Easy Chocolate Croissants

Thanks to store-bought puff pastry, you really can make flaky, homemade chocolate croissants without the extra time and fuss.

Watch the Video

Easy Chocolate Croissants Video

How to Make Chocolate Croissants in 30 Minutes

Traditional croissant dough is a fun, but a time consuming process. It’s something everyone should try at some point, but it certainly does not fit into our definition of an easy recipe. That’s why we adore this recipe.

Thanks to store-bought puff pastry, you really can make flaky, homemade chocolate croissants without the extra time and fuss. Everyone will love them, too.

Chocolate Croissants

The puff pastry dough we used is from Pepperidge Farm. We’re sure you’ve noticed their products in your grocery store.

If you can’t find Pepperidge Farm’s puff pastry sheets, feel free to use another puff pastry dough, store-bought or homemade.

Simply roll the puff pastry out into a rectangle and cut into triangles. Then add your favorite chocolate to the middle and roll up. Or if you want to experiment, try marzipan and sliced almonds for almond croissants, jam, or even ham and cheese for a savory version.

Add the chocolate

These little croissants go fast and are perfect for mornings, parties or your next coffee break. Make a batch, throw them into a basket and watch them go.

Ready to Bake!
Chocolate Croissants

– This Recipe was Sponsored by Pepperidge Farm –

Easy Chocolate Croissants

  • PREP
  • COOK

These mini croissants are sinfully easy to make. We use a store-bought puff pastry sheet instead of making our own croissant dough at home. The puff pastry sheet needs to be thawed before using. So, either place into the refrigerator and leave overnight or remove and thaw at room temperature for 40 to 50 minutes. Once the puff pastry has thawed, all you need is 30 minutes to make the croissants. Leave them plain, add chocolate or another favorite filling. These are mini croissants, so when making, assume each person will eat two.

Makes 16 mini croissants

Watch Us Make the Recipe

You Will Need

1 large egg

1 tablespoon water

1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed

2/3 cup (113 grams) semi-sweet chocolate chips or small chocolate chunks


  • Prepare Croissants
  • 1Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper or non-stick baking mat.

    2Beat the egg and water in a small bowl with a fork or whisk then set aside.

    3Lightly flour your work surface. Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin to roll the sheet into a 16-inch square. Cut pastry square in half then cut each half into four rectangles (making eight, 8-inch by 4-inch rectangles). Now, cut each rectangle diagonally into two triangles (making 16 triangles).

    4Place about 2 teaspoons of the chocolate chips down the center of each triangle. Then, starting at the wider end, roll each triangle up. Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant. Then, bend in the edges, creating a crescent shape. Lightly brush tops of croissants with egg wash.Sinfully Easy Chocolate Croissants Recipe Step-1

  • Bake Croissants
  • 1Bake 20 to 25 minutes or until they are golden brown.

Adam and Joanne's Tips

  • Jam, nuts, cheese, cooked sausage, ham or a combination of ingredients can be substituted for the chocolate.
  • Recipe has been shared with permission from Pepperidge Farm
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving Calories 102 / Protein 3 g / Carbohydrate 11 g / Dietary Fiber 0 g / Total Sugars 4 g / Total Fat 7 g / Saturated Fat 3 g / Cholesterol 12 mg
AUTHOR:  Adam and Joanne Gallagher
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56 comments… Leave a Review
  • Marisa August 26, 2023, 9:33 am

    I’d say it depends on how you want the croissants to turn out. But it definitely could have been a missprint. Maybe the realized their mistake and didn’t fix it. Or they didn’t know. I guess we’ll never know.

  • Jennie tz kitchen August 24, 2023, 9:57 pm

    I made them with cressent rolls and thay were a big hit for my family

  • Laura January 22, 2023, 10:20 am

    Thanks for this super easy recipe! I made half with chocolate chips and half with an almond butter paste. The girls ate them right up!

  • rosalie wolicki September 5, 2022, 1:14 pm

    They are excellent

  • Ahora Kashani May 9, 2021, 11:14 pm

    Thank you thank You for sharing

  • Kitty October 31, 2020, 2:23 pm

    These were a hit!! I made chocolate, cream cheese/cinnamon, and plain. They were gone in an instant!! I used other persons suggestion to use a brand of pastry with real butter. Wow, what a difference this made (it was also much more expensive than Pepperidge Farms). The dough was much easier to work with and didn’t fall apart. I also let them rest in the refrigerator for 30 minutes prior to baking. Superb recipe!!

  • Claudia February 9, 2019, 11:35 am

    Would it be good with nutella?

    • Joanne September 2, 2021, 6:51 pm


  • Rita February 4, 2018, 3:59 pm

    Delicious! I made a double batch. 🙂

  • grace June 2, 2017, 3:29 am

    i like the chocolate spread

  • marija recepti kolaci April 27, 2016, 5:54 am

    wow.. I love this recipe. Recipes are very good, I like your site very professional, thank you.

  • Denise October 4, 2015, 11:54 am

    “Assume each person will eat two”. Ha ha, good joke. I would assume each person would eat five or six and be grateful if ANY were left over….so I could eat them.

  • anne canto August 21, 2015, 8:47 am

    That lookd delicous. Iv always wanted to make croisants but they take twondays to make and a lot of muscle. Lately Iv been buying this brand of puff pastry that uses real butter, which is helpful since thats the only pastry dough I dont make. Im thinking if its made with puff pastrybrather tgenba yeast dough the texture might be a cross betweenva croisant and andca rugalach which is good.


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