Viral Crookie Hybrid (Printable)

A flaky croissant pastry wrapped around gooey chocolate chip dough for a delightful 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 - 1/2 cup (7.8 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 1/4 cups 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 egg, beaten (for egg wash)
12 - Extra semi-sweet chocolate chips for garnish

# Directions:

01 - Preheat the oven to 350°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, cream together unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
03 - Beat in the large egg and vanilla extract until thoroughly combined.
04 - Mix in all-purpose flour, baking soda, and salt just until combined. Fold in semi-sweet chocolate chips gently.
05 - Roll out the croissant dough on a lightly floured surface and cut into 8 triangles, mimicking traditional croissant shapes.
06 - Place a generous tablespoon of cookie dough at the wide end of each triangle, then roll up starting from the wide end to encase the cookie dough fully within the dough.
07 - Place assembled crookies seam-side down on the prepared baking tray. Optionally, brush with beaten egg wash and sprinkle additional chocolate chips on top.
08 - Bake for 18 to 22 minutes until the croissant dough is golden brown and cooked through.
09 - Allow to cool for at least 10 minutes before serving to enhance texture and flavor.

# Expert Tips:

01 -
  • It looks fancy enough to serve at brunch but tastes like the comfort food you've been craving.
  • The croissant exterior stays buttery and flaky while the inside stays gooey for at least an hour after baking.
  • No laminating dough means you get all the flair without the exhausting technique.
02 -
  • Thaw frozen dough completely but keep it cold—warm puff pastry doesn't layer, and you'll end up with a dense pastry instead of a flaky one.
  • Don't overbake out of caution; these are supposed to have a slightly gooey cookie center, and the residual heat keeps cooking them even after they leave the oven.
  • The chocolate chips act as insurance against a dry filling, so don't skip them even if you're not a huge chocolate person.
03 -
  • Keep your work surface and rolling pin lightly floured but not dusted like a snowstorm—a little flour prevents sticking without toughening the dough.
  • If your kitchen is warm, chill the assembled crookies in the freezer for 10 minutes before baking so the pastry doesn't spread before it puffs.
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