Go Back Email Link
Extreme close-up overhead view of a freshly baked Crookie: golden flaky croissant fused with a gooey, melted chocolate chip cookie center, sprinkled with sea salt, on a marble surface.

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Brunch, Dessert
Cuisine: American, French
Calories: 650
Ingredients Equipment Method Notes

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

Equipment

  • Baking sheet
  • Parchment paper
  • Knife (for slicing croissants)
  • Pastry brush (optional, for egg wash)
  • Small bowl (optional, for egg wash)

Method
 

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Slice Croissants: Slice croissants horizontally almost all the way through, leaving one side attached like a hinge.
  3. Stuff: Gently press about half the cookie dough (approx. 1/4 cup per croissant) evenly inside the sliced croissants. Do not overfill.
  4. Top: Press the remaining cookie dough onto the top of each croissant. Stud with extra chocolate chips, if using.
  5. Egg Wash (Optional): Lightly brush the exposed croissant parts (not the cookie dough) with egg wash for shine.
  6. 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.
  7. 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.
QR Code linking back to recipe