To make Brown Butter Caramel Cookie Croissants gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your chocolate is also gluten-free, and you can enjoy this delicious dessert without gluten!

To store leftover Brown Butter Caramel Cookie Croissants, place them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to a month. Just reheat in the oven for a few minutes to restore their crispiness!

Absolutely! You can use any type of chocolate you prefer, such as dark, milk, or white chocolate. You can also mix in some chocolate chips or even caramel bits for an extra layer of flavor in your Brown Butter Caramel Cookie Croissants.

Brown Butter Caramel Cookie Croissants pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve them alongside fresh fruit like strawberries or raspberries for a delightful contrast in flavors.

Your Brown Butter Caramel Cookie Croissants are done baking when the edges are golden brown and the cookie dough is set but still slightly gooey in the center. Keep an eye on them while baking, as oven temperatures can vary!