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Crispy Cheesecake Cookie Croffles

Golden and crispy croffles filled with a creamy cheesecake mixture and mini chocolate chips, finished with crushed chocolate cookies and powdered sugar. A quick and easy treat perfect for any occasion!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 croffles
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 roll crescent dough or croissant dough The foundation of our flaky dreams!
  • 4 ounces cream cheese, softened For that luscious, creamy center.
  • 2 tablespoons powdered sugar To sweeten our cheesecake filling just right.
  • 1/2 teaspoon vanilla extract The secret to that irresistible aroma and flavor.
  • 1/4 cup mini chocolate chips Because what’s better than chocolatey surprises?
  • 1/4 cup crushed chocolate cookies (such as Oreos) These add a delightful crunch and extra chocolatey goodness.
  • Non-stick spray or butter for waffle iron
  • Extra powdered sugar for dusting

Equipment

  • Waffle Iron
  • medium bowl
  • Spatula or Spoon
  • Measuring cups and spoons
  • Knife or Pizza cutter
  • Cutting Board

Method
 

  1. Step 1: Whip Up That Dreamy Cheesecake Filling. In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Give it a good mix until it’s super smooth and creamy. No lumps allowed! Now, gently fold in those adorable mini chocolate chips.
  2. Step 2: Dough Prep and Filling Time. Unroll your crescent or croissant dough. Lightly flour your surface if the dough is a bit sticky. Cut the dough into squares, about 3x3 inches. Place a spoonful of the cheesecake filling in the center of each dough square. Carefully fold the dough edges up and over the filling to seal them completely. Pinch those seams tight.
  3. Step 3: Get Your Waffle Iron Ready. Preheat your waffle iron. Lightly coat it with non-stick spray or butter.
  4. Step 4: Cook to Golden Perfection. Carefully place your filled dough squares into the preheated waffle iron, without overcrowding. Gently press down the lid. Cook for about four to five minutes per batch, until golden brown and crispy.
  5. Step 5: The Grand Finale! Once golden and crispy, carefully remove your croffles from the waffle iron. Immediately sprinkle the crushed chocolate cookies over the top while they're still warm. Finish with a light dusting of powdered sugar.

Notes

For a flakier result, croissant dough is recommended. If you don't have a waffle iron, you can bake these on a parchment-lined baking sheet at 375°F (190°C) for 10-12 minutes. Store leftovers in an airtight container at room temperature for up to a day, or in the refrigerator for 2-3 days. Reheat in a toaster oven or air fryer to regain crispiness. They also freeze well for up to a month.