Viral Crookie Hybrid Treat (Printable Version)

Flaky croissant dough encasing a rich, chocolate-studded filling for a decadent treat.

# What You'll Need:

→ Croissant Dough

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

→ Cookie Filling

02 - 7.7 tbsp unsalted butter, softened
03 - 1/2 cup light brown sugar
04 - 1/4 cup granulated sugar
05 - 1 large egg
06 - 1 tsp vanilla extract
07 - 1 cup all-purpose flour
08 - 1/2 tsp baking soda
09 - 1/4 tsp 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

# Directions:

01 - Preheat the oven to 350°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, cream together the 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 - Blend in the all-purpose flour, baking soda, and salt until just combined. Fold in the chocolate chips.
05 - Roll out the croissant dough on a lightly floured surface and cut into 8 triangles, resembling traditional croissant shapes.
06 - Place approximately one tablespoon of cookie dough at the wide end of each dough triangle. Roll each triangle up from the wide end, encasing the cookie dough inside.
07 - Place the assembled crookies seam side down onto the prepared tray. Optionally brush with the beaten egg wash and sprinkle additional chocolate chips on top.
08 - Bake for 18 to 22 minutes, or until golden brown and the pastry is thoroughly cooked.
09 - Let cool for at least 10 minutes before serving to achieve optimal texture.

# Expert Suggestions:

01 -
  • It answers the age-old kitchen question of why you have to choose between one indulgence when you can have both.
  • The contrast between crispy-golden exterior and soft, gooey center feels like biting into something you shouldn't be allowed to enjoy.
  • You actually look like you know what you're doing when people see these coming out of your oven.
02 -
  • Thaw your dough properly—rushing this step means your pastry tears when you try to shape it, which is endlessly frustrating.
  • Don't overfill; it seems tempting, but too much cookie dough means uneven baking and leakage that makes cleanup harder than it needs to be.
  • These are best the day you make them, when the pastry is still crispy, but they keep well wrapped in an airtight container for a couple of days.
03 -
  • Keep your workspace cool and your butter cold—warm dough doesn't give you those beautiful layers that make croissants worth eating.
  • If you're making these ahead, you can assemble them the night before, cover them with plastic wrap, and bake them straight from the cold—sometimes they actually bake better this way.
  • Serve these warm with good coffee or cold milk; the temperature contrast is part of why they feel so special.
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