Viral Crookie Hybrid Treat (Print)

Flaky croissant dough meets rich chocolate filling in a delicious fusion treat for pastry lovers.

# Components:

→ Croissant Dough

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

→ Cookie Filling

02 - 110 g (1/2 cup) unsalted butter, softened
03 - 100 g (1/2 cup) light brown sugar
04 - 50 g (1/4 cup) granulated sugar
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 150 g (1 1/4 cups) all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
10 - 100 g (2/3 cup) semi-sweet chocolate chips

→ Optional Topping

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

# Directions:

01 - Preheat 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 mixture is smooth and fully combined.
04 - Mix in all-purpose flour, baking soda, and salt until just incorporated. Gently fold in semi-sweet chocolate chips.
05 - Roll out croissant dough on a lightly floured surface and cut into 8 triangles as for traditional croissants.
06 - Place a generous tablespoon of cookie dough at the wide end of each triangle, then roll up starting from the wide end to enclose the filling.
07 - Place crookies seam side down on the prepared baking tray. Optionally, brush with beaten egg and sprinkle with extra chocolate chips.
08 - Bake for 18 to 22 minutes until golden brown and the croissant dough is fully cooked.
09 - Allow to cool at least 10 minutes for optimal texture before serving.

# Expert Advice:

01 -
  • You get the satisfying shatter of a buttery croissant with the indulgent ooze of warm cookie dough in a single bite.
  • They're impressive enough to serve to guests but simple enough that you can make them on a Tuesday night without stress.
  • The whole process takes less than an hour, and most of that is just oven time while you sit with coffee.
02 -
  • Don't skip the cooling step—I learned this the hard way when I tried to serve them straight from the oven to guests and the filling just pooled on the plate.
  • Room temperature ingredients for the cookie dough really do make a difference; cold butter leads to lumpy texture and uneven baking.
  • If your pastry dough cracks while rolling, just patch it gently—these will still bake beautifully because the laminated layers are what matter.
03 -
  • If you want the pastry extra shiny and professional-looking, brush with egg wash and let it dry for a minute before baking—this sets the base and prevents the wash from burning.
  • The secret to avoiding overmix is to stop folding the flour mixture the moment you don't see dry streaks anymore; a slightly lumpy dough here is actually better than smooth, overworked dough.
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