Viral Crookie Hybrid Treat (Printable)

Flaky croissant dough enveloping rich chocolate chip filling creates a decadent, buttery treat.

# What You'll Need:

→ Croissant Dough

01 - 1 sheet (about 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 - 5.3 tbsp light brown sugar
04 - 3.5 tbsp granulated sugar
05 - 1 large egg
06 - 1 tsp vanilla extract
07 - 1 cup plus 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 It:

01 - Preheat oven to 350°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
03 - Beat in the egg and vanilla extract until fully combined.
04 - Mix in flour, baking soda, and salt until just incorporated. Fold in chocolate chips gently.
05 - Roll out croissant dough on a lightly floured surface and cut into 8 triangles.
06 - Place a tablespoon of cookie dough at the wide end of each triangle. Roll up from the wide end, encasing the filling.
07 - Place crookies seam side down on prepared tray. Optional: brush with egg wash and sprinkle extra chocolate chips.
08 - Bake for 18-22 minutes until golden brown and croissant dough is cooked through.
09 - Cool for at least 10 minutes before serving to achieve optimal texture.

# Expert Suggestions:

01 -
  • The outside gets gloriously crispy while the inside stays warm and chewy, giving you two textures in every bite.
  • It's impressive enough to serve guests but simple enough that even imperfect ones taste incredible.
  • You'll find yourself making these on repeat because they're dangerously addictive and ready in under an hour.
02 -
  • Don't skip the resting time after baking—I learned this the hard way when I bit into one too soon and burnt the roof of my mouth on lava-hot chocolate.
  • If your croissant dough tears while rolling, pinch it back together or it won't puff evenly and some will brown before others.
  • The egg wash is optional but makes a real difference in how shiny and bakery-like they look when they come out.
03 -
  • Make the cookie dough the night before and keep it in the fridge; it becomes easier to portion and keeps everything cold and organized for morning assembly.
  • If you want to impress someone, make these the night before, store them in an airtight container, and warm them for 5 minutes in a 160°C oven to refresh the pastry and reactivate that warm, gooey chocolate center.
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