Chocolate Croissant Cookies

A simple pastry dough that's lightly sweetened and flavored with cream cheese is rolled out and stuffed with milk chocolate bars for a sweet cookie treat that looks and tastes amazing!

Prep Time20

Cook Time20

Chill Dough1

Servings: people

Calories: 164kcal

Author: Karin and Ken

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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