Pin I stumbled on this idea one morning when I had leftover cookie dough in the fridge and a tube of croissant dough I'd forgotten about. Instead of making two separate things, I rolled a spoonful of dough into each triangle and baked them together. The smell alone made my neighbor knock on the door. What came out was buttery, flaky, and sweet in the best possible way—warm pockets of melted chocolate wrapped in golden layers.
The first time I made these for friends, I put them on the table still warm and watched everyone pull them apart with their fingers. Someone said it reminded them of a bakery in Paris, except sweeter. Another person just closed their eyes and said nothing. I knew then this was going into my regular rotation.
Ingredients
- Croissant dough triangles: I use the refrigerated kind because it saves time, but if you have homemade dough ready, even better—it adds an extra layer of richness.
- Unsalted butter: Make sure it's soft enough to cream easily, or the dough will turn lumpy and resist mixing.
- Brown sugar: This adds moisture and a hint of caramel that white sugar just can't match.
- Egg yolk: One yolk binds the dough without making it too wet or heavy.
- Vanilla extract: A small pour wakes up all the other flavors without taking over.
- All-purpose flour: Don't skip measuring this—too much and the dough gets tough, too little and it spreads everywhere.
- Mini chocolate chips: Regular chips work, but minis distribute better and don't tear through the dough.
- Beaten egg: Brushing this on top gives you that glossy, bakery-style finish.
Instructions
- Prep the oven and tray:
- Set your oven to 190°C and line a baking sheet with parchment. This keeps the bottoms from sticking and makes cleanup easier.
- Cream the butter and sugars:
- Beat them together until the mixture looks pale and fluffy. This step traps air and makes the cookie dough tender.
- Add yolk and vanilla:
- Stir them in until everything is smooth and combined. Don't rush this or the dough won't hold together properly.
- Mix in flour and salt:
- Fold gently until a soft dough forms. Overmixing makes it tough, so stop as soon as you don't see streaks of flour.
- Fold in chocolate chips:
- Scatter them evenly through the dough so every bite has a little chocolate. Use a spatula to avoid crushing them.
- Unroll and separate dough:
- Lay out your croissant triangles on a clean surface. If they're cold, let them sit for a minute so they roll without cracking.
- Add the filling:
- Drop about a tablespoon of cookie dough near the wide end of each triangle. Press it down slightly so it stays put when you roll.
- Roll them up:
- Start from the wide end and roll toward the point, tucking the dough inside as you go. Don't pull too tight or the filling will squeeze out.
- Arrange and brush:
- Place them on the baking sheet with space between each one. Brush the tops with beaten egg and sprinkle with extra chips if you want.
- Bake until golden:
- Let them bake for 16 to 18 minutes. You'll know they're done when the tops are bronzed and the layers have puffed up.
- Cool slightly before serving:
- Give them a few minutes to set. The inside will still be warm and melty, but they won't fall apart in your hands.
Pin One Sunday morning I made a double batch and wrapped half of them in foil while they were still warm. I brought them to a friend who'd just had a baby. She texted me later that night and said it was the first thing that made her smile all week. That's when I realized food like this isn't just about taste, it's about showing up.
How to Store and Reheat
These are best eaten the day you bake them, but if you have leftovers, store them in an airtight container at room temperature for up to two days. To reheat, pop them in a 180°C oven for about five minutes until they're warm and the layers crisp up again. Microwaving works in a pinch, but you'll lose that flaky texture.
Flavor Variations to Try
I've swapped the mini chips for chopped dark chocolate when I want something less sweet, and once I stirred in a handful of toasted hazelnuts for crunch. You can also add a pinch of cinnamon to the cookie dough or drizzle melted white chocolate over the tops after baking. Each version feels like a different treat, but the base stays reliable.
What to Serve Them With
I like these alongside a strong cup of coffee or a glass of cold milk. They also pair well with fresh berries if you want something lighter to balance the richness. For dessert, serve them warm with a scoop of vanilla ice cream on the side.
- Dust them with powdered sugar for a prettier presentation.
- Serve them on a wooden board with fruit and whipped cream.
- Wrap one in a napkin and take it with you—they travel surprisingly well.
Pin These croissants remind me that some of the best recipes come from happy accidents. Make them once and you'll understand why I keep the ingredients stocked year round.
Recipe Questions
- → Can I use homemade croissant dough instead of store-bought?
Yes, homemade croissant dough works wonderfully and adds an extra layer of buttery flakiness. Just ensure it's rolled into triangles for easy filling.
- → What type of chocolate chips works best?
Mini chocolate chips are ideal as they distribute evenly and melt smoothly inside the dough, creating gooey pockets of chocolate.
- → How do I prevent the croissants from leaking during baking?
Roll the triangles tightly and seal the edges well to keep the filling inside while baking. Brushing the edges with a little water or egg wash helps seal them.
- → Can I add nuts to the filling?
Yes, chopped nuts like pecans or walnuts can be mixed into the dough for added crunch and flavor, but check for allergies first.
- → What is the best way to serve these croissants?
Serve warm to enjoy the gooey chocolate center, alongside coffee or tea for a perfect breakfast or dessert treat.