Viral Crookie Hybrid Treat (Printable)

Buttery croissant dough wrapped around rich chocolate chip cookie filling for a flaky, gooey treat.

# What You Need:

→ Croissant Dough

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

→ Cookie Filling

02 - 7.75 tbsp unsalted butter, softened
03 - 1/2 cup light brown sugar
04 - 1/4 cup granulated sugar
05 - 1 large egg
06 - 1 tsp vanilla extract
07 - 1 cup 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 large egg, beaten (for egg wash)
12 - Extra chocolate chips for garnish

# How To Make It:

01 - Preheat the oven to 350°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, cream together softened 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 all-purpose flour, baking soda, and salt until just incorporated. Fold in semi-sweet chocolate chips gently.
05 - Roll out croissant dough on a lightly floured surface. Cut into 8 triangles as in 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 to encase the cookie dough.
07 - Place rolled crookies seam side down on the prepared tray. Optionally brush with beaten egg and sprinkle extra chocolate chips on top.
08 - Bake for 18-22 minutes until golden brown and cooked through.
09 - Allow to cool at least 10 minutes before serving for optimal texture.

# Expert Advice:

01 -
  • It delivers that crispy-flaky exterior with a molten chocolate center that makes people stop mid-conversation.
  • You get to skip the intimidating croissant-making process by using store-bought dough without anyone knowing.
  • They look bakery-fancy but come together in under an hour, perfect for impressing without the stress.
  • The contrast between buttery pastry and sweet cookie dough creates a texture you can't get anywhere else.
02 -
  • If your cookie dough is too soft to scoop, chill it for fifteen minutes so it doesn't ooze out during rolling.
  • Don't overfill the triangles or the cookie dough will burst through the seams and make a mess on the tray.
  • Cold pastry is easier to work with, so if it gets too warm and floppy while you're assembling, stick it back in the fridge briefly.
03 -
  • Brushing the egg wash only on the exposed pastry, not over the chocolate chips, prevents them from burning.
  • If you want an even gooier center, underbake by two minutes and let them finish cooking on the hot tray outside the oven.
  • Making a double batch of cookie dough and freezing half means you can whip these up anytime without the extra prep.
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