Viral Crookie Hybrid Delight (Printable)

Flaky croissant pastry combined with rich, gooey cookie dough for an irresistible dessert fusion.

# What You Need:

→ Croissant Dough

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

→ Cookie Filling

02 - 110 g (1/2 cup) unsalted butter, softened
03 - 100 g (1/2 cup) light brown sugar
04 - 50 g (1/4 cup) granulated sugar
05 - 1 large egg
06 - 1 tsp vanilla extract
07 - 150 g (1 1/4 cups) all-purpose flour
08 - 1/2 tsp baking soda
09 - 1/4 tsp salt
10 - 100 g (2/3 cup) semi-sweet chocolate chips

→ Optional Topping

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

# Directions:

01 - Preheat the 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 large egg and vanilla extract until fully combined.
04 - Add all-purpose flour, baking soda, and salt, mixing until just incorporated. Gently fold in semi-sweet chocolate chips.
05 - Roll out the croissant dough on a lightly floured surface. Cut dough into 8 triangles, resembling traditional croissants.
06 - Place a generous tablespoon of cookie dough at the wide end of each triangle. Roll each triangle from the wide end, fully encasing the cookie dough inside.
07 - Position the filled crookies seam side down on the prepared baking tray. Optionally brush with beaten egg and sprinkle additional chocolate chips on top.
08 - Bake in the preheated oven for 18-22 minutes or until the croissant dough is golden brown and cooked through.
09 - Allow the crookies to cool for at least 10 minutes to enhance texture before serving.

# Expert Advice:

01 -
  • You get the crack and shatter of a croissant with the soul-satisfying chew of cookie dough in one magnificent bite.
  • These look like you spent hours in a French pastry kitchen, but the technique is forgiving enough that happy accidents still taste incredible.
  • That warm chocolate center is the kind of comfort food that stops conversations.
02 -
  • The cookie dough will still look slightly underbaked inside when they come out of the oven—that's exactly right, because it finishes cooking as they cool and the residual heat carries through.
  • If your egg wash makes the pastry too dark before the inside is done, cover the tray loosely with foil for the last few minutes.
03 -
  • If the chocolate chips are cold straight from the fridge, they won't melt as much into the butter during the creaming stage, which means pockets of chocolate throughout instead of a muddy texture.
  • A half-teaspoon of almond extract added to the cookie dough alongside the vanilla creates a subtle complexity that makes people ask what makes them taste so good.
Go Back