Cookie Croissant Fusion Pastry (Printable Version)

Flaky croissants embrace gooey chocolate chip cookie dough for a rich, indulgent treat.

# What You Need:

→ Croissants

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

→ Cookie Dough

02 - 6 tablespoons unsalted butter, softened
03 - 7 tablespoons light brown sugar
04 - 4 tablespoons granulated sugar
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 1 cup 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)

# How To Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, cream the softened butter with light brown and granulated sugars until light and fluffy.
03 - Add the egg and vanilla extract, mixing thoroughly until combined.
04 - Sift together the all-purpose flour, baking soda, and fine sea salt, then fold into the butter mixture until just combined.
05 - Fold in the semi-sweet chocolate chips evenly throughout the dough.
06 - Slice each croissant horizontally, maintaining a hinge so they open like a book.
07 - Spoon 2 to 3 tablespoons of cookie dough into the center of each croissant, gently pressing to spread evenly.
08 - Close the croissants and lightly brush the exteriors with the beaten egg.
09 - Place filled croissants on the prepared baking sheet and bake for 16 to 18 minutes until golden and the cookie dough is set but remains soft inside.
10 - Allow croissants to cool slightly before optionally dusting with icing sugar. Serve warm for best texture and flavor.

# Expert Advice:

01 -
  • You get that crispy-flaky croissant exterior with warm, gooey cookie dough hiding inside—basically two textures that shouldn't work together but absolutely do.
  • The whole thing comes together in under 35 minutes, so you can make something feel fancy and indulgent on a regular weeknight.
  • Everyone who tries one looks genuinely shocked that you made it yourself.
02 -
  • Day-old croissants actually work better than fresh ones because they're sturdier and hold the filling without getting mushy—I learned this the hard way after my first attempt fell apart.
  • Don't skip the egg wash; it's the difference between something that looks homemade and something that looks intentional and special.
03 -
  • Softened butter is non-negotiable—it needs to be soft enough to leave a slight impression when you press it, not greasy or room temperature.
  • Sift the flour, baking soda, and salt together even though it feels like an extra step; it distributes the leavening evenly so you don't get dense pockets in the finished dough.
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