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.
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.
I love, love, love a chocolate croissant, but making croissants has always seemed so intimidating to me.
Croissant-like cookies? That might be doable.
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.
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.
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Chocolate Croissant Cookies
- 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.
Recipe Source: adapted slightly from Cook’s Country Jan 2015
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