Get ready for a flavor mashup you didn’t know you needed: the viral cookie croissant—Tender Belly style. Bold, buttery, and packed with the savory-sweet goodness of our bacon, it’s the ultimate treat crafted to perfection. Big thanks Amanda from Happy Bake Day Show for this drool-worthy creation!
For the casserole: 10 ounces Tender Belly No Sugar Bacon 4 large croissants Premade chocolate chip cookie dough (pre-portioned for 12 cookies)
Instructions
Preheat oven to 400℉. Line a baking tray with aluminum foil and place an oven safe wire rack into the lined tray.
Arrange the bacon strips over the wire rack and bake for 20-25 minutes, or until the bacon is browned and crisp. Allow to cool. Reduce oven heat to 350℉.
Cut the bacon strips in half. Set 8 pieces aside and roughly chop the remaining pieces.
Slice croissants in half, like a hamburger bun, and place them onto a baking tray line with parchment paper.
Take two cookie dough portions and gently press them into the cut-side of the bottom croissant half. Lay two pieces of bacon over the cookie dough and cover with the top of the croissant.
Add another cookie dough portion over the top of the croissant, pressing down firmly. Sprinkle with the chopped bacon pieces.
Bake the croissants for 15-20 minutes, or until the cookie dough on the top of the croissant is golden brown. Allow to cool on the baking tray for a few minutes before serving. Enjoy!
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