Viral Crookie Hybrid Treat (Printable)

Buttery croissant dough wrapped around sweet, chocolate-studded dough for a warm, flaky treat.

# What You’ll Use:

→ Croissant Dough

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

→ Cookie Filling

02 - 7.7 tablespoons unsalted butter, softened
03 - 5.1 tablespoons light brown sugar
04 - 3.5 tablespoons granulated sugar
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 1 cup all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
10 - 2/3 cup semi-sweet chocolate chips

→ Optional Topping

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

# How-To:

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

# Expert Advice:

01 -
  • That magical moment when a crookies shatters in your mouth, croissant flakes mixing with gooey cookie dough and melted chocolate.
  • You get to feel fancy baking something that looks show-stopping but only takes 45 minutes start to finish.
  • It's the kind of thing people genuinely ask for by name after trying it once.
02 -
  • Don't skip the cooling time no matter how good they smell—bite into one straight from the oven and the filling will burn the roof of your mouth and fall apart when you bite.
  • If your cookie dough is too soft to handle, refrigerate it for 15 minutes before filling, and if your croissant dough keeps sticking, your kitchen is probably warm so just work faster or chill between triangles.
03 -
  • If you want a nutty twist, fold 50g of chopped hazelnuts or walnuts into the cookie dough instead of some of the chocolate chips—hazelnut and chocolate together hits different inside croissant layers.
  • Keep your croissant dough cold and your hands floured so you're not wrestling with a sticky mess; it's the small friction that makes the whole process faster.
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