Chocolate Croissant Cookies are an irresistible fusion of flaky pastry-inspired cookies and rich chocolate filling. These treats mimic the buttery, layered texture of croissants in cookie form, perfect for holiday gatherings, dessert spreads, or simply indulging in a luxurious snack.
Why You’ll Love This Recipe
- Elegant Yet Easy: The look and taste of croissants without the effort of making pastry dough from scratch.
- Chocolate Lovers’ Dream: A gooey chocolate center makes every bite heavenly.
- Versatile: Great for festive occasions or everyday treats.
- Impressive Presentation: These cookies look as good as they taste.
- Make-Ahead Friendly: Prep the dough in advance to save time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsalted butter (cold)
- Cream cheese
- Granulated sugar
- Vanilla extract
- Semi-sweet or dark chocolate (chips or chopped)
- Egg wash (egg mixed with water)
- Optional: Powdered sugar for dusting
Directions
- Prepare the Dough:
In a mixing bowl, combine cold butter and cream cheese. Beat until smooth. Add sugar and vanilla extract, then gradually mix in flour until a soft dough forms. Divide into two disks, wrap in plastic, and refrigerate for 1–2 hours. - Roll and Cut:
On a floured surface, roll out one disk of dough into a 1/8-inch-thick rectangle. Trim edges for a clean shape, then cut into small triangles, mimicking croissant shapes. - Add Chocolate:
Place a small piece of chocolate at the base of each triangle. Roll from the base to the tip, forming a crescent shape. - Chill Again:
Arrange rolled cookies on a baking sheet and refrigerate for 30 minutes to help maintain their shape. - Bake:
Preheat oven to 350°F (175°C). Brush cookies with egg wash and bake for 15–18 minutes or until golden brown. - Cool and Dust:
Allow cookies to cool on a wire rack. Dust with powdered sugar for a classic finish.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 15–18 minutes
- Total Time: Approximately 2 hours
Variations
- Nutty Filling: Add chopped hazelnuts, almonds, or pecans alongside the chocolate.
- Fruit Twist: Spread a thin layer of raspberry or apricot jam before adding the chocolate.
- Dairy-Free: Use vegan butter, dairy-free cream cheese, and chocolate.
- Different Shapes: Experiment with rolling techniques or use cookie cutters for unique designs.
- Spiced Flavor: Add a pinch of cinnamon or espresso powder to the dough for extra warmth.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Freeze unbaked cookies for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time.
- Reheating: Warm cookies in the oven at 300°F (150°C) for 5 minutes to revive their buttery texture.
FAQs
1. Can I use puff pastry instead of making the dough?
Yes, puff pastry can be a quick and easy substitute, though the texture will differ slightly.
2. What type of chocolate works best?
Semi-sweet or dark chocolate is ideal for a rich flavor, but milk chocolate can be used for a sweeter option.
3. Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days or frozen for up to 3 months.
4. How do I prevent the cookies from spreading too much?
Ensure the dough is well-chilled before baking and avoid over-handling.
5. Can I add toppings?
Yes, drizzle melted chocolate over baked cookies or sprinkle with crushed nuts for extra flair.
6. Are these cookies suitable for gifting?
Absolutely! Package them in decorative tins or boxes for a thoughtful homemade gift.
7. Can I use flavored cream cheese?
Plain cream cheese is best to avoid overpowering the chocolate flavor, but lightly flavored options like vanilla can work.
8. How do I ensure even baking?
Space cookies evenly on the baking sheet and rotate the tray halfway through baking.
9. Are these cookies suitable for kids?
Yes, kids love the chocolate filling, and they can help with rolling the dough.
10. Can I use white chocolate instead?
Yes, white chocolate adds a sweeter, creamier flavor to the cookies.
Conclusion
Chocolate Croissant Cookies are an elegant yet approachable treat that combines the rich flavors of chocolate with buttery, flaky pastry-like dough. Perfect for festive occasions, gifting, or everyday indulgence, these cookies are a delightful way to celebrate the joy of baking. With simple ingredients and versatile options, you’ll want to make them a holiday tradition!
PrintChocolate Croissant Cookies
Chocolate Croissant Cookies are buttery, flaky treats that mimic the flavors of a chocolate croissant in a bite-sized cookie. Made with a simple cream cheese dough and filled with rich chocolate, they’re perfect for a decadent snack or holiday dessert.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 32 cookies 1x
- Category: Desserts, Cookies, Holiday Recipes
- Method: Baking
- Cuisine: European-Inspired, Pastry-Style
Ingredients
For the dough:
- 1 cup (225 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 2 cups (250 g) all-purpose flour
- 1/4 tsp salt
For the filling:
- 1 cup (175 g) semi-sweet or dark chocolate chips, finely chopped
- 1/4 cup (50 g) granulated sugar
For topping:
- 1 large egg, beaten (for egg wash)
- 2 tbsp granulated sugar
- 1/4 tsp cinnamon (optional)
Instructions
1. Prepare the dough:
- In a large bowl, beat the butter and cream cheese together until smooth and creamy.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the filling:
- In a small bowl, combine the chopped chocolate chips and granulated sugar. Set aside.
3. Roll out the dough:
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough into a 12-inch circle.
- Sprinkle half of the chocolate-sugar mixture evenly over the dough.
4. Shape the cookies:
- Cut the dough into 16 wedges (like slicing a pizza). Starting from the wide end of each wedge, roll up tightly toward the narrow point to form a crescent shape. Repeat with the second disk of dough and the remaining filling.
5. Add the topping:
- Place the rolled cookies on the prepared baking sheets, seam-side down. Brush each cookie with the beaten egg.
- In a small bowl, mix the sugar and cinnamon (if using), then sprinkle over the cookies.
6. Bake the cookies:
- Bake for 18–22 minutes, or until golden brown. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Serve and enjoy:
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Notes
- Use milk chocolate or white chocolate for a sweeter variation.
- Add a handful of finely chopped nuts, like hazelnuts or almonds, to the filling for extra crunch.
- The dough can be made ahead and stored in the refrigerator for up to 2 days.