Peanut Butter Cup Croissants? Yes, you read that right! I’ve combined two of the best things in the world: flaky, buttery croissants and the classic combination of chocolate and peanut butter.
It’s the perfect treat for a weekend brunch, a special breakfast, or even a delicious dessert. And the best part? They’re surprisingly easy to make.
Trust me, this is one recipe you will return to again.
Recipe Overview: Peanut Butter Cup Croissant
This recipe takes the simple elegance of a croissant and fills it with the irresistible flavors of a peanut butter cup. We’re talking about a warm, flaky pastry with a gooey, chocolate-peanut butter center.
These treats are perfect for any occasion. Imagine serving these at a family gathering, packing them for a picnic, or just enjoying one with your morning coffee.
They’re also great because you can customize them. Like more peanut butter? Add more! Want to use dark chocolate? Go for it!
The soft, melt-in-your-mouth texture combined with the rich filling will leave you completely satisfied.
It’s a simple, satisfying recipe that brings a touch of gourmet to your kitchen without any fuss.
Detailed Ingredients for Peanut Butter Cup Croissants
Here’s what you’ll need to make these DELICIOUS pastries:
- 1 package (17.3 ounces) frozen puff pastry, thawed: This is our shortcut to flaky goodness. Make sure it’s thawed but still cold for easy handling. You can find this in the freezer section of most grocery stores.
- 12 miniature peanut butter cups, unwrapped: The stars of the show! Feel free to use your favorite brand.
- 1/2 cup creamy peanut butter: This adds an extra layer of peanut butter flavor. You can also use crunchy peanut butter if you prefer a little texture.
- 1/4 cup chocolate chips: We’re using semi-sweet, but milk chocolate or dark chocolate would also be delicious.
- 1 egg, lightly beaten: This is for brushing the croissants before baking, giving them a beautiful golden-brown color and a slight sheen.
- Optional toppings: Powdered sugar or a simple chocolate drizzle can be added for extra sweetness and flair after baking.
If you don’t have miniature peanut butter cups, you can use regular-sized ones and cut them into smaller pieces.
Step-by-Step Instructions for the Peanut Butter Cup Croissants
Let’s get baking! Follow these steps to create your own delicious croissants:
1. Prepare the Puff Pastry: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Gently unfold the thawed puff pastry sheets on a lightly floured surface.
2. Cut into Triangles: Using a sharp knife or a pizza cutter, cut each pastry sheet into 6 large triangles. Think of it like cutting a pizza.
3. Add the Peanut Butter: Spread about a teaspoon of creamy peanut butter near the base (the widest part) of each triangle. Don’t go overboard, or it might leak out during baking.
4. Place the Peanut Butter Cup: Place one miniature peanut butter cup on top of the peanut butter spread on each triangle.
5. Sprinkle Chocolate Chips: Scatter a few chocolate chips over the peanut butter cup. Again, a little goes a long way.
6. Roll Up the Croissants: Starting at the base of each triangle, carefully roll it up towards the point, encasing the filling. Gently curve the ends inward to create a crescent shape.
7. Egg Wash: Place the rolled croissants on the prepared baking sheet, leaving a little space between each one. Brush the tops of the croissants with the beaten egg. This will give them a lovely golden color.
8. Bake: Bake for 15-20 minutes, or until the croissants are golden brown and puffed up. Keep an eye on them, as oven temperatures can vary. The pastry should be flaky, and the filling should be warm and gooey.
9. Cool and Serve: Let the croissants cool slightly on the baking sheet before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar or drizzle with melted chocolate once cooled.
Variations & Tips: Peanut Butter Cup Croissants
Here are some ideas to make this recipe your own:
- Different Chocolate: Try using white chocolate chips or even butterscotch chips for a different flavor profile.
- Nut Butter Variety: Experiment with other nut butters, like almond butter or cashew butter.
- Add Some Crunch: Sprinkle some chopped peanuts or other nuts on top before baking for added texture.
Make-Ahead Instructions: You can assemble the croissants ahead of time, cover them tightly with plastic wrap, and refrigerate them for up to 24 hours before baking. Add a few minutes to the baking time if baking from cold.
Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Reheating: To reheat, warm them in a preheated oven at 300°F (150°C) for about 5-7 minutes, or until heated through. You can also microwave them for a few seconds, but they won’t be as crispy.
Serving Suggestions: Serve these warm with a glass of cold milk, a cup of hot coffee, or a scoop of vanilla ice cream for a decadent dessert.
Key Details
- Prep time: 15 minutes
- Cook time: 15-20 minutes
- Total time: 30-35 minutes
- Servings: 12 croissants
- Equipment you’ll need: Baking sheet, parchment paper, sharp knife or pizza cutter, small bowl, pastry brush (optional).
Peanut Butter Cup Croissant
Ingredients
- 1 package 17.3 ounces frozen puff pastry, thawed
- 12 miniature peanut butter cups unwrapped
- 1/2 cup creamy peanut butter
- 1/4 cup chocolate chips
- 1 egg lightly beaten
- Optional toppings: Powdered sugar or chocolate drizzle
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Gently unfold thawed puff pastry on a lightly floured surface.
- Cut each pastry sheet into 6 large triangles.
- Spread about a teaspoon of creamy peanut butter near the base of each triangle.
- Place one miniature peanut butter cup on top of the peanut butter on each triangle.
- Scatter a few chocolate chips over the peanut butter cup.
- Starting at the base, roll each triangle towards the point, encasing the filling. Curve ends inward to create a crescent shape.
- Place croissants on the baking sheet, leaving space between. Brush tops with beaten egg.
- Bake for 15-20 minutes, or until golden brown and puffed up.
- Cool slightly on the baking sheet before transferring to a wire rack to cool completely. Dust with powdered sugar or drizzle with melted chocolate if desired.