Chocolate Chip Crescent Roll Cookies

 

C is for Chocolate Chip, Cookies and Crescent Rolls

Chocolate Chip Crescent Roll Cookies are a mashup dessert that combines flaky crescent dough with soft chocolate chip cookie dough. Rolled, sliced, and baked into golden swirls, they’re warm, gooey, and impossible to resist.

These cookies became a viral hit a few years ago as crookies, crescent cookies, or chocolate chip crescent rolls, but this combination has actually been around for decades. It even appeared in the 1996 Pillsbury Bake-Off Contest by a baker from Minnesota.

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What You'll Need

• 1 can crescent rolls (8‑oz tube) 

• 17.5‑ounce Betty Crocker Chocolate Chip Cookie Mix

• 1 stick (½ cup) softened butter

• 1 large egg

• 1 teaspoon vanilla extract (optional)

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How to Make Them

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

2. Unroll the crescent rolls on a clean counter or lightly floured surface and gently pinch the seams together.  Roll out slightly to smooth everything out. 

3. Prepare the cookie dough according to the package instructions. Roll it out between two sheets of parchment paper to an even rectangle slightly smaller than the crescent dough. 

Remove the top parchment and place the cookie dough onto the crescent dough rectangle.

4. Roll the rectangle from the long edge like a jelly roll. Pinch the seams and ends to seal.

5. Cut the roll into about 12 slices, roughly 1 to 1.5 inches each, and place 6 on each baking sheet.

6. Bake the sheets one at a time for 14–17 minutes, or until golden brown. Check early, as edges can brown quickly. Let the cookies cool 5–10 minutes. 

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Tips

• Using a crescent dough sheet can save you some work since you don’t have to pinch the seams together like you do with regular crescent roll triangles.
• For the cleanest slices, use unflavored dental floss or a bench scraper.
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If you try this recipe, leave a comment and let me know how your rolls turned out. For more fun baked treats, check out our Chocolate Caramel Brownie Cups and Copycat Flaky Puffs.

Thanks again to Wendy for hosting the challenge! This is our third time working through the alphabet, and you can follow along with the recipes we’re sharing this year right here: Alphabet Challenge 2026. Scroll down to see what the other bloggers are sharing for the letter C.

Chocolate Chip Crescent Roll Cookies

Ingredients

• 1 can crescent rolls (8‑oz tube)
• 17.5‑ounce Betty Crocker Chocolate Chip Cookie Mix
• 1 stick (½ cup) softened butter
• 1 large egg
• 1 teaspoon vanilla extract (optional)

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Prepare the crescent dough: Unroll the crescent rolls on a clean counter or lightly floured surface and gently pinch the seams together. Roll out slightly to smooth everything.
3. Prepare the cookie dough: Follow the package instructions. Roll it out between two sheets of parchment to an even rectangle slightly smaller than the crescent dough. Remove the top parchment and place the cookie dough onto the crescent dough rectangle.
4. Roll the log: Starting from the long edge, roll the rectangle like a jelly roll. Pinch seams and ends to seal.
5. Slice the rolls: Cut the log into about 12 slices, roughly 1–1.5 inches each, and place them cut-side up on the prepared baking sheet. Use a bench scraper or unflavored dental floss for clean slices.
6. Bake: 14–17 minutes, until lightly golden. Check early, as edges brown quickly.
7. Cool: Let the cookies cool 5–10 minutes on the baking sheet. Serve warm.

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