Crispy Cheesecake Cookie Croffles
A delightful combination of croissant, waffle, cheesecake, and cookie, these croffles are crispy on the outside and creamy on the inside.
Servings: 4 servings
Equipment
- Waffle Iron
- Mixing Bowl
Ingredients
Dough
- 1 roll crescent dough or croissant dough
Cheesecake Filling
- 4 ounces cream cheese, softened Use full-fat for best results.
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- 1/4 cup crushed chocolate cookies (such as Oreos)
For Cooking
- Non-stick spray or butter For greasing the waffle iron.
- Extra powdered sugar For dusting before serving.
Instructions
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy. Fold in mini chocolate chips.
- Roll out the crescent or croissant dough on a floured surface and cut into 3 to 4-inch squares.
- Add a spoonful of cheesecake filling to the center of each square, fold the edges over, and seal tightly.
- Preheat the waffle iron and grease it with non-stick spray or butter.
- Place the filled dough squares in the waffle iron and cook for 4 to 5 minutes until golden brown and crispy.
- Remove the croffles, sprinkle with crushed cookies and powdered sugar, and serve warm.
Notes
For best results, use full-fat cream cheese and avoid overfilling the croffles. Store leftovers in an airtight container for up to 3 days.