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Cheesecake Cookie Croffles

Cheesecake Cookie Croffles

Cheesecake Cookie Croffles are a delightful breakfast treat that combines the flaky layers of a croissant-waffle hybrid with a creamy cheesecake filling and chunks of cookie dough. They are crispy on the outside and tender on the inside, making them dangerously addictive.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings: 8 croffles servings
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cans (8 oz each) crescent roll dough
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 1/2 cup mini chocolate chips
  • 1/2 cup cookie dough chunks
  • Powdered sugar for dusting (optional)

Method
 

  1. Preheat your waffle iron to medium-high heat.
  2. Beat the cream cheese, sugar, vanilla, and egg yolk together until smooth. Fold in mini chocolate chips.
  3. Unroll the crescent dough and press the perforations together to create a solid sheet.
  4. Spread about two tablespoons of the cheesecake mixture onto half of each dough sheet, leaving a half-inch border. Press cookie dough chunks into the cream cheese layer.
  5. Fold the dough over to create a pocket and press the edges firmly with a fork.
  6. Spray the waffle iron with cooking spray and place one filled dough pocket in the center. Cook for 3-4 minutes until golden brown.
  7. Remove the croffle carefully and let it rest on a cooling rack for two minutes before serving.
  8. Dust with powdered sugar while still warm.

Notes

Make sure your cream cheese is at room temperature to avoid lumps. Don't overfill the croffles to prevent leaking. Serve immediately for the best texture.