chocolate chip croissants
This recipe offers a quick and effortless way to create delightful chocolate chip croissants using refrigerated crescent roll dough. Simply fill the dough with chocolate chips and optional marshmallows, roll, and bake for a warm, gooey, and satisfying treat.
Equipment
- 1 Baking Sheet
- 1 Parchment Paper for easy cleanup and preventing sticking
- 1 Measuring Cup for chocolate chips
- 1 Spatula for transferring baked 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 the temperature specified on the refrigerated crescent roll package, typically around 375°F (190°C).
- Line a baking sheet with parchment paper to prevent sticking and for easier cleanup.
- Unroll the refrigerated crescent roll dough and separate it into 8 individual triangles.
- Place approximately 1 tablespoon of semi-sweet chocolate chips at the wider end of each crescent dough triangle.
- If desired, add a small handful of miniature marshmallows on top of the chocolate chips.
- Starting from the wide end, carefully roll each triangle towards the pointed end, forming the classic crescent shape.
- Arrange the rolled croissants on the prepared baking sheet, ensuring there is some space between each for even baking.
- Bake for 10-12 minutes, or according to the package directions, until the croissants are golden brown and the chocolate is melted and gooey.
- Remove from the oven and let them cool on the baking sheet for a few minutes before serving to allow the chocolate to set slightly and prevent burns.
Notes
For a richer flavor and appearance, consider brushing the tops of the rolled croissants with an egg wash (one egg yolk whisked with a tablespoon of water) before baking. This will give them a beautiful golden-brown sheen. Be mindful not to overfill the crescent rolls, especially if adding marshmallows, as they can melt out and create a sticky mess on the baking sheet. If using darker chocolate, monitor baking closely to prevent burning the chocolate chips. A light sprinkle of sea salt after baking can enhance the chocolate's sweetness.