Chocolate Churro Cookie Croissants

Cookie croissants have become a huge food trend, but I’ve made the only one you need to try: my Chocolate Churro Cookie Croissant. This recipe is a mash-up of classic chocolate chip cookies with my horchata cookie recipe, which ultimately tastes like churros dipped in chocolate sauce in the end due to the flavor combos — and the gooey nature of this treat.

Be warned, though, that this dessert is intentionally gooey. If you don’t like your cookies underbaked, you can bake these a few minutes longer to have solid cookie throughout, but it will be a drier eating experience.

Yield: 4 giant croissant cookies

Ingredients:

4 croissants*
1/2 c. + 2 tbsp. unsalted butter, softened
2/3 c. granulated sugar
1/3 c. light brown sugar
1 egg
1 tsp. vanilla extract
1 c. all-purpose flour
1/3 c. brown rice flour
2 tbsp. malted milk powder
1 tbsp. ground cinnamon
1 tsp. salt
1 c. semi-sweet chocolate chips
Dusting of cinnamon sugar (optional)**

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.

2. Cut your croissants length-wise like you were butterflying a chicken breast and set them on your parchment-lined cookie sheet.

3. In a large mixing bowl, cream your softened butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes. Then, add your egg and vanilla extract, and beat the mixture until combined.

4. In a medium bowl, whisk together your all-purpose flour, brown rice flour, malted milk powder, ground cinnamon, and salt. Add it to your wet mixture and stir until just combined. Lastly, fold in your chocolate chips.

5. This recipe makes enough dough for 4 giant croissants, including stuffing and capping them. You can eyeball this next step or divide the dough into four from the get-go to ensure each croissant has the same amount of dough.

6. Using a rubber spatula (or any kitchen tool you’re most comfortable with), spread about 2/3 of your allotted dough per croissant into each croissant, making sure to cover the inside from corner to corner. You want to have some cookie in every bite. Then, spread the remaining 1/3 of your allotted cookie dough on the top of the croissants. You don’t need to cover the entire surface; this is just for show — and to have some more set cookie dough to contrast the gooey cookies inside.

7. Once your croissants are filled and capped, bake them for 15-20 minutes based on your preferred doneness. If you prefer gooier cookie dough, 15 minutes is perfect, but 20 minutes will set the inside a little more.

8. Optionally, sprinkle the cookie croissants with cinnamon sugar once cool.

NOTES

*I use Costco croissants, which are quite large. If using smaller croissants, you can make more cookie croissants with this recipe — yum!
**I use a 1:4 ratio of ground cinnamon and powdered sugar. I make it in bigger batches than I need so I always have it on hand.