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! And certainly something incredibly delicious.
Plus, they are a fun cookie to change up your way.
Here are some ideas for how to make Dark Chocolate Pecan Croissant Cookies even better:
- remove the nuts and replace with jelly
- Add marshmallows or fluff 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.
We love working with you!
Check out today’s cookie recipes:
Black Forest Stuffed Cookies by A Kitchen Hoor’s Adventures
Bourbon Molasses Cookies by Cookaholic Wife
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
Cinnamon Pecan Snickerdoodles by Blogghetti
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
Peppermint Blossom Cookies by Family Around the Table
Speculaas Stars by Palatable Pastime
Are you ready to make Dark Chocolate Pecan Croissant Cookies?
You can print the recipe below, or you can pin it to save it for later!
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Recipe for Dark Chocolate Pecan Croissant Cookies
Dark Chocolate Pecan Croissant Cookies
- 8 tablespoons unsalted butter softened
- 4 ounces cream cheese softened
- 2 tablespoons granulated sugar
- ⅛ teaspoon salt
- [½ teaspoon Adams Extract Vanilla Extract]
- 1 cup all purpose flour
- [¼ 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]
- Using an electric mixer, in a large bowl, cream together the butter, cream cheese and sugar on high speed for 3 minutes.
- Add the vanilla extract and salt and mix on low speed until blended, about 1 minute.
- Add the flour in, a little a time, on low speed until full incorporated.
- 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.
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- On a large floured surface, roll out dough to a 20" by 8" rectangle.
- Cut dough into twenty 2" by 4" rectangles.
- 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.
- Fold the dough around the chocolate and pecans flipping the seam side down. Place on a prepared baking sheet.
- Lightly brush your beaten egg over the tops of each cookie.
- Sprinkle with regular sugar or coarse sugar.
- Bake for 16-18 minutes, until golden brown.
- Allow cookies to cool on pan for 5 minutes and then transfer to wire racks to cool completely.
- Melt remaining chocolate and drizzle over the tops of cookies.
- Store in airtight container for up to 3 days.