Viral Crookie Hybrid Treat (Printable)

Flaky pastry envelops gooey chocolate chip filling creating a unique blend of buttery and sweet textures.

# What You Need:

→ Croissant Dough

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

→ Cookie Filling

02 - 1/2 cup (7.7 tbsp) unsalted butter, softened
03 - 1/2 cup packed 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

# 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 unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
03 - Beat in the egg and vanilla extract until fully combined.
04 - Mix in all-purpose flour, baking soda, and salt until just incorporated. Fold in semi-sweet chocolate chips.
05 - Roll out the 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. Roll up each triangle from the wide end, encasing the cookie dough inside.
07 - Place crookies seam side down on the prepared tray. Brush with beaten egg wash if desired and sprinkle with extra chocolate chips.
08 - Bake for 18 to 22 minutes until golden brown and fully cooked through.
09 - Allow to cool for at least 10 minutes for optimal texture before serving.

# Expert Suggestions:

01 -
  • The contrast between crispy, buttery croissant layers and warm, gooey cookie center hits different every single time.
  • You get to use that puff pastry sitting in your freezer for something way more interesting than the usual applications.
  • They're impressive enough to bring to people without feeling like you slaved away for hours.
  • Somehow they taste even better slightly warm, making them perfect for meal prep or last-minute gatherings.
02 -
  • If your pastry dough is too warm when you're assembling, refrigerate the whole tray for 15 minutes before baking so the layers don't meld together and lose their flakiness.
  • The cookie dough won't fully bake to cookie texture inside the pastry, and that's exactly the point—you're aiming for gooey center meets crispy shell, not a fully baked cookie.
  • Don't overbake these chasing that golden color, because the bottoms can burn while the tops still look light. Trust your nose; when they smell deeply toasted, they're probably done.
03 -
  • Use a sharp knife or pastry cutter to cut your croissant dough into clean triangles, because rough edges prevent proper sealing and flaking.
  • If you're doubling the recipe, freeze unbaked crookies on a tray first, then transfer to a bag—you can bake straight from frozen, adding just a couple minutes to the baking time.
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