Cookie Croissant (Crookies)

Cookie croissants, and baked cookies on a sheet tray.

5 from 1 vote

The Croissant Cookie, or Crookie, is the newest pastry hybrid to hit our social media feeds, and our mouths. This combination of a flaky croissant with chocolate chip cookie dough is equal parts gooey, chocolaty, and indulgent. Think pain au chocolat meets a tollhouse cookie!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Dessert

Cuisine: American

Servings: crookies

Calories: 747kcal

Author: Cynthia Christensen

Equipment

Ingredients

4 large croissants
2 cups cookie dough

Or you could use

½ batch homemade cookie dough optional

US Customary - Metric

Instructions

Preheat oven to 350°F. Slice your croissants in half lengthwise. Use a small cookie scoop to place balls of cookie dough on the bottom half.
Replace the top half of the croissant and place smaller pieces of dough on top.
Place cookie croissants on a parchment paper covered sheet pan. Make tiny cookies with the remaining dough and place them around the crookies on the sheet pan, or on a separate sheet pan.
Bake at 350°F for 10 to 15 minutes, or until the cookies on top, and the cookie dough peeking out of the croissants, are golden brown. Let cool at least 10 minutes before tearing in.
If you want your internal cookie to be more fully cooked, cover loosely with aluminum foil, to prevent burning, and bake for another 10 to 15 minutes.

Notes

To help your crookies bake more evenly, you can scoop the dough balls and flatten them before placing them on the croissant.

I like to add a smaller piece over the center of the croissant, because that part can burn if not covered.

Storage: Store leftovers in an airtight container on your counter for up to 3 days.

Reheating: Place your crookie on a sheet pan in a 350°F oven for 5 to 10 minutes or pop in the microwave for about 10 seconds. I prefer the oven because any bread product will become chewy after microwaving.

Nutrition