Brown Butter Chocolate Chip Pecan Cookie Croissants
Shawnese’s Brown Butter Chocolate Chip Pecan Croissants
Crispy cookie edges • Gooey center • Buttery croissant base
Yield: 6 bakery-style cookie croissants
Prep Time: 20 minutes
Chill Time: 30–45 minutes
Bake Time: 15–18 minutes
Ingredients
Brown Butter Cookie Dough
½ cup (1 stick) unsalted butter
½ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg, room temperature
1½ teaspoons pure vanilla extract
1⅓ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon fine sea salt
¾ cup Ghirardelli semi-sweet chocolate chips
2–3 semi-sweet chocolate baking squares, chopped into chunks
½ cup pecan halves, roughly chopped (leave some larger pieces)
Base
6 Costco butter croissants
Optional Finish
Flaky sea salt
Extra chocolate chunks for topping
Instructions
1. Brown the Butter
In a small saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns golden brown and smells nutty with browned bits at the bottom (about 3–5 minutes).
Transfer to a heat-safe bowl and let cool for 10–15 minutes.
2. Make the Cookie Dough
In a mixing bowl, whisk the cooled brown butter with brown sugar and granulated sugar until smooth and glossy.
Add the egg and vanilla extract and mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix just until combined.
Fold in the chocolate chips, chopped chocolate squares, and pecans.
3. Chill the Dough
Cover and refrigerate the dough for 30–45 minutes.
This step is key for crispy edges and a soft, gooey center.
4. Prepare the Croissants
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Place croissants on the baking sheet and gently press down the top center of each croissant slightly to create a flat surface for the cookie dough.
5. Assemble (On-Top Method)
Scoop 2½–3 tablespoons of chilled cookie dough per croissant.
Lightly shape into a thick puck and place directly on top of each croissant.
Gently press just enough so the dough adheres, keeping the center thick for a gooey texture.
Press extra chocolate chunks into the tops if desired.
6. Bake
Bake for 15–18 minutes, until:
Cookie edges are set and lightly golden
Centers look slightly underbaked
Chocolate is melted and glossy
Do not overbake — the cookies will continue to set as they cool.
7. Finish & Serve
Allow to cool on the pan for 5–7 minutes.
Sprinkle with flaky sea salt if desired.
Serve warm for the ultimate ooey-gooey bakery experience.
Texture & Flavor Notes
✔ Crispy, caramelized cookie edges
✔ Soft, molten cookie center
✔ Buttery, flaky croissant base
✔ Rich chocolate pools + toasted pecans
Storage & Reheat
Store covered at room temperature for up to 1 day
Reheat in a 300°F oven for 5–7 minutes for best texture
