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.
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”)
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.
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How to Make a Crookie: The Ultimate Cookie-Croissant Hybrid
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 flour1 tsp baking powder½ 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 unsalted68 g granulated white sugar68 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 croissants1 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.