Name: Chocolate Croissant Cookies Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour (5 ounces); 1/8 teaspoon salt; 8 tablespoons unsalted butter, softened; 4 ounces cream cheese, softened; 2 tablespoons granulated sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract (optional); 6 (1.55-ounce) Hershey’s milk chocolate bars, regular size; 1 large egg, lightly beaten; 3 tablespoons white sanding sugar (or granulated sugar)

Ingredients

1 cup all-purpose flour (5 ounces)

1/8 teaspoon salt

8 tablespoons unsalted butter, softened

4 ounces cream cheese, softened

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract (optional)

6 (1.55-ounce) Hershey’s milk chocolate bars (regular size)

1 large egg, lightly beaten

3 tablespoons white sanding sugar or granulated sugar

Instructions

Step 1: Using an electric mixer with a paddle attachment, beat the butter, cream cheese, and granulated sugar until the mixture is light and fluffy, about 3 minutes.

Step 2: Add the vanilla extract and beat until fully combined.

Step 3: Mix the salt into the flour. Add the flour to the butter mixture in two additions, scraping down the sides of the bowl between additions. Beat just until the flour is incorporated.

Step 4: Transfer the dough onto a piece of plastic wrap. Shape it into a disk about 6 inches in diameter, wrap tightly, and refrigerate for 1 to 24 hours.

Step 5: Place oven racks in the upper-middle and lower-middle positions and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 6: Break 5 of the chocolate bars apart at the seams to create 20 individual pieces.

Step 7: On a lightly floured surface, roll the dough into a 20 by 8-inch rectangle. Cut the dough into twenty 2 by 4-inch rectangles.

Step 8: Place one piece of chocolate crosswise across each dough rectangle, allowing the chocolate to overhang the edges slightly. Fold the dough around the chocolate and place seam side down on the prepared baking sheets.

Step 9: Brush the tops of the cookies with the beaten egg and sprinkle evenly with sanding or granulated sugar.

Step 10: Bake for 18 to 20 minutes, until golden brown. Halfway through, switch and rotate the baking sheets for even baking. Allow cookies to cool on the sheets for 5 minutes, then transfer them to wire racks to cool completely.

Step 11: Break the remaining chocolate bar into pieces and place them in a microwave-safe bowl. Microwave on 50% power for about 1 minute, stir, and drizzle the melted chocolate over the cooled cookies.

Tips & Variations

For a nutty twist, add a pinch of finely chopped toasted almonds or walnuts inside the dough before folding around the chocolate.

If you prefer dark chocolate, substitute Hershey’s milk chocolate with a quality dark chocolate bar of your choice.

Make sure not to overmix once you add the flour; overworking the dough can make the cookies tough instead of tender.

Allow the dough to chill longer for easier rolling and cutting, especially in warm kitchens.

FAQs

Can I use a different type of chocolate for these cookies?

Yes, you can use milk, dark, or even white chocolate bars depending on your preference. Just ensure the chocolate pieces fit well inside the dough rectangles.

Do these cookies have a croissant-like texture?

While these cookies have a tender, buttery texture reminiscent of croissants, they do not have the multiple flaky layers of traditional croissant dough. They are a simpler, cookie-style adaptation inspired by croissants.