Cookie Croissants are a delightful fusion of cookies and croissants with a buttery, flaky texture and a rich chocolate-peanut butter filling.

1 sheet puff pastry (store-bought or homemade)

1/2 cup chocolate chips

1/4 cup peanut butter

2 tablespoons powdered sugar

1/4 teaspoon vanilla extract

1 egg (for egg wash)

2 tablespoons milk (for egg wash)

Pinch of salt

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Preheat the oven to 375°F (190°C).
Roll out the puff pastry sheet on a lightly floured surface.
Cut the pastry into 8 triangles (like a pizza).
In a small bowl, combine the chocolate chips, peanut butter, powdered sugar, and vanilla extract. Microwave for 20-30 seconds to melt, stirring until smooth.
Place a spoonful of the chocolate-peanut butter mixture at the wide end of each triangle.
Roll each triangle tightly from the wide end to the tip, forming a croissant shape.
In a separate bowl, whisk together the egg and milk to create an egg wash. Brush the tops of each croissant with the egg wash.
Place the croissants on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until golden brown and puffed up.
Allow them to cool slightly before serving.

These croissants are best enjoyed fresh but can be stored for up to 2 days at room temperature.

If making ahead, refrigerate unbaked croissants for up to 24 hours before baking.

For freezing, unbaked croissants can be frozen for up to 3 months.