Croissant with Cookie Dough
A buttery croissant stuffed and topped with soft cookie dough, baked until golden and crisp at the edges with warm, gooey chocolate flecks inside. Perfect for a hearty sweet snack.
- Time
- 22 min
- Serving
- 669 kcal
- Ingredients
- ≈ $1.78
- Protein
- 10 g
Ingredients
- 1 Croissantspack 4 pcs ≈ $4.00 1 pcs
- 2 Butterpack 180 g ≈ $1.58 20 g
- 3 Brown sugar 18 g
- 4 Wheat flour 28 g
- 5 Eggspack 10 pcs ≈ $1.93 0.2 pcs
- 6 Dark chocolatepack 90 g ≈ $2.50 20 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 350°F (180°C).
Cream softened butter2 with granulated sugar and a pinch of salt.
Add egg, flour, and chopped chocolate, mixing into a thick dough.
Slice the croissant1 lengthwise, but don’t cut all the way through.
Stuff some dough inside and spread the rest on top.
Bake 12 minutes, until the top dough sets and the croissant1 edges brown.
Cool 5 minutes to let the filling firm up.
Tips
- Why it works
- Don't cut the dough all the way through so the filling doesn't leak out when slicing and baking. If you cut it through completely, the filling spreads over the baking tray.
- Substitutions
- Replace the dark chocolate with milk chocolate in the same amount. Use white sugar 1:1 instead of cane sugar.
- Common mistakes
- If the edges haven't browned after 12 minutes, your oven is cooler than 180 °C. Check the color after 10 minutes.
- Storing and reheating
- Keep in the fridge for no more than 2 days. Reheat in the microwave for 20 seconds, covering with a plate.
- Serve with
- Serve with tea or coffee as an afternoon snack, when you need something quick and filling.
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