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sheet pan chocolate croissants stacked on a plate

Chocolate Croissant Recipe (Sheet Pan)

Course: Bread
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8
Calories: 284kcal
This SHEET PAN CHOCOLATE CROISSANT RECIPE is our favorite way to make a sweet breakfast for a crowd! Such a fun and easy breakfast pastry baked right in your oven.
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  • 8 croissants
  • 1 package chocolate chips Guittard or Ghirardelli, milk or semi-sweet, or a combination of both
  • Coarse Kosher salt or Maldon Sea Salt Flakes
  • 3 tablespoons pure maple syrup
  • ¼ cup raw coarse sugar


  • Preheat oven to 425 degrees F and line a cooking sheet with foil or parchment. Place an oven rack on the lowest level.
  • Cut each croissant in-half horizontally, but not all the way through
  • Place each croissant on the cooking sheet and liberally sprinkle the inside of each with chocolate chips.
  • Very lightly sprinkle the inside with coarse salt or sea salt flakes.
  • Close the top of each croissant and lightly brush the tops with maple syrup then sprinkle them with coarse or raw sugar.
  • Place the baking sheet in the oven on the lowest rack and bake for 4-5 minutes or until the tops are golden brown and have caramelized. Watch the croissants closely beginning at 4 minutes. They can burn quickly at this point.
  • Transfer the croissants to a cooling rack and cool for 1 minute. Remove them from the tray to cool. These are delicious warm or cold.
  • Enjoy!


Calories: 284kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 267mg | Potassium: 89mg | Fiber: 1g | Sugar: 19g | Vitamin A: 425IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1.2mg