Viral Crookie Hybrid Treat (Print Version)

A flaky croissant layered with gooey chocolate chip dough for a sumptuous treat.

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

→ Optional Topping

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

# How To Make:

01 - Preheat the oven to 350°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, cream together the 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 the all-purpose flour, baking soda, and salt until just incorporated. Fold in the semi-sweet chocolate chips.
05 - Roll out the croissant dough on a lightly floured surface and cut into 8 triangles, emulating traditional croissants.
06 - Place approximately one tablespoon of cookie dough at the wide end of each triangle. Roll up each triangle from the wide end, encasing the cookie dough inside.
07 - Place each crookie seam side down on the prepared tray. Brush with beaten egg wash, if using, and sprinkle with extra chocolate chips.
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 for optimal texture before serving.

# Expert Advice:

01 -
  • You get flaky, buttery croissant layers and warm, gooey cookie center in every single bite—no compromises.
  • Ready-made dough means you skip the hardest part and jump straight to the fun, creative assembly.
  • They're impressive enough to share but honest enough to devour alone with a cup of coffee.
02 -
  • Don't skip the resting time; a crookie pulled from the pan too early is a crookie waiting to fall apart in your hands.
  • If your cookie dough feels warm or soft when you're assembling, pop it in the fridge for 15 minutes—cold filling is easier to work with and stays intact during rolling.
03 -
  • Room temperature ingredients mix together faster and create a smoother cookie dough—take your butter and egg out of the fridge 30 minutes before you start.
  • If you're making these ahead, assemble them the night before and refrigerate on the baking tray, then bake straight from cold for an even flakier croissant layer.
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