How to Make 2 Ingredient Chocolate Chip Crescent Dough Cookies
I was inspired by the viral “crookies” from Paris that are all over the internet. You know, where they slice open a croissant and bake cookie dough inside of it. Instead of a stuffed croissant, I made 2 ingredient chocolate chip crescent dough cookies! They’re salty, sweet, soft & buttery with the perfect amount of crisp. And they’re so easy to make!
Chocolate Chip Crescent Dough Cookies
Grab a tube of crescent roll dough & some store vouch chocolate chip cookie dough. I used Pillsbury brand crescent dough & cookie dough.
Start by opening the crescent dough and unrolling the sheet onto parchment paper. Pinch the seems closed with your fingers. If you’re able to find crescent dough sheets, they will eliminate this step!
Open the cookie dough and place it on a sheet of parchment paper & place a second piece on top. Use a rolling pin to roll the cookie dough into a sheet that is the same size as the crescent dough rectangle.
Remove the top piece of parchment paper and place the crescent dough on top of the cookie dough. Use the edge of the parchment paper to begin rolling the dough up into a pinwheel, rolling from the long edge. Keep rolling until it’s completely wrapped together in the shape of a log.
Freeze the dough for at least 30 minutes before slicing the dough into 1” round cookies. Place the cookie dough on a baking sheet (I use the leftover parchment paper from before) and space the cookies 2” apart. They will spread while baking. Bake for 18-20 minutes at 350F. Baking times may vary so keep an eye on them and remove from the oven when they’re golden brown.
You can use other types of cookie dough as well! I’ve swapped the chocolate chip for sugar cookie & peanut butter cookie dough and they’re all delicious!
2 Ingredient Chocolate Chip Crescent Dough Cookies
Ingredients
- 16 oz Chocolate Chip Cookie Dough
- 8 oz Crescent Dough
Instructions
- START BY OPENING THE CRESCENT DOUGH AND UNROLLING THE SHEET ONTO PARCHMENT PAPER. PINCH THE SEEMS CLOSED WITH YOUR FINGERS.
- OPEN THE COOKIE DOUGH AND PLACE IT ON A SHEET OF PARCHMENT PAPER & PLACE A SECOND PIECE ON TOP. USE A ROLLING PIN TO ROLL THE COOKIE DOUGH INTO A SHEET THAT IS THE SAME SIZE AS THE CRESCENT DOUGH RECTANGLE.
- REMOVE THE TOP PIECE OF PARCHMENT PAPER AND PLACE THE CRESCENT DOUGH ON TOP OF THE COOKIE DOUGH. USE THE EDGE OF THE PARCHMENT PAPER TO BEGIN ROLLING THE DOUGH UP INTO A PINWHEEL, ROLLING FROM THE LONG EDGE. KEEP ROLLING UNTIL IT’S COMPLETELY WRAPPED TOGETHER IN THE SHAPE OF A LOG.
- FREEZE THE DOUGH FOR AT LEAST 30 MINUTES BEFORE SLICING THE DOUGH INTO 1” ROUND COOKIES. PLACE THE COOKIE DOUGH ON A BAKING SHEET (I USE THE LEFTOVER PARCHMENT PAPER FROM BEFORE) AND SPACE THE COOKIES 2” APART. THEY WILL SPREAD WHILE BAKING. BAKE FOR 18-20 MINUTES AT 350F. BAKING TIMES MAY VARY SO KEEP AN EYE ON THEM AND REMOVE FROM THE OVEN WHEN THEY’RE GOLDEN BROWN.