Mini Snickerdoodle Croissant with a Dark side

These beauties taste different from your regular snickerdoodle. Instead of using granulated sugar for the filling, I use brown sugar and I added Dutch Processed Chocolate to up the flavor factor.

Of course the fact that I believe chocolate makes everything taste better, has NOTHING to do with it!  Did I just hear you say SURE??



  • 6 ounces package of cream cheese, softened
  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 2/3 cups all-purpose flour
  • Milk
  • 1/2 cup pecan chips, toasted
  • 3 tablespoons packed brown sugar
  • 3 tablespoon Dutch Processed chocolate
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Powdered sugar


In an electric mixing bowl beat cream cheese and butter on medium speed until blended.  Add brown sugar, vanilla and salt.  Beat until combined, scrape down sides to blend in any missing ingredients

Add flour and mix

Divide dough into three equal portions and flatten into disk.  Cover with plastic wrap and refrigerate for an hour.

Preheat oven to 350 degrees.  Toast nuts and cool.  In a small bowl combine all filling ingredients and stir.

Lightly flour surface and roll each portio of dough into a 9″ circle.  Lightly brush each round with milk.

Sprinkle filling mix evenly over each dough circle, leaving a 1/2″ border.

Using pizza cutter or sharp knife, cut into to triangular pieces.  Roll up only end to tip.

Place on cookie sheet lined with parchment 1″ apart.  Bake for 14-16 minutes, until bottoms are light brown.

Place cookie sheets on wire rack to cool.  When cool dust with Powdered sugar.

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Categories: Desserts

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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