Cookie Stuffed Crescents

Stuff a sandwich cookie inside a buttery, flaky crescent and bake. Minimal effort, maximum reward.

Cookie Stuffed Crescents


  • 1 (8 ounce) can Pillsbury™ refrigerated crescent dinner rolls
  • 8 creme-filled chocolate sandwich cookies
  • 1 cup miniature semisweet chocolate chips


  1. Heat oven to 350 degrees F. Line cookie sheet with cooking parchment paper.
  2. Unroll dough; separate into 8 triangles. Place 1 cookie on wide end of each triangle. Fold dough up and over cookie to cover completely; pinch seams to seal tightly.
  3. Place on cookie sheet. Sprinkle tops with chocolate chips.
  4. Bake for about 12 minutes or until puffy and light golden brown.
  5. Serve crescents warm with tall glasses of milk.

Prep: 10 min | Bake: 12 min | Yield: 8 servings

Recipe by Amy Erickson.

Recipe and photo used with permission from: Pillsbury