Cookie Croissant Fusion Pastry (Printable)

Flaky croissants filled with a soft, chocolate chip dough for a deliciously indulgent treat.

# Ingredient List:

→ Croissants

01 - 6 large all-butter croissants (fresh or day-old)

→ Cookie Dough

02 - 6 tablespoons unsalted butter, softened
03 - 1/2 cup light brown sugar
04 - 1/4 cup granulated sugar
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 1 1/4 cups all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon fine sea salt
10 - 3/4 cup semi-sweet chocolate chips

→ Finishing

11 - 1 large egg, beaten (for egg wash)
12 - Icing sugar, for dusting (optional)

# How-To Steps:

01 - Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
02 - In a medium bowl, beat softened butter, light brown sugar, and granulated sugar together until light and fluffy.
03 - Add the egg and vanilla extract to the creamed mixture and mix until fully combined.
04 - Sift in the all-purpose flour, baking soda, and sea salt. Mix gently until just incorporated.
05 - Carefully fold semi-sweet chocolate chips into the cookie dough batter.
06 - Slice each croissant horizontally, leaving a hinge so that it opens like a book.
07 - Spoon 2 to 3 tablespoons of cookie dough into the center of each croissant and gently press to spread evenly.
08 - Close croissants carefully and brush the tops with the beaten egg for a golden finish.
09 - Place the filled croissants on the prepared baking sheet and bake for 16 to 18 minutes until the exterior is golden and the cookie dough inside is set yet soft.
10 - Allow croissants to cool slightly before dusting with icing sugar if desired. Serve warm to enjoy the gooey interior.

# Expert Advice:

01 -
  • You get the crispy, shattering pastry of a croissant and the soft, gooey center of a warm cookie in one magical bite.
  • It sounds fancy but takes barely half an hour, which means you can impress people without the stress.
  • The whole thing works because you're not fighting the croissant's nature—you're leaning into what makes it special.
02 -
  • Overbaking ruins everything—the croissant will be hard and the dough inside will lose its soft, gooey quality, so set a timer and trust it.
  • Cold cookie dough won't cook through properly, so let your butter and egg sit out for 20 minutes before you start if they're straight from the fridge.
  • The croissants do continue cooking slightly after you pull them out, so take them out when they look just barely done rather than perfectly golden.
03 -
  • Use a sharp, thin knife to slice the croissants and take your time—a jagged cut will tear the layers and they won't look as pretty.
  • If your croissants are very cold, let them sit at room temperature for 10 minutes before filling so they're pliable and less likely to crack.
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