Cookie Croissant (Le Crookie)

baked croissant stuffed with gooey cookie dough

Cookie Croissant (Le Crookie)

Can't get to Paris? Now you can make the ultra delicious viral Cookie Croissant (Le Crookie) recipe at home! A buttery croissant stuffed with chocolate chip cookie dough and baked for a crisp flaky outside and decadent gooey middle. They're amazing.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: French

Keyword: Cookie Croissant, Croissant Cookie, Le Crookie

Servings:

Ingredients

4 large croissants
2 cups refrigerated chocolate chip cookie dough (or homemade), room temperature
1/4 cup Nutella , optional

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Using a sharp serrated knife, slice croissants in half horizontally lengthwise (but not all the way through, they should open like a book.) Place them on a parchment-lined baking sheet.
Using a cookie scoop, scoop out dough and flatten into a palm sized disc.
Dollop 1 heaping teaspoon of Nutella on the center of the cookie disc and then gently fully enclose it with dough, forming a sealed ball.
Place 2 to 3 of the Nutella stuffed cookie dough balls on the bottom half of each cut croissant, slightly separated from each other (the number of dough balls will depend on the size of croissant used.) Gently press down on the top of each croissant so the cookie balls get flattened. Add another flattened disc of cookie dough to the top of each croissant, so that it covers the majority of the croissant top.
Bake for 12-15 minutes or until the cookie dough is golden brown on top and around the edges. (Note: you will want to bake them longer if you prefer your cookies more well-done and less raw cookie dough on the inside. Alternatively, if your croissants are small or mini, the bake time will need to be reduced - see note below.)
Allow the croissants to cool for at least 5-10 minutes before removing from the baking sheet. Serve warm. They're pretty big, so you could easily share one with a friend!

Notes

DISCLAIMER: The middle is under-cooked. Be aware that unlike the cookie dough on top, the cookie in the center of the croissant is meant to be undercooked, per the original recipe in Paris described as "half-baked." It adds to the gooey decadence of the cookie croissant. If this is not your preference, adjust the bake time accordingly to your liking.

Have fun with fillings and mix-ins. You can mix in nuts to the dough for added flavor and texture. The Nutella can be replaced with peanut butter or Biscoff cookie butter, or stuff the cookie dough with a small piece of your favorite candy bar. Or simply omit this entirely and spread the dough on the inside croissant instead of making balls.

Use edible cookie dough. If you are concerned about eating half-baked cookie dough in the middle, edible cookie dough (made without eggs) works for this recipe too with almost the same results.

You may have leftover cookie dough. The amount of cookie dough needed for the middle will vary depending on the size of your croissants, so you may or may not have leftover cookie dough.

Cook in the air fryer. These can be made in the air fryer at 350F for about 5 minutes.

Nutrition