Save One Saturday morning, I opened the fridge and found leftover cookie dough next to a tube of croissant dough. Instead of making two separate things, I rolled a spoonful of cookie dough into each croissant triangle and baked them together. The kitchen smelled like a bakery collided with a cookie shop, and my kids appeared in seconds, half-dressed and wide-eyed. We ate them warm on the counter, no plates, chocolate smeared on our fingers. That spontaneous experiment became our weekend ritual.
The first time I brought these to a brunch, my friend Anne bit into one and paused mid-chew, staring at me with suspicion. She asked if I'd gotten up at dawn to make them from scratch. When I told her the truth, she laughed so hard she nearly choked. Now she makes them for her book club and pretends they're a secret family recipe. I never correct her.
Ingredients
- Ready-to-bake croissant dough triangles: The refrigerated kind works perfectly here and saves you hours of laminating butter, though homemade dough will give you an even flakier result if you have the time.
- Unsalted butter, softened: Make sure it's truly soft so it creams smoothly with the sugars without turning greasy or separated.
- Brown sugar: This adds a caramel-like depth and keeps the cookie dough chewy instead of dry.
- Granulated sugar: Balances the brown sugar and helps the dough spread just enough inside the croissant.
- Egg yolk: The richness from the yolk binds everything together and gives the cookie dough that classic soft-baked texture.
- Vanilla extract: A small amount goes a long way in rounding out the sweetness and adding warmth.
- All-purpose flour: Just enough to give structure without making the filling stiff or cakey.
- Fine salt: Cuts through the sweetness and makes the chocolate taste even more intense.
- Mini chocolate chips: They distribute more evenly than regular chips and melt into pockets of chocolate throughout the filling.
- Egg for wash: Brushing the tops gives you that glossy, golden bakery finish.
- Extra mini chocolate chips for topping: Optional, but they make the croissants look irresistible and add extra bursts of chocolate.
Instructions
- Preheat and prep:
- Set your oven to 190°C (375°F) and line a baking sheet with parchment paper so the croissants don't stick or burn on the bottom.
- Cream the butter and sugars:
- Beat the softened butter, brown sugar, and granulated sugar together in a small bowl until the mixture looks pale and fluffy, which should take about two minutes with a hand mixer.
- Add the egg yolk and vanilla:
- Mix in the egg yolk and vanilla extract until everything is smooth and well combined.
- Stir in the dry ingredients:
- Add the flour and salt, stirring gently until a soft dough forms, then fold in the mini chocolate chips with a spatula.
- Unroll the croissant dough:
- Separate the dough into eight triangles and lay them out on your work surface.
- Fill each triangle:
- Spoon about one tablespoon of cookie dough onto the wide end of each triangle, pressing it down slightly so it stays in place when you roll.
- Roll them up:
- Starting from the wide end, roll each triangle up tightly, tucking the cookie dough inside as you go. The tip should rest on the bottom.
- Arrange on the baking sheet:
- Place the rolled croissants on the prepared sheet with at least two inches of space between them so they can puff up without touching.
- Brush with egg wash:
- Lightly brush the tops with beaten egg, then scatter a few extra mini chocolate chips on top if you want them to look extra decadent.
- Bake until golden:
- Slide the sheet into the oven and bake for sixteen to eighteen minutes, until the croissants are puffed, golden brown, and smell like heaven.
- Cool and serve:
- Let them cool on the sheet for a few minutes before transferring to a plate. Serve warm for the gooeyest, most indulgent experience.
Save My son once asked if we could make these for his birthday instead of cake. I said yes without thinking, and we ended up with a tower of warm croissants on the table, candles stuck in the top one. Everyone sang, he blew them out, and we all grabbed one with our hands. It was messy and perfect, and I realized that sometimes the best celebrations don't need frosting or layers.
Storage and Reheating
These are best eaten warm, straight from the oven, but leftovers can be stored in an airtight container at room temperature for up to two days. To reheat, pop them in a 160°C (325°F) oven for about five minutes until the outside crisps up again and the chocolate softens. Microwaving works in a pinch, but the croissant will lose some of its flakiness and turn a bit chewy.
Variations and Substitutions
You can swap the mini chocolate chips for dark chocolate chunks, white chocolate, or even chopped hazelnuts mixed into the dough. If you want a richer filling, add a teaspoon of cocoa powder to the cookie dough for a double chocolate effect. For a nut butter twist, stir in a tablespoon of smooth peanut or almond butter along with the egg yolk. If you're avoiding eggs, replace the yolk with two tablespoons of milk, though the texture will be slightly less rich.
Serving Suggestions
These croissants are wonderful on their own, but they become even more special when served with a dusting of powdered sugar or a drizzle of melted chocolate. Pair them with strong coffee or a glass of cold milk for a cozy breakfast. For dessert, serve them warm with a scoop of vanilla ice cream on the side and watch the ice cream melt into the chocolate.
- Top with flaky sea salt right after baking for a sweet and salty contrast.
- Serve alongside fresh berries to balance the richness.
- Wrap one in parchment and tuck it into a lunchbox for an afternoon surprise.
Save Every time I pull these out of the oven, someone wanders into the kitchen and asks what smells so good. That moment, right before anyone takes a bite, is my favorite part. These croissants don't need an occasion, they make their own.
Recipe Guide
- → What type of dough works best for these croissants?
Either ready-to-bake crescent roll dough or homemade croissant dough can be used, depending on your preference and time availability.
- → Can I use different chocolate chips?
Yes, dark chocolate chips or chopped nuts can be substituted to vary the flavor and texture.
- → How should the croissants be baked for optimal results?
Bake at 190°C (375°F) for 16-18 minutes until golden brown and puffed for a perfect flaky and gooey texture.
- → Is there a suggested topping for extra flavor?
Brushing with egg wash and sprinkling additional mini chocolate chips before baking adds shine and extra chocolate bursts.
- → Can I prepare the filling ahead of time?
Yes, the chocolate chip dough filling can be mixed in advance and refrigerated until ready to assemble.