Viral Cookie Croissant (Print Version)
# Ingredients:
→ Cookie Dough
01 -
3 ¼ cup (390g) all-purpose flour
02 -
1 ¼ teaspoons baking powder
03 -
1 teaspoon baking soda
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1 teaspoon salt
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1 cup 2 sticks, (226g) unsalted butter softened to room temperature
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1 ½ cups (288g) light or dark brown sugar
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½ cup (100g) granulated sugar
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2 large eggs room temperature
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2 teaspoons pure vanilla extract
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1 ¼ cup (225g) semi-sweet chocolate chips
→ Additional Ingredients
11 -
15 regular size croissants
12 -
powdered sugar optional for dusting baked cookie croissants
# Instructions:
01 -
Preheat oven to 350°F (180°F) and line a baking sheet with parchment paper.
02 -
Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
03 -
Add softened butter and sugars to a large mixing bowl and use an electric mixer to beat together on medium speed until combined and creamy, about 2 minutes. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract.
04 -
On low speed, gradually add the dry ingredients to the butter/sugar mixture. Gently fold in or beat in the chocolate chips.
05 -
Slice croissants into halves. Put about 2 to 3 pieces of cookie dough inside each croissant, then close and top with some more cookie dough. The larger the pieces of cookie dough that you add to the center, the more doughy the inside after being baked. Personally, I like to use about 2 tbsp of dough for the inside and spread the dough to be somewhat thin, so the dough bakes more inside and isn't quite so doughy.
06 -
Place cookie croissants on the prepared baking sheet, spacing them several inches apart. Bake in preheated oven for about 12 minutes.
07 -
Once baked, transfer to a wire rack to cool. Cool for at least 10 minutes, then dust with powdered sugar and enjoy!
# Notes:
01 -
Feel free to use packaged chocolate chip cookie dough instead of making homemade. One 16 1/2 ounce package Toll House cookie dough will make 12 regular sized croissant cookies.
02 -
You can use mini croissants, and in this case you will use less dough and have plenty of extra cookie dough.
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If you would like to bake some of the cookie dough as regular cookies, you can find the full chocolate cookie recipe with baking instructions here.
04 -
The serving size will depend on the size of the croissants and how much dough you add to each croissant. For regular croissants with about 4 tablespoons of dough for each, this recipe will make about 15 cookie croissants.
05 -
Store baked leftovers in an airtight container at room temperature for up to 2 days.