Cookie-Stuffed Croissant

Name: Cookie-Stuffed Croissant
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 croissant; 1 cup chocolate chip cookie dough, chilled; 1/4 cup chocolate chips; 2 pinches flaky sea salt; 2 tsp powdered sugar

A day-old croissant split open, filled with chocolate chip cookie dough, and baked until the dough turns gooey and the croissant crisps back up.

30 minEasyServes 4430 cal/serving

FrenchDessertOvenVegetarian

Ingredients

4 croissant
1 cup chocolate chip cookie dough, chilled
1/4 cup chocolate chips
2 pinches flaky sea salt
2 tsp powdered sugar

Instructions

1

Preheat the oven to 350°F and line a baking sheet with parchment paper.
2

Slice each 4 croissant in half horizontally, leaving one edge attached like a hinge, and open it flat like a book.
3

Press 1 cup chilled chocolate chip cookie dough into the bottom half of each croissant, then sprinkle 1/4 cup chocolate chips over the dough.
4

Fold the top half of the croissant back over the dough and press down gently so the dough peeks out at the edges.
5

Arrange the croissants on the baking sheet and bake for 12 to 15 minutes, until the dough is golden and just set in the center.
6

Let the croissants cool for 5 minutes, then sprinkle with 2 pinches flaky sea salt and dust with 2 tsp powdered sugar before serving.

Questions

How long does Cookie-Stuffed Croissant keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Cookie-Stuffed Croissant?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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