Description

Delight in these buttery, flaky Chocolate Croissant Cookies made with a soft cream cheese dough wrapped around rich milk chocolate pieces. With a crisp golden exterior and a melty chocolate center, these cookies capture the essence of croissants in a convenient, handheld treat perfect for any occasion.

Ingredients

Scale

Dough

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)

Chocolate Filling

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

Topping

1 large egg, lightly beaten
3 tablespoons white sanding sugar (or granulated sugar)

Instructions

Prepare the dough: Using an electric mixer fitted with a paddle attachment, beat the softened butter, cream cheese, and granulated sugar together until the mixture becomes light and fluffy, about 3 minutes, ensuring a smooth base for the cookies.
Add vanilla flavor: Mix in the vanilla extract thoroughly to distribute the flavor throughout the dough evenly.
Incorporate flour and salt: Combine the salt with the all-purpose flour. Add the flour mixture to the butter mixture in two additions, beating just until fully incorporated; scrape down the bowl’s sides as necessary to keep the mixture uniform without overmixing.
Chill the dough: Transfer the dough onto plastic wrap and shape it into a 6-inch diameter disk. Wrap tightly and refrigerate for a minimum of 1 hour, up to 24 hours, to firm up for easier handling.
Preheat the oven: Arrange oven racks in the upper-middle and lower-middle positions and heat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and easy clean-up.
Prepare chocolate pieces: Break five of the chocolate bars into 20 individual pieces along the seams to serve as the filling for each cookie.
Roll and cut dough: On a lightly floured surface, roll out the chilled dough into a 20 by 8-inch rectangle. Cut into twenty rectangles measuring 2 by 4 inches each.
Assemble cookies: Lay one piece of chocolate crosswise over each dough rectangle with the chocolate slightly overhanging the edges. Fold the dough over the chocolate, enclosing it completely, and place the folded cookies seam-side down on the prepared baking sheets.
Apply egg wash and sugar: Brush the tops of the cookies with the lightly beaten egg to create a shiny, golden finish. Sprinkle the white sanding sugar evenly over the tops for a sweet, crunchy topping.
Bake: Place both baking sheets in the oven and bake for 18 to 20 minutes until the cookies turn golden brown. Halfway through baking, switch and rotate the baking sheets between rack positions to ensure even baking.
Cool cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then transfer them to wire racks to cool completely.
Drizzle melted chocolate: Break the remaining chocolate bar into pieces and place in a microwave-safe bowl. Microwave at 50% power for about 1 minute, stirring until smooth. Drizzle the melted chocolate over the cooled cookies for an added decorative and flavorful touch.

Notes

For best texture, do not overmix the dough once the flour is added, as this can develop gluten and result in tougher cookies.
You can substitute Hershey’s milk chocolate with your favorite milk or semi-sweet chocolate bars.
If the dough becomes too soft during handling, chill it briefly again to maintain shape.
The almond extract is optional but adds a nice nutty depth to the dough’s flavor.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate Croissant Cookies, flaky cookies, cream cheese dough, chocolate-filled cookies, easy dessert, buttery cookies, chocolate croissant inspired, baking cookies