve warm to enjoy a gooey texture.

# Expert Suggestions:

01 -
  • The contrast between crispy croissant layers and warm, chewy cookie dough is genuinely addictive.
  • It comes together in under an hour, making it feel fancier than the effort requires.
  • You can prep the dough ahead and fill croissants on demand, perfect for weekend mornings.
02 -
  • Don't overbake. The dough inside won't fully set until it cools slightly, so pull them out when they still look a touch underdone—the residual heat finishes the job perfectly.
  • Temperature matters for the butter in your dough; if it's too cold, you'll have a lumpy mess, but if it's too warm, the dough gets greasy and won't hold the chocolate chips evenly.
03 -
  • If your croissants are frozen, thaw them at room temperature for 20 minutes before filling; cold dough is stubborn and more likely to tear.
  • Save any leftover cookie dough for actual cookies—it's too good to waste, and honestly, it's delicious baked on its own.
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