Viral Crookie Hybrid Treat (Printable Version)

A rich fusion of flaky buttery pastry and gooey cookie dough for the ultimate indulgence.

# What You 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 - 3.9 oz unsalted butter, softened
03 - 3.5 oz light brown sugar
04 - 1.8 oz granulated sugar
05 - 1 large egg
06 - 1 tsp vanilla extract
07 - 5.3 oz all-purpose flour
08 - 1/2 tsp baking soda
09 - 1/4 tsp salt
10 - 3.5 oz semi-sweet chocolate chips

→ Optional Topping

11 - 1 egg, beaten (for egg wash)
12 - Extra chocolate chips for garnish

# How To Make:

01 - Preheat the oven to 350°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, cream together butter, light brown sugar, and granulated sugar until light and fluffy.
03 - Beat in the egg and vanilla extract until well combined.
04 - Mix in flour, baking soda, and salt until just incorporated. Fold in semi-sweet chocolate chips.
05 - Roll out the croissant dough on a lightly floured surface. Cut into 8 triangles as for traditional croissants.
06 - Place a generous tablespoon of cookie dough at the wide end of each triangle. Roll up each triangle from the wide end, enclosing the cookie dough inside.
07 - Place crookies seam side down on the prepared tray. Brush with egg wash if desired and sprinkle with extra chocolate chips.
08 - Bake for 18 to 22 minutes until golden brown and the croissant is cooked through.
09 - Allow to cool at least 10 minutes before serving for optimal texture.

# Cooking Tips:

01 -
  • That shocking moment when you bite through flaky pastry and hit warm chocolate—it's the textural contrast that makes people go quiet.
  • You get the elegance of a croissant with the comfort of a cookie, so it feels fancy enough for guests but tastes like home.
  • They're medium difficulty, meaning you'll actually want to make them again instead of filing them away in the 'too complicated' mental folder.
02 -
  • Cold or partially thawed pastry dough tears constantly and doesn't layer properly—thaw it fully on the counter about 30 minutes before you start, or it'll fight you the entire time.
  • If your oven runs hot, your crookies will brown on the outside but stay doughy in the middle; invest 20 seconds in checking at 18 minutes and pull them if the tops look done.
  • The egg wash is worth doing because it creates that glossy, professional-looking finish that makes people think you spent way more effort than you actually did.
03 -
  • Don't skip the rest time before eating—it feels like forever but those 10 minutes let the structure set just enough so you can actually bite into it without burning your mouth on molten filling.
  • If your pastry splits while rolling, pinch it back together with a tiny bit of water—the oven heat will seal it and nobody will ever know you had a moment of panic.
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