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!
this recipe can be divided to only make 2 dozen cookies.
recipe source ChocolateChocolateandmore.comCream Cheese Chocolate Croissant Cookies
Ingredients
for the dough
for the filling
Instructions
Notes
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
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!
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.
I love how the cream cheese is actually in though dough. That must make it so tender!
ooooh so flaky and pretty!
I will most definitely be making these; hopefully today. I am a grown-up Cookie Monster.
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?
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!
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!
These were delicious! Thank you so much!
So glad you enjoyed them!
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!
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.
Yes, these are very similar to Rugalach but Rugalach usually has a fruit filling of jam and currents or raisins as well as nuts.