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Easy Chocolate Chip Crescent Cookies (Melt-in-Your-Mouth)

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Last Updated: November 12, 2026

These Easy Chocolate Chip Crescent Cookies are buttery, crumbly, and melt in your mouth! Loaded with semisweet chocolate chips, delicately flavored with a hint of banana extract, and generously dusted with powdered sugar, they are simply irresistible. They are so unbelievably good that they rarely last more than a day at my house, so you may want to make a double batch!

These delightful crescent cookies have always had a special place on our holiday dessert table. Their beautiful snowy coating makes them particularly festive, but they are just as wonderful any time of the year, whether served with your morning coffee or afternoon tea. The secret little touch of banana extract takes their flavor to another level, making every bite a little slice of heaven!

Chocolate chip crescent cookies dusted with powdered sugar, showing their buttery, crumbly texture on a serving plate.

Why These Chocolate Chip Crescent Cookies Are So Irresistible

These cookies have a wonderfully crumbly, buttery texture and are rolled in a snowy coating of powdered sugar. The chocolate chips tucked into every bite make them even more irresistible! They have always held a special place on our holiday dessert table, and I have a feeling they will become one of your new favorite holiday cookies once you try them.

 

How to Make Chocolate Chip Crescent Cookies

Prepare the Cookie Dough

Cream the butter and powdered sugar in a mixer for about 2 minutes, until light and creamy. Add the egg yolk, baking powder, and banana extract, and beat for another 30 seconds until well combined. Gradually add the flour and knead the mixture with your hands until a soft, smooth dough forms. The dough should be neither too soft nor too firm.

Raw chocolate chip crescent cookie dough with semisweet chocolate chips in a mixing bowl, ready to shape into cookies.

Shape the Crescent Cookies

Scoop out about 2 tablespoons of dough and roll it into a short log. Gently bend the ends inward to create a crescent shape. Place the cookies on a parchment-lined baking sheet, leaving a little space between each one.

Raw chocolate chip crescent cookie dough shaped into crescents and arranged on a parchment-lined baking sheet, ready to bake.

Bake and Coat with Powdered Sugar

Bake for about 18–20 minutes, or until the cookies just begin to turn lightly golden. Be careful not to let the edges brown too much. Remove the cookies from the oven and sift powdered sugar generously over them while they are still hot. Allow the cookies to cool completely, then sift another layer of powdered sugar over each cookie for that beautiful snowy finish.

Chocolate chip crescent cookies generously dusted with powdered sugar, arranged on a serving plate with a beautiful snowy coating.

Ready to Serve – A Taste to Remember!

Transfer the cookies to a beautiful serving tray and enjoy! Each bite is a little taste to remember!

How to Store Chocolate Chip Crescent Cookies

Once completely cooled, store the chocolate chip crescent cookies in an airtight container at room temperature for up to one week. If stacking the cookies, place a sheet of parchment paper between the layers to protect their delicate powdered sugar coating.

Chocolate chip crescent cookies dusted with powdered sugar, served alongside a cup of coffee for a delightful afternoon treat.

 

Chocolate Chip Crescent Cookies: Frequently Asked Questions, Tips & Variations

Can I use nuts instead of chocolate chips in crescent cookies?

Absolutely! You can replace the chocolate chips with chopped walnuts, pecans, almonds, or macadamia nuts. For the best flavor, I recommend lightly toasting the nuts before adding them to the dough.

Can I add cardamom to Chocolate Chip Crescent Cookies?

Yes! For a different flavor variation, omit both the chocolate chips and nuts and add a pinch of ground cardamom to the dough. It gives the cookies a lovely aromatic undertone.

Can I add cinnamon to the powdered sugar?

Yes! Adding a pinch of ground cinnamon to the powdered sugar is a lovely way to give these crescent cookies a deeper, warmer flavor, especially during the holiday season.

When should I dust the crescent cookies with powdered sugar?

For the best results, sift powdered sugar over the cookies while they are still warm. The sugar will adhere to their surface. Once the cookies have cooled completely, sift another layer of powdered sugar over each cookie to create that beautiful snowy coating.

Why do you dust the cookies with powdered sugar twice?

The first coating of powdered sugar sticks to the cookies while they are warm, while the second coating gives them their signature snowy, white appearance. I highly recommend this little trick for beautifully finished crescent cookies!

What size measuring cup do you use for this recipe?

For this recipe, 1 cup equals 250 ml.

Can I make chocolate chip crescent cookie dough ahead of time?

Yes! You can prepare the dough ahead of time, cover it tightly, and refrigerate it for up to 24 hours. Allow it to soften slightly at room temperature before shaping the cookies.

Can I freeze chocolate chip crescent cookies?

Yes! These cookies freeze well. Freeze them in an airtight container for up to 2 months. Thaw at room temperature and dust with additional powdered sugar before serving, if needed.

More Christmas Cookies and Traditional Holiday Sweets

For nearly 20 years, I’ve been making platters of traditional Lebanese cookies for friends and family during the holidays and special occasions. Here are some of our favorite treats!

➡️   Date Maamoul: Buttery, date-filled Lebanese cookies that are wonderful for gifting and sharing.

➡️   Plain Ghraybeh: Delicate, melt-in-your-mouth Lebanese shortbread cookies made with simple ingredients.

➡️   Pistachio Maamoul: Traditional Lebanese semolina cookies filled with fragrant, flavorful pistachios.

➡️   Plain and Pistachio-Filled Sanioura: Delightfully crisp and buttery cookies, perfect with coffee or afternoon tea.

➡️   Almond Paste-Stuffed Cookies: Elegant, soft cookies filled with delicious almond paste and delicate aromas.

➡️  Iraqi Kleicha: Traditional Iraqi date-filled cookies shaped into charming little pinwheels, especially popular during Eid.

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Easy Chocolate Chip Crescent Cookies (Melt-in-Your-Mouth)

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Prep: 15 minutes
Cook: 20 minutes
Servings 20 pieces
Course
desserts
Cuisine
American
European
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Description

These easy chocolate chip crescent cookies are wonderfully buttery and crumbly, with semisweet chocolate chips in every bite and a hint of banana extract for extra flavor. Rolled in powdered sugar for a beautiful snowy finish, they are perfect for holiday cookie platters, gifting, or enjoying with a cup of coffee or tea.

Ingredients
 

  • 3 level cups all-purpose flour
  • 2 level teaspoons baking powder
  • ½ cup powdered sugar icing sugar
  • 1 egg yolk
  • 1 teaspoon banana extract or vanilla extract I highly recommend banana extract!
  • 150 g 5 oz semisweet chocolate chips
  • 227 g 8 oz unsalted butter, softened
  • 2 cups or more powdered sugar for dusting the cookies

Instructions
 

  • Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
  • Cream the butter and icing sugar together in a mixer for 2 minutes until smooth.
  • Add the egg yolk, baking powder, and banana extract. Beat for 30 seconds until fully combined.
  • Gradually add the flour and knead well by hand until a smooth dough forms—it should be neither too soft nor too firm.
  • Fold in the chocolate chips and knead briefly until evenly distributed throughout the dough.
  • Shape the cookies by scooping 2 tablespoons of dough, rolling it into a short log, and gently curving the ends into a crescent shape.
  • Arrange the crescents on the prepared baking sheet, leaving a little space between each one.
  • Bake for 18–20 minutes, or until the cookies turn lightly golden. Keep a close eye on them so the edges do not burn.
  • Cool and serve: Remove from the oven and dust the warm cookies with a first coating of sifted icing sugar so it sticks. Once they have cooled down, add a second dusting for a signature snowy-white appearance; a great little trick for beautifully finished crescent cookies!

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Hadia Zebib is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. She started her food blog, Hadia’s Lebanese Cuisine. Over time, millions of people have visited her site in search of Lebanese and Middle Eastern recipes.

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Lemon and Passion Fruit Posset Recipe | Easy No-Bake British Summer Dessert
Lemon or Passion Fruit Posset
Learn how to make Lebanese Cheese Rolls, also known as Rkakat Jibneh! These crispy, golden Middle Eastern appetizers feature a deliciously stretchy mozzarella cheese filling wrapped in thin, crunchy spring roll pastry. Discover the stovetop cheese-filling technique that creates a creamy, gooey center. Learn how to roll and seal the wrappers to help prevent the cheese from leaking. Follow the freezing and frying tips for beautifully golden, crispy cheese rolls. Serve these homemade Lebanese appetizers as part of a mezze spread, party snack, or family gathering. Watch the full recipe for step-by-step instructions and helpful cooking tips! 🥟 GET THE FULL PRINTABLE RECIPE https://hadiaslebanesecuisine.com/blog/cheese-rolls-rkakat-jibneh/ INGREDIENTS For the cheese filling: 400 grams mozzarella cheese 3 tablespoons sunflower oil 2 tablespoons all-purpose flour 1 cup milk Salt to taste For the sealing slurry: 1/3 cup all-purpose flour 1/3 cup water 1 package of spring roll wrappers HOW TO MAKE LEBANESE CHEESE ROLLS Prepare the slurry by whisking the flour and water together until smooth. Thaw the spring roll wrappers in the refrigerator overnight so they separate easily. Heat the sunflower oil in a saucepan. Add the flour and whisk for about 30 seconds. Gradually add the milk, whisking constantly until the mixture thickens. Add the mozzarella cheese and stir until melted and incorporated into a smooth, stretchy filling. Season with salt to taste, then allow the filling to cool completely. Place a spring roll wrapper on a flat surface. Seal the edges with the flour slurry, add the cheese filling, fold in the sides, and roll tightly. Freeze the assembled cheese rolls for about 40 minutes before frying to help prevent the filling from leaking. Heat the frying oil to approximately 350°F (177°C). Fry the rolls in small batches until golden and crispy. Avoid overcrowding the pan, then drain and serve warm. TIPS FOR CRISPY, GOOEY CHEESE ROLLS • Use good-quality mozzarella or another suitable stretchy cheese. • Seal the wrapper edges carefully to help keep the filling inside. • Freeze the rolls before cooking to help prevent cheese leakage. • Maintain an oil temperature of approximately 350°F (177°C). • Air frying is another option, although deep-frying produces the crispiest texture. VIDEO CHAPTERS: 00:00 Introduction to Lebanese Cheese Rolls 00:16 Preparing the Wrapper Slurry 00:33 Making the Creamy Cheese Filling 01:08 Filling and Sealing the Rolls 01:41 Freezing Tips and Air Fryer Option 02:14 Frying Until Golden and Crispy 02:51 Oil Temperature and Frying Tips 03:25 Serving the Cheese Rolls 03:48 Final Tips and Closing ❤️ ENJOYED THIS RECIPE? Give this video a thumbs up, leave a comment, and subscribe to Hadia's Lebanese Cuisine for more authentic Lebanese recipes, Middle Eastern appetizers, and delicious homemade dishes. 💬 Have you tried Lebanese cheese rolls before? Do you prefer deep-fried or air-fried cheese rolls? Share your thoughts in the comments! 🌐 VISIT HADIA'S LEBANESE CUISINE https://hadiaslebanesecuisine.com/ 📱 FOLLOW HADIA'S LEBANESE CUISINE Facebook: https://web.facebook.com/HadiasLebaneseCuisine/?locale=fr_FR Instagram: https://www.instagram.com/hadiaslebanesecuisine/?hl=fr YouTube: https://www.youtube.com/@Hadia983 Pinterest: https://www.pinterest.com/hadiascuisine/ TikTok: https://www.tiktok.com/@hadia.zebib.khanaf #lebanesecheeserolls #rkakatjibneh #lebaneserecipes #middleeasternfood #lebaneseappetizers
Lebanese Cheese Rolls (Rkakat Jibneh) | Crispy & Gooey
Mutabal Silik
Learn how to make Swiss Chard Stalk Dip, also known as Mutabal Silik, an authentic Lebanese dip made with tender Swiss chard stalks, creamy tahini, fresh lemon juice, and garlic. This traditional Lebanese recipe transforms humble Swiss chard stems into a delicious Mediterranean dip that deserves a place alongside hummus, baba ghanouj, and muhammara. Discover how to prepare this easy Lebanese tahini dip with simple ingredients, a smooth or slightly chunky texture, and a finishing drizzle of extra virgin olive oil. 🥣 GET THE FULL PRINTABLE RECIPE https://hadiaslebanesecuisine.com/blog/swiss-chard-stalk-dip-mutabal-silik/ INGREDIENTS 450 grams / 1 pound Swiss chard stalks 1/2 teaspoon sugar 1 large garlic clove, crushed 1/2 cup tahini 1/4 cup freshly squeezed lemon juice 1 teaspoon salt, or to taste Extra virgin olive oil, for serving HOW TO MAKE SWISS CHARD STALK DIP (MUTABAL SILIK) Separate the Swiss chard stalks from the leaves and place the stalks in a saucepan. Cover with water, add the sugar, and bring to a boil. Reduce the heat and simmer for about 25 minutes, or until the Swiss chard stalks are tender. Drain the cooked stalks thoroughly to remove excess water. Transfer the stalks to a bowl and roughly mash them using a mortar and pestle. Alternatively, use an immersion blender for a smoother texture. Add the freshly squeezed lemon juice and crushed garlic. Mix well, then add the tahini and salt. Adjust the texture to your preference and transfer the dip to a serving plate. Create a small well in the center with the back of a spoon. Drizzle with extra virgin olive oil and garnish with parsley, if desired. Serve with pita bread. WHY YOU'LL LOVE THIS LEBANESE DIP • A traditional Lebanese recipe made with Swiss chard stalks • Creamy tahini, fresh lemon, and savory garlic flavor • A plant-based dip made with simple ingredients • A creative way to reduce food waste in the kitchen • A delicious addition to a Mediterranean mezze spread VIDEO CHAPTERS 00:00 Introduction to Mutabal Silik 00:20 Preparing and Cooking Swiss Chard Stalks 00:41 Mashing the Cooked Stalks 01:08 Adding Lemon Juice and Adjusting Texture 01:32 Mixing in Tahini and Seasoning 02:12 Final Thoughts and Closing ❤️ ENJOYED THIS RECIPE? Give this video a thumbs up, leave a comment, and subscribe to Hadia's Lebanese Cuisine for more authentic Lebanese recipes, traditional Middle Eastern dips, and Mediterranean favorites. 💬 Have you ever tried Swiss chard stalk dip? Would you serve it alongside hummus or baba ghanouj? Let us know in the comments! 🌐 VISIT HADIA'S LEBANESE CUISINE https://hadiaslebanesecuisine.com/ 📱 FOLLOW HADIA'S LEBANESE CUISINE Facebook: https://web.facebook.com/HadiasLebaneseCuisine/?locale=fr_FR Instagram: https://www.instagram.com/hadiaslebanesecuisine/?hl=fr YouTube: https://www.youtube.com/@Hadia983 Pinterest: https://www.pinterest.com/hadiascuisine/ TikTok: https://www.tiktok.com/@hadia.zebib.khanaf #swisscharddip #mutabalsilik #lebanesedip #lebaneserecipes #tahinidip #middleeasternfood #swisschardstalks #lebanesefood #middleeasternrecipes #veganrecipes #plantbasedrecipes #zerowastecooking #vegetarianrecipes #lebaneseappetizers #hadiaslebanesecuisine
Swiss Chard Stalk Dip (Mtabal Silik) | Lebanese Recipe | Hadia's Lebanese Cuisine
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Welcome to Hadia”s Lebanese Cuisine; a blog that talks about Hadia’s love and passion for Lebanese, Middle Eastern and Mediterranean food. It is all about her home cooking, where she included step by step instructions and pictures with inspiration for breakfast, lunch, dinner and dessert recipes.

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Welcome to Hadia”s Lebanese Cuisine; a blog that talks about Hadia’s love and passion for Lebanese, Middle Eastern and Mediterranean food. It is all about her home cooking, where she included step by step instructions and pictures with inspiration for breakfast, lunch, dinner and dessert recipes.

Instagram Youtube Facebook X-twitter Pinterest Linkedin

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