Save There was this moment at a friend's dinner party where I'd burned the main dessert—completely ruined it—and I started riffing on what I could make in twenty minutes with what was in their kitchen. I found a pack of butter croissants in the freezer and suddenly thought: what if I stuffed them with warm cookie dough instead of trying to salvage the evening? That first bite changed everything, and I've been making them ever since.
I made these for my partner's family on a quiet Sunday morning, and watching everyone's faces when they bit through the flaky exterior into that warm chocolate-studded dough felt like winning something. We sat around the kitchen table with coffee going cold, just enjoying the moment without anyone checking their phone.
Ingredients
- 6 large, all-butter croissants (fresh or day-old): Fresh ones have that delicate crispness, but day-old actually works beautifully here because they're sturdier and won't tear when you're filling them.
- 90 g unsalted butter, softened: Room temperature is everything—if it's too cold, you'll overwork the dough and lose that tender crumb.
- 100 g light brown sugar and 50 g granulated sugar: The mix gives you depth and helps the filling stay just soft enough inside without spreading everywhere.
- 1 large egg: This binds everything and adds richness that you can taste in every bite.
- 1 tsp vanilla extract: A small thing, but it makes the dough taste less one-dimensional.
- 150 g all-purpose flour: Don't sift this aggressively or you'll develop gluten and end up with tough dough.
- 1/2 tsp baking soda and 1/4 tsp fine sea salt: Together they bring out the sweetness and help the dough rise gently in the oven.
- 120 g semi-sweet chocolate chips: I use the larger chips because they melt more slowly and give you those pockets of chocolate throughout.
- 1 egg, beaten (for egg wash): This gives the croissants that gorgeous golden-brown finish you want.
- Icing sugar, for dusting (optional): Not required, but a light dusting at the end feels festive and hides any imperfections.
Instructions
- Get your oven ready and prep your space:
- Preheat to 180°C (350°F) and line a baking sheet with parchment paper so nothing sticks. This is the moment to organize yourself—get your bowls and tools within arm's reach because once you start, you don't want to hunt for things.
- Cream the butter and sugars together:
- Beat them until the mixture is pale and fluffy, which takes about 2-3 minutes with a mixer. You'll know it's right when it looks almost like frosting and lightens noticeably in color.
- Add the egg and vanilla:
- Mix until everything is fully incorporated and you don't see streaks of egg anymore. This step is where the dough starts to come alive and smell incredible.
- Bring the dry ingredients together:
- Sift the flour, baking soda, and salt over the wet mixture, then fold gently with a spatula—don't overstir. You want a soft, slightly shaggy dough, not something that looks worked or tough.
- Fold in the chocolate chips:
- Do this by hand so you can feel the dough and distribute the chips evenly. You'll notice the dough picks up color and texture from the chocolate.
- Prepare your croissants:
- Slice each one horizontally, but leave about an inch hinged on one side so they open like a book. It takes a light hand and a sharp knife—rushing this is where people mess up.
- Fill each croissant:
- Spoon 2–3 tablespoons of dough into the center and gently press it to spread evenly without tearing the pastry. It's okay if some dough peeks out slightly—that's where the magic happens.
- Brush and bake:
- Close the croissants, brush the tops lightly with beaten egg, and place them on your baking sheet. Bake for 16–18 minutes until the pastry is golden and the dough inside feels set but still has a slight give when you press it.
- Cool and serve:
- Let them rest for a few minutes—they're fragile when they first come out. Dust with icing sugar if you want that extra touch, and serve them warm when the chocolate is still melting inside.
Save Once, I made these for a bake sale thinking people would just politely eat them, and instead they became the first thing to sell out. Someone asked for the recipe, and I realized it wasn't about complexity—it was about that surprising moment when you discover something familiar in an unexpected form.
Why This Works
The genius of this pairing is that croissants are already buttery and rich, so you're not starting from scratch with a neutral base. The cookie dough fills in the spaces and creates pockets of sweetness and chocolate that you wouldn't get from eating them separately. It's one of those recipes where the whole is genuinely better than the sum of its parts.
Chocolate and Flavor Variations
I've experimented with dark chocolate when I want something less sweet, and it feels almost sophisticated compared to the semi-sweet version. White chocolate and macadamia nut is stunning if you want to go fancy, though it reads more like a special occasion thing. The beauty is that you can swap chocolate types without changing the recipe at all—just use the same weight.
Serving Ideas and Make-Ahead Tips
Serve these warm, ideally within an hour of baking, because that's when the contrast between the crispy pastry and soft dough is most dramatic. If you're planning ahead, you can make the cookie dough up to a day in advance and keep it in the fridge, then fill and bake in the morning. Vanilla ice cream on the side is not optional—it's an upgrade to an already good thing.
- These taste best eaten the same day, but you can reheat them gently in a 160°C oven for 5 minutes if you have leftovers.
- For a crowd, you can assemble everything ahead of time and bake just before serving so your guests get them warm.
- If you want to add nuts, toast them first so they stay crispy rather than chewy from the moisture.
Save These are the kind of recipe that feels indulgent but genuinely simple, the kind that makes people think you have real skills in the kitchen when really you just had a happy accident. Once you make them, you'll probably find yourself making them again.
Recipe FAQs
- → How do I keep the croissants flaky when filled?
Gently slice the croissants horizontally without cutting through fully to create a hinge. This helps maintain their structure and flakiness after filling.
- → Can I use day-old croissants for this?
Yes, day-old croissants work well as they soften slightly during baking while still providing a flaky texture.
- → What type of chocolate chips work best?
Semi-sweet chocolate chips are ideal for balancing sweetness, but dark or white chocolate chips can be used depending on preference.
- → How do I ensure the filling cooks properly?
Bake at 180°C (350°F) for 16–18 minutes until croissants are golden and the cookie dough inside is set but still soft and gooey.
- → Can nuts be added to the filling?
Yes, chopped toasted walnuts or hazelnuts can be mixed into the filling for added texture and flavor.