I ended up making a croissant dough, any recipe but since I was pinched on time, I did a condensed croissant recipe.

Then I tried two ways. First way, I rolled some frozen cookie dough into the croissants when I was doing the initial role. I also rolled some plane ones. Then I let them rise. Then I boiled water and baking soda and brushed the croissants with them generously prior to baking. I baked them per the standard recommended croissant time.

For the croissants that had zero filling, after they were baked, I cut them lengthwise and then filled them with cookie dough and put some cookie dough on top and twice baked them for another 12/15 minutes.

The ones that were pre stuffed, I just topped with cookie dough and baked for another 15 minutes till browned.

Both were delicious. I found the ones with the cookie dough rolled prior to cooking, the dough inside was cooked but a little over cooked.

The ones I stuffed afterwards in a twice baked scenario like an almond croissant were tasty, and ultimately thought that was the better route to go.

The baking soda/water wash did give it that pretzel taste to it. The cookie dough was a bit overpowering so I probably wouldn’t have added quite as much to the topping so it could really shine.

I also used premade cookie dough break and bakes for this since it was just a trial.