There’s something about a Cookie Croissant that just feels like the perfect comfort food to me. I remember the first time I made this croissant cookie hybrid on a busy weekend afternoon. It was one of those days when I wanted to bake something fun and cozy without spending hours in the kitchen. The way the crispy croissant dough wrapped around the cookie dough inside croissant filling made everyone’s eyes light up. My family gathered in the kitchen, excited to try something new, and the smiles told me right away this was going to be a reliable recipe I’d turn to again and again.
This Cookie Croissant fits right into everyday home cooking because it uses ingredients you likely have on hand, and the method isn’t overly complicated. It’s perfect for when you want a crowd-pleaser that doubles as a sweet treat and a little bit of flaky pastry indulgence. Plus, the crispy croissant dough contrasts so nicely with the soft, chewy cookie dough inside croissant layers. This contrast always feels special—like combining two favorite pastries in one easy-to-make treat.
If you’re looking for a recipe that won’t let you down when you want to impress friends or just treat your family on a weeknight, this Cookie Croissant is it. It’s one of those dishes that makes baking approachable without sacrificing flavor. I invite you to give this recipe a try—you’ll see how simple swaps and a little care create something unexpectedly delicious. Whether you’re making these Cookie Croissants for a cozy family breakfast or as an after-dinner delight, they’ll become a dependable favorite in your home kitchen. And if you want more inspiration, you might enjoy my take on chocolate cut-out heart cookies for another sweet, homemade treat.
What You’ll Need:
- 1 package of frozen croissant dough (8-count)
You’ll find this in the refrigerated section of most grocery stores. No worries if you prefer homemade dough, but store-bought keeps things easy for this Cookie Croissant. I often use classic brand dough in my recipes. - 1 cup cookie dough (homemade or store-bought)
For cookie croissant filling, you want a dough that’s slightly firm but scoopable. I sometimes use chocolate chip cookie dough from the store’s freezer aisle to save time. - 1/4 cup granulated sugar
A pinch increases sweetness and helps the croissant dough crisp up nicely. - 1 teaspoon vanilla extract
Adds warmth to the cookie croissant recipe but can be skipped if your cookie dough already has enough flavor. - 1 egg (for egg wash)
Brush over the outside of your Cookie Croissant for a golden, shiny finish. - Optional: chocolate chips or sprinkles for topping
I like to sprinkle a few on top before baking to make these Cookie Croissants extra special.
Simple ingredient swaps work beautifully here. No fresh vanilla? Substitute with a splash of almond extract. Out of granulated sugar? Brown sugar also adds a lovely depth. This Cookie Croissant keeps costs reasonable because you’re relying on pantry basics and ready dough. Plus, any leftover croissant dough or cookie dough freezes well for next time, so you won’t waste a thing.
When prepping the cookie dough inside croissant layers, I suggest chilling it slightly for easier handling—this is a neat little prep shortcut. You’ll appreciate how this quick effort results in crispy croissant dough enveloping a gooey, sweet center.
If you love buttery treats but want something new, this Cookie Croissant recipe fits right in. It’s a friendly crowd-pleaser and a fun way to bring those familiar flavors together. Check out the viral croissant cookie hybrid craze on Instagram to see how fans everywhere are loving this mashup!
Let’s Make It Together:
- Preheat your oven to 375 degrees Fahrenheit.
This is just right for good, even baking of the crispy croissant dough without burning the cookie dough inside croissant filling. - Unroll the croissant dough on a clean surface.
Separate the triangles carefully to maintain shape. This Cookie Croissant works best when you have clean edges for wrapping. - Scoop about a tablespoon of cookie dough inside croissant dough triangles.
Don’t overfill—it will spread while baking, and you want that perfect chewy center, not a mess. - Roll up each triangle from the wider end, like a traditional croissant.
Make sure the cookie dough is completely wrapped inside croissant dough to keep the filling from leaking. This step is key to your Cookie Croissant success! - Place your wrapped Cookie Croissants on a baking sheet lined with parchment paper.
Leave space between each for spreading. - Brush the tops with beaten egg for a glossy finish.
You’ll notice your Cookie Croissant turns a beautiful golden color in the oven. - Optional: sprinkle chocolate chips or a little sugar on top for crunch.
- Bake for about 15-18 minutes or until the croissant dough is golden and crispy.
Your kitchen will smell amazing as soon as the Cookie Croissant starts baking—there’s no mistaking that sweet, buttery aroma. - Cool for 5 minutes before serving.
This helps the cookie dough inside croissant dough set just enough to enjoy without burning your fingers.
From start to finish, this Cookie Croissant takes about 30-40 minutes, including prep and baking. While your Cookie Croissant is in the oven, you can get a quick salad or simple fruit side ready. Don’t worry if your Cookie Croissant looks a little puffier than expected—the layers will crisp up beautifully as they cool.
I once rushed this step and had the cookie dough spill out; lesson learned: wrapping isn’t just about looks, it holds your croissant cookie hybrid together.
For more tips and ideas on combining the best of cookies and croissants, the crookie discussion on Facebook offers great community advice and inspiration.
How to Serve & Enjoy:
I love serving these Cookie Croissants fresh from the oven with a cup of coffee or tea. They’re perfect for a weekend brunch or even a sweet snack after a busy day. This Cookie Croissant pairs wonderfully with light fruit salads or a simple vanilla ice cream scoop on the side, making it feel a little more special without extra work.
If you’re hosting friends, try arranging a few Cookie Croissants on a pretty platter with fresh berries—everyone loves a little sweet with their gathering.
We often use these as a breakfast treat when we need a little indulgence but want to keep things simple. On colder days, they feel just right, warm and flaky and sweet. If you want a seasonal twist on your Cookie Croissant, adding a pinch of cinnamon or swapping cookie dough for pumpkin spice cookie dough around autumn adds a cozy vibe.
Leftovers? I’ve reheated these in a toaster oven to bring back that crispy croissant dough, and they taste nearly as good as freshly baked. They’re a fantastic grab-and-go treat for a lunchbox or afternoon pick-me-up.
This Cookie Croissant reminds me of another favorite sweet, the orange clove cookies I make during fall. Both are simple, cozy, and perfect for sharing with family.
Your Questions Answered:
Can I make this Cookie Croissant ahead of time?
Absolutely! You can wrap your Cookie Croissants and freeze them on a baking sheet before baking. When ready, put them straight in the oven—just add a couple of extra minutes to baking. This way, you always have a sweet treat ready to go.
What’s a good substitute for the egg wash in this Cookie Croissant?
Milk or cream brushed on top works well for browning, though the color won’t be quite as shiny. Some folks use melted butter, which adds flavor but less gloss.
Can I adjust this Cookie Croissant for more or fewer people?
Yes! This recipe is easy to scale. One package of croissant dough makes 8, so multiply as needed. Leftover cookie dough can be frozen or used in other recipes.
What if my cookie dough inside croissant filling is too sticky to handle?
Chilling it for 15 minutes helps a lot, making it easier to shape and less likely to leak out. You want a firm but pliable cookie dough inside croissant dough.
Can I make a savory version of this croissant cookie hybrid?
While this recipe is all about the sweet combo, I’ve seen creative cooks swap out cookie dough for a cheese filling or herb mix, rolling with croissant dough for a savory twist!
How do I store leftover Cookie Croissants?
Store in an airtight container at room temperature for up to two days. For longer storage, freeze and reheat in the oven.
Are there flavor variations you recommend for the Cookie Croissant filling?
Definitely! Chocolate chip cookie dough is classic, but I’ve tried peanut butter cookie dough and even a shortbread cookie dough for a buttery richness. Each brings something a little different to the table.
For more community tips and to see how others are making their own croissant cookie hybrid creations, check out the lively discussion at What are you waiting for to try the cookie dough croissant?
Final Thoughts:
This Cookie Croissant has earned a comfortable spot in my recipe collection because it combines the flaky goodness of croissants with the familiar warmth of cookie dough inside croissant layers. It’s a family favorite that always sparks excitement around the table. Whether you stick to classic cookie dough or choose a variation, this recipe is dependable.
My Best Cookie Croissant Tips:
- Don’t rush wrapping your Cookie Croissant dough; sealing the edges well keeps the filling perfect.
- Chill your cookie dough inside croissant filling for easier handling.
- Use the egg wash for the best golden, crispy croissant dough outside.
I’ve tested versions with chocolate chip, peanut butter, and oatmeal raisin cookie dough inside croissant dough. The chocolate chip cookie croissant recipe is by far the most requested at my house.
I encourage you to make this dish your own. Have fun trying different cookie dough fillings and maybe even share your creations with friends. What I hope you’ll love most is how this Cookie Croissant brings familiar flavors together in a way that’s easy to trust and enjoyable to share.
For even more easy, delicious cookie recipes that my family loves, try the cake mix cookies next time you want a quick batch.
Happy baking, cooking friends! Your next favorite Cookie Croissant is waiting to happen.
Cookie Croissant
The Cookie Croissant combines flaky, buttery croissant layers with rich, gooey chocolate chip cookie dough for a decadent pastry experience perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 sheet of puff pastry or croissant dough
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- Optional: powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Fold in the mini chocolate chips evenly throughout the cookie dough.
- Roll out the puff pastry sheet on a lightly floured surface and cut into small rectangles (about 3×4 inches).
- Place a spoonful of cookie dough in the center of each pastry rectangle.
- Fold the dough over or roll the pastry to encase the cookie dough, sealing the edges gently.
- Place the prepared Cookie Croissants onto the lined baking sheet.
- Bake for 15-18 minutes or until the pastry is golden brown and puffed.
- Remove from oven and let cool slightly before dusting with powdered sugar, if desired.
- Serve warm for the best experience.
Notes
For an extra indulgence, serve warm with a scoop of vanilla ice cream or drizzle with melted chocolate.