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Chocolate Cookie Croissant

The Chocolate Cookie Croissant is a delectable pastry sensation that combines the best of both worlds: the flakiness of a croissant with a slightly underbaked chocolate cookie filling and a crunchy topping.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Jhuls @ The Not So Creative Cook

Ingredients

Cookie dough:

  • ½ cup (83 g) packed brown sugar
  • ¼ cup (60 ml) melted unsalted butter (see notes)
  • 1 large egg at room temperature
  • ½ tsp vanilla extract
  • ½ cup + 2 tbsp (84 g) all-purpose flour
  • ¼ tsp salt
  • ½ tsp baking soda
  • ¼ cup (23 g) dark cocoa powder
  • Dark chocolate chips/chocolate buttons/chopped chocolate

Others:

  • 3-4 butter or plain croissant

Instructions

  1. Preheat the oven to 350°F.

  2. In a bowl, add brown sugar, melted (and cooled) butter, egg, and vanilla extract. Mix until well combined.

  3. Add the dry ingredients – flour, salt, baking soda, and dark cocoa powder – and mix again until combined.

  4. Add the chocolate buttons (or whatever you are using) and mix again.

  5. Cut each croissant in half, horizontally. Fill the croissant with some cookie dough, and then add more on top. Repeat until all croissants are filled and topped with cookie dough. Place them on your prepared tray.

  6. Bake them in the preheated oven for 12-15 minutes or until lovely and crispy.
  7. Let them cool for a few minutes before enjoying.

Recipe Notes

  • Make sure to cool the butter before using it.
  • If you have leftover cookie dough, you can make cookies: bake them in a preheated oven at 350°F for 10-12 minutes.