Introduction

Cookie croissants bring together the flaky, buttery layers of classic croissants with a sweet, cookie-inspired filling. This delightful treat is perfect for breakfast, dessert, or an indulgent snack any time of day. Easy to make and irresistibly tasty, these cookie croissants are sure to become a favorite.

Ingredients

For the Croissant Dough:
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1 teaspoon instant yeast
3/4 cup cold unsalted butter (divided)
1/2 cup cold water
For the Cookie Filling:
1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips (or nuts, optional)

Instructions

Step 1: Mix the flour, salt, sugar, and instant yeast together in a large bowl. Cut 1/2 cup of cold butter into small cubes and mix into the dry ingredients until it resembles coarse crumbs. Gradually add cold water and mix until the dough forms. Shape into a disk, wrap, and refrigerate for at least 30 minutes.
Step 2: Place the remaining 1/4 cup cold butter between parchment paper and roll into a 1/4 inch thick rectangle. Chill until firm. Roll out the dough on a floured surface to the same thickness, place the butter block in the center, and fold the dough over to seal. Roll into a larger rectangle, fold into thirds, wrap, and refrigerate for 30 minutes. Repeat this rolling and folding two more times.
Step 3: In a bowl, cream together softened butter, granulated sugar, brown sugar, egg, and vanilla extract. Add flour, baking soda, and salt, mixing until combined. Stir in chocolate chips or nuts if using.
Step 4: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the dough to 1/4 inch thickness and cut into triangles about 4-5 inches wide at the base. Place a spoonful of filling at the base of each triangle and roll them up into croissant shapes. Place croissants on the baking sheet, seam side down.
Step 5: Bake croissants for 15-20 minutes until golden brown and flaky. Let them cool slightly before serving.
Step 6: Serve warm and enjoy your homemade cookie croissants!

Tips & Variations

Use chilled ingredients and keep everything cold to achieve the flakiest croissant layers.
Swap chocolate chips for chopped nuts or dried fruit for different flavors.
Brush croissants with an egg wash before baking for a shiny, golden finish.
If short on time, you can use store-bought puff pastry, but homemade dough yields the best texture.

Storage

Store leftover cookie croissants in an airtight container at room temperature for up to 2 days. To keep them longer, freeze them wrapped tightly in plastic wrap for up to 1 month. Reheat in a 350°F (175°C) oven for 5-7 minutes to refresh the flakiness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough in advance?

Yes, you can prepare the dough ahead of time. After the final fold, wrap it tightly and refrigerate for up to 24 hours before rolling out and assembling.

What if I don’t have instant yeast?

You can use active dry yeast instead, but dissolve it in warm water first and let it activate for 5-10 minutes before mixing with the dry ingredients.

Cookie Croissants Recipe

Print Recipe

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Delight in these homemade Cookie Croissants combining flaky, buttery croissant dough with a sweet, rich cookie filling bursting with chocolate chips. This recipe guides you through making the classic laminated croissant dough from scratch, layering and folding butter for perfect flakiness, then filling and baking croissant-shaped cookies that are crisp on the outside and soft inside. Perfect as a unique breakfast treat or an indulgent dessert, these cookie croissants blend the best of French pastry with classic cookie flavors.

Author: Sophie
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 croissants 1x
Category: Breakfast
Method: Baking
Cuisine: French-American

Ingredients

Scale

For the Croissant Dough:

2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1 teaspoon instant yeast
3/4 cup cold unsalted butter (divided into 1/2 cup and 1/4 cup portions)
1/2 cup cold water

For the Cookie Filling:

1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips (or nuts, optional)

Instructions

Prepare the Croissant Dough: In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Cut 1/2 cup of cold butter into small cubes and blend into the dry mixture with a pastry cutter or fingers until it resembles coarse crumbs. Gradually add the cold water, mixing just until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes to chill.
Roll and Fold the Dough: Flatten the remaining 1/4 cup butter between parchment sheets into a 1/4-inch thick rectangle; chill until firm. Roll out the chilled dough on a floured surface into a 1/4-inch thick rectangle. Place the butter block in the center and fold the dough over completely, sealing the edges. Roll this dough into a larger rectangle, fold into thirds like a letter, wrap, and chill for 30 minutes. Repeat the rolling and folding two more times to create layers.
Prepare the Cookie Filling: In a bowl, cream softened butter with granulated and brown sugars until smooth. Beat in the egg and vanilla extract. Add flour, baking soda, and salt; mix until just combined. Fold in chocolate chips or nuts if desired.
Assemble the Cookie Croissants: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the dough one last time into a large 1/4-inch thick rectangle. Cut into triangles about 4-5 inches wide at the base. Place a spoonful of cookie filling at the wide base of each triangle, then roll toward the tip to form a croissant shape. Place each croissant seam-side down on the prepared baking sheet.
Bake the Croissants: Bake in the preheated oven for 15-20 minutes until golden brown and flaky. Remove from oven and allow to cool slightly on a wire rack before serving.
Serve: Enjoy these cookie croissants warm as a delicious breakfast treat or dessert.

Notes

Keep the butter cold throughout the lamination process to ensure flaky layers.
Do not overmix dough to avoid tough croissants.
You can substitute chocolate chips with nuts or dried fruit in the filling.
Ensure the croissants cool slightly before serving to allow the filling to set.
These croissants are best eaten fresh but can be stored in an airtight container for up to 2 days.

Keywords: Cookie Croissants, croissant dough, laminated dough, chocolate chip filling, homemade croissants, baking, pastry, dessert, breakfast treat