Warm, gooey cookie dough squished between flaky croissants? Yes please. This cookie croissant uses buttery croissants and classic chocolate chip cookie dough for a totally extra treat that’s golden, crispy, and just a little over the top (in the best way).
This is the kind of snack you make when you’re craving something cozy without getting flour everywhere. The croissant gets crisp around the edges while the dough turns soft, melty, and wow, your kitchen will smell like some kind of ridiculous Parisian bake shop (with a sprinkle of sugar chaos).
The magic here? Minimal work, maximum joy. These cookie croissants straddle dessert and snack—but no judgment if you eat one with coffee and call it breakfast. They’re fast, slightly ridiculous, and a whole lot of fun. Whether you need a treat for movie night, or just a weirdly great bribe for your roommate, this one delivers.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Cookie Croissant
This recipe is exactly what it sounds like: fluffy croissants stuffed and smothered with choco-chip cookie dough, then baked into crispy, gooey madness.
- Ridiculously simple to make: You just slice, slather, stack, and bake. Honestly, the hardest part is not eating the dough straight from the tub.
- Totally customizable: Use white chocolate chips, add Nutella inside, dust with powdered sugar… go wild.
- It smells amazing while baking: The kind of aroma that lures people out of their rooms asking, “Wait, what are you making?”
- Satisfies all cravings at once: Flaky, soft, sweet, a teeny bit salty—yes, yes, yes, and yes.
- Unbelievably shareable: If you actually feel like sharing. Big “yum” energy for brunches or chill bakes with friends.
- Instant serotonin boost: Something about warm cookie dough + buttery pastry just fixes a Tuesday.
Ingredient Notes
There are only two things going into these, so we’re keeping it simple—but a couple tips help them turn out extra tasty.
- Croissants: Go for those flaky, buttery, standard-sized bakery croissants (not those party platter mini guys). If possible, pick ones without a sugar glaze—they’ll brown better and keep from tasting overly sweet.
- Chocolate chip cookie dough: The refrigerated kind in a tube or tub totally works. You’ll be using about half inside and half on top, so feel free to press it gently into shape with your fingers. (Yes, it’s a little messy—embrace it.)
How To Make This Cookie Croissant
Let’s not overthink this. You’re basically building a sugar sandwich and baking it until golden. But here’s how to get every gooey layer just right.
- Preheat and prep: Set your oven to 350°F (175°C) and line a baking sheet with parchment. Trust me, things will get sticky and this step saves cleanup.
- Slice your croissants: Cut each croissant in half horizontally, like you’re making a sandwich. Be gentle though—they’re delicate, and we don’t want anything crumbling pre-cookie.
- Layer that inner dough: Place the bottom halves on the sheet and divide about half the cookie dough across them. Spread it gently to reach the edges, like frosting a mini cake.
- Top and press: Put the croissant tops back on, then lightly press them together. Don’t smush it; you just want it to stick.
- More dough! Grab the rest of your cookie dough and plop it on top of each croissant. Squish gently so it stays put. It’ll spread as it bakes, so no need to make it perfect.
- Bake time: Pop them in the oven for 10 to 12 minutes, watching for the tops to get golden brown and crackly. The cookie dough should be cooked but still soft in the center.
- Cool (briefly) and eat: Let them sit for a few minutes so they firm up slightly… or risk molten lava-finger syndrome. Your call.
Storage Options
These are definitely best warm—but if you somehow have leftovers (or make extras for later), they’ll still treat you right.
To stash them short-term, let them cool fully and pop them in an airtight container. They’ll keep in the fridge for about 3 days. When you want to eat one, reheat it in the oven or toaster oven at 300°F for about 5–6 minutes. Microwaving works too, but the croissant will get soft and lose that crispy shimmer around the edges.
Now, I hear you: “But can I freeze them?” You totally can. Wrap cooled cookie croissants individually in foil or freezer-safe wrap, then toss them in a freezer bag. Reheat from frozen in the oven at 325°F for about 10 minutes. Boom—emergency dessert stash.
That said, they won’t quite be as glorious as Day 1 (few things are), but still insanely satisfying.
Variations and Substitutions
Because once you make one version, you’ll start plotting all kinds of wild combinations. Here are a few weird but wonderful ideas.
-
Different cookie dough: Go for peanut butter chips, oatmeal raisin, or even sugar cookie dough. The textures will vary, but it’s basically.
-
Nutella or jam layer: Add a swoosh under the cookie dough on the bottom half. Raspberry jam with chocolate chip dough, anyone?
-
Croissant swap: No croissants? Try this with soft brioche rolls. It won’t be the same, but it’ll still be a golden, gooey dessert sandwich situation.
-
Add sea salt: Just a tiny sprinkle on top before baking adds contrast and chef’s kiss flavor.
-
Mini version: Use small croissants or even slice a big one into strips to make sliders. Great for parties… or sharing with indecisive friends.
What to Serve with Cookie Croissant
This already borders on decadence, so think balance (or just lean in to the party).
-
A big mug of coffee or a shot of espresso. That buttery, crispy croissant with a bitter roast? Big “treat yourself” energy. Also great for lazy morning brunches when you can’t be bothered to bake from scratch.
-
Cold milk. Yep, classic combo. Something about the warm cookie croissant and icy milk just works. Double-dip it if you’re living on the edge.
-
A scoop of vanilla ice cream. Wanna go full dessert? Turn your croissant-cookie hybrid into a warm ice cream sandwich, kinda like a laid-back pizookie situation.
-
Fresh berries. Slightly unexpected, but a tart contrast like raspberries cuts through the buttery sweetness in just the right way.
-
Crumbly extras. If you’re into texture, toss on some candied pecans or toasted coconut once they’re out of the oven.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use homemade cookie dough instead of store-bought?
Absolutely. If you’ve got a solid chocolate chip cookie dough recipe you love, go ahead and use it. You’ll want the dough soft enough to spread easily but not overly sticky, or it’ll squish out the sides. You might need to adjust the baking time a bit depending on your homemade version, so just keep an eye on the browning!
Will store-bought croissants get soggy with the dough inside?
Not really! The beauty of croissants is that buttery, flaky integrity. The cookie dough does soften the interior slightly, especially if you’re heavy-handed, but the outer layers stay golden and crisp. To help things stay structured, avoid overstuffing and don’t use croissants that are too squishy to start with.
How do I stop the cookie dough from oozing everywhere?
It’s going to ooze a little—that’s part of the fun. But to prevent a total cookie landslide, press the dough in gently and leave a bit of space around the edges. Also, lining your pan with parchment keeps cleanup painless. You can chill the assembled croissants for 10 minutes before baking to help hold their shape if needed.
Can I make this in advance for a brunch party?
You can prep the croissants a few hours early—stuff them, wrap them loosely, and keep them chilled until you’re ready to bake. That way they’re warm and gooey when served. If you bake them ahead of time, reheat in the oven to refresh that outer crispiness. But these are truly at their best straight from the oven!
Cookie Croissant
Ingredients
Main Ingredients
- 4 croissants flaky, standard-sized bakery croissants (not mini); avoid sugar-glazed
- 1 lb (450 g) refrigerated chocolate chip cookie dough in a tube or tub (~450g); about half inside, half on top
Optional Toppings + Add-ins
- white chocolate chips to sprinkle inside or on top
- Nutella or raspberry jam swirled inside, optional
- powdered sugar for dusting after baking, optional
- flaky sea salt optional, for sprinkling on top before baking
Equipment
- Baking sheet
- Parchment paper
- Serrated Knife
Instructions
- Preheat and prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice croissants: Carefully slice each croissant in half horizontally with a serrated knife, as if making a sandwich.
- Spread cookie dough inside: Place the bottom halves of the croissants on the lined sheet. Divide about half of the dough among them, spreading gently all the way to the edges.
- Add croissant tops: Place the top halves back on. Lightly press so each croissant holds together—no need to squish.
- Top with more cookie dough: Divide the remaining cookie dough and gently press a mound on top of each croissant. It doesn't need to be perfect; it'll spread while baking.
- Optional: Sprinkle with white chocolate chips, a little sea salt, or powdered sugar for extra flair.
- Bake: Bake for 10–12 minutes, until croissant tops and cookie dough are golden brown with crisp edges. The cookie portion should be just set, but still soft inside.
- Cool and serve: Let cool on the sheet for 3–5 minutes (the filling will be hot!), then eat warm.
