A fun and festive treat featuring a croissant combined with cookie dough loaded with M&M’S® MINIS Milk Chocolate Candies
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mars Foodservices.
Croissant Cookie
INGREDIENTS
- 4-6 ea. Baked croissants (day-old or fresh, cut into smaller pieces)
- 1 cup M&M Minis (folded into the dough)
- 1 cup Unsalted butter, softened
- 3/4 cup Granulated sugar
- 3/4 cup Packed brown sugar
- 2 ea. Large eggs
- 2 tsp. Vanilla extract
- 2 1/4 cups All-purpose flour
- 1 tsp. Baking soda
- 1/2 tsp. Salt
METHOD
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare Cookie Dough: In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until smooth and fluffy (about 2-3 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in M&M Minis: Gently fold in the M&M Minis into the cookie dough, making sure they are evenly distributed.
- Prepare Croissants: Take your baked croissants half the croissants lengthwise.
- Assemble the Crookies: On your prepared baking sheet, place a small scoop of cookie dough and press into the center of the croissant.
- Bake: Bake the crookies in the preheated oven for 12-15 minutes, or until the edges are golden brown but the center is still soft.
- Cool and Serve: Allow the crookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This will help the cookies set and maintain their structure.
