How to Make a Crookie: The Ultimate Cookie-Croissant Hybrid

two pieces of crookie on a beautiful French plate
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Have you ever heard of a “crookie”? A crookie is the delightful marriage of a buttery, flaky croissant and a sweet, chewy cookie. It’s the best of both worlds, and it’s surprisingly easy to make at home.

The cookie dough recipe here is quick and hassle-free, requiring COLD butter and eggs. No need to worry about taking your butter and eggs out ahead of time.

a crookie cut in half showing gooey melty chocolate chip cookie

The Origin & Rise Of The Crookie

The crookie is a relatively recent addition to the world of hybrid desserts, following in the footsteps of the cronut and other innovative pastry mashups. It’s believed that the crookie was originated by the world famous Boulangerie Louvardin in Paris.

As with many modern culinary trends, the crookie’s popularity soared all over the world thanks to social media. So if you’re one of those people who wanted to try this delectable hybrid, there is no need to travel to Paris and you can make one right in your home kitchen!


Ingredients & Substitutions

Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)

NOTE: If you are using store-bought cookie dough, you just only need 1 ingredient: the croissant!

REFRIGERATED:

  • butter. 95g (about 7 tablespoons) of cold unsalted butter
  • eggs. 1 large eggs or 50g (weight is without shell), beaten. Cold from the fridge.

PANTRY:

  • white sugar. 68g (about 1/3 cup, packed) of white granulated sugar
  • brown sugar. 68g (about 1/3 cup, packed) of light brown sugar
  • chocolate chips. 150g (5oz) of semi-sweet chocolate chips. You can also use milk chocolate chips or a mix of both
  • flour. 208g of all-purpose flour. I urge you to measure by weight, but if measuring by cup, you would need 1⅔ cup measured through spooned and leveled method.
  • baking powder. 5g or 1 teaspoon. Baking powder loses its effectivity so make sure it is still good!
  • salt. 1/2 tsp of fine sea salt
  • croissants. 6 of your favorite store-bought bakery croissants (choose the ones that say “all-butter”)
baked crookie on a blue and white French plate

How To Make A Crookie Step-By-Step

Making the viral cookie croissant from Paris at home is incredibly quick and easy. You just need to grab some baked croissants, slice them, and stuff with cookie dough. Bake and you’ll be amazed at the result!

I’ve provided a cookie dough recipe here but you can always use your favorite one or even a store-bought chocolate chip cookie dough.

STEP 1.Preheat oven to 350°F/ (177°C) (no fan). Prepare a baking sheet that will fit your 6 croissants.

STEP 2.  Make the cookie dough. We are just mixing all the ingredients – no creaming or whipping so we would just be using the lowest speed of your stand mixer for the whole process.

Mix the flour, baking powder, and salt in a bowl.  Set aside.

In a stand mixer bowl fitted with paddle attachment, add the cold butter and give it a quick stir to loosen the butter. (You can also use a hand mixer or whip this up by hand using a wooden spoon.) Add the white and brown sugars and briefly stir until just combined. They should form nuggets. 

While still at the lowest speed of your mixer, add the chocolate chips and stir until just combined. Add the flour mixture and stir until a breadcrumb like consistency, about 30secs. Then finally, add the egg until evenly combined. Be careful not to overmix.

Your cookie dough is now ready!

STEP 3. Slice each butter croissant in half.

STEP 4. Fill with about 2 cookie dough scoops inside. Spread them a little so the whole surface is covered. Close and add more cookie dough on top of the croissant.

STEP 5. Bake for 10 minutes until the cookie dough is set. You can also bake for 8 minutes for a gooey center, or about 12 minutes for a more cooked inside.

STEP 6. Serve warm for the best experience. Flaky and crispy outside, gooey and warm inside.


❤️ Tried this recipe and loved it? If you made this recipe or any other recipe on this site, I would love to know! ❤️

Rate the recipe and leave a comment below. Or tag @thebakeologie on Instagram and hashtag it #bakeologie !

two pieces of crookie on a beautiful French plate

How to Make a Crookie: The Ultimate Cookie-Croissant Hybrid

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings
Crookies have quickly gained popularity for its tasty blend of textures. Think: the light, airy layers of a croissant with the rich density of a crumbly cookie. Learn how to make this TikTok viral Cookie Croissant at home with just a few staple ingredients. 
On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. 
Step-by-step photos: My recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/crookie/
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WATCH HOW TO MAKE IT

Ingredients

  • 6 pcs all-butter croissants

For The Cookie Dough

  • 208 g all-purpose flour (1⅔ cups – spooned and leveled)
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • 95 g butter, cold and unsalted (7 tablespoons)
  • 68 g granulated white sugar (about ⅓ cup, packed)
  • 68 g light brown sugar (about ⅓ cup, packed)
  • 150 g chocolate chips (semisweet or a mix of milk and semisweet) (5 oz)
  • 1 pc large egg (approx 50g in weight, without shell)

Instructions 

  • Preheat oven to 350°F/ (177°C) (no fan). Prepare a baking sheet that will fit your 6 croissants.

Make The Cookie Dough

  • Mix the flour, baking powder, and salt in a bowl.  Set aside.
    208 g all-purpose flour
    1 tsp baking powder
    ½ tsp fine sea salt
  • In a stand mixer bowl fitted with paddle attachment, add the cold butter and give it a quick stir to loosen the butter. (You can also use a hand mixer or whip this up by hand using a wooden spoon.) 
    Add the white and brown sugars and briefly stir until just combined. They should form nuggets. 
    95 g butter, cold and unsalted
    68 g granulated white sugar
    68 g light brown sugar
  • While still at the lowest speed of your mixer, add the chocolate chips and stir until just combined.
    Add the flour mixture and stir until a breadcrumb like consistency, about 30secs. Then finally, add the egg until evenly combined.
    Your cookie dough is now ready!
    150 g chocolate chips (semisweet or a mix of milk and semisweet)

Assemble the Crookie

  • Slice each butter croissant in half. Fill with about 2 cookie dough scoops inside. Spread them a little so the whole surface is covered. Close and add more cookie dough on top of the croissant.
    6 pcs all-butter croissants
    1 pc large egg
  • Bake for 10 minutes until the cookie dough is set. You can also bake for 8 minutes for a gooey center, or about 12 minutes for a more cooked inside.
  • Serve warm for the best experience. Flaky and crispy outside, gooey and warm inside.
Tried this recipe?Mention @theBakeologie or tag #Bakeologie!

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