Croissant cookies made with a homemade cream cheese dough bake up into fluffy soft pillows stuffed with chocolate and more drizzled over the top. A scrumptious treat that's sure to be a hit with family and friends!
Chocolate croissant cookies make a delicious homemade treat to bake up for Valentine's Day and other holidays, wedding showers, or any type of party or gathering. They look super elegant and fancy, but are surprisingly easy to make.
Croissant Cookies with Chocolate
This was inspired by my other chocolate cookie recipe on this site, and pairs well with hot chocolate or Dalgona coffee for an afternoon treat.
If you like the combination of cream cheese and chocolate, you might also like these Chocolate Chip Cookie Cups with Cheesecake Filling.
Ingredients
A delicious cookie recipe made with less than 10 easy to find ingredients!
- all-purpose flour
- salt
- unsalted butter
- cream cheese
- granulated sugar
- vanilla extract
- Hershey’s milk chocolate bars
- large egg
- white sanding sugar
See recipe card further down on the page for the exact quantities of each ingredient.
Instructions
The list of instructions may look long, but this easy to make cookie recipe is perfect for any level cook.
Step 1: Mix up the Dough
Combine the flour and salt together in bowl and mix well.
Use a stand mixer fitted with paddle to beat the butter, cream cheese, and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3 minutes.
Next, add the vanilla and beat until it's fully mixed into the butter mixture. Reduce the speed to low and add flour-salt mixture in 2 additions. Continue mixing until all the ingredients are combined, scraping down bowl as needed.
Form dough into 6-inch disk. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Step 2: Assemble the Cookies
Adjust oven racks to middle positions in your oven and preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Break 5 chocolate bars crosswise along the seams making 4 rectangles for a total of 20 pieces of chocolate.
Roll the chilled dough out into a 20 by 8-inch rectangle on a lightly floured counter.
Cut dough into twenty 4 by 2-inch rectangles.
Place a piece of chocolate crosswise across one piece of dough. The chocolate should overhang a bit over the edges of the dough. Wrap the dough around the piece of chocolate. Then repeat with the remaining 19 pieces of dough and chocolate.
As you finish, place the cookies seam side down about 1 ½ inches apart, on the lined baking sheets. Brush tops with egg and sprinkle with sanding sugar.
Step 3: Bake the Cookies
Bake the cookies in the oven until golden brown, about 18 to 20 minutes. Halfway through the bake time, rotate the sheets and swap them out if on different racks in the oven.
When ready remove the baking trays from the oven and let the cookies cool on the baking tray for 5 minutes.
After cooling, transfer to wire rack and allow them to continue to cool completely.
Step 3: Make the Chocolate Drizzle
Break remaining bar of chocolate into pieces and microwave in a bowl at 50 percent power, stirring occasionally, until melted, about 1 minute.
Use a spoon to drizzle the melted chocolate over the tops of the cookies. Let set for at least 30 minutes before serving.
Hint: Don't forget the parchment paper!! It not only keeps the cookies or chocolate from sticking but it also makes clean up quick and easy!
Substitutions
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change up Croissant Cookies.
- Butter - You lose a little control over the amount of salt but you can use salted butter instead of unsalted, but be sure to eliminate the salt in the recipe. The dough may be slightly saltier in flavor when prepared with salted butter.
- Dark chocolate - Replace the Hershey's milk chocolate bars with Special Dark for a more intense chocolate flavor and less sweetness.
Variations
Want to personalize this croissant cookies recipe? Here are some of my tried and true tips for changing up this recipe.
- Nutty - Add a drizzle of peanut butter sauce over the top with the cookies along with the chocolate drizzle. Finish it off with a sprinkle of some chopped peanuts over the melted chocolate drizzle before it sets.
- Black and White - Drizzle the tops with melted white chocolate and dark chocolate for a black and white drizzled topping.
If you love recipes like this, you may also enjoy these Chewy Chocolate Turtle Cookies.
Equipment
Croissant cookies are easy to make and require a few handy pieces of kitchen equipment that make these cookies super easy to prep.
- stand mixer with paddle attachment
- small bowl
- 2 baking trays
- rolling pin
- parchment paper
Storage
These cookies taste best when eaten within a few days of baking. Store croissant cookies at room temperature for up to 3 days for maximum freshness. You can also store in the freezer for up to 1 month though it will likely alter the texture of the cookies. When frozen allow to warm up to room temperature prior to serving.
Tips
Making croissant cookies isn't difficult and can be easily prepared by any level cook. Here are a few extra tips I've learned to help you get the best results when making this recipe.
- Plan ahead when making croissant cookies to allow the dough to chill for at least 1 hour before baking.
- Use Hershey’s bars, as the size of the chocolate pieces is important for these cookies.
- If the dough feels firm and hard to roll out when it's first removed from chilling, allow it to warm up for 5-10 minutes before rolling it out.
More Chocolate Cookie Recipes
Do you like baking and eating chocolate cookies? Here some recipes you may also like to try
- White Chocolate Chunk Fudge Cookies
- Chewy Chocolate Ginger Molasses Cookies
- Double Chocolate Chip Espresso Nut Cookies
FAQ
Do you have questions about making croissant cookies? Here are some of the most commonly asked questions about making them.
The dough may be sticky and difficult to work with when it isn't chilled enough. Follow the instructions to chill for an hour and if it is still an issue, return it to the refrigerator to chill again. When you remove it the second time, work as quickly as you can to roll, cut, and assemble the cookies before the dough softens up again.
Yes, you can. Be sure to wrap it well or store it in an airtight container to store it for up to one month. Allow the dough to thaw overnight in the refrigerator when you are ready to bake the cookies.
If the bottoms of the cookies are too dark or even burnt, it's because the cookies are too close to the heat source or your oven may have some hot spots. For best results place the racks in the oven in the center position(s) and be sure to rotate the trays 180° at least once. If using two trays of cookies on different racks in the oven, swap their position in the oven halfway through the cooking time.
Croissant Cookies with Chocolate
Ready to get cooking? Remember that you can print this recipe if you would like.
Chocolate Croissant Cookies
Equipment
- Stand Mixer with paddle attachment
- 2 baking trays
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 8 tablespoons unsalted butter softened
- 4 ounces cream cheese softened
- 2 tablespoons granulated sugar
- ¾ teaspoon vanilla extract
- 6 1.45 ounce Hershey’s milk chocolate bars
- 1 large egg lightly beaten
- 3 tablespoons white sanding sugar
Instructions
- Get out and measure your ingredients.
- Combine the flour and salt together in bowl and mix well.
- Use a stand mixer fitted with paddle to beat the butter, cream cheese, and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3 minutes.
- Next, add the vanilla and beat until it's fully mixed into the butter mixture.
- Reduce the speed to low and add flour-salt mixture in 2 additions. Continue mixing until all the ingredients are combined, scraping down bowl as needed.
- Form dough into 6-inch disk. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Adjust oven racks to middle positions in your oven and preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Break 5 chocolate bars crosswise along the seams making 4 rectangles for a total of 20 pieces of chocolate.
- Roll the chilled dough out into a 20 by 8-inch rectangle on a lightly floured counter.
- Cut dough into twenty 4 by 2-inch rectangles.
- Place a piece of chocolate crosswise across one piece of dough. The chocolate should overhang a bit over the edges of the dough. Wrap the dough around the piece of chocolate. Then repeat with the remaining 19 pieces of dough and chocolate. As you finish, place the cookies seam side down about 1 ½ inches apart, on the lined baking sheets.
- Brush tops of the cookies with egg.
- Followed by a sprinkle with sanding sugar.
- Bake the cookies in the oven until golden brown, about 18 to 20 minutes. Halfway through the bake time, rotate the sheets and swap them out if on different racks in the oven.
- When ready remove the baking trays from the oven and let the cookies cool on the baking tray for 5 minutes. After cooling, transfer to wire rack and allow them to continue to cool completely.
- Break remaining bar of chocolate into pieces and microwave in a bowl at 50 percent power, stirring occasionally, until melted, about 1 minute.
- Use a spoon to drizzle the melted chocolate over the tops of the cookies. Let set for at least 30 minutes before serving.
- Serve.
- Enjoy every bite.
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