Cookie Croissant Fusion Pastry (Printable)

Flaky croissants filled with melty chocolate chip cookie dough offer a rich, indulgent treat.

# What You'll 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 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 butter mixture; mix until fully combined.
04 - Sift in flour, baking soda, and sea salt. Stir gently until just combined.
05 - Carefully fold semi-sweet chocolate chips into the dough to distribute evenly.
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 and gently spread evenly.
08 - Close croissants and lightly brush tops with beaten egg.
09 - Place filled croissants on the prepared baking sheet with space for expansion.
10 - Bake for 16 to 18 minutes, until croissants are golden and cookie dough is set yet soft inside.
11 - Let croissants cool slightly, then dust with icing sugar if desired. Serve warm to enjoy optimal gooeyness.

# Expert Tips:

01 -
  • It tastes like you spent hours layering pastry when really you're just borrowing the hard work from a bakery.
  • That moment when you bite through warm, flaky croissant and hit soft, gooey chocolate chip dough inside is genuinely magical.
  • It works for a fancy breakfast, a sneaky dessert, or that 3 p.m. moment when you need something extraordinary.
02 -
  • The dough needs to stay slightly underbaked inside—the residual heat will continue cooking it as it cools, and you want that soft center, not a firm cookie texture.
  • Day-old croissants actually work better than fresh ones because they're slightly drier and won't get too tender; they hold the dough better without falling apart.
  • Don't skip the egg wash; it's the difference between something that looks homemade and something that looks intentional.
03 -
  • If your croissants are fresh and delicate, handle them gently and let them rest in the fridge for 30 minutes before filling—this prevents them from getting too soft and falling apart.
  • Sift your dry ingredients instead of just mixing them; it aerates everything and prevents dense pockets in the final dough.
Go back