Viral Crookie Hybrid Treat (Printable Version)

A luscious blend of flaky pastry and rich cookie dough creating a decadent sweet fusion.

# The Ingredients You'll Need:

→ Croissant Dough

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

→ Cookie Filling

02 - 7.7 tbsp unsalted butter, softened
03 - 0.5 cup light brown sugar
04 - 0.25 cup granulated sugar
05 - 1 large egg
06 - 1 tsp vanilla extract
07 - 1 1/4 cups all-purpose flour
08 - 0.5 tsp baking soda
09 - 0.25 tsp salt
10 - 0.67 cup semi-sweet chocolate chips

→ Optional Topping

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

# Step-by-Step Instructions:

01 - Preheat oven to 350°F and 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 egg and vanilla extract until fully combined.
04 - Fold in flour, baking soda, and salt until just incorporated, then gently fold in semi-sweet chocolate chips.
05 - Roll out croissant dough on a lightly floured surface and cut into 8 triangles resembling traditional croissants.
06 - Place a generous tablespoon of cookie dough at the wide end of each triangle and roll up tightly, enclosing the filling.
07 - Position crookies seam-side down on the tray, brush with egg wash if desired, and sprinkle extra chocolate chips on top.
08 - Bake for 18 to 22 minutes until golden brown and the pastry is cooked through.
09 - Allow cooling for at least 10 minutes to achieve optimum texture before serving.

# Additional Tips::

01 -
  • You get croissant crispness AND cookie center gooeyness in one pastry—no choosing sides.
  • Ready-made dough means you're not fighting lamination layers for hours.
  • It's a conversation starter that tastes way more impressive than it is to make.
02 -
  • Keep your pastry cold throughout—if it gets warm and soft, you lose all those gorgeous laminated layers and end up with regular cookie dough in pastry form.
  • Don't overmix the cookie dough after adding flour, or you'll get tough, dense crookies instead of tender ones.
  • The egg wash isn't just pretty; it helps the chocolate chips stick and gives you that bakery-gold color.
03 -
  • The moment you sense the pastry getting warm and soft, pop everything into the fridge for 15 minutes—cold dough bakes into better layers.
  • Use a pastry brush to apply egg wash only to the pastry, not the filling, so you get that contrast between shiny golden exterior and rich cookie dough.
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