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Chocolate Croissant Cookies

These Chocolate Croissant Cookies with a buttery croissant-style dough wrapped around a piece of Hershey’s chocolate and drizzled with more chocolate were the winner of this years Cook’s Country Christmas Cooking Contest.

Chocolate Croissant Cookies


Buttery and delicious Chocolate Croissant Cookies are made with a tender and rich dough wrapped around a Hershey bar.

As soon as I picked up the January 2015 issue of Cook’s Country and saw these cookies, I knew I had to make them right away.

Chocolate Croissant Cookies - a buttery dough wrapped around a Hershey bar.

I love, love, love a chocolate croissant, but making croissants has always seemed so intimidating to me.

Croissant-like cookies? That might be doable.

Chocolate Croissant Cookies - a buttery dough wrapped around a Hershey bar.

And they were doable. They didn’t come out looking quite as perfect as the ones in their pictures, but they were quite delicious.

I added a little almond extract and I wish I had thought to buy the Hershey Bars with almonds to really give them an almond flavor.

Chocolate Croissant Cookies - a buttery dough wrapped around a Hershey bar.

The dough was a little hard to work with and you need to work pretty quickly with it because it gets harder to work with as it warms up.

But these cookies were well worth the effort involved and they would make a great addition to a Christmas cookie tray.

Chocolate Croissant Cookies - a buttery dough wrapped around a chocolate bar.

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Chocolate Croissant Cookies

Chocolate Croissant Cookies

Buttery and delicious Chocolate Croissant Cookies are made with a tender and rich dough wrapped around a Hershey bar. Delicious!
PREP: 1 hour 25 minutes
COOK: 20 minutes
TOTAL: 1 hour 45 minutes


  • 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, the regular size
  • 1 large egg, lightly beaten
  • 3 tablespoons white sanding sugar, or granulated sugar


  • Using an electric mixer with a paddle attachment, beat butter, cream cheese, and granulated sugar until light and fluffy, about 3 minutes.
  • Add vanilla and beat until mixed in.
  • Add the salt to the flour and then add the flour to the butter mixture in 2 additions, stopping to scrape down the sides of bowl. Beat just until the flour is incorporated into the mixture.
  • Place dough on a piece of plastic wrap, shape into a disk about 6 inches in diameter, wrap fully, and refrigerate for 1 to 24 hours.
  • Place oven racks in upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Break 5 of the chocolate bars apart at the seams so you have a total of 20 pieces.
  • Roll dough on a lightly floured surface into a 20 by 8-inch rectangle. Cut dough into twenty 2 by 4-inch rectangles.
  • Place a piece of chocolate crosswise across each piece of dough. Chocolate should overhang the edges some. Fold dough around chocolate and place on prepared baking sheets seam side down.
  • Brush tops with egg and sprinkle with sugar.
  • Bake for 18 to 20 minutes, until golden brown, switching and rotating baking sheets halfway through. Let cookies cool 5 minutes and then remove to wire racks to cool completely.
  • Break remaining chocolate bar into pieces, place in a microwave-safe bowl, and microwave on 50% power for about 1 minute. Stir and drizzle on cookies.


Calories: 134kcal
Author: Christin Mahrlig
Course: Cookies
Cuisine: American

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Recipe Source: adapted slightly from Cook’s Country Jan 2015

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42 thoughts on “Chocolate Croissant Cookies”

  1. I love how these came out, I’m going to be making another 3 batches so that I can ship them to friends and family that live in others states. Thanks so much my family devouredthem whole all warm

  2. Followed the recipe and I only got 15 but they were absolutely delicious. Easy to make but chilling the dough is crucial. Will be making them again

    1. Christin
      Christin Mahrlig

      I heave not tried that. You definitely can, but it will have a very different texture and flavor that this recipe, but will still probably be delicious.

  3. These cookies were a mess! And, btw, this is NOT a croissant dough. The dough is W A Y too soft to roll. Yes, the taste was awesome, but I had to just “paste” some dough on both sides of the chocolate. I ended up with 15 cookies before just trashing the rest. But, never one to give up, I tried this. Use pastry sheets, (which is more of a croissant dough), cut each sheet into 3 strips, and each strip in half. Roll into a 4×6” rectangle, spread with softened cream cheese, then cut into 3 – 4×6” pieces. Layer the Hershey pieces on the dough and fold. Place eighteen pieces on each parchment lined baking sheets. Bake, rotate and bake for a total of 20 minutes. Sprinkle with sugar and let cool. Perfection!

  4. Just wondering if you might be able to use the Sugar Free Hersheys miniature in the center? I think I might have to give it a try…they look amazingly sinful AND they would be Sugar Free!!!!!

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