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
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,, the regular size
- 1 large egg,, lightly beaten
- 3 tablespoons white sanding sugar,, or granulated sugar
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: adapted slightly from Cook’s Country Jan 2015
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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
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
Could you use the crescent roll sheets instead of making the dough?
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.
For The chocolate croissant cookies – are you able to freeze these?
Yes, they can be frozen.
It is delicious and so easy to make.
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!
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!!!!!
Can I freeze these?
Looks delicious. Will the chocolate melt inside the cookies or does it stay hard?
Thanks
I wonder if you could use puff pastry to make these.
Yes. I think that would be delicious and much easier!
Lots easier; more expensive.