Ingredients
Ingredients
- 12 store-bought mini croissants
- 1 (16 oz) package ready-to-bake cookie dough
- Powdered sugar (optional, for dusting)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Slice Croissants: Using a bread knife, slice each mini croissant lengthwise in half, making sure not to slice all the way through. Then gently unfold each croissant so it lays flat and open like a flatbread.
- Add Cookie Dough Filling: Flatten two pieces of cookie dough in your hands. Using about three-quarters of this dough, break it into small pieces and evenly spread it inside each opened croissant, creating an even layer of cookie dough inside.
- Top and Close Croissants: Close the croissant over the cookie dough, then take the remaining quarter piece of cookie dough, flatten it, and lay it flat on top of the closed croissant to seal and add a dough topping layer.
- Bake: Place six filled croissants on the prepared baking sheet, spacing them 3-4 inches apart to allow for expansion. Bake in the preheated oven for 13-15 minutes or until the cookie dough is golden on top and crispy on the edges.
- Cool and Serve: Remove from the oven and let the croissants rest on the baking sheet for 5 minutes. Transfer them to a cooling rack to cool slightly. If desired, sprinkle with powdered sugar before serving. Enjoy your warm, gooey Croissant Cookies!
Notes
- Ensure not to slice the croissants completely so they can be unfolded without falling apart.
- Use your favorite cookie dough flavor for variation, such as chocolate chip, sugar cookie, or peanut butter.
- Do not overcrowd the baking sheet to allow even baking and crisp edges.
- Serve warm for the gooeyest texture; leftover cookies can be reheated briefly in the oven.
- Powdered sugar topping is optional but adds a nice sweet finish and attractive presentation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
