Save The first time I made these, I was cleaning out my kitchen after a dinner party and found lonely croissants from breakfast sitting next to a half-made batch of cookie dough. Something in my brain clicked, and I thought, why not? The result was so spectacularly messy and wonderful that my roommate actually stopped mid-bite to ask what kind of fancy French bakery I had snuck out to at 10 PM. Now they are the only thing I make when I need people to feel genuinely spoiled.
I made these for a rainy Sunday brunch with friends last fall, and the moment they came out of the oven, the whole apartment filled with this unbelievable buttery vanilla aroma that had everyone wandering into the kitchen before I could even announce they were ready. We stood around the counter eating them warm, chocolate smeared on chins, while someone admitted they had never liked croissants until right that second.
Ingredients
- 6 large all-butter croissants: Day-old croissants actually work beautifully here because they are sturdy enough to hold the filling without collapsing, though fresh ones will give you that extra level of luxurious flakiness
- 90 g unsalted butter softened: Room temperature butter is non-negotiable for getting that perfect creamy dough consistency that bakes into a tender cookie center
- 100 g light brown sugar: The molasses in brown sugar gives the cookie filling its chewy texture and deep caramel notes that pair so beautifully with the buttery croissant
- 50 g granulated sugar: A combination of brown and white sugars creates the perfect balance of chew and crisp edges in the cookie dough
- 1 large egg: This binds everything together and adds richness, so do not skip it or try to substitute
- 1 tsp vanilla extract: Pure vanilla makes all the difference here, so avoid imitation if you can
- 150 g all-purpose flour: Just enough flour to give the dough structure without becoming cakey or dense
- ½ tsp baking soda: This helps the cookie filling puff up slightly as it bakes, creating those irresistible soft centers
- ¼ tsp fine sea salt: A pinch of salt is the secret ingredient that makes all the flavors pop and keeps the finished pastries from tasting overly sweet
- 120 g semi-sweet chocolate chips: Semi-sweet chocolate provides the perfect balance of sweetness and bitterness, though dark chocolate lovers should absolutely swap this for something more intense
- 1 egg beaten: This egg wash creates that gorgeous golden sheen on the baked croissants and helps the edges crisp up beautifully
- Icing sugar for dusting optional: A light dusting of powdered sugar makes these look like they came from a patisserie window, though they disappear too fast to worry much about presentation
Instructions
- Get your oven ready:
- Preheat to 180°C (350°F) and line a baking sheet with parchment paper so you are not scrambling later when everything is ready to go in the oven.
- Make the cookie dough:
- Cream together the butter, brown sugar, and granulated sugar until the mixture is pale and fluffy, then beat in the egg and vanilla until everything is completely combined.
- Add the dry ingredients:
- Sift in the flour, baking soda, and salt, mixing just until you no longer see streaks of flour, then fold in the chocolate chips by hand.
- Prep the croissants:
- Slice each croissant horizontally like you are making a sandwich, but leave one edge attached so each croissant opens like a book rather than separating completely.
- Fill them up:
- Spoon about 2 to 3 tablespoons of cookie dough into the center of each croissant, using the back of the spoon to gently spread it toward the edges without tearing the delicate pastry.
- Brush and bake:
- Close the croissants, lightly brush the tops with beaten egg, and bake for 16 to 18 minutes until they are deeply golden and the cookie filling is set but still soft to the touch.
- Finish and serve:
- Let them cool for just a few minutes on the baking sheet, then dust with icing sugar if you want that extra touch of sweetness and serve them while still warm.
Save These became my go-to whenever someone needs cheering up, because there is something about warm chocolate and buttery pastry that feels like a hug in food form. I have started keeping a stash of croissants in the freezer just so I can whip these up without planning ahead.
Choosing the Best Croissants
All-butter croissants are absolutely worth seeking out, because the flavor difference is noticeable and the texture bakes up so much better. Look for croissants that feel heavy for their size and have visible layers, avoiding any that look overly pale or doughy.
Making Them Ahead
You can assemble the filled croissants up to 24 hours in advance and keep them covered in the refrigerator, then simply brush with egg wash and bake when you are ready. Add a couple of extra minutes to the baking time if they are cold from the fridge.
Serving Suggestions
These are rich enough to stand on their own, but a scoop of vanilla ice cream turns them into the kind of dessert people talk about for weeks afterwards. If you want to serve them for brunch, a hot cup of coffee or a glass of cold milk balances the sweetness perfectly.
- Try adding a pinch of flaky sea salt on top right after baking for a salted chocolate variation
- Chopped toasted nuts folded into the cookie dough add incredible texture and flavor
- These reheat surprisingly well in a 160°C oven for about 5 minutes if you have leftovers
Save There is something genuinely magical about biting through a crisp, buttery croissant and finding warm, gooey cookie dough inside. These have become my secret weapon for turning an ordinary morning into something that feels like a celebration.
Recipe Guide
- → How do I keep the croissants flaky when filled?
Slice the croissants gently to keep a hinge and avoid breaking the layers. This preserves their flaky texture when filled and baked.
- → Can I substitute the chocolate chips?
Yes, swap semi-sweet chips with dark, milk, or white chocolate depending on your preference for sweetness and depth.
- → What is the best way to serve these croissants?
Serve them warm for gooey filling and a tender bite. A dusting of icing sugar or a scoop of vanilla ice cream enhances the experience.
- → How can I add a nutty flavor to the filling?
Incorporate chopped toasted walnuts or hazelnuts into the cookie dough before filling for added crunch and aroma.
- → How long should I bake the croissants after filling?
Bake at 180°C (350°F) for 16–18 minutes until the croissants turn golden and the dough inside is set yet soft.