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.
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.
Add the pasteurized egg and beat until combined.
Step 4: Mix in the vanilla extract and heavy cream.
Add the toasted all-purpose flour, baking soda and kosher salt. Stir until just combined.
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.
Place on the bottom half of the croissant, spreading it slightly so the entire bottom half of the croissant is covered.
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.
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.
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.
- 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.
- Bake:
- Bake the croissants in the preheated oven for 10-12 minutes, or until they are golden brown and puffed up.
- 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.
