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    Home » Recipes » Cream Puffs

    Cookie Dough Cream Puffs

    April 20, 2021 by Amee 2 Comments

    Jump to Recipe Print Recipe

    You are going to love these Cookie Doug Cream Puffs! I've never met a cream puff I didn't like, and when I thought of filling them with cookie dough, there was no stopping me!

    Cookie Dough Cream Puffs

    This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

    These Cookie Dough Cream Puffs are classic cream puffs filled with fluffy (and safe to eat!) chocolate chip cookie dough, then drizzled with chocolate ganache. I say "drizzled," but perhaps "drenched" would be a more appropriate description. 😉

    If you enjoy this recipe, check out the posts for my Pecan Pie Cream Puffs, S'mores Cream Puffs, and Root Beer Float Cream Puffs!

    Cookie Dough Cream Puffs

    You'll want to read through the recipe directions in their entirety before starting. I'm terrible about doing this myself, but it could save you the heartbreak of deflated cream puffs. I give a couple of tips to avoid this from happening. First, when piping the choux mounds, make sure they're at least 2" apart on the baking sheet. If they're too close together, the steam that escapes while baking could cause them to deflate.

    I give a suggested dimension for the mounds (2" across by ¾" tall) in the recipe, but it's more important that they're all uniform in size rather than meeting these specific dimensions. Just be aware that bigger choux mounds will take more time to bake, and smaller ones will be done sooner.

    Cookie Dough Cream Puffs

    When piping the choux, I found that if you hold the bag straight up and stay in the center as you squeeze the piping bag, you end up with a more uniform (round) shape.

    I used parchment sheets to line my pans for easy cleanup. The ones I use are pre-cut to the size of the pan and they're nonstick! If you'd like to get some for yourself, you can find them here.

    Cookie Dough Cream Puffs

    For the cookie dough, I wanted to make sure that it was safe to eat! This means that it doesn't contain any eggs, and the flour is heat-treated. It's an extra step to toast the flour, but it ensures that your bake is safe for everyone to eat!

    If you love cookie dough as much as I do, you should check out my Sugar Cookie Dough Bark recipe, too! So easy and delicious!

    Cookie Dough Cream Puffs

    The cookie dough is whipped and fluffy, so you don't have a gob of chewy cookie dough in the center of the cream puff. Then, once your cream puffs are assembled, it's reeeeally fun to pour the chocolate ganache over the top! I used dark chocolate because it's my jam. <3

    So there you have it. These little gems are definitely not traditional, but when have you ever expected me to adhere to tradition? These are eye-rollingly good, and that's all that matters in my kitchen!

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    Choux pastry recipe for cream puffs adapted from Pierre Herme Pastries (link here).

    Cookie Dough Cream Puffs

    Amee
    These Cookie Dough Cream Puffs are filled with a smooth, fluffy, safe-to-eat chocolate chip cookie dough, then drizzled with dark chocolate ganache!
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Cream Puffs
    Servings 24 cream puffs
    Calories 299 kcal
    Prevent your screen from going dark while you bake!

    Ingredients
     
     

    Cream Puffs:

    • 125 grams water (½ cup + 1 Tbsp)
    • 125 grams whole milk (½ cup + 1 Tbsp)
    • 5 grams sugar (½ tsp)
    • 5 grams fleur de sel (or other sea salt) (½ tsp)
    • ½ cup unsalted butter (1 stick)
    • 140 grams flour (¾ cup + 2 Tbsp)
    • 4 eggs

    Chocolate Chip Cookie Dough:

    • ¾ cup flour
    • 1 cup unsalted butter, at room temperature
    • 1 cup brown sugar, packed
    • ¼ cup sugar
    • 2 teaspoon vanilla extract
    • ¼ teaspoon salt
    • ¼ cup heavy (whipping) cream
    • ⅔ cup mini chocolate chips

    Chocolate Ganache:

    • 8 oz chocolate, chopped finely (I used 60% cacao)
    • ⅔ cup heavy (whipping) cream

    Instructions
     

    For Cream Puffs:

    • Preheat oven to 400 F. Line baking sheet with parchment or silpats (see note) and set aside.
    • Combine water, milk, sugar, salt, and butter in a medium saucepan. Bring to a boil over medium-high heat.
    • Once boiling, and while still on the heat, add the flour. Quickly beat mixture with a wooden spoon until smooth and shiny. Mixture will pull away from the sides of the pan. (Do not underbeat or cream puffs may deflate later!)
    • Once mixture is thoroughly combined, scrape it into the bowl of a stand mixer. Turn the mixer on low speed. With mixer running, add eggs one a time, allowing each egg to incorporate and mixture to become smooth before adding the next.
    • Transfer batter to a pastry bag and cut a hole in the end (about ⅓" across). Pipe mounds of choux pastry at least 2" apart, each about 2" across and ¾" tall (see notes). With those dimensions, you get about 24 cream puffs.
    • Place the baking sheet in the oven and turn the oven off. Bake 10 minutes with the oven off. Turn oven back on to 350 F and bake another 10 minutes. Then, turn the oven off again, leaving the cream puffs to finish baking for another 10 minutes (This is 30 minutes in the oven total). Resist the urge to open the oven until baking is complete, as this could deflate your cream puffs!
    • Once the cream puffs are baked, remove from the oven and poke a hole in the top of each with a toothpick. This will allow any residual steam to escape (otherwise, your cream puffs could deflate...sensing a trend here?). Allow cream puffs to cool completely.

    For Cookie Dough:

    • Preheat oven to 350° F. Spread the flour out on a baking sheet in an even layer. Toast 5-7 minutes. Remove from the oven and cool completely (see note).
    • In the bowl of a stand mixer, combine the butter and sugars. Beat until light and fluffy, at least 3 minutes.
    • Add vanilla and salt. Mix to combine. Add (toasted) flour and cream. Beat until incorporated and fluffy, 3-5 minutes. Add mini chocolate chips and stir to incorporate. Cookie dough will be soft and fluffy.

    For Ganache:

    • Combine chocolate and cream in a small heatproof bowl and microwave on 30-second burst, stirring after each burst, until the mixture is smooth.

    For Assembly:

    • Split the cooled the cream puffs with a thin, serrated knife.
    • Spoon or pipe the cookie dough into the bottom of each of the cream puffs. Place the tops of the cream puffs on the filling, then drizzle (or drench!) with the ganache. It's best to assemble the cream puffs as close to when you plan to serve them as possible.
      Enjoy!

    Notes

    Notes on piping choux pastry: Choux mounds should be at least 2" apart on the baking sheet. If they're too close together, the steam that escapes while baking could cause them to deflate.
    I give a suggested dimension for the mounds (2" across by ¾" tall), but it's more important that they're all uniform in size rather than meeting these specific dimensions. Just be aware that bigger choux mounds will take more time to bake, and smaller ones will be done sooner.
    When piping the choux, I found that if you hold the bag straight up and stay in the center as you squeeze the piping bag, you end up with a more uniform (round) shape.
    Note on parchment: I use Baker's Signature parchment sheets because they're pre-cut to the size of the pan and they're nonstick! If you'd like to get some for yourself, you can find them here.
    Note on toasting flour: This step, in addition to the cookie dough being eggless, ensures that the cookie dough is safe to eat raw!

    Nutrition Estimate

    Serving: 1 cream puffCalories: 299kcalCarbohydrates: 28gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 69mgSodium: 129mgPotassium: 81mgFiber: 1gSugar: 20gVitamin A: 547IUVitamin C: 0.1mgCalcium: 37mgIron: 1mg

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!
    Text "Click to shop my Amazon storefront" with images of baking tools and ingredients.

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    Reader Interactions

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    1. Scarlett

      June 12, 2022 at 12:05 pm

      5 stars
      These are heaven. That is all.

      Reply
      • Amee

        June 13, 2022 at 11:30 am

        Haha I couldn't agree more! Thanks so much for your review, and I'm so happy you enjoyed them, Scarlett!

        Reply

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