Cookie Croissant 'Crookie'
The 'crookie' is the dessert mashup the internet can't stop baking: take an already-glorious all-butter croissant, slice it open like a book, and hide a spoonful of chocolate chip cookie dough inside before it goes back in the oven. As the croissant re-toasts, the cookie dough melts into its layers, setting into a soft, gooey center while the pastry's outer shell crisps back up. The only rule that matters is baking it through — because the dough contains egg yolk, you want it fully set and golden, not raw. Look for the cookie dough to reach an internal temperature of at least 165°F (a toothpick poked into the dough should come out clean). Day-old croissants are actually ideal here, since they're slightly drier and crisp up harder than bakery-fresh ones. If you love the double-bake trick, try it with our Chocolate Chip Cookies dough or the nutty Brown Butter Pecan Pie Cookies.
Dessert · Croissant, Cookie, Chocolate Chip, Viral, Baking • 30 min
Nutrition (per serving)540Calories·30gFat·58gCarbs·7gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the cookie dough:
- 6 tablespoons unsalted butter, softened
- ⅓ cup light brown sugar, packed
- 3 tablespoons granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅓ cup semisweet chocolate chips, plus more for topping
- For assembly:
- 4 large all-butter croissants (day-old is fine)
- flaky sea salt, for finishing
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Steps
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Make the cookie dough: in a medium bowl, beat the softened butter, brown sugar, and granulated sugar with a wooden spoon (or an electric mixer) until light and fluffy, about 1 minute. Beat in the egg yolk and vanilla until smooth.
- Whisk the flour, baking soda, and salt together in a small bowl, then stir the dry mixture into the butter mixture just until a soft dough forms and no dry streaks remain. Fold in the chocolate chips.
- Using a serrated knife, split each croissant horizontally most of the way through, leaving one long edge attached like a hinge. Spread about 2 tablespoons of cookie dough inside each croissant, close it gently, then dollop another tablespoon of dough on top and press a few chocolate chips into it.
- Arrange the filled croissants on the prepared baking sheet, leaving about 2 inches between them. Bake for 12 to 15 minutes, until the cookie dough is golden and set — a toothpick poked into the dough comes out clean and the dough reads at least 165°F — and the croissant edges are deeply golden and crisp.
- Let the crookies cool on the baking sheet for 5 minutes (the cookie center keeps setting as it rests), then finish with a pinch of flaky sea salt if you like and serve warm.
Tips & Variations
Make Ahead
The cookie dough can be made up to 1 day ahead and refrigerated, or frozen for up to 1 month — let it sit at room temperature for 15 to 20 minutes so it's soft enough to spread. Assemble and bake the crookies right before serving, since the croissant is at its crispiest straight out of the oven.
Storage
Crookies are best eaten the day they're baked, while the pastry is crisp and the center is soft. Leftovers keep in an airtight container at room temperature for up to 2 days; revive them in a 300°F oven for about 5 minutes to re-crisp the croissant and warm the cookie center.
Substitutions
In a hurry, a good refrigerated chocolate chip cookie dough works in place of homemade. For a dairy-free version, use plant-based butter and dairy-free chocolate chips. A 1:1 gluten-free flour blend swaps in cleanly for the all-purpose flour. Mini croissants make bite-size crookies — just reduce the bake time to 8 to 10 minutes. Swap the chocolate chips for chopped dark chocolate, white chocolate, or a sprinkle of cinnamon sugar for a snickerdoodle-style twist.
Nutrition
Per serving: 1 crookie
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
