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Cookie Croissants 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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://spiceupwithsophie.com/cookie-croissants-recipe/