S'more Crumble Cookie Dough Stuffed "Cronuts"

Happy National Donut Day!!


First off, I'm pretty sure there are about 4 or 5 of these days throughout the year, but I'll take any excuse to eat donuts, so I'm cool with it.


About these S'more Cronuts...


A.K.A "The 3 Deadly Sins", as my dad calls them.



He is right though. It really doesn't get any more sweet, fattening, and delicious than these guys right here.

   

I mean it's a deep fried croissant rolled in sugar, stuffed with a buttery graham cracker crumble and cream cheese chocolate chip cookie dough. Not to mention the toasted jumbo marshmallow to top it off and melted chocolate drizzled all over it...


These definitely aren't as classy as my last dessert, but they are so much more fun (a little harder to make, but SO worth it)!!


If you haven't caught on to the whole "cronut" craze yet, I can promise you that after trying this, you will. I mean it's basically a deep fried, donut shaped croissant. The only possible thing that could make it any better would be stuffing it with cookie dough and marshmallows.
Yes. I did.




The cookie dough itself is so incredibly delicious, I highly recommend making cookies with whatever you have left after stuffing the cronuts.
Or you can just eat it plain because it's completely egg free. Meaning you can binge on a whole bowl of it without having the scary thoughts of Salmonella racing through the back of your brain, which you're still wondering if it can actually happen from eating raw eggs or if it was just a coy your mom told you to keep you from eating all the good stuff before she baked it...
Either way, you're safe to eat it raw.


Then we have the graham cracker crumble... 





Ahh, it's perfect!


The whole thing is insanely buttery and over-the-top sweet, so the dark chocolate drizzle and flakey sea salt really balances it out, but if dark chocolate isn't your thing, you can just use milk chocolate and eliminate the salt.


Okay so how you make the "cronuts" is actually pretty simple.
First, you separate the croissant triangles into 4 rectangles (using an 8-count tin). They should already be in rectangles once you open it.



Then you press the perforated edges together to seal it...



Next, stack one rectangle on top of the other, and fold the shorter side over to the other shorter side, creating a square...





Finally cut out a biscuit shaped circle and you have your "Cronut" all ready to be coated in sugar and deep fried to become even more delicious than it's original buttery, flaky self!



   



Also, how perfect are these for summer?? I mean come on-- s'mores AND donuts!!!
Okay, I will admit... donuts aren't really a summer food, but honestly, when are they not acceptable? Never.


Plus it's supposedly National Donut Day...







S'more & Chocolate Chip Cookie Dough Stuffed Sugared "Cronuts"
Makes 4 Donuts

2- 8 count Pillsbury Buttered Croissant Rolls
1/2 cup granulated sugar
4 jumbo marshmallows
1/2 cup roughly chopped dark chocolate
2 tbs. coconut oil
canola oil (for frying)
flakey sea salt

Crumble:
2 graham crackers- crushed
1/4 cup melted butter
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
3 tbs. all-purpose flour
3 tbs. brown sugar
pinch salt

Cookie Dough:
1 stick butter (1/2 cup) softened
1/2 cup granulated sugar
1 1/2 cups all-purpose flour
1 tsp. baking powder
4 oz. cream cheese- softened
1 tsp. vanilla extract
pinch salt
3/4 cup milk chocolate chips

Pre-heat oven to 350º.
Lay out the croissants, separating them into rectangles and sealing the perforations together. lay one rectangle on top of the other and fold widthwise. Cut a circle out of each stack making biscuit shapes, getting as close to the edges as possible. (You can stuff the extra dough with chocolate chips/any other additives, twist them, fry them and top with powdered sugar to prevent wasting... and because it's also delicious.)
Roll biscuits in the 1/2 cup sugar spread in a shallow bowl/plate. Bring enough to canola oil to cover the bottom + 2 inches in a pot to 350º F. Throw the "biscuits" into the oil once hot, and cook until golden brown around the edges, then flip immediately. Cook for another 30-40 seconds on the other side, or until golden brown all the way around. Take out and lay on a paper towel, pat a little oil off, and quickly toss back in the sugar (add more if needed).
Cut a hole going 3/4 way through (leaving about a 3/4 inch ring on the outside) each croissant. It should be raw on the inside. Discard the middle you cut out and set the croissants aside.

In a mixer, cream the butter, cream cheese, and sugar for the cookie ingredients. Add vanilla, baking powder and salt. Beat in the flour 1/2 cup at a time. Fold in the chocolate chips.

For the crumble, add all of the ingredients to a bowl and mash together until combined using a fork. Add 1/2 tbs. to the bottom of each hole in the croissants and save the rest for later. 
Add a heavy spoonful of cookie dough on top of the crumble in the croissants and lightly press down. Bake in the oven for 10-15 minutes or until the cookie dough is golden brown on the top. 
Change the oven to broil.
Add more crumble, pressing it down, and top each with a marshmallow, sprinkled with a little granulated sugar. Wrap a piece of foil around the croissant itself to prevent further cooking, like so:


Broil until marshmallow is toasted (it will happen quickly- watch carefully), and take out.

Melt the dark chocolate with the coconut oil until smooth. Drizzle over the tops, sprinkle with flakey sea salt and let harden/cool- about 3-5 minutes.


Warning: they're a little messy...



                                                                                    XOXO
                                                                                                        -Cecilia A.













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