Viral Crookie Hybrid Treat (Printable Version)

A delightful fusion of buttery croissant and gooey cookie dough with chocolate chips and a golden crust.

# Ingredient List:

→ Croissant Dough

01 - 1 sheet ready-made all-butter puff pastry or croissant dough, thawed (approximately 8.8 oz)

→ Cookie Filling

02 - 1/2 cup unsalted butter, softened (3.9 oz)
03 - 1/2 cup light brown sugar (3.5 oz)
04 - 1/4 cup granulated sugar (1.75 oz)
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 1 1/4 cups all-purpose flour (5.3 oz)
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
10 - 2/3 cup semi-sweet chocolate chips (3.5 oz)

→ Optional Topping

11 - 1 egg, beaten (for egg wash)
12 - Extra semi-sweet chocolate chips for garnish

# Steps:

01 - Preheat oven to 350°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, cream together unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
03 - Beat in the egg and vanilla extract until the mixture is well combined.
04 - Mix in all-purpose flour, baking soda, and salt until just incorporated, then fold in semi-sweet chocolate chips.
05 - Roll out croissant dough on a lightly floured surface and cut into 8 triangles as per traditional croissant shaping.
06 - Place a generous tablespoon of cookie dough at the wide end of each triangle, then roll up each triangle from the wide end to encase the filling.
07 - Place crookies seam side down on prepared tray. Optionally brush with beaten egg and sprinkle additional chocolate chips on top.
08 - Bake for 18 to 22 minutes until golden brown and croissant dough is cooked through.
09 - Allow crookies to cool for at least 10 minutes to optimize texture before serving.

# Expert Advice:

01 -
  • The contrast between crispy, buttery croissant layers and a soft, chocolatey cookie center feels unexpectedly luxurious for something you can make at home.
  • They come together faster than you'd expect, especially when using store-bought croissant dough—no lamination required.
  • Warm from the oven, they're honestly addictive, and even your kitchen will smell like a Parisian café mixed with a neighborhood bakery.
02 -
  • The cookie dough won't look like traditional cookie dough—it'll be thinner and more spreadable, and that's exactly right because the croissant dough will puff around it and create that perfect gooey center.
  • Don't skip the egg wash if you want that shiny, bakery-worthy appearance; it makes a surprising difference in how they look coming out of the oven.
  • These are best enjoyed warm, but they also keep beautifully in an airtight container for a couple of days if you somehow have leftovers.
03 -
  • If your croissant dough is a bit stubborn to roll out, let it sit at room temperature for 10 minutes to warm up slightly—it becomes much more cooperative.
  • The key to avoiding a soggy bottom is making sure your baking tray and parchment paper are completely dry before you place the crookies on them, and baking them on the middle rack of your oven for even heat distribution.
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