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Chocolate Croissant Cookies with a cream cheese dough wrapped around milk chocolate.
If you love chocolate croissants, you’re going to love these croissant cookies!
I have a favorite cookie recipe we’ve been making for more than 20 years. Almond Butter Sticks are a melt-in-your-mouth, tender cookie made with a cream cheese dough and an almond extract sugar filling. Everybody that tries them, loves them, and always want more.
Through the years I’ve searched for more ways to use the base dough and transform it into another fantastic treat. This cream cheese dough is a dream to work with it.
The dough is easy to make and very forgiving. It doesn’t even require refrigeration before rolling out. I think you can tell where I went with this perfectly wonderful, cream cheese dough!
Hershey milk chocolate bars are great for more than just s’mores cookies!
With only 1 tablespoon sugar in the mix, this dough is not really sweet. Additional coarse sugar is sprinkled on top of each cookie before baking; but again, it’s still not too sweet. Adding a few squares of milk chocolate is the way to go. It’s a little sweeter than dark or semi-sweet chocolate, and this cookie can take it.
How to make Chocolate Croissant Cookies
For this recipe you’ll need:
- Hershey’s milk chocolate bars – to make 20 cookies you’ll need 6 chocolate bars. Five for the filling, and one for drizzling on top.
- all-purpose flour
- salt
- baking powder
- granulated sugar
- unsalted butter, room temperature
- cream cheese, room temperature
- vanilla
- 1 egg with the yolk and white divided
- sparkling or coarse sugar for topping
To make the cookies:
- First, combine the dry ingredients in a large bowl.
- Next, beat together the butter, cream cheese, vanilla and egg yolk.
- Combine the dry ingredients with the cream cheese mixture.
- Turn the dough out onto a floured work surface.
- Roll into a 20 by 8-inch rectangle. Cut the dough into twenty 4 by 2-inch rectangles.
- Place 1 chocolate piece across the dough so the chocolate extends slightly over the edges. Fold the dough up and around the chocolate. Place the cookie, seam side down, on the prepared pan.
- Brush each cookie with a lightly beaten egg white. Sprinkle with coarse sugar and bake!
- Finally, drizzle each cookie with the remaining melted chocolate bar.
Croissant Cookies taste like mini chocolate croissants.
While they’re not made with a yeasted, laminated dough like croissants, they have a buttery, flaky pastry quality. The milk chocolate middle is the perfect compliment to the tender dough.
The chocolate pieces melt but stay in place and firm up once cooled. They may look little ragged, but not in a bad way. I love getting that little extra chocolate bonus!
A fun project for little chefs.
If you have a little helper or two in your kitchen, there are several steps perfect for little fingers!
- unwrapping chocolate bars
- placing the chocolate pieces on the dough
- brushing on the egg white
- sprinkling with coarse sugar
- drizzling each baked cookie with melted chocolate
Making these croissant cookies can be a fun family project!
Can these cookies be made ahead of time?
Croissant cookies can be made and assembled, then refrigerated before being brushed with the egg white and sprinkled with sugar. Refrigerate for a few hours or overnight before baking. Allow the unbaked cookies to rest at room temperature for 15 minutes before baking. Brush with the beaten egg white and sprinkle with sugar just before baking.
How long will these cookies keep?
These cookies are best eaten within a day or two of baking. If sealed in an airtight container and stored at room temperature, these croissant cookies will keep for 3 or 4 days.
Can you freeze croissant cookies?
Yes, but again, these cookies have the best texture when eaten within a few days of baking.
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Chocolate Croissant Cookies
Ingredients
- 6 Hershey's Milk Chocolate Bars (1.55 oz each)
- 1 ½ cups all-purpose flour (196g)
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 1 tablespoons granulated sugar
- ½ cup unsalted butter, room temperature (113g or 4oz)
- 6 ounces cream cheese, room temperature (170g)
- ½ teaspoon vanilla extract
- 1 large egg, separated (white reserved for brushing on top)
- 3 tablespoons coarse or sparkling sugar, for topping
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- Unwrap 5 chocolate bars and break each crosswise along the 3 seams to yield 4 rectangles. You will have 20 chocolate pieces total. (Reserve the last chocolate bar for drizzling.) Set aside.
- In a medium bowl whisk together the flour, salt, baking powder and 1 tablespoons sugar.
- In a large mixing bowl combine the butter and cream cheese. Beat on medium until blended. Add the vanilla and one egg yolk. Blend until smooth. Add half the flour mixture and beat on low until incorporated. Add the remaining flour and mix just until the dough starts to come together.
- Transfer the dough to a lightly floured work surface. Knead by hand about 25 strokes until the dough is pliable. Add a little more flour to the work surface, and roll the dough into a 20 by 8-inch rectangle. Cut the dough into twenty 4 by 2-inch rectangles.
- Working with 1 piece of dough at a time, place 1 chocolate piece crosswise across the dough so the chocolate extends over the edges of the dough. Fold the dough up and around the chocolate. Place the cookie seam side down, about 2-inches apart on the prepared pan. You should be able to fit 10 cookies per pan. Repeat with remaining dough and chocolate pieces.
- Brush the cookies all over with the lightly beaten egg white. Sprinkle with coarse sugar and bake until light golden brown, about 18 - 22 minutes. Don’t over bake!
- Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Break the remaining chocolate bar into small pieces and place in a small bowl. Microwave at 50% power, stirring occasionally, until melted. Drizzle the melted chocolate over the tops of the slightly warm or cooled cookies. Allow the chocolate to set before serving or storing. Serve slightly warm, if desired.
Recipe Notes
- Store at room temperature in a sealed container for up to 3 or 4 days.
Nutrition
Here are a few more cookie recipes you might enjoy:
Almond Butter Sticks
Hazelnut Nutella Cookies
Chocolate Sandwich Cookies
Julia Last
I made these today! They were very good, I used semisweet chocolate instead of Hershey’s. My cookies did end up kind of dry though, any tips to make sure that doesn’t happen again?
Tricia Buice
Hi Julia. Using semisweet chocolate may affect the final cookie as milk chocolate is a little sweeter and contains only 10% cacao. Milk chocolate also contains milk fat and cocoa butter which gives it that silky texture. I highly recommend making these cookies with milk chocolate. Also, make sure you don’t overbake! Thanks for the great question. We appreciate you trying these cookies 🙂
Julie
Mmmmmmm…so Heavenly!! Made these yesterday and they were so easy. If I make them again, I think I’ll sprinkle some pecans either on the chocolate before wrapping or on top. But they were so good just following the recipe. They look so fancy, too. Thanks for the new recipe.
Tricia Buice
Thank you so much Julie! Glad you liked these cookies. I think they’re just wonderful, but I am a big fan of chocolate. Thanks for letting us know how these turned out for you. Pecans sound perfect!
Harley
Just ok. The dough is bland. You definitely need a drink with these, almost like with peanut butter.
Tricia Buice
Hi Harley. Sorry you did not enjoy these cookies. Perhaps you forgot to add salt or something because I’ve never thought of this dough as bland. It has a nice tang from the cream cheese and if you used good milk chocolate, it should be very tasty. The dough is mild for sure, but please make sure you added all the ingredients.