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Unleash 1 Savage Cookie-Stuffed Croissant Recipe Disaster-Proofed

Cookie-Stuffed Croissant
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Make an indulgent cookie-stuffed croissant. A gooey chocolate chip cookie bakes inside flaky croissant dough. This decadent treat merges two favorites into one.

Ingredients

Scale
  • 1 batch croissant dough (store-bought or homemade)
  • 6 large chocolate chip cookies (store-bought or homemade), chilled
  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare your croissant dough. If using store-bought, ensure it is chilled. If homemade, complete the lamination process and chill thoroughly.
  2. Roll out the croissant dough on a lightly floured surface into a large rectangle, about 1/4 inch thick.
  3. Cut the dough into 6 triangles, roughly 8-10 inches long at the base.
  4. Place one chilled chocolate chip cookie at the wide end of each dough triangle.
  5. Gently roll the dough triangle from the wide end towards the pointed end, encasing the cookie completely. Ensure the seams are sealed.
  6. Bend the ends of each rolled croissant inward to form a crescent shape.
  7. Place the cookie-stuffed croissants on a baking sheet lined with parchment paper, leaving space between each.
  8. Cover the baking sheet loosely with plastic wrap and let the croissants proof in a warm place for 1.5 to 2 hours, or until visibly puffy.
  9. Preheat your oven to 375°F (190°C).
  10. Brush the proofed croissants with the beaten egg wash.
  11. Bake for 18-22 minutes, or until golden brown and puffed.
  12. Let cool slightly on a wire rack before serving. The cookie inside will be very hot and gooey.

Notes

  • Chilling the cookies helps them maintain their shape and prevents them from melting too quickly during the rolling process.
  • Do not overfill the croissants with too large of a cookie, as it may burst during baking.
  • Proofing is crucial for flaky croissants. Do not skip this step.
  • For an extra touch, sprinkle with a pinch of flaky sea salt after baking.

Nutrition

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