Crookie Recipe
The viral sensation combining a flaky, buttery croissant with gooey chocolate chip cookie dough, baked together into one decadent treat. Surprisingly easy to make at home!
Equipment
- Baking sheet
- Parchment paper
- Knife (for slicing croissants)
- Pastry brush (optional, for egg wash)
- Small bowl (optional, for egg wash)
Ingredients
- 4 large good-quality bakery croissants day-old recommended for structure
- 1 cup chocolate chip cookie dough must be safe-to-eat raw; homemade with heat-treated flour/no eggs, or store-bought edible dough
- Optional Toppings:
- Extra chocolate chips
- Flaky sea salt
- Optional Egg Wash:
- 1 large egg beaten
- 1 teaspoon water
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice Croissants: Slice croissants horizontally almost all the way through, leaving one side attached like a hinge.
- Stuff: Gently press about half the cookie dough (approx. 1/4 cup per croissant) evenly inside the sliced croissants. Do not overfill.
- Top: Press the remaining cookie dough onto the top of each croissant. Stud with extra chocolate chips, if using.
- Egg Wash (Optional): Lightly brush the exposed croissant parts (not the cookie dough) with egg wash for shine.
- Bake: Place stuffed croissants on the prepared baking sheet. Bake for 12-15 minutes, until croissants are golden brown and cookie dough is slightly puffed and gooey in the center.
- Cool & Finish: Let crookies cool on the baking sheet for 5-10 minutes (they are very hot!). Sprinkle with flaky sea salt now, if using. Serve warm.
Notes
Use good quality, day-old bakery croissants for best structure. Ensure cookie dough is safe to eat raw (no raw egg/heat-treated flour). Chill homemade dough slightly for easier handling. Do not overfill croissants. Bake until croissant is golden and cookie center is gooey. Cool 5-10 mins before eating (very hot!). Reheat leftovers in oven/toaster oven, not microwave.
