Viral Crookie Hybrid Delight (Print view)

Buttery croissant dough wrapped around a sweet, gooey chocolate chip filling for a delightful dessert.

# List of Ingredients:

→ Croissant Dough

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

→ Cookie Filling

02 - 7.7 tbsp (0.5 cup) unsalted butter, softened
03 - 7.1 tbsp (0.5 cup) light brown sugar
04 - 3.5 tbsp (0.25 cup) granulated sugar
05 - 1 large egg
06 - 1 tsp vanilla extract
07 - 10.6 tbsp (1 1/4 cups) all-purpose flour
08 - 0.5 tsp baking soda
09 - 0.25 tsp salt
10 - 6.6 tbsp (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

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Line a baking tray with parchment paper.
02 - In a bowl, cream unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
03 - Beat in one egg and vanilla extract until fully combined.
04 - Mix in all-purpose flour, baking soda, and salt until just combined. Fold in chocolate chips gently.
05 - Roll out croissant dough on a lightly floured surface and cut into 8 triangles.
06 - Place about one tablespoon of cookie dough at the wide end of each triangle. Roll up starting from the wide end, enclosing the filling.
07 - Place 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 until croissants are golden brown and cooked through.
09 - Allow to cool at least 10 minutes for optimal texture before serving.

# Expert Suggestions:

01 -
  • You get the flaky, theatrical layers of a croissant wrapped around a soft, gooey cookie—it's like two desserts falling in love on your plate.
  • It looks impressive enough to bring to a potluck or serve to guests, but honestly, it's almost easier than making either pastry separately.
02 -
  • Don't skip the cooling time, even though the warm chocolate smell is almost unbearable—rushing this step means your crookies will fall apart when you pick them up.
  • If your croissant dough starts getting warm and sticky while you're working, refrigerate it for a few minutes; cold dough rolls easier and bakes with better layers.
03 -
  • Add a pinch of fleur de sel or sea salt on top right after egg washing—the salt plays against the sweetness in a way that makes people stop and ask what's different about your baking.
  • If you want a nutty twist without changing the whole recipe, sprinkle chopped hazelnuts or toasted walnuts into the cookie dough before filling; they add a sophisticated depth that chocolate loves.
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