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Peanut Butter Cup Croissant

Flaky, buttery croissants filled with the classic combination of chocolate and peanut butter, perfect for brunch, breakfast, or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

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.