Viral Crookie Hybrid (Printable)

A flaky croissant enveloping a gooey chocolate chip filling, blending buttery layers with rich sweetness.

# Components:

→ Croissant Dough

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

→ Cookie Filling

02 - 1/2 cup (4 oz) unsalted butter, softened
03 - 1/2 cup (3.5 oz) light brown sugar
04 - 1/4 cup (1.75 oz) granulated sugar
05 - 1 large egg
06 - 1 tsp vanilla extract
07 - 1 1/4 cups (5.3 oz) all-purpose flour
08 - 1/2 tsp baking soda
09 - 1/4 tsp salt
10 - 2/3 cup (3.5 oz) semi-sweet chocolate chips

→ Optional Topping

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

# Directions:

01 - Heat oven to 350°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, beat together butter, light brown sugar, and granulated sugar until light and fluffy.
03 - Add the egg and vanilla extract to the creamed mixture and blend thoroughly.
04 - Gently fold in all-purpose flour, baking soda, and salt until just combined, then incorporate chocolate chips evenly.
05 - Roll croissant dough on a lightly floured surface and cut into 8 triangles resembling traditional croissant shapes.
06 - Place about one tablespoon of cookie dough at the wide end of each triangle, then roll towards the tip, enclosing the filling.
07 - Place crookies seam side down on the prepared tray. Optionally brush with egg wash and sprinkle additional chocolate chips.
08 - Bake for 18 to 22 minutes until crookies are golden and fully cooked.
09 - Allow crookies to cool on a rack for at least 10 minutes to set the texture before serving.

# Expert Advice:

01 -
  • That flaky, shattering croissant texture with gooey, soft-baked cookie in the middle is genuinely addictive and impossible to stop at one.
  • Ready-made dough means you skip the overnight fermentation but still get bakery-quality results that feel like cheating.
  • They're impressive enough to bring to gatherings but simple enough to make on a random Tuesday afternoon.
02 -
  • Don't skip the cooling time—biting into a crookie immediately is tempting but you'll burn your mouth and miss the texture contrast that makes them special.
  • If your cookie dough is too warm when you fill the pastry, it'll leak out during rolling. Keep it cool, and work quickly so the butter in the croissant dough doesn't soften too much.
  • Frozen croissant dough works perfectly, but make sure it's truly thawed before rolling, or you'll get cracks and uneven layers.
03 -
  • Use a bench scraper or dough cutter instead of a knife to cut clean triangles—it prevents the delicate pastry from tearing or compressing at the edges.
  • If your kitchen is very warm, keep the croissant dough in the fridge between rolls. Warm dough becomes greasy and loses those distinct layers, which defeats the purpose.
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