Serves 48
135 min
Cream Cheese Chocolate Croissant Cookies
Recipe GLPR6f8ab5f5ba34ac
These delicate cream cheese and chocolate croissant cookies combine a soft, buttery dough with rich chocolate and a tender crumb. Cream cheese adds a subtle tang and luxurious texture, while mini chocolate chips and sparkly sugar create an irresistible treat. Perfect for special occasions or indulgent snacking.
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Ingredients
2 1/4 cups all-purpose flour
2 tablespoons melted butter
2 cups mini chocolate chips
1 block (8 ounces) cream cheese, softened
1 egg white
6 tablespoons granulated sugar, plus additional for topping
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon water
Directions
In a large mixing bowl, combine the softened cream cheese and melted butter. Beat together on medium speed until the mixture is smooth and well blended, about 2-3 minutes.
Add 6 tablespoons of granulated sugar and the vanilla extract to the cream cheese mixture. Continue beating until the sugar is fully incorporated and the mixture is light and fluffy, approximately 2 minutes.
In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the cream cheese mixture, mixing on low speed until just combined. Do not overmix.
Divide the dough into 6 equal portions. Wrap each portion tightly in plastic wrap and refrigerate for at least 30 minutes to firm up the dough.
Remove one portion of dough from the refrigerator. On a piece of wax paper, roll out the dough into a thin disk approximately 8 inches in diameter. Transfer the disk (still on the wax paper) to a plate and return to the refrigerator. Repeat with remaining dough portions, separating each disk with wax paper. Refrigerate all disks for another 30 minutes.
Remove one chilled dough disk from the refrigerator. Lightly brush the entire surface with melted butter, then sprinkle 1 tablespoon of granulated sugar evenly over the top, followed by 1/4 cup of mini chocolate chips. Repeat with the remaining dough disks, working with one at a time.
Using a sharp knife or pizza cutter, cut each prepared disk into 8 equal wedges, like cutting a pizza.
Starting at the wide outer edge of each wedge, roll the dough tightly toward the point to create a croissant shape. Place the rolled cookies seam-side down on parchment-lined or lightly greased baking sheets.
Preheat the oven to 350°F (175°C). In a small bowl, whisk together the egg white and water to create an egg wash.
Brush the top of each unbaked cookie generously with the egg wash, then sprinkle with decorative sugar or granulated sugar.
Bake in the preheated 350°F oven for 20-22 minutes, until the cookies are light golden brown on top. Bake until golden doneness is achieved; do not overbake.
Remove the baking sheet from the oven and allow the cookies to rest on the sheet for 10 minutes. Then transfer them to a wire cooling rack and let cool completely before serving.
