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Cookie-Stuffed Crescents


Cookie-Stuffed Crescents

Blogger Amy Erickson of Oh Bite It! skips the deep-fryer and bakes Cookie-Stuffed Crescents for a healthier take on state fair favorite, fried cookies. Top these treats with semisweet chocolate chips, sprinkles, or powdered sugar for a fun presentation.

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


Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

Unroll the dough, and separate into 8 triangles. Place one cookie on the wide end of each triangle. Fold the dough up and over the cookie to cover completely, then pinch the seams to seal tightly. Place the cookies on the prepared cookie sheet. Sprinkle the tops with chocolate chips.

Bake until puffy and light golden brown, about 12 minutes.