Cookie Croissant Delights
Buttery puff pastry wrapped around soft chocolate chip cookie dough, baked until shatteringly crisp and golden. A playful bakery-style treat you can make at home.
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Servings:
Ingredients
Main Ingredients
- 14 oz puff pastry thawed
- 8 tbsp unsalted butter softened
- 0.44 cup light brown sugar packed
- 0.33 cup granulated sugar
- 1.5 tsp pure vanilla extract
- 1.4 cup all-purpose flour
- 0.45 tsp baking soda
- 0.45 tsp fine sea salt
- 0.9 cup semi-sweet chocolate chips
- 1 tbsp milk for brushing
- 1 tbsp all-purpose flour for dusting
- 0.13 tsp flaky sea salt for finishing, optional
Instructions
Preparation Steps
- Preheat oven to 375°F. Line a large baking sheet with parchment.
- Beat butter, brown sugar, and granulated sugar until creamy, about 2 minutes. Mix in vanilla.
- Whisk flour, baking soda, and salt. Add to bowl and stir until a soft dough forms.
- Fold in chocolate chips until evenly distributed.
- Dust the counter lightly with flour. Roll puff pastry into a roughly 10x12-inch rectangle.
- Cut the pastry into eight long triangles.
- Spread a thin layer of cookie dough over each triangle, leaving a small border.
- Roll from the wide end to the tip. Curve ends slightly to shape croissants.
- Arrange on the sheet, tip-side down. Brush tops with milk. Sprinkle flaky salt.
- Bake 18–22 minutes, until deeply golden. Cool 10 minutes before serving warm.
Notes
Variation: Swap in dark chocolate chips, or add 1/3 cup chopped hazelnuts to the dough. Drizzle baked croissants with melted chocolate for extra flair. Storage: Keep in an airtight container up to 2 days; rewarm at 325°F for 5–7 minutes.
This recipe is an original creation inspired by classic Cookie Croissant Delights flavors. All ingredient ratios and instructions are independently developed.