Chocolate Croissant Cookies

Buttery and delicious Chocolate Croissant Cookies are made with a tender and rich dough wrapped around a Hershey bar. Delicious!

1 cup all-purpose flour (5 ounces)
1/8 teaspoon salt
8 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract, optional
6 (1.55-ounce) Hershey's milk chocolate bars, the regular size
1 large egg, lightly beaten
3 tablespoons white sanding sugar, or granulated sugar

Using an electric mixer with a paddle attachment, beat butter, cream cheese, and granulated sugar until light and fluffy, about 3 minutes.
Add vanilla and beat until mixed in.
Add the salt to the flour and then add the flour to the butter mixture in 2 additions, stopping to scrape down the sides of bowl. Beat just until the flour is incorporated into the mixture.
Place dough on a piece of plastic wrap, shape into a disk about 6 inches in diameter, wrap fully, and refrigerate for 1 to 24 hours.

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