Crispy Cheesecake Cookie Croffles
Crescent dough filled with sweet cream cheese and chocolate chips, cooked in a waffle iron and topped with crushed cookies.
Equipment
- Waffle iron
- Mixing bowl
- Rolling Pin
Ingredients
Main Ingredients
- 1 roll crescent dough or croissant dough
- 4 oz cream cheese softened
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- ¼ cup mini chocolate chips
- ¼ cup chocolate sandwich cookies finely crushed
- 1 tbsp butter melted, for greasing the waffle iron
- 1 tbsp powdered sugar for dusting
Instructions
Cooking
- Filling. Beat the cream cheese, powdered sugar, and vanilla until smooth, then fold in the chocolate chips.
- Shape. Cut the rolled dough into 3 to 4 inch squares, add a spoonful of filling to each, and seal the edges tightly.
- Heat. Preheat the waffle iron and grease the plates.
- Cook. Cook the filled squares for 4 to 5 minutes per batch until golden and crisp.
- Top. Sprinkle with the crushed cookies and powdered sugar.
- Serve. Serve warm right away.
Notes
Substitutions: Use croissant dough for a flakier texture.
Tips: Seal the edges tightly and cook in batches. Nutrition does not include the butter used to grease the waffle iron.
Storage: Refrigerate leftovers for up to two days and reheat until hot throughout.