Gooey Cookie Croissant

Buttery flaky croissants filled with gooey chocolate chip cookie dough blend French baking finesse with American comfort classics. This trending delight from Maison Louvard in Paris gives you the most satisfying mix of textures—crunchy, multi-layered outside that breaks open to reveal a soft, chocolate-dotted middle. When the airy, delicate croissant meets the rich, slightly undercooked cookie center, you get a mind-blowing dessert that's totally worth the extra gym time.

When I made these for a weekend get-together, my friends went completely silent after biting into these warm treats with melty chocolate bits. They just shut their eyes and enjoyed every bite. One buddy even drove all the way from the other side of town the next weekend to see if I'd baked another batch!

Top-Notch Components

• All-purpose flour: creates just the right base for cookie dough that stays wonderfully soft when baked
• Unsalted butter: lets you manage the saltiness yourself while adding rich taste to both parts
• Brown sugar: brings moisture and toffee-like flavors that work wonders with the buttery croissant
• Granulated sugar: works with brown sugar to nail the perfect cookie feel
• Large eggs: hold everything together while making the filling extra rich and soft
• Pure vanilla extract: makes all the other flavors pop with its deep aroma
• Baking soda and baking powder: team up to get the cookie dough just right
• Semi-sweet chocolate chips: give you that sweet spot between too sugary and too bitter
• Quality butter croissants: deliver those essential flaky layers that make this treat stand out
• Kosher salt: brings out all the flavors without going overboard, hitting that sweet-salty balance

Cooking Steps

Set Up Kitchen:

Heat your oven to 350°F and put parchment on a baking tray.

Mix Dry Stuff:

Stir flour, baking powder, baking soda, and salt together in a bowl until fully mixed.

Whip Up Base:

Put soft butter in a big bowl with both sugars and beat for two full minutes until it's fluffy and pale.

Add Wet Parts:

Drop in eggs one by one, mixing a bit after each one goes in.

Mix Gently:

Add your dry stuff to the butter mix on low, just until it comes together.

Add Chocolate:

Stir chocolate chips into the dough with a spatula, nice and easy.

Cut Pastries:

Use a jagged knife to cut croissants sideways, leaving one edge connected so they open flat.

Load Them Up:

Scoop 2-3 spoonfuls of cookie dough inside each croissant, spreading it around the inside.

Fix The Tops:

Put more cookie dough on top of each croissant, pressing down lightly so it sticks.

Cook Them:

Put your stuffed croissants a few inches apart on your baking sheet and cook about 12 minutes.

Let Them Rest:

Move your baked goodies to a cooling rack for at least 10 minutes.

Last Touch:

Sprinkle some powdered sugar on top just before you serve them.

I couldn't stop thinking about these after seeing them all over my feeds. After making my first batch, I totally got why folks were going across Paris just to try one. My hubby, who usually goes for savory stuff, now asks for these on birthdays and holidays. The way the croissant butter mixes with the cookie dough makes something that tastes way better than you'd expect from just putting two good things together.

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Tasty Pairings

With Berries:

Serve these rich treats with fresh berries to add bright colors and a bit of tartness against all that sweetness.

Coffee Pairing:

For those who love coffee, enjoy them with a strong shot of espresso or a creamy cappuccino.

Dessert Board:

When friends come over, lay out these cookie croissants next to little scoops of vanilla ice cream and warm caramel for dipping.

Tasty Twists

Snickerdoodle Version:

Switch things up by using snickerdoodle dough rolled in cinnamon sugar instead of chocolate chip.

Nutella Variation:

If you love nuts, mix in some toasted hazelnuts and spread a thin layer of chocolate-hazelnut spread inside.

White Chocolate Option:

If you dig white chocolate, swap out the semi-sweet chips for white chunks and throw in some dried cranberries.

Keeping Them Fresh

Room Temperature Storage:

Keep any extras in a sealed container on your counter for the best texture up to two days.

Refrigeration:

To keep them longer, stick them in a closed container in the fridge for up to five days.

Freezing:

Wrap each cookie croissant tight in plastic and freeze for up to two months.

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These cookie croissants have turned into my go-to treat for potlucks and family gatherings. There's nothing better than watching someone take that first bite and seeing their face light up with surprise. While they look fancy and complicated, they're actually pretty simple to make, perfect for when you want big wow factor without spending hours in the kitchen. The mix of crackly, buttery layers and melty chocolate chunks creates something that shows why some food trends aren't just hype - they're totally worth jumping on the bandwagon for.

Frequently Asked Questions

→ Is pre-made cookie dough okay to use here?

Definitely! If you're short on time, grab a pack of cookie dough from the store. A typical 16.5 oz package (like Toll House) will make about a dozen treats.

→ How can I tell if they're done baking?

They usually need around 12 minutes at 350°F. Look for a crisp, golden surface and a soft center. Just keep in mind the cookie middle will set more as it cools.

→ Can these be prepped ahead of time?

Yes! Stuff them and pop them in the fridge for up to a day. Let them sit at room temp for 15 minutes right before baking—and you're good to go!

→ How do I store any extras?

Put them in an airtight box at room temp for up to 2 days. To freshen up, warm them at 300°F for 5 minutes. You can freeze them too and reheat directly at 325°F for about 10 minutes.

→ Can I use homemade croissants for these?

If you're up for making them from scratch, go for it! Just make sure your croissants are completely cool so the butter doesn't melt when adding the dough.