COOKIE CROISSANT RECIPE:

COOKIE CROISSANT RECIPE:

This delectable recipe for cookie croissants combines the sweetness of cookies with the flaky texture of croissants:

The ultimate indulgence is a cookie croissant, also called a crookie. The ideal snack to go with a hot cup of black coffee is made of buttery, flaky croissants with an interior of gooey chocolate chip cookies.

Components:

1 can (8 ounces) chilled crescent roll dough
Half a cup of cookie butter (like Speculoos or Biscoff)
1/4 cup chopped chocolate or tiny chocolate chips
1/4 cup of optionally finely chopped nuts
One tablespoon of sugar, granulated
one tsp finely ground cinnamon
One beaten egg
Powdered sugar (optional) for dusting

Step 1:
Preheat the flour for the dough of croissant cookies. Turn the oven on to 325˚F. Aluminum foil is used to line a sheet pan. Evenly dust the sheet pan with flour, then toast it in the oven for approximately ten minutes, stirring once. There should be a slight browning of the flour and a nutty smell. Let the flour cool completely before using, which should take around ten minutes.

                                                CROISSANT

Step 2:

Get the cookie dough ready. Using an electric mixer, combine the unsalted butter, granulated sugar, and dark brown sugar in a mixing bowl and beat until fluffy and light, about 3 to 4 minutes.

STEP 3

Add the pasteurized egg and beat until combined.

Step 4: Mix in the vanilla extract and heavy cream.

STEP 5:

Add the toasted all-purpose flour, baking soda and kosher salt. Stir until just combined.

STEP 6:

Add the mini chocolate chips and stir until well combined.

STEP 7:

On a piece of plastic wrap add the cookie dough and roll into a two-inch thick log. Twist the ends to form a tight seal. Refrigerate the dough until chilled, about 30-60 minutes.

STEP 8:

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Carefully cut the croissant horizontally, ensuring it remains attached on one side.

Step 9:

Cut rounds from the chilled cookie log that are ¼ to ½ inch thick.

STEP 10:

Place on the bottom half of the croissant, spreading it slightly so the entire bottom half of the croissant is covered.

STEP 11:

Sandwich the croissant with the top half. Top with a slice of the cookie log on top, spreading it slightly so that the center of the croissant is covered with cookie dough. Repeat with the remaining croissants.

STEP 12:

Bake for 10-15 minutes until the crookie is golden brown on top. For a gooier center, bake closer to 10 minutes and for a firmer cookie center, bake closer to 15 minutes.

How to Pre-heat the Oven?

Adjust the oven temperature to 375°F (190°C) and place parchment paper on a baking sheet.
Get the dough ready:

Following the perforated lines, unroll the crescent roll dough and divide it into triangles.

CROISSANT

Stuffed Croissants:

Spread a thin layer of cookie butter over each triangle, leaving a small border around the edges. ) equals dough.

Roll the Croissants:

  • Starting from the wide end, roll up each triangle towards the tip to form a crescent shape.
  • Place the rolled croissants on the prepared baking sheet, spaced a few inches apart.
  1. Prepare the Topping:
    • In a small bowl, mix the granulated sugar and ground cinnamon.
    • Brush the top of each croissant with the beaten egg and sprinkle the cinnamon-sugar mixture over the top.
  2. Bake:
    • Bake the croissants in the preheated oven for 10-12 minutes, or until they are golden brown and puffed up.
  3. Cool and Serve:
    • Allow the croissants to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
    • Dust with powdered sugar before serving, if desired.

Tips:

  • Variation: Try using different fillings such as Nutella, peanut butter, or your favorite jam.
  • Storage: Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat in a warm oven before serving for the best texture.

Enjoy your delicious and easy-to-make cookie croissants.

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