This recipe, Chocolate Croissant Cookies, is quite a unique one indeed. I’m not 100% sure exactly how to adequately describe it, in fact. Just one look at the image above should tell you all you need to know, quite better than I could ever hope to do. It’s like the old saying goes, a picture is worth a thousand words—and THIS is about “yummy” times 1000!
Enough yapping! Here’s what you need to make this awesome cookie:
1 cup (5 ounces) all-purpose flour
⅛ teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
4 ounces cream cheese, softened
2 tablespoons granulated sugar
½ teaspoon vanilla extract
¼ teaspoon almond extract (optional)
6 (1.55-ounce) Hershey’s milk chocolate bars (the regular size)
1 large egg, lightly beaten
3 tablespoons white sanding sugar (or granulated sugar)
You mix the butter, cream cheese and sugar until light and fluffy. Then add the vanilla and almond extracts…and make the cookie with rest if ingredients…then wrap up and put in the fridge for up to 24 hours.
With Hershey’s milk chocolate bars (the regular size), or you can use Hershey’s with almonds, if you want, break chocolate bars into 20 pieces. Remember 1 bar gets left over for the drizzle.
Roll the dough…cut the dough…place chocolate crosswise with the chocolate overhanging the edge of dough…fold…brush…sprinkle…bake. Cool completely. Break remaining pieces of chocolate and put in microwave…drizzle on cookie.
Thanks to Christin Mahrlig of the Spicy Southern Kitchen, who came up with these delicious Chocolate Croissant Cookies. Be sure to head over to Spicy Southern Kitchen by clicking here now to get the full instructions, along with even MORE mouth-watering pictures of this fantastic creation!
