Viral Crookie Hybrid (Print Version)

Flaky croissant dough encases a rich, chocolate-studded cookie filling with a golden baked finish.

# What You'll Need:

→ Croissant Dough

01 - 1 sheet (approx. 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 - 3.5 tbsp light brown sugar
04 - 2.5 tbsp granulated sugar
05 - 1 large egg
06 - 1 tsp vanilla extract
07 - 1 cup + 2 tbsp 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 egg, beaten (for egg wash)
12 - Extra semi-sweet chocolate chips for garnish

# How to Make:

01 - Set oven temperature to 350°F (180°C). Line a baking tray with parchment paper.
02 - In a mixing bowl, beat softened butter with light brown and granulated sugars until the mixture is light and fluffy.
03 - Add the egg and vanilla extract; beat until fully combined.
04 - Gently fold in all-purpose flour, baking soda, and salt until just blended. Stir in the chocolate chips.
05 - Roll out the croissant dough on a lightly floured surface. Cut into 8 triangles, mimicking traditional croissant shapes.
06 - Place about one tablespoon of cookie dough at the wide end of each triangle. Roll each triangle from the wide end to encase the filling inside.
07 - Position the crookies seam side down on the prepared tray. Optionally, brush with beaten egg and sprinkle with extra chocolate chips.
08 - Bake for 18 to 22 minutes or until croissants are golden and fully cooked.
09 - Let cool for at least 10 minutes to achieve optimal texture before enjoying.

# Expert Advice:

01 -
  • The contrast of crispy croissant exterior with a warm, gooey cookie center is genuinely addictive.
  • Takes less than an hour from start to finish, yet tastes like you spent all morning in the kitchen.
  • Works perfectly for impressing people or just treating yourself on a quiet afternoon.
02 -
  • Don't skip the cooling time or the cookie dough will be dangerously hot and the pastry too soft to handle.
  • If your dough seems too soft after filling, pop the tray in the freezer for 15 minutes before baking—this prevents the filling from leaking out.
  • The contrast between temperatures matters: warm crookies have that flowing chocolate center, room temperature ones are firmer but still delicious.
03 -
  • Always use softened butter for the cookie dough, not melted, because it holds air and creates a better crumb structure inside the pastry.
  • Don't let your croissant dough warm up too much while working with it or it becomes sticky and loses its flakiness; work quickly and chill it if needed.
  • The egg wash isn't just cosmetic—it helps bind the extra chocolate chips to the pastry so they don't slide off and burn on the baking tray.
Go Back