Introducing my latest obsession: Almond Chocolate Croissant Cookies! These delectable treats combine the nutty flavor of almonds with the richness of chocolate in a delightful cookie form. Whether you’re craving something sweet for dessert or need a pick-me-up snack, these cookies are sure to hit the spot.

Why You’ll Love Almond Chocolate Croissant Cookies

Irresistible Flavor Combo: Indulge in the perfect blend of almond and chocolate flavors that will have your taste buds dancing with joy.
Easy to Make: With simple ingredients and straightforward instructions, even beginner bakers can whip up a batch of these cookies with ease.
Crowd Pleaser: Whether you’re baking for a family gathering or a potluck with friends, these cookies are guaranteed to be a hit with everyone.
Versatile Treat: Enjoy these cookies with a cup of coffee in the morning, as an afternoon snack, or as a dessert after dinner—the possibilities are endless!
Perfect for Sharing: This recipe makes enough cookies to share with loved ones or to keep all to yourself (we won’t judge!).

Ingredients Needed To Make Almond Chocolate Croissant Cookies

Gluten-free flour or all-purpose flour
Light brown sugar
Granulated sugar
Kosher salt
Almond extract
Vanilla extract
Egg
Butter
Cornstarch
Baking soda
Sliced almonds
Powdered sugar
Almond paste
Hot water
Egg yolks
Chocolate chips (dark chocolate or semi-sweet)

How To Make Almond Chocolate Croissant Cookies

Preheat the oven and prepare your ingredients.
Cream together sugars and butter until creamy.
Add egg and extracts, mixing until smooth.
Combine dry ingredients in a separate bowl, then add to the wet mixture.

Chill the dough in the freezer.
Scoop dough onto prepared cookie sheets, creating a well in each.

Blend almond paste, egg yolks, and hot water until smooth.

Fill each cookie well with almond paste mixture and sprinkle with chocolate chips and sliced almonds.

Bake until golden brown and let cool before dusting with powdered sugar.

Variations & Substitutions

You can use other extracts such as vanilla or coconut extract for a different flavor profile.

Commonly Asked Questions

Can I make these cookies ahead of time and freeze them?

Absolutely! You can freeze these cookies before baking, then bake them straight from the freezer when you’re ready to enjoy them. Just add a few extra minutes to the baking time.

How should I store leftover cookies?

Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. Simply thaw them at room temperature before serving.

Almond Chocolate Croissant Cookies

These are my new favorite cookies. I love the almond and chocolate flavored combined!

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Almond Chocolate Croissant Cookies

Prep Time: 20

Cook Time: 16

Chill Time: 20

Total Time: 56

Servings: cookies

Calories: 360kcal

Equipment

mixing bowls
Electric mixer
Food Processor
Cookie sheets
Parchment paper

Ingredients

Cookie Ingredients

2 ½ cups gluten-free flour or all-purpose flour
⅓ cup light brown sugar packed
⅓ cup granulated sugar
½ tsp kosher salt
1 tsp almond extract
1 tsp vanilla extract
1 egg
1 cup butter room temperature
2 tsp cornstarch
½ tsp baking soda

Topping

1 cup sliced almonds
Powdered sugar for dusting

Filling

7 oz almond paste
⅛ cup hot water
2 egg yolks
¼ cup chocolate chips dark chocolate or semi-sweet

Instructions

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the sugars and butter. Mix on high for 5 minutes until creamy.
Mix in the egg, almond extract, and vanilla extract until smooth.
In a separate bowl, whisk together the flour, salt, cornstarch, and baking soda.
Add the dry ingredients to the wet ingredients and mix until just incorporated.
Place the dough in the freezer for 20 minutes to firm up.
Line 2 cookie sheets with parchment paper.
Using a 2″ ice cream scoop, scoop equal-sized cookies onto the prepared cookie sheets. Use a spoon to create a well in the center of each cookie without pressing down to the parchment paper.
In a food processor, blend together the almond paste, egg yolks, and hot water until smooth.
Sprinkle a few chocolate chips into each cookie well, then fill with almond paste, approximately 1 1/2 tablespoons per cookie.
Sprinkle sliced almonds on top of each cookie.
Bake for 13-16 minutes until the edges are slightly golden brown.
Remove from the oven and allow to cool completely.
Dust with powdered sugar before serving. Enjoy!