cookie croissant

Introduction

Imagine biting into a warm, buttery croissant that’s been stuffed with gooey chocolate chip cookie dough, creating the perfect harmony of flaky pastry and chewy cookie in one irresistible treat. That’s exactly what you’ll achieve with this cookie croissant recipe. This ultimate guide shows you how to stuff buttery croissants with delicious cookie dough and bake them to gooey perfection, creating a show-stopping dessert that’s surprisingly easy to make at home.

While bakeries across the country are charging premium prices for these viral sensations, you can create even better versions in your own kitchen with our foolproof method. Whether you’re a seasoned baker or trying your hand at pastries for the first time, this recipe breaks down every step to ensure your success.

Why This Recipe Works

What sets this cookie croissant recipe apart is our balanced approach that combines convenience with gourmet results. We’ve perfected the ratio of cookie dough to croissant, ensuring neither component overwhelms the other. The technique preserves the croissant’s delicate layers while allowing the cookie filling to bake perfectly – avoiding the common pitfalls of burnt exteriors or undercooked centers.

Our method works with both homemade and quality store-bought ingredients, giving you flexibility based on your time and skill level. We’ve tested dozens of variations to determine the exact temperatures, timing, and techniques that create that perfect golden exterior with a soft, gooey cookie center every single time.

Most importantly, we’ve addressed every common issue bakers face when making cookie croissants, from preventing soggy bottoms to ensuring even baking throughout. The result is a foolproof recipe that delivers bakery-quality results without the guesswork.

Ingredients Deep Dive

For the Cookie Croissants:

• 6 large, fresh croissants (day-old works well too)
• 1 pound (450g) chocolate chip cookie dough (homemade or high-quality store-bought)
• 1 large egg (for egg wash)
• 1 tablespoon water
• 1 tablespoon granulated sugar (optional, for sprinkling)

For Homemade Chocolate Chip Cookie Dough (if making from scratch):

• 1 cup (226g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (165g) packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups (345g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups (340g) semi-sweet chocolate chips

Ingredient Quality Notes:

• Croissants: Choose all-butter croissants for the best flavor and texture. The higher fat content creates a richer finished product and better browning. If using store-bought, select from a quality bakery rather than pre-packaged varieties when possible.
• Cookie Dough: For homemade dough, use room temperature butter and eggs for proper creaming. High-quality chocolate chips with at least 50% cacao will provide better flavor balance against the buttery croissant.
• Egg Wash: This creates the beautiful golden sheen on your finished croissants and helps any sugar topping adhere properly.

Substitution Options:

• Gluten-Free: Use gluten-free croissants and a 1:1 gluten-free flour blend in your cookie dough.
• Cookie Dough Variations: Try peanut butter cookie dough, double chocolate, oatmeal raisin, or snickerdoodle for exciting flavor twists.
• Vegan Option: Use plant-based croissants, plant butter, and egg replacer. Many grocery stores now carry vegan-friendly croissants.

Necessary Equipment:

• Baking sheet
• Parchment paper or silicone baking mat
• Sharp knife
• Pastry brush (for egg wash)
• Wire cooling rack
• Optional: stand mixer (if making homemade cookie dough)

Step-by-Step Instructions

Preparing Your Cookie Dough (If Making From Scratch)

1. Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
2. Add the eggs and vanilla. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
3. Mix dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Combine wet and dry ingredients. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
5. Fold in chocolate chips until evenly distributed throughout the dough.
6. Chill the dough for at least 30 minutes (up to 24 hours) to firm up and develop flavors.

Assembling and Baking Cookie Croissants

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Prepare the egg wash by beating together the egg and 1 tablespoon of water.
3. Split the croissants horizontally with a sharp knife, being careful not to cut all the way through. You want them to open like a book.
4. Shape the cookie dough into rectangular pieces about 1/2 inch thick that will fit inside the croissants. Use approximately 2-3 tablespoons of dough per croissant, depending on size.
5. Stuff each croissant by placing the cookie dough inside the cut portion. Press gently to flatten slightly, but don’t overstuff. The dough should not be spilling out the sides.
6. Brush each croissant thoroughly with egg wash. Sprinkle with granulated sugar if desired.
7. Arrange the croissants on the prepared baking sheet, leaving at least 2 inches between each one as they will spread while baking.
8. Bake for 15-18 minutes until the croissants are golden brown and the cookie dough is set but still slightly soft in the center.
9. Cool slightly on the baking sheet for 3-5 minutes before transferring to a wire rack.
10. Serve warm for the best experience, when the cookie center is still gooey.

Pro Tips for Success

• Don’t overstuff your croissants. Too much cookie dough will cause it to spill out during baking and potentially burn.
• Create a “pocket” in the croissant rather than simply placing the dough on top of the bottom half. This helps contain the filling during baking.
• Chill your assembled cookie croissants for 10-15 minutes before baking if your kitchen is warm. This helps maintain the croissant’s structure.
• Shield with foil if needed. If the croissants are browning too quickly before the cookie dough is fully baked, loosely cover with aluminum foil for the last few minutes.
• Use a rimmed baking sheet to catch any cookie dough that might escape during baking.
• Check for doneness by looking at the exposed cookie dough – it should appear set but not completely firm (it will continue cooking from residual heat).
• Don’t judge doneness by the toothpick test as you would with regular cookies. The center is supposed to remain somewhat soft.
• Allow fresh-from-the-oven cookie croissants to cool for at least 5 minutes before eating to avoid burning yourself on the molten filling.

Variations & Customization Ideas

Cookie Dough Variations:

• Double Chocolate: Add 1/4 cup cocoa powder to the cookie dough and use a mix of dark and white chocolate chips.
• Nutella Stuffed: Place a thin layer of Nutella between the croissant and a smaller amount of cookie dough.
• Peanut Butter Cookie: Substitute peanut butter cookie dough for a nutty twist.
• S’mores Cookie Croissant: Use graham cracker cookie dough and add mini marshmallows on top during the last 2 minutes of baking.
• Red Velvet: Add 2 tablespoons of cocoa powder and red food coloring to the cookie dough, then use white chocolate chips.

Topping Ideas:

• Streusel Topping: Sprinkle a simple mixture of butter, flour, and sugar on top before baking.
• Salted Caramel Drizzle: After baking and cooling slightly, drizzle with warm salted caramel sauce.
• Powdered Sugar: Dust lightly with powdered sugar after baking for an elegant finish.
• Ice Cream Sandwich: Split a completely cooled cookie croissant and add a scoop of vanilla ice cream.

Troubleshooting / FAQ

Why did my cookie dough burn before the croissant was done?

A: This typically happens when the cookie dough is too exposed or the oven temperature is too high. Make sure the dough is well-tucked inside the croissant, and check that your oven isn’t running hot. Using foil to shield the croissants during the latter part of baking can also help.

Why is the bottom of my cookie croissant soggy?

A: Soggy bottoms often result from underbaked dough or moisture getting trapped. Make sure your baking sheet is preheated for a few minutes before placing the croissants on it, and ensure you’re using parchment paper. Also, don’t place freshly baked croissants on a flat surface to cool—always use a wire rack to allow air circulation.

Can I use store-bought croissant dough?

A: Yes, but the results won’t be quite the same as using already-baked croissants. If using croissant dough, you’ll need to partially bake it first according to package directions, then add the cookie dough and finish baking. All-butter croissant dough yields the best results.

Can I use store-bought cookie dough?

A: Absolutely! Choose a high-quality dough without artificial preservatives for best results. Break-and-bake style doughs work well, as does refrigerated cookie dough in tubes. Let it come to room temperature for easier handling.

How do I know when my cookie croissants are perfectly baked?

A: Look for these signs: the croissant exterior should be deeply golden brown, any visible cookie dough should look set but not completely firm, and the bottom should be golden brown but not dark. The internal temperature should reach about 175°F (79°C) when measured with an instant-read thermometer.

Can I make these ahead of time?

A: Yes, in several ways:

1. Prepare stuffed croissants up to 24 hours in advance, store covered in the refrigerator, and bake fresh.
2. Freeze unbaked stuffed croissants for up to 1 month. Thaw overnight in the refrigerator before baking.
3. Bake completely, cool thoroughly, and freeze for up to 3 months. Reheat in a 300°F oven for 5-7 minutes.

How do I prevent the cookie dough from spilling out completely?

A: Create a deeper pocket in the croissant rather than simply slicing it open. Also, chilling the assembled croissants for 15 minutes before baking helps the dough maintain its shape during the initial baking phase.

Storage & Reheating Instructions

Storage:

• Room Temperature: Store completely cooled cookie croissants in an airtight container for up to 2 days.
• Refrigerator: Extend shelf life to 4-5 days by refrigerating in an airtight container.
• Freezer: Wrap individual cookie croissants tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.

Reheating:

• Oven Method (Best): Reheat at 300°F (150°C) for 5-7 minutes until warmed through.
• Microwave Method (Quick): Heat for 15-20 seconds on 50% power. Note that this may slightly compromise the croissant’s flakiness.
• Air Fryer: 2 minutes at 300°F gives excellent results with restored crispness.

Always check that reheated cookie croissants reach an internal temperature of 165°F (74°C) for food safety if they’ve been refrigerated or frozen.

Serving Suggestions

These indulgent cookie croissants can be enjoyed in numerous ways:

• Serve warm with a scoop of vanilla ice cream for an elevated dessert
• Pair with a cappuccino or café au lait for a luxurious breakfast treat
• Drizzle with chocolate or caramel sauce for extra decadence
• Serve as part of a brunch spread with fresh berries on the side
• Cut into quarters for bite-sized dessert buffet options

For special occasions, create a cookie croissant bar with various dipping sauces, whipped creams, and toppings for guests to customize their treats.

Recipe Card

Ingredients:

• 6 large butter croissants
• 1 pound chocolate chip cookie dough
• 1 large egg (for egg wash)
• 1 tablespoon water
• 1 tablespoon granulated sugar (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment.
2. Split croissants horizontally, leaving one edge intact.
3. Shape cookie dough into rectangles fitting inside croissants.
4. Stuff croissants with dough, gently pressing to flatten.
5. Brush with egg wash and sprinkle with sugar if desired.
6. Bake 15-18 minutes until golden brown.
7. Cool 5 minutes before serving.

Notes:

Best served warm when the cookie filling is still slightly gooey. Store leftovers in an airtight container for up to 2 days or freeze for longer storage.

Conclusion

The cookie croissant represents the perfect marriage of two beloved baked goods—the sophisticated, flaky French croissant and the comforting, nostalgic chocolate chip cookie. This recipe gives you all the tools you need to create this spectacular treat at home, often with better results than what you’d find in specialty bakeries.

By following our detailed instructions and pro tips, you’ll master the art of the perfect cookie croissant, whether you’re making them for a special brunch, weekend treat, or impressive dessert for guests. The best part is the flexibility—once you’ve mastered the basic technique, you can experiment with endless variations to suit your taste preferences or whatever ingredients you have on hand.

Share Your Creation!

I’d love to see how your cookie croissant turns out! If you make this recipe, please leave a comment and rating below. You can also share your creation by tagging me on pinterest @bake_iteasy with the hashtag #cookie croissant.