Almond Croissant Chocolate Chip Cookies

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These cookies are made with a white chocolate dough & are stuffed with almond frangipane! They’re an almond croissant, in cookie form!

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almond croissant chocolate chip cookies

All the flavours of an almond croissant, inside a crisp & fudgy white chocolate chip cookie!

Almond croissant cookies are super popular on TikTok at the minute, so we’re throwing our hat (or cookie!) in the ring, with our own version! To make these, we’re taking our go-to brown butter cookie dough, packing it full of white chocolate then stuffing with a homemade almond frangipane (there’s a hint of lemon in there as well!).

Crisp on the outside, fudgy in the middle & stuffed full of nutty frangipane, these almond croissant chocolate chip cookies are a next level snack. And they’re surprisingly easy to make!

There’s an ever growing collection of cookie recipes on this blog & we’re always thinking of new flavours to try! If you’ve got a suggestion that you’d like to see a recipe for, let us know in the comments at the bottom of this post!

Ingredient Notes

  • Almonds – We’re using 3 different types of almond for these cookies. Flaked, ground & extract. These are all available to buy in most supermarkets.
  • Chocolate – White chocolate & almonds work great together & is what we’re using in this recipe. I’d recommend chopping chocolate off a bar instead of chips as it melts better. Feel free to use milk or dark chocolate instead of white, if you’d prefer.
  • Sugar – To give the cookie dough the best flavour, texture & spread, you’ll need to use both light brown & caster sugar. The frangipane also uses caster sugar & you’ll need a small amount of granulated sugar (or caster) to roll the cookie dough in before baking them. You’ll also need a small amount of icing sugar, to dust the baked cookies.
  • Eggs – We’re using large eggs in both the frangipane & cookie dough. The dough also has a couple of yolks in as well, for extra fudginess!
almond croissant chocolate chip cookie broken in half

Almond Croissant Chocolate Chip Cookie Components

These cookies are made up of 3 components, that when brought together, tastes like a classic almond croissant!

White Chocolate Chip Cookie Dough

For this batch of cookies, we’re making my go-to brown butter cookie dough (that I use for most of my cookie recipes!) but with added almond extract. We’re also replacing some of the plain flour with ground almonds, for even more flavour.

Almond Frangipane

You’ll find frangipane inside an almond croissant, so it’s what you’ll also find inside these cookies! We’re making this the usual way, with butter, sugar, an egg, almonds, plain flour & a pinch of salt. A generous amount of lemon zest is also added, which I find works really well with the flavour from the almonds.

Almond Sugar

The final component is the almond sugar. This is made by mixing together equal quantities of flaked almonds & granulated sugar. We’ll be rolling the shaped cookie dough in this mix before baking them, which gives them a crunchier texture on the outside & even more almond flavour!

white chocolate almond cookie dough
cookie dough rolled in almond sugar

Recipe Breakdown

The full, printable recipe card for these cookies can be found at the bottom of this post!

  1. Frangipane
    To make the frangipane, we beat butter, caster sugar & lemon zest together until light & pale then mix in an egg & a splash of almond extract. Next, we fold in ground almonds, plain flour & a pinch of salt, until just incorporated.
    Now, we use a small cookie scoop to portion the frangipane into 12 scoops. These are placed onto a lined baking tray then left in the freezer for at least an hour, to set firm (this makes shaping the cookies a whole lot easier!).
  2. Brown Butter
    Next, we place 120 grams of unsalted butter into a saucepan then cook over a medium heat, until browned. We then transfer the brown butter into a bowl & leave to cool to room temperature.
  3. Cookie Dough
    To make the cookie dough, we place the browned butter, 80 grams of softened butter, dark brown & caster sugar into the bowl of a stand mixer then beat until smooth & combined. Next, we mix in almond extract, an egg & 2 yolks then add in plain flour, ground almonds, baking powder, bicarbonate of soda & salt & continue mixing, until just combined.
    To finish the cookie dough, we roughly chop up white chocolate then stir through. The dough then gets chilled for 30 minutes, to firm up slightly before we move on to the shaping.
  4. Shaping
    Before shaping, we first need to portion the dough into 12 equal pieces (each should weigh around 80 grams). To shape, we take a ball of dough & flatten it in our hands, we then place a piece of frozen frangipane in the middle & mould the dough around it, shaping it into a ball as we do so. We repeat this process with the remaining balls of cookie dough & scoops of frangipane.
  5. Almond Sugar & Overnight Chill
    Once all of the cookies are shaped, we roll each one in a 50/50 mix of flaked almonds & granulated sugar then place them onto a tray & chill in the fridge overnight.
  6. Baking
    To cook, we bake the cookies at 170°c/338°f for 14-16 minutes, until the edges are crisp & golden but the middles are still soft. As these cookies are fairly large, it’s best to cook them in batches of no more than 4, at a time.
    As soon as the cookies come out of the oven, we use a large cookie cutter to scoot each one into a more round, uniform shape. We then let them cool completely, before dusting lightly with icing sugar.

The cookie scoot – A technique used to shape cookies into a perfect circle as soon as they come out of the oven. To do this, take a large circular cutter & use it to move (or scoot) the cookies into a circle. This is the secret to making a batch of uniform cookies.

Almond Croissant Cookie Tips & Tricks

  • Use a chopped up chocolate bar, it will melt better than chocolate chips.
  • Roll the cookies in flaked almonds & sugar, for extra flavour & crunch.
  • Chill the cookie dough overnight for the right amount of spread in the oven.
  • Use a cookie cutter to “scoot” the cookies into a perfect circle once baked.
  • Freeze the scoops of frangipane for at least an hour. This will make shaping the cookies easier.
  • Bake the cookies until the edges are set but the centre is still soft.

How To Bake Cookies In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…

Brown the butter using the boiling plate. Bake the cookies in the baking oven, on the bottom set of runners, with a cold plain shelf placed two runners above.

Frequently Asked Questions

How long will almond croissant cookies keep for?

These cookies are best eaten the same day as being baked but will keep for several days when kept in an airtight container.

Can these cookies be frozen?

Once shaped, the cookie dough can be stored in the freezer for several months. I’d recommend defrosting them fully before baking. Make sure to freeze the cookie dough in an airtight container, to avoid freezer burn.

How will I tell when the cookies are cooked?

Once baked, these cookies will have crisp, golden brown edges but the middles will still be quite soft. Try not to underbake them too much though, as the frangipane needs time to cook fully. I’ve found that baking them for 14-16 minutes at 170°c/338°f, does the job nicely.

How do I make brown butter?

Brown butter is made by cooking butter on the stove until it has melted & the milk solids have toasted & turned brown. For a full guide to making this check out our brown butter recipe.

What chocolate is best for cookies?

Roughly chopped chocolate bars are best for cookies as they melt properly, unlike chocolate chips. For this recipe, we’re using white chocolate but you can use whatever type of chocolate you like!

How long do cookies need to chill in the fridge before being baked?

Giving these cookies an overnight chill in the fridge is best but if you’d like to cook them on the same day, make sure to chill them for at least 5 hours.

Equipment Used

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More Cookie Recipes To Try!

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Almond Croissant Chocolate Chip Cookies

These cookies are made with a white chocolate dough & are stuffed with almond frangipane! They're an almond croissant, in cookie form!
Prep Time1 hour 30 minutes
Cook Time13 minutes
Total Time1 hour 43 minutes
Course: Baking, Dessert, Snack
Cuisine: American, French
Servings: 12 Cookies
Author: Ben Racey

Equipment

  • Stand Mixer
  • Small Saucepan
  • Mixing Bowls
  • Small Cookie Scoop
  • Large Cookie Cutter
  • Baking Trays

Ingredients

Frangipane

  • 75 g Caster Sugar
  • 1 Lemon, Zested
  • 60 g Unsalted Butter Softened
  • 1 Large Egg
  • ½ tsp Almond Extract
  • 60 g Ground Almonds
  • 35 g Plain Flour
  • A Pinch Of Table Salt

Cookie Dough

  • 200 g Unsalted Butter
  • 145 g Light Brown Sugar
  • 135 g Caster Sugar
  • 1 tsp Almond Extract
  • 1 Large Egg
  • 2 Egg Yolks
  • 225 g Plain Flour
  • 75 g Ground Almonds
  • ¾ tsp Baking Powder
  • ¾ tsp Bicarbonate Of Soda
  • ½ tsp Table Salt
  • 150 g White Chocolate

Almond Sugar

  • 50 g Flaked Almonds
  • 50 g Granulated Sugar

To Dust

  • 1 tbsp Icing Sugar

Instructions

Frangipane

  • Place the caster sugar & lemon zest into the bowl of a stand mixer then massage the zest into the sugar by hand.
    Alternatively, you can make the frangipane in a mixing bowl by hand or with an electric hand whisk.
  • Add the softened butter into the sugar then mix on a medium speed (with the paddle attachment) until light & pale, this will take 2-3 minutes.
  • Add the egg & almond extract into the butter, mix to combine then add in the ground almonds, flour & salt. Fold the dry ingredients in by hand, until just incorporated.
  • Next, use a small cookie scoop (or a teaspoon) to portion the frangipane into 12 scoops, placing them onto a lined baking tray as you scoop them.
  • Place the tray of frangipane into a freezer & leave to set firm. This will take an hour or so.

Cookie Dough

  • Take 120 grams of the butter & into smaller pieces. Place into a small saucepan, set over a medium heat & cook until browned, stirring frequently. As soon as the butter is cooked, transfer it into a bowl & leave to cool to room temperature.
    This step can be done straight after the frangipane goes in the freezer.
  • Whilst your brown butter is cooling, chop the remaining 80g of butter into even pieces & leave to soften at room temperature.
  • Next, add both of the butters & the sugars to the bowl of a stand mixer (with the paddle attached). Beat on a medium speed, until well combined then add in the almond extract.
    Be careful not to over mix the butter & sugar! We don’t want to add too much air into the dough as this will affect the baked cookie. 1-2 minutes of mixing on a medium speed should do the trick.
  • In a separate bowl, lightly beat the egg & yolks together then with the mixer running on a medium speed, gradually mix into the butter & sugar.
  • Next, add in the flour, ground almonds, baking powder, bicarbonate of soda & salt then mix on a low speed until just combined.
  • Roughly chop up the white chocolate, add into the cookie dough then fold in with a spatula. Chill the cookie dough in the fridge for 30 minutes, to let it firm up slightly.

Shaping

  • Whilst the dough is chilling, mix the flaked almonds & granulated sugar together in a bowl then set aside. We'll be rolling the cookies in this later.
  • Once the cookie dough has firmed up slightly, use a cookie scoop to portion it into 12, each weighing around 80 grams. Place the cookies onto a baking tray as you scoop them.
  • Next, flatten a ball of cookie dough in your hands, place a scoop of frozen frangipane in the middle then wrap the cookie dough around & shape into a ball. Repeat with the remaining dough.
  • Roll each ball of cookie dough in the almond sugar, making sure that they are well coated then place into a container & refrigerate overnight (or for at least 5 hours).

Baking

  • Preheat an oven to 170°c/150°c fan (338°f/302°f).
  • Place 3-4 balls of cookie dough onto a lined baking tray, making sure that there’s plenty of room between them then bake for 14-16 minutes, until the edges are golden & set but the middle is still fairly soft.
  • As soon as the cookies come out of the oven, use a large, round cookie cutter to scoot each cookie into a perfect round shape. Then let the cookies cool completely, on the tray.
  • Repeat the cooking process with the remaining cookies, baking 3-4 cookies at a time. Once the cookies are completely cool, dust each one lightly with icing sugar.

Notes

1. Baking In An Aga – Brown the butter using the boiling plate. Bake the cookies in the baking oven, on the bottom set of runners, with a cold plain shelf place two runners above.
2. Storage – Once baked these cookies should be stored in an airtight container & are best eaten within 3 days.
3. Overnight Chill – The cookie dough requires an overnight chill in the fridge before being baked. Don’t be tempted to skip this step otherwise the cookies will spread out too much when baked. If you’d like to bake the cookies on the same day, make sure to chill them for at least 5 hours first.
4. Chocolate – I’d recommend using roughly chopped white chocolate from a bar (or callets) as these melt will melt better than chocolate chips.

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