chocolate chip croissants
This recipe offers a quick and delightful way to create warm, chocolate-filled croissants using convenient refrigerated crescent rolls. With minimal ingredients and effort, you can enjoy flaky pastries boasting melted chocolate chips and an optional gooey marshmallow surprise, perfect for a treat or breakfast.
Equipment
- 1 Baking Sheet
- 1 Parchment Paper for lining the baking sheet
- 1 Measuring Cup for chocolate chips
- 1 Cooling Rack for even cooling after baking
- 1 Spatula or Tongs for transferring hot croissants
Ingredients
Main
- 1 8- ounce tube refrigerated crescent rolls 8 pieces such as Pillsbury Crescent Rolls
- ½ cup semi-sweet chocolate chips
- handful of miniature marshmallows optional
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Carefully unroll the tube of refrigerated crescent rolls, separating the dough into 8 individual triangles.
- On the widest end of each crescent roll triangle, evenly distribute a portion of the semi-sweet chocolate chips.
- If using, place a small handful of miniature marshmallows on top of the chocolate chips for an added gooey center.
- Starting from the wide end, gently roll each crescent dough triangle towards the narrow point, ensuring the filling is enclosed.
- Arrange the rolled croissants on the prepared baking sheet, leaving some space between each for even baking.
- For a golden, shiny finish, lightly brush the tops of the croissants with an egg wash (one egg beaten with a tablespoon of water).
- Bake for 10-12 minutes, or until the croissants are puffed, golden brown, and the chocolate is melted.
- Remove the baking sheet from the oven and let the croissants cool on the sheet for a few minutes before transferring them to a wire rack.
- Serve warm, allowing the chocolate to be perfectly gooey and enjoyable.
Notes
For best results, ensure your oven is fully preheated to achieve a golden, flaky exterior and a tender interior. Avoid overfilling the crescent rolls to prevent chocolate from oozing out and burning on the baking sheet; a slight crimp on the edges can help seal them. For an elevated presentation and a richer golden crust, brush the croissants lightly with an egg wash (one egg beaten with a tablespoon of water) before baking. If using marshmallows, ensure they are nestled well within the chocolate to prevent them from melting out completely. A sprinkle of flaky sea salt on top of the chocolate before baking can beautifully enhance the flavor. Allow the croissants to cool slightly on a wire rack after baking; this helps the chocolate set and prevents them from becoming soggy.