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These Dark Chocolate Pecan Croissant Cookies are unique and different compared to what you typically find on a cookie platter. But they are oh so very rich and delicious. Flaky, with a delicate crust and mildly sweet dark chocolate, with crushed pecans, make these croissant cookies, one of a kind. 

I received product samples from Millican Pecan Company & Adams Extract to aid in the creation of this #ChristmasCookies recipe. All opinions are mine alone.

We’ve made it to day three of Christmas Cookies Week. Today I’m sharing these incredibly easy, but absolutely delicious Dark Chocolate Pecan Croissant Cookies.

We began making these several Christmas’ ago and they make GREAT gifts!

In fact, I often fill up large canning or mason jars with cookies and then top with a ribbon or bow, and a cute tag. My friends and neighbors love these gifts!

Just look at how incredibly delicious these look. Stuffed with dark chocolate and crushed pecans and a truly delicate crust, you will quickly fall in love with these cookies.

They are certainly something different!

Here are some ideas for how to make Dark Chocolate Pecan Croissant Cookies even better:

• remove the nuts and replace with jelly
• Add marshmallows with the chocolate
• change the nuts to a different type
• add real chopped fruit
• add peanut butter or another spread

Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.

Check out today’s cookie recipes:

Black Forest Stuffed Cookies by A Kitchen Hoor’s Adventures
Bourbon Molasses Cookies by Cookaholic Wife
Cake Mix Chocolate Peppermint Cookies by Love and Confections
Candied Pecan Lace Cookies by Food Above Gold
Caramel Butter Pecan Cookies by Hezzi-D’s Books and Cooks
Chocolate Pecan Thumbprint Cookies by Intelligent Domestications
Coconut Grinchy Christmas Breakfast Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Cinnamon Pecan Snickerdoodles by Blogghetti
Dark Chocolate Pecan Croissant Cookies by Daily Dish Recipes
Easy Snickerdoodle Cookie by Everyday Eileen
Fruit Cake Biscotti by Creative Southern Home
Fruitcake Cookies by Red Cottage Chronicles
Gluten Free Hungarian Rugelach by Frugal & Fit
Goat Cheese & Rosemary Thumbprints with Cherry Jam by The Spiffy Cookie
Hot Chocolate Chip Cookies by Cheese Curd In Paradise
No Bake Chocolate & Marshmallow Stained Glass Cookies by Hardly A Goddess
Pecan Butterscotch Shortbread Cookies by Karen’s Kitchen Stories
Pecan Sandies by Books n’ Cooks
Pecan Tassies by Strawberry Blondie Kitchen
Peppermint Blossom Cookies by Family Around the Table
Speculaas Stars by Palatable Pastime
Triple Chocolate Mint Cookies by Sweet Beginnings

Are you ready to make Dark Chocolate Pecan Croissant Cookies?

Dark Chocolate Pecan Croissant Cookies

Yield: 20 cookies

Prep Time: 25 minutes

Cook Time: 17 minutes

Dough Refrigeration Time: 1 hour

Total Time: 1 hour 42 minutes

These Dark Chocolate Pecan Croissant Cookies are unique and different compared to what you typically find on a cookie platter. But they are oh so very rich and delicious. Flaky, with a delicate crust and mildly sweet dark chocolate, with crushed pecans, make these croissant cookies, one of a kind.  

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Ingredients

• 8 tablespoons unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• 1/8 teaspoon salt
• 1/2 teaspoon Adams Extract Vanilla Extract
• 1 cup all purpose flour
• 1/4 cup Millican Pecan Chopped Pecan Pieces, crushed
• 6 pack of Hershey's Special Dark Chocolate Bars
• 1 large egg, lightly beaten
• 3 tablespoons sugar crystals

Instructions

1. Using an electric mixer, in a large bowl, cream together the butter, cream cheese and sugar on high speed for 3 minutes.
2. Add the vanilla extract and salt and mix on low speed until blended, about 1 minute.
3. Add the flour in, a little a time, on low speed until full incorporated.
4. Place dough in the center of a piece of plastic wrap. Form the dough into a disk shape about 6" across or so. Wrap the plastic wrap tightly around and refrigerate for at least 1 hour but no more than 24 hours.
5. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
6. On a large floured surface, roll out dough to a 20" by 8" rectangle.
7. Cut dough into twenty 2" by 4" rectangles.
8. Place a piece of chocolate or two crosswise across each rectangle of dough. It's okay if chocolate hangs off the edges a bit. Top with a pinch or two of crushed pecans.
9. Fold the dough around the chocolate and pecans flipping the seam side down. Place on a prepared baking sheet.
10. Lightly brush your beaten egg over the tops of each cookie.
11. Sprinkle with regular sugar or coarse sugar.
12. Bake for 16-18 minutes, until golden brown.
13. Allow cookies to cool on pan for 5 minutes and then transfer to wire racks to cool completely.
14. Melt remaining chocolate and drizzle over the tops of cookies.
15. Store in airtight container for up to 3 days.

Want to win some cool prizes?

Prize 1 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

Prize 2 – Adams Extract Prize Pack

Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.

a Rafflecopter giveaway

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.

Nicole Cook

Nicole Cook is the owner/editor of Daily Dish Recipes, a lifestyle blog with an emphasis on food/cooking/cocktails and much more.
She calls the Midwest home – Missouri to be exact. Coffee is her go-to drink, music is her vice and she is endlessly tethered with devices to her online world. She loves all things planner, lives for her great big family and loves her pets endlessly!
Her motto in life: Live Simply, Dream Big, Be Grateful, Give Love, Laugh Lots. Always, always laugh lots.

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