This post may contain affiliate links. Please read my disclosure policy.

Though nothing compares to real chocolate croissants, this shortcut variation is perfect when you’re short on time, baking with kids, or simply want something much easier. These chocolate crescents are filled with rich chocolate, topped with more chocolate, and take only 20 minutes from start to finish.

chocolate crescents with chocolate drizzle on a silpat baking mat

Are you ready for the world’s easiest recipe? Wait. Should I even call it a recipe when there are only 3 ingredients? This week I used Pillsbury Crescent Rolls to make today’s treat.

zoomed in image of chocolate chips

Chocolate is a dough’s best friend. Have you ever had a chocolate croissant before? Either homemade chocolate croissants (known as pain au chocolat), from a bakery, from Paris, made with chocolate pastry, layered with chocolate, etc. No matter how or where they’re served, chocolate pastries are completely divine.

These chocolate crescents couldn’t be any simpler. Sometimes shortcuts in the kitchen are welcomed with open arms, especially when life gets a little hectic. There’s just a few quick steps to get down: roll out, fill, roll up, bake. You can use chocolate chips, dark chocolate, semi-sweet chocolate, or heck – even white chocolate would be incredible. This time I used semi-sweet chocolate chips and a chopped dark chocolate bar.

Mini (no yeast) cinnamon buns are another easy recipe that uses crescent dough. It’s always great to have options when you need a sweet treat– and fast!

collage of 6 images showing how to make chocolate crescents

You can even try adding fresh whipped cream or salted caramel on top– delicious!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chocolate crescents with chocolate drizzle on a silpat baking mat

20 Minute Chocolate Crescents

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 croissants 1x
  • Category: Pastry
  • Method: Baking
  • Cuisine: American


These shortcut chocolate croissants could not be any easier. Filled with rich chocolate, topped with more chocolate, and only 20 minutes from start to finish.


  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 1 cup semi-sweet chocolate chips or chopped pure chocolate*
  • 1 large egg, beaten
  • optional: 1/4 teaspoon shortening


  1. Heat oven to 350°F (177°C). Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
  2. Separate crescent roll dough into 8 triangles. Sprinkle about 1 Tablespoon of chocolate chips/chunks on top of each triangle as shown above. Use your best judgement – if you think your triangle can hold more, add more. If you think it should hold less, use less chocolate chips. Press chips down lightly to get them to stick. Reserve remaining chocolate chips.
  3. Roll up, starting from wide end and rolling to opposite point. Place onto baking sheet and curve into croissant shape. Brush the croissants lightly with beaten egg – this helps gives them that golden sheen.
  4. Bake 12 to 17 minutes or until deep golden brown. Remove from cookie sheet and allow to cool for 5 minutes. Melt the remaining chocolate in the microwave in 10 second increment, stirring after each increment. Add shortening to thin out if desired. Drizzle over croissants and serve warm. Try adding fresh whipped cream or even salted caramel on top. Leftovers keep well covered tightly at room temperature for 3 days.


  1. Chocolate: I find that chopped pure chocolate melts much easier in the crescent dough than chocolate chips. I simply use a dark chocolate bar I had lying around. Any pure chocolate will do.
  2. Larger Batch: This recipe can easily be doubled.
  3. Homemade Pastry Dough: Feel free to swap this packaged dough with my homemade pastry dough instead.
  4. Homemade Chocolate Croissants: Try making homemade chocolate croissants completely from scratch!

Keywords: easy chocolate croissants, 20 minute chocolate crescents

Reader Questions and Reviews

  1. Ok….I love croissants, but admit I am a newbee as I never had a croissant filled with any of these ingredients. I am used to having them buttered, or say, having a tuna salad croissant. Never anything as wonderfully decadent as this (and the other fillings one writer recommended).

    This is a fantastic, simple idea. Sure, I love scratch baking, but sometimes ya just gotta cut some corners, whether for entertaining, or just indulging yourself!

    1. Cutting corners – I agree on that one. Sometimes shortcuts are a huge help. Don’t get me wrong, nothing compares to homemade pastry but these things are pretty darn good! I love tuna salad on giant croissants. Now you have me wanting a second lunch!

  2. Made these this morning to surprise my daughter as a special treat to end her “Birthday week” thanks again Sally.

  3. I’ve been making these for a while, and they’re delish. Totally worth keeping some crescent rolls on hand for them.

  4. Hi,
    Thank you for highlighting the easiness of homemade croissants! (albeit not as authentic as the proper French pastry delights) I’m from the UK so we don’t have the same brand ready-made dough as you guys, but I just use regular puff pastry instead. I don’t need to be asked twice to add extra chocolate to things but your photographs are shouting it at me! In fact, now I’ve read this I may have to make some this weekend 🙂

  5. I’ve been making these for a while, and they’re delish. Totally worth keeping some crescent rolls on hand for them.

  6. Ooh forgot to mention I made these and the family and I had them with a side of left over mango salsa. Delicious and simple ^_^.

  7. I love this recipe, so easy and delicious! I made these croissants with Market Pantry products from Target.

  8. Heyy sally! I absolutely adore croissants in any form. i live in spain and we dont have that type of dough here. Do you think i could do it with puff pastry? Please answer. Xoxo

  9. Hi,

    You’ll probably delete this comment, as I see there are no negative comments on this recipe (first time blog reader – I just googled chocolate croissant recipe). I will look around your blog further, to be fair.

    But pre-packaged, preservative-laden crescent roll dough does not in any way, shape, or form equal croissant. Several French chefs just rolled over in their graves.

    It must be your collaboration with Safeway that skewed your vision. They must have sent you some cash or freebies. A baking blog to me implies from scratch. I would have even been ok with you calling them easy chocolate rolls (not from scratch).

    1. For those of us who are “cooking challenged” pre-packaged refrigerator dough is the only option.

      I agree they are not very healthy, but chocolate croissants made from scratch are not healthy either.

      I made these and they came out great.

    2. WOW! You’re a gem aren’t you? If you don’t like this recipe you can move along to one you like. But how about you try it out before you get so pissed about it? I’m not exactly sure where you read in this recipe that Sally claimed to be a French pastry chief.  I am very happy with this recipe because I have to bake sweet treats for 20 11-13 year old girls every Tuesday.  I don’t always have time to spend several hours baking so I am glad when s delicious easy recipe comes my way. And the girls I bake for are always very happy with whatever I bring them because they don’t have very much. For some of them my treats are all they get to eat all day long. I am sure they aren’t pissed that these chocolate crescent croissants aren’t a true French baked pastry. 

  10. I just made these for my  daughter and she loves them. I asked her if she’d like me to make them again and she said YES! What I loved most about this tastey little dessert is how quick and simple they were to make. Thanks for this easy idea! 

  11. Melt choc chips in microwave then use spoon to drop onto crescent dough. This solves issue w/ chips not melting by the time rolls are browned. Adding some mini marshmallows adds to the fun.

  12. If you melt the chips in an icing bad (like wiltons bags) for 30 secs ata time, mush them around, then nuke for another 30 secs and mush again. If they are not melted enough, nuke again for another 30 secs. Let it cool off for a min or two, mush around, twist the bag like you would for icing, then clip the tip of the bag, then swirl around. It will will come out perfectly and easy to swirl on the lil gems. Just made them for a church bake sale and they came out just right! Will definitely make them again cuz they are so easy! Thank you for the recipe!

  13. I used to make this recipe years and years ago with cinnamon chips instead of chocolate chips. I had forgotten that until I saw this! I will be making this for Saturday breakfast this week. Thank you for sharing!

    1. I think this is a great idea. I’m gonna try and put pecans pieces in. Thank you ♥️♥️♥️

  14. Can I use dark chocolate chips to make these?
    I made a mistake in buying that type not semi sweet

    1. If you enjoy the taste of dark chocolate then that would be perfect!

      1. Thank you so much!!!!!!!!!!!!!!!!!!
        I do love dark chocolate but was worried it might not be
        creamy enough…… melt straight away

        I also love raw cacao powder and use it daily
        when I make my coffee……..and
        cacao nibs in dry cereal

  15. Just made these with leftover Halloween candy, chopped up some bite sized snickers and milky ways. Melted choc chips in microwave to drizzle across the Top. Yum!

  16. Pulled these out of the oven about 30 minutes ago and wow! Delish!! I have to say that I learned something new. I’ve never slightly pressed the chips into the dough before. I had no idea this little step would keep the filling inside and in place. Thank you so much!!

Leave a Review!

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.