Embark on a delightful culinary journey with these extraordinary **Chocolate Croissant Cookies**, a recipe that brilliantly fuses the flaky, buttery essence of a traditional croissant with the irresistible chewiness of a classic cookie. Imagine a tender, croissant-style dough expertly wrapped around a rich piece of Hershey’s chocolate, then lovingly baked to golden perfection, and finally, drizzled with even more melted chocolate. It’s no wonder these decadent treats were crowned the winner of Cook’s Country’s prestigious Christmas Cooking Contest – a true testament to their unique appeal and incredible flavor.
For many home bakers, the allure of a freshly baked chocolate croissant is undeniable, yet the intricate process of creating classic laminated dough can often seem daunting. This recipe, however, offers a genius solution, allowing you to achieve that beloved buttery, pastry-like texture and rich chocolate filling in a much more accessible cookie format. It’s the perfect way to enjoy the sophisticated flavors of a patisserie-style treat without the complex multi-day commitment.
The Inspiration: A Contest-Winning Revelation
The moment I first laid eyes on these cookies in the January 2015 issue of Cook’s Country, I knew I had to make them immediately. As a devoted fan of chocolate croissants, the idea of a “croissant-like cookie” sparked an immediate curiosity. Traditional croissants, with their numerous folds of butter and dough, have always felt like a baking Everest – a challenge I admired from afar. But a cookie that captured that essence? That sounded not just achievable, but incredibly exciting.
And indeed, they were more than doable. While my first batch might not have emerged from the oven looking precisely like the perfectly styled photographs in the magazine, their taste was nothing short of divine. The dough, while requiring a bit of attentive handling, transformed into a tender, rich, and utterly buttery vessel for the melted chocolate. The experience was deeply rewarding, proving that sophisticated flavors don’t always require expert-level techniques.
Enhancing the Flavor Profile: A Hint of Almond
During my initial attempt, I decided to introduce a subtle touch of almond extract into the dough, an improvisation that truly elevated the overall flavor. The delicate nutty aroma complemented the rich chocolate beautifully. In hindsight, I wished I had chosen Hershey Bars with almonds to further amplify this delightful combination, adding another layer of texture and taste to each bite. This small tweak opened up a world of possibilities for customizing these cookies to suit individual preferences.
The dough itself, a lovely concoction of butter, cream cheese, and flour, presented a unique texture. It’s slightly soft and pliable when cool, but it does warm up quickly, becoming a bit more challenging to manage. The key, I discovered, is to work efficiently and keep your workspace cool. Don’t be discouraged if it feels a little sticky; a lightly floured surface and quick hands are your best allies. Despite this minor challenge, the effort involved is unequivocally worth it. These cookies are not just delicious; they possess a certain elegance that makes them an ideal addition to any holiday cookie tray, a potluck, or simply a luxurious treat for yourself with a cup of coffee.
Tips for Perfect Chocolate Croissant Cookies
- **Keep it Cool:** The dough is easiest to work with when chilled. If it becomes too soft and sticky, don’t hesitate to pop it back into the refrigerator for 10-15 minutes to firm up.
- **Flour Lightly:** Use a minimal amount of flour on your work surface to prevent the dough from sticking, but avoid adding too much, as it can make the cookies tough.
- **Chocolate Choices:** While Hershey’s milk chocolate bars are specified, feel free to experiment. Dark chocolate offers a more intense flavor contrast, while chocolate bars with nuts (like the almond suggestion) add a delightful crunch. Chocolate chunks or even miniature chocolate bars can also be used, just ensure they fit well within the dough rectangles.
- **Even Rolling:** Aim for an even thickness when rolling out the dough. This ensures consistent baking and a uniform texture across all your cookies.
- **Don’t Overbake:** These cookies are best when golden brown and just set. Overbaking can lead to a dry texture, so keep a close eye on them, especially during the last few minutes.
- **The Drizzle is Key:** The final chocolate drizzle isn’t just for aesthetics; it adds another layer of rich chocolate flavor and a beautiful finish. Use good quality chocolate for melting.
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Chocolate Croissant Cookies
By Christin Mahrlig
Prep Time: 1 hr 25 mins
Cook Time: 20 mins
Total Time: 1 hr 45 mins
Servings: 20 cookies
Print Recipe
Buttery and delicious Chocolate Croissant Cookies are made with a tender and rich dough wrapped around a Hershey bar. These festive treats are an absolute delight!
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
- In a large bowl, using an electric mixer with a paddle attachment, beat the softened butter, cream cheese, and granulated sugar together until the mixture is light and fluffy, which usually takes about 3 minutes. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Add the vanilla extract (and optional almond extract, if using) to the butter mixture and beat until thoroughly mixed in, ensuring the flavors are evenly distributed.
- In a separate small bowl, whisk together the all-purpose flour and salt. Gradually add this flour mixture to the butter mixture in two additions. Beat just until the flour is fully incorporated and no dry streaks remain, being careful not to overmix, as this can develop the gluten too much.
- Transfer the dough onto a piece of plastic wrap. Gently shape the dough into a disk approximately 6 inches in diameter. Wrap the dough fully in plastic wrap and refrigerate for a minimum of 1 hour, or up to 24 hours. Chilling is crucial for the dough to firm up and become easier to handle.
- Before baking, adjust your oven racks to the upper-middle and lower-middle positions. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two large baking sheets with parchment paper to prevent sticking.
- Take 5 of the Hershey’s milk chocolate bars and break them apart along their scored lines to create a total of 20 individual chocolate pieces. Reserve the sixth chocolate bar for drizzling later.
- On a lightly floured surface, roll out the chilled dough into a large rectangle, about 20 inches long by 8 inches wide. Use a ruler or guide to ensure even dimensions.
- Carefully cut the rolled-out dough into twenty uniform rectangles, each measuring approximately 2 inches by 4 inches. This can be done with a sharp knife or a pastry wheel.
- Place one piece of chocolate crosswise across the narrow end of each dough rectangle. The chocolate should slightly overhang the edges of the dough on either side.
- Gently fold the dough around the chocolate, ensuring the chocolate is fully enclosed. Place each wrapped cookie seam-side down onto the prepared baking sheets, leaving some space between them.
- In a small bowl, lightly beat the large egg to create an egg wash. Brush the tops of each cookie with the egg wash. This will give them a beautiful golden sheen. Sprinkle the tops evenly with white sanding sugar or additional granulated sugar for a lovely crunchy texture.
- Bake the cookies for 18 to 20 minutes, or until they are golden brown around the edges and lightly golden on top. Midway through baking (around the 9-10 minute mark), switch the positions of the baking sheets and rotate them 180 degrees to ensure even baking.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This allows them to firm up slightly. Then, carefully transfer them to wire racks to cool completely.
- For the finishing touch, break the remaining chocolate bar into pieces and place them in a microwave-safe bowl. Microwave on 50% power for approximately 1 minute, then stir. Continue microwaving in 15-second intervals, stirring after each, until the chocolate is smooth and fully melted. Drizzle the melted chocolate artistically over the cooled cookies. Allow the chocolate to set before serving.
Nutrition
Calories: 134kcal
Nutrition information is automatically calculated and should be used as an approximation.
Did you bake these delightful Chocolate Croissant Cookies? We’d love to see your creations! Leave a comment below and tag us @spicysouthernkitchen on social media to share your masterpieces!
Recipe Source: adapted slightly from Cook’s Country Jan 2015
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