Cookie Croissant Fusion (Print)

Flaky croissants enriched with melty chocolate chip dough, perfect for breakfast or dessert indulgence.

# Components:

→ 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 large egg, beaten (for egg wash)
12 - Icing sugar, for dusting (optional)

# Directions:

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

# Expert Advice:

01 -
  • You get that buttery, flaky croissant texture with the soft, melty chocolate chip cookie surprise inside, which somehow feels luxurious and comforting at the same time.
  • It takes less than 35 minutes from start to finish, so you can make something that tastes bakery-quality without spending your whole morning in the kitchen.
  • The contrast between the crispy exterior and gooey center is genuinely addictive, and people always ask for the recipe when you serve these.
02 -
  • Don't overbake—pull them out the moment the croissants turn golden and the cookie dough looks just barely set, because they'll continue cooking as they cool and you want that molten center.
  • Room-temperature ingredients really do matter here; cold egg and cold butter won't mix smoothly, and you'll end up with a grainy dough instead of a creamy one.
  • If your croissants are too fresh and soft, refrigerate them for an hour first; they're easier to slice cleanly and hold their shape better when filled.
03 -
  • Use a pastry brush to apply the egg wash—it gives you more control than trying to spread it with a spoon, and you'll get more even browning.
  • If you find yourself with leftover cookie dough after filling all six croissants, bake it as regular cookies at the same temperature for about 12 minutes; don't waste it.
Back