Chocolate Cookie Croissant

I bet you all know about the viral Cookie Croissant, or as it’s also called, Le Crookie, right? Maybe it’s not viral anymore because I am always late to doing the trending stuff.😅 Well, I have my reasons.

I love cookies and croissants, but I love to eat them separately. I didn’t think I’d spend time making cookie dough and using it as a filling and topping, without getting cookies from it. However, I kept seeing videos of people trying this combo (well, it’s my fault for spending a lot of time on social media), and I said, “Okay, I’ll give it a try out of curiosity.”

But before I could finally make it, I had this thought: the filling might be underbaked and I might get a tummy ache. Then again, I thought, I eat raw batter, so why worry about tummy pain? And underbaked cookies? What’s the issue with that? I love soft and slightly underbaked cookies! Guess I am just stalling, yeah? See? This was a battle between me and myself.🤷🏻‍♀️

Okay, let’s get this over with and make the viral (maybe not so viral now) cookie croissant. But hey! Let’s make it chocolate cookies!

What do I think about it?

Guess what? I LOVED IT! Well, at least the chocolate cookies and croissant combo. I love the buttery cookies, the underbaked chocolate cookie dough filling, and the crunchy cookie topping. It mostly tasted like the premium filled croissants from coffee shops. It’s the best of both worlds! Will I make it again? A BIG YES!

NOTES ON CHOCOLATE COOKIE CROISSANT:

• 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.

WANNA SEE HOW I MADE THIS?

I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’ll see something you’d like. If you do, please don’t forget to share, like, and subscribe. Hope to see you there!

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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.

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