Chocolate Croissant Cookies
Published on May 15, 2026
Quick Summary
These Chocolate Croissant Cookies are everything you love about a bakery-style chocolate chip cookie and a buttery chocolate croissant combined into one irresistible dessert. Made with toasted croissant pieces, nutty brown butter, gooey chocolate chunks, and flaky sea salt, these cookies are soft, chewy, crisp around the edges, and packed with rich flavor. If you love elevated cookie recipes, these croissant cookies are a must-bake!
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Pin ItIf you've made my Almond Croissant Cookies, you know they are one of the best cookie's in the world. I know that is a bold statement, but it's true! Some of you asked if I could make a chocolate croissant version and after several rounds of testing, they are finally here…and WOW, they are GOOD.
These Chocolate Croissant Cookies have all of the magic of a bakery chocolate croissant wrapped up in a soft and chewy cookie. We're talking buttery croissant pieces toasted until crisp, rich brown butter, puddles of melty chocolate, crisp edges, soft centers, and a sprinkle of flaky sea salt to finish everything off perfectly.
The toasted croissant pieces are what make these cookies extra special. Some get mixed into the dough for buttery flavor and texture, while others coat the outside of the cookie dough balls so every bite has those crisp, caramelized croissant bits. It gives the cookies that fancy bakery vibe and makes them taste like a true pain au chocolat!
I love making these cookies for weekends, holidays, cookie exchanges, dinner parties, or anytime I want a dessert that feels a little extra special. They are especially perfect for chocolate lovers and anyone who can never resist ordering a chocolate croissant at the bakery.
If you're looking for a unique cookie recipe that people will immediately ask you for, this is it. Trust me, make a batch ASAP. Warm from the oven with melty chocolate? Absolute perfection.
Ingredients (with Helpful Notes)
- Croissants: Use buttery croissants from a bakery or grocery store bakery section. Day-old croissants work great because they crisp up beautifully in the oven.
- Unsalted butter: Browning the butter adds a rich, nutty flavor that makes these cookies taste gourmet.
- All-purpose flour: Be sure to measure correctly so the cookies stay soft and chewy.
- Baking soda: Helps the cookies spread properly while keeping the centers soft.
- Light brown sugar: Adds moisture and a subtle caramel flavor.
- Granulated sugar: Helps create crisp edges.
- Eggs: Room temperature eggs blend more smoothly into the dough.
- Milk or heavy cream: Adds richness and ensures that the cookies aren't dry.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Chocolate chunks: Chocolate chunks create melty pools of chocolate throughout the cookies. I prefer semi-sweet, but dark chocolate works too.
- Flaky sea salt: Don't skip the finishing salt. It makes the flavors pop and gives the cookies that bakery-style finish.
Tips for Making Chocolate Croissant Cookies
- Toast the croissants first. This step is key. Toasting removes moisture and creates crisp croissant croutons that hold up in the dough.
- Don't rush the brown butter. Cook until the butter smells nutty and you see golden brown bits at the bottom of the pan.
- Cool the butter slightly before mixing. If the butter is too hot, it can melt the sugars and affect the cookie texture.
- Don't overmix the dough. Stir until the ingredients are just combined to keep the cookies tender.
- Chill the dough. Chilling helps develop flavor and prevents the cookies from spreading too much.
- Use chocolate chunks instead of chips. Chunks melt beautifully and create those bakery-style chocolate puddles.
- Underbake slightly. The centers should still look soft when you remove them from the oven. They will continue to set as they cool.
- Add extra croissant pieces on top after baking. This gives the cookies a beautiful bakery look and extra crunch.
How to Store
- At room temperature: Store the cookies in an airtight container for up to 3 days.
- To freeze baked cookies: Freeze in a freezer container or bag for up to 3 months. Thaw at room temperature.
- To freeze cookie dough: Scoop the dough into balls and freeze before baking. Bake straight from the freezer, adding an extra minute or two to the baking time.
- For the best texture: Warm a cookie in the microwave for a few seconds or in the oven on a baking sheet until heated through so the chocolate gets melty again.
Chocolate Croissant Cookies
Ingredients
- 2 croissants, chopped into 1-inch pieces
- 1 cup unsalted butter, cut into tablespoon pieces
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 1/4 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon whole milk or heavy cream, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup chocolate chunks
- Flaky sea salt, for sprinkling on cookies
Instructions
- Toast the croissants. Preheat oven to 375 degrees F. Place the chopped croissants on a large baking sheet. Bake for 5 to 8 minutes, tossing once, or until the croissants are golden brown. Set aside to cool. Turn off oven.
- Brown the butter. In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter foams and turns golden brown with a nutty aroma. This will take 5 to 7 minutes. Remove from heat and pour into a bowl to cool. I place the bowl in the refrigerator for 15 to 20 minutes.
- Whisk dry ingredients. In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.
- Mix wet ingredients. In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until smooth and glossy. Add the eggs, milk or heavy cream, and vanilla extract. Whisk until fully combined and the mixture is thick and creamy.
- Add dry ingredients. Add the dry ingredients to the wet ingredients and stir until just combined, do not overmix.
- Add croissants. Chop the remaining croutons into smaller pieces. Add 1 cup of crouton pieces to the cookie dough. Reserve the remaining chopped croissants for rolling and garnish.
- Add chocolate. Add the chocolate chunks and stir until just combined. Don't over mix.
- Scoop, roll, and chill. Take about ½ cup of the croissant pieces and finely chop them. Place in a bowl. Scoop the dough into cookie balls, about 2 tablespoons per cookie. Roll the balls in the chopped croissant pieces. Place the cookie balls on a sheet or tray lined with parchment paper. Cover and chill for 1 hour or up to 24 hours.
- Bake. When ready to bake, preheat the oven to 350 degrees F. Place the chilled cookie dough balls on a large baking sheet lined with parchment paper, about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are set and lightly golden but the centers are still soft.
- Garnish. Remove from the oven and sprinkle with flaky sea salt. Use the remaining croissant croutons to garnish the cookies. Break off small pieces and gently press them into the tops of the warm cookies.
- Cool. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Toasting the croissants first adds extra flavor and crunch.
- Brown butter gives these cookies a rich, nutty depth. Let it cool slightly before mixing.
- Chilling the dough is key for thick cookies and better flavor.
- Use chocolate chunks for melty pools of chocolate.
- Finish with flaky sea salt for the best sweet-salty bite.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
More Delicious Cookie Recipes
- Almond Croissant Cookies
- Brown Butter Chocolate Chip Cookies
- Rice Krispie Treat Cookies
- Oatmeal Chocolate Chip Cookies
- Dark Chocolate Chunk Pistachio Cookies
Check out all of my COOKIE RECIPES and my cookie cookbook, Let's Eat Cookies!