Description
Indulge in the perfect fusion of two beloved pastries with this Cookie Croissant! Flaky, buttery croissants filled with sweet cookie dough create a mouthwatering combination that’s crisp on the outside and chewy on the inside. This decadent treat makes a great breakfast pastry or dessert to enjoy with your morning coffee.
Ingredients
For the Croissant Dough:
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2 1/4 cups all-purpose flour
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1/4 cup granulated sugar
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1 teaspoon salt
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2 teaspoons instant yeast
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1/2 cup warm milk (110°F or 45°C)
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1/2 cup cold water
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1 large egg
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1/4 cup unsalted butter, melted
For the Cookie Dough Filling:
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1/2 cup unsalted butter, softened
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1/2 cup brown sugar, packed
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1/4 cup granulated sugar
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1 teaspoon vanilla extract
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1 large egg
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup chocolate chips (or mix-ins of your choice, like nuts)
For the Glaze (optional):
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1/4 cup powdered sugar
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1 teaspoon milk
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1/2 teaspoon vanilla extract
Instructions
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1. Prepare the Cookie Dough Filling:
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In a bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
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Beat in the egg and vanilla extract until well combined.
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Add the flour, baking soda, and salt, and mix until a dough forms.
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Stir in the chocolate chips or any mix-ins of your choice. Set the cookie dough aside in the fridge to firm up for about 20-30 minutes.
2. Make the Croissant Dough:
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In a large bowl, combine the flour, sugar, and salt.
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In a separate bowl, whisk together the warm milk, cold water, egg, and melted butter.
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Add the liquid mixture to the dry ingredients, stirring until a dough forms.
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Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
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Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.
3. Shape the Croissants:
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After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 12×18 inches).
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Roll out the chilled cookie dough into small rectangles or squares, and place them in the center of the croissant dough pieces.
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Fold the croissant dough around the cookie dough filling, pinching the edges to seal them.
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Roll each dough piece into a croissant shape or, if you prefer, you can simply fold them into a simple rectangular shape for a more “cookie bar” look.
4. Bake the Cookie Croissants:
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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Place the shaped croissants on the prepared baking sheet, leaving some space between each.
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Bake in the preheated oven for 15-20 minutes, or until golden brown and crisp on the outside.
5. Glaze (Optional):
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While the croissants are baking, mix the powdered sugar, milk, and vanilla extract in a small bowl to make a simple glaze.
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Drizzle the glaze over the croissants once they’re out of the oven and still warm.
6. Serve and Enjoy:
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Allow the cookie croissants to cool slightly before serving. Enjoy them warm for the best texture!
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Notes
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You can use pre-made croissant dough from the store if you want to save time. Just make sure to fill the dough with chilled cookie dough before baking.
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If you don’t want to make a glaze, you can sprinkle some powdered sugar on top of the croissants after they cool for a simple touch.
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For added flair, try using different cookie dough flavors (e.g., peanut butter, oatmeal) as the filling.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Pastry, Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 croissant
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg