Chocolate Croissant Cookies

These Chocolate Croissant Cookies with a buttery croissant-style dough wrapped round a work of Hershey’s chocolate and drizzled with extra chocolate have been the winner of this years Cook’s Country Christmas Cooking Contest.

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 standard size 1 huge egg, frivolously beaten 3 tablespoons white sanding sugar, or granulated sugar Instructions Using an electrical mixer with a paddle attachment, beat butter, cream cheese, and granulated sugar till faded and fluffy, about 3 minutes. Add vanilla and beat till blended in. Add the salt to the flour after which upload the flour to the butter combination in 2 additions, stopping to scrape down the facets of bowl. Beat simply till the flour is incorporated into the mixture. Place dough on a work of plastic wrap, form correct 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 warmth oven to 350 degrees. Line 2 baking sheets with parchment paper. Break 5 of the chocolate bars aside on the seams so you've a whole of 20 pieces. Roll dough on a frivolously floured floor correct into a 20 via 8-inch rectangle. Cut dough into twenty 2 via 4-inch rectangles. Place a work of chocolate crosswise throughout every piece of dough. Chocolate ought to overhang the rims some. Fold dough round chocolate and area on ready baking sheets seam part down. Brush tops with egg and sprinkle with sugar. Bake for 18 to 20 minutes, till golden brown, switching and rotating baking sheets midway through. Let cookies cool 5 minutes after which take away to wire racks to cool completely. Break last chocolate bar into pieces, area in a microwave-safe bowl, and microwave on 50% energy for about 1 minute. Stir and drizzle on cookies.

As easily as I picked up the January 2015 problem of Cook’s Country and saw those cookies, I knew I needed to make them proper away.


I love, love, love a chocolate croissant, but making croissants has at all times appeared so intimidating to me.

Croissant-like cookies? That may be doable.

And they have been doable. They didn’t pop out watching fairly as best simply due to the fact those of their pictures, but they have been fairly delicious.

I additional a bit of almond extract and I want I had concept to purchase the Hershey Bars with almonds to truly provide them an almond flavor.


The dough was a bit of difficult to work with and also you ought to work lovely speedy with it simply due to the fact it will get more durable to work with simply due to the fact it warms up.

But those cookies have been properly price the attempt concerned and so they would make a huge addition to a Christmas cookie tray.