Cream Cheese Chocolate Croissant Cookies-perfect for gift giving!
The Holidays are all about baking. It’s a time for food gifts and cookie exchanges. Cookie exchanges are the best. I’m always amazed at the variety of cookies brought to the table.
This year I took part in a different type of Cookie Exchange-The Great Food Blogger Cookie Swap.
The cool thing about this cookie swap? Ok yes, it’s a bunch of food bloggers swapping cookies so you know there are going to be some great cookies going back and forth across the country. No, what was really cool about this is Julie and Lindsey have turned this event into an opportunity to raise a few bucks for Cookies for Kids Cancer.
I feel like I never do as much as I can to support charity. But when you join with others, the results can be amazing. How about over $13,000 raised amazing! All from a bunch of people just wanting to share cookies.
These Cream Cheese Chocolate Croissant Cookies were the perfect choice for this swap. A sturdy cookie to hold up to handling (shaking and dropping) by the delivery service but still delicate looking. A nice dose of chocolate but not so much that if you’re sending to a warmer climate they’ll end up completely melted. Oh and the overall taste? Let’s just say it’s a good thing this recipe makes 4 dozen cookies. I had to send 3 dozen out in the world to others. I did let each child taste test one cookie.
I’ll let you do the match to figure out how many I may have eaten.
Connect with Chocolate Chocolate and More!
Cream Cheese Chocolate Croissant Cookies
Ingredients
for the dough
- 1 cup butter, softened
- 1 block (8 ounces) cream cheese, softened
- 2 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups all purpose flour
- 1 egg white
- 1 tablespoon water
- decorator sugar for dusting
for the filling
- 2 tablespoons melted butter
- 6 tablespoons granulated sugar
- 2 cups mini chocolate chips
Instructions
- Cream butter and cream cheese together until smooth. Add in sugar and vanilla, beat again until incorporated. Mix in flour and salt.
- Separate dough into 6 equal parts. wrap in plastic wrap and refrigerate for 30 minutes to firm up dough.
- Remove dough from refrigerator and roll out each section of dough to about 8 inches in diameter, Place on wax paper on a plate using wax paper to separate disks. place back in refrigerator for another 30 minutes.
- Working with one disk at a time, Brush with melted butter, then sprinkle 1 tablespoon sugar over entire surface and then 1/4 cup mini chocolate chips. Cut into 8 wedges using a sharp knife or a pizza cutter works best. Roll each wedge up starting with the wide end, into a croissant shape.
- Place cookies on a lightly greased or parchment lined baking sheet. Beat egg white and water to create an egg wash. Brush tops of cookies with egg wash then sprinkle with decorator sugar.
- Bake in a preheated 350 degree oven for 20-22 minutes just until golden. Remove from oven and let rest on cookie sheet for 10 minutes before placing on racks to cool completely.
Notes
this recipe can be divided to only make 2 dozen cookies.
recipe source ChocolateChocolateandmore.com
Now let me show you the cookies I received!
Angel Wings from Sugar and Grace-so light and delicate, perfect with a cup of coffee!
Brown Sugar Cookies with Chocolate, pecans and Sea Salt from Savor.Good.Food-loved the hint of salt in every bite, sweet and salty is always a winner!
And if you want more cookies
Amy at Ms. Toody Goo Shoes says
These are going right to the top of my cookie-makiing list. I’d take this cookie over any other. Unfortunately, that also means that I would have no self control, and would eat them all in one sitting! Pinning!
Linda says
This recipe looks a lot like Rugulach. I only make it in the winter as if it is warm the dough gets sticky. For the filling I use a mixture of sugar, cinnamon, raisins, & chopped nuts. I spread apricot jam on the dough before I sprinkle the sugar mix.
Mallory @ Because I Like Chocolate says
I love how the cream cheese is actually in though dough. That must make it so tender!
Kayle (The Cooking Actress) says
ooooh so flaky and pretty!
Doreen McCloskey says
I will most definitely be making these; hopefully today. I am a grown-up Cookie Monster.
Adrienne says
These look delish, wanna add to my rotation! Question, you said they hold up for shipping…if I bake a day/two ahead, can they be frozen or stored in cold garage & not lose their texture?
Joan Hayes says
To be honest I haven’t tried freezing these cookies, but I’ll sneak a few out from my next batch and let you know!
Kitchen Kelli says
Those looks great – it’s too late to bake so all I want to do is reach into the computer and grab a plate of yours!
Julie says
These were delicious! Thank you so much!
Joan Hayes says
So glad you enjoyed them!
Marilyn Lesniak says
Please stop showing such wonderful cookies! I am now organizing, baking, commenting, photographing food recipes about 20 hours a day so I can run a new blog and learn to bake!vnot only that, I am regaining some of the 60 pounds ipI lost this last year. We have the same tastes my dear. Is there a merge app that goes straight to my offline recipe box? LOL. Keep on posting!
Chubbybunny says
These Cream Cheese Cookies are also called Rugalach. I used to make them often when I was the Pastry Chef, for a resort in The Thousand Islands.
Joan Hayes says
Yes, these are very similar to Rugalach but Rugalach usually has a fruit filling of jam and currents or raisins as well as nuts.