Just last Sunday, I found myself craving something fun and buttery on a slow morning. I’d baked croissants many times before, but today I had a handful of cookie crumbs from last night’s tea-time baking experiment—too good to waste. That’s when the idea struck: why not wrap cookie crumb filling inside flaky croissant dough?

I pulled out my trusty puff pastry sheets (a shortcut for busy mornings), stirred in sugar-crisped cookie bits mixed with a hint of cinnamon, and rolled them up with care. While they baked, the kitchen filled with that irresistible duet of buttery pastry and warm cookie scent, inviting Maple to come closer than usual, tail wagging by my stool.

When I took that first croissant from the oven, its golden layers gleaming and slightly crackling at the edges, I felt that little flutter of joy that only baking something homemade brings. Biting into it revealed a soft, sweet center flanked by crisp, flaky layers—just like a croissant can be, but playfully unexpected.

So I’m thrilled to share my recipe for cookie croissants—lovely to bake with kids, delightful at breakfast, or perfect when you simply want a cozy, buttery treat with a fun twist.

Short Description

Flaky croissants filled with buttery cookie crumb mixture—golden, crisp outside and sweetly tender within. Ideal for weekend breakfasts or charming tea-time treats.

Ingredients You’ll Need

For the Pastry

Puff pastry sheets – 2 (10×10‑inch), thawed
Cookie crumbs – 1 cup (any favourite crunchy cookie)
Unsalted butter – 2 tablespoons, melted
Light brown sugar – 2 teaspoons
Ground cinnamon – ½ teaspoon

For the Finish

Egg wash – 1 egg beaten with 1 tablespoon water
Coarse sugar (turbinado) – a sprinkling

Tools & Equipment

Baking sheet lined with parchment
Pastry brush
Rolling pin (optional)
Bowl and spoon for mixing filling

How To Make Cookie Croissant

Step 1: Preheat and prep filling
Preheat your oven to 200 °C (400 °F). In a small bowl, stir cookie crumbs with melted butter, brown sugar, and cinnamon until evenly coated.

Step 2: Roll and fill dough
Unfold one puff pastry sheet and gently roll out into a 12×12‑inch square. Spread half the cookie mixture in a triangle shape, leaving the top edge clean for sealing.

Step 3: Shape croissants
Cut pastry into 6 triangles. Starting at the wide end, roll each triangle toward the tip, tucking it slightly as you go. Place rolls on the baking sheet, point-side down.

Step 4: Brush and sprinkle
Brush each croissant with egg wash. Sprinkle with coarse sugar for that golden crunch.

Step 5: Bake to golden
Bake for 15–18 minutes until puffed, deep golden, and crisp. Let them rest for 5 minutes before serving.

Serving and Pairing Suggestions

These cookie croissants are lovely warm, with soft buttered centers and crisp, sugary edges. They pair beautifully with a latte or a mug of hot cocoa. For an extra treat, slice one open and add a small spread of fruit jam or soft cream cheese—sweet, buttery, and a little indulgent.

They also work well as a whimsical addition to brunch—serve alongside fresh berries and yogurt for colour as well as flavour. Each bite offers a playful contrast of textures and flavors that feels like a little celebration.

Storing and Reheating Tips

Room Temperature: Keep in an airtight container for up to 2 days.

Freezer: Once fully cooled, freeze in a zip-top bag for up to 2 weeks.

To Reheat: Warm in a 175 °C (350 °F) oven for 5–7 minutes, or microwave for 10 seconds to revitalize the crisp layers.

Top Tips for Perfecting

Mix well: Ensure crumbs are fully coated in butter so they stay moist inside.

Roll snugly: A firm, even roll creates those beautiful layers and keeps filling tucked in.

Egg wash matters: Be generous—this helps the croissants turn a deep, glossy golden.

Recipe Variations

Chocolate-chip twist: Stir a few mini chips into the crumb mixture.

Spiced apple: Add ¼ cup finely chopped dried apple and a pinch of nutmeg to the cookie mix.

Nutty crunch: Mix chopped toasted almonds or pecans into the crumbs.

Citrus zing: Fold in zest from half an orange for a bright note in the filling.

Maple version: Substitute maple sugar for brown sugar and drizzle maple syrup over hot croissants.

Nutrition Info

Per croissant (makes 6): 290 kcal • Protein 4 g • Carbs 30 g • Fats 17 g

Frequently Asked Questions (FAQs)

1. Can I use homemade croissant dough?
Yes—if you have patience for rolling layers, it’s lovely. Puff pastry just speeds things up.

2. My croissants didn’t puff much—what now?
They may have been too cold; let pastry sit slightly before baking so layers can rise evenly.

3. Are they okay to make ahead?
You can assemble, cover, and refrigerate for up to 4 hours, then bake fresh for crisp layers.

4. Can I use different cookies?
Absolutely! Biscotti, shortbread, or even ginger snaps all add unique flavours and textures.

5. Can I add fresh fruit filling?
Yes, just keep it light—too much moisture may make pastry soggy. A sprinkle of diced firm fruit works well.

Conclusion

These cookie croissants feel like a sweet little surprise nestled in buttery folds—easy to make, but special enough to delight anyone who takes a bite. They offer that perfect blend of comfort and fun, especially on those days you want something a little extra.

If you try them, I’d love to know whether you went for nut-studded crumbs or a citrus twist. Pop a note in the comments, pin this for later, and enjoy your own warm, cozy mornings.