Crookies (Croissant Cookies)

Crookies stuff buttery croissants with thick chocolate chip cookie dough then bake until the layers shatter into one decadent pastry. ♡

These viral crookies are the croissant cookie hybrid that took over Paris bakeries on TikTok and now lives in your oven. Flaky store bought croissants get split open and packed with raw chocolate chip cookie dough, then bake until the cookie layer is fudgy and the croissant turns into a shatter crisp shell. (more viral cheesy garlic bread chicken ideas).

Two desserts in one for the ultimate sweet treat moment. Let’s make it together.

Ingredients

Crookies (Croissant Cookies)

• 6 large day old butter croissants
• 1 cup all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 cup semi sweet chocolate chips
• 1 large egg, for egg wash
• 2 tbsp turbinado sugar, for sprinkling

How to Make Crookies (Croissant Cookies)

1. Mix. Whisk flour, baking soda, and salt in a bowl. In a second bowl beat butter, brown sugar, and granulated sugar 2 minutes until fluffy. Add egg and vanilla, beat until smooth.
2. Combine. Stir flour mixture into butter mixture until just combined. Fold in chocolate chips. Chill 30 minutes.
3. Heat. Preheat oven to 375F. Line a sheet pan with parchment.
4. Split. Slice each croissant horizontally in half like a sandwich, leaving a hinge on one side.
5. Stuff. Press 3 tablespoons cookie dough inside each croissant. Add another 2 tablespoons on top of each croissant.
6. Wash. Brush croissant tops with beaten egg and sprinkle with turbinado sugar.
7. Bake. Bake 12 to 14 minutes until croissant is deep mahogany and cookie dough on top is just set but still soft in the center.

Why This Recipe Works

This crookie went viral because it solves a real bakery problem with one move. Paris pastry chef Stephane Louvard layered cookie dough into croissants in 2022 to use up day old laminated dough, and the internet realized you can fake the same magic at home with a pack of bakery croissants and a bowl of cookie dough. The TikTok views snowballed past 200 million in a single year.

Using day old croissants is the trick that makes the layers shatter instead of going soft. Fresh croissants have too much moisture in their layered butter pockets and steam when reheated, which softens the structure. Croissants that have sat overnight have lost some of that water, so when they hit the hot oven again the butter melts and crisps the laminated layers into glassy shards.

Underbaking the cookie dough by 4 minutes gives you that signature half raw half baked center. The croissant heats faster than the cookie dough, so by the time the pastry edges are deep golden the cookie inside is still gooey at 165F. Pulling the crookies out at this exact moment gives you the molten cookie dough texture that makes every TikTok video look so satisfying.

Tips

• Use day old croissants, not fresh. Fresh croissants steam and turn soggy under the cookie dough.
• Chill the cookie dough 30 minutes before stuffing so it does not slide out the sides.
• Bake on parchment paper, not foil. The cookie dough sticks to foil and tears when you lift it.
• Store in an airtight container at room temp up to 2 days. Reheat 5 minutes at 350F to bring back the crisp.
• Common mistake: do not skip the egg wash. It is what gives the croissant top that deep mahogany shine.
• Make the cookie dough a day ahead and chill in the fridge for the deepest flavor.

For more on the cinnamon, dig into the food science.

Variations

• Add a layer of Nutella between the croissant and the cookie dough for a hazelnut twist.
• Swap chocolate chip cookie dough for double chocolate cookie dough.
• Top with flaky sea salt right out of the oven for that sweet salty crunch.
• Stuff with peanut butter cookie dough and chopped Reese’s cups.
• Use almond croissants for an extra nutty version.
• Add a swirl of biscoff spread between the croissant and the dough.

Want another twist? Try our dubai chocolate strawberry cups for a different sweet treat.

Common Mistakes to Avoid

• Using fresh croissants. Day old croissants crisp up. Fresh ones turn soggy from steam trapped in the butter layers.
• Overbaking. Pull the crookies at 12 minutes even if the cookie looks soft. The center sets as it cools.
• Skipping the egg wash. Brush the croissant top with beaten egg before baking. That is what gives the deep golden shine.
• Using cold cookie dough. Let the dough sit at room temp 5 minutes so it spreads, but not so long that it pours out the sides.

Crookies (Croissant Cookies)

Viral crookies stuff buttery croissants with chocolate chip cookie dough then bake until the layers shatter. TikTok famous dessert. Get the recipe!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 14 minutes mins

Total Time 1 hour hr 4 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: French

Calories: 580

Ingredients Method Notes

Ingredients

  

• 6 large day old butter croissants
• 1 cup all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter softened
• 1/2 cup light brown sugar packed
• 1/4 cup granulated sugar
• 1 large egg room temperature
• 1 tsp vanilla extract
• 1 cup semi sweet chocolate chips
• 1 large egg for egg wash
• 2 tbsp turbinado sugar for sprinkling

Method

 

1. **Mix.** Whisk flour, baking soda, and salt in a bowl. In a second bowl beat butter, brown sugar, and granulated sugar 2 minutes until fluffy. Add egg and vanilla, beat until smooth.
2. **Combine.** Stir flour mixture into butter mixture until just combined. Fold in chocolate chips. Chill 30 minutes.
3. **Heat.** Preheat oven to 375F. Line a sheet pan with parchment.
4. **Split.** Slice each croissant horizontally in half like a sandwich, leaving a hinge on one side.
5. **Stuff.** Press 3 tablespoons cookie dough inside each croissant. Add another 2 tablespoons on top of each croissant.
6. **Wash.** Brush croissant tops with beaten egg and sprinkle with turbinado sugar.
7. **Bake.** Bake 12 to 14 minutes until croissant is deep mahogany and cookie dough on top is just set but still soft in the center.

Notes

Use day old croissants, not fresh. Fresh croissants steam and turn soggy under the cookie dough. Chill the cookie dough 30 minutes before stuffing so it does not slide out the sides. Bake on parchment paper, not foil. The cookie dough sticks to foil and tears when you lift it.

FAQ

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