Cookie Cruffins

These cookie cruffins by @wellmadebykiley are a twist on the viral cookie croissant. Incredibly easy to make, flaky and crisp on the outside, with soft and gooey chocolate chip cookie dough on the inside! They make for pure bliss in every bite :brown_heart: INGREDIENTS Avocado oil spray, for greasing 2 sheets frozen puff pastry, thawed according to package directions 2 (16-ounce) packages NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Dough, or cookie dough of your choice, divided 1 large egg 1 tablespoon milk of choice Powdered sugar, for serving (optional) PREPARATION 1. Preheat the oven to 375°F (190°C). Grease 2 standard muffin pans with avocado oil spray. Set aside. 2. Slightly roll out 1 puff pastry sheet on a piece of parchment paper with a rolling pin. 3. Take three-quarters of 1 cookie dough package and divide the dough into medium-sized balls (they don’t have to be perfectly even in size); reserve the remaining dough for later. Use your hands to press and flatten the balls, then scatter the pieces on the puff pastry sheet. Use your hands to slightly press the cookie dough into the puff pastry. 4. Cut the puff pastry sheet in half lengthwise, then cut each strip in half. Cut each strip in half one more time to get 8 equal-sized strips. 5. Roll up 1 strip and place into a prepared muffin well. Repeat with the remaining strips. 6. Repeat steps 2-5 with the remaining puff pastry sheet and cookie dough package. 7. In a small bowl, whisk together the egg and milk until well combined. 8. Using a pastry brush, brush the tops of the cruffins with the egg wash. Place a teaspoon-sized piece of reserved cookie dough on top of each cruffin. 9. Bake for 25-30 minutes, until the tops are golden brown. 10. Allow to cool in the pan for 5-10 minutes, then remove to a plate and dust with powdered sugar. 11. Serve warm, and enjoy!