You can EASILY make the viral, Parisian cookie dough stuffed croissant (le crookie) at home, using just TWO ingredients. All you need are croissants, your favorite cookie dough and 20 minutes. Flaky, buttery croissants and gooey, chocolate-studded cookie dough make for a fab (if surprising) combination that’s hard not to love.
I have to admit, I was very much unsure about this one when I first saw it. To me, it felt a little too ridiculous, too over the top, and honestly, too sickly sweet. But after perfecting my recipe for miso brown butter cookies, I decided to push my misgivings aside and give the viral hit a go. And am I pleased I did!
Not only does this work, it works BEAUTIFULLY. A perfectly flaky and buttery croissant, with that gooey, oozy cookie dough in the middle is truly a genius combination. I sent the leftovers of recipe testing off to my boyfriend’s office and they DEVOURED them, so if that’s not a sign these are good, I don’t know what is.
While the recipe went viral on social media in early 2024, the cookie dough croissant was actually born in 2022, in a Parisian bakery called Maison Louvard (which is now FIRMLY on my must-visit list the next time I’m lucky enough to get to Paris!)
Ingredients
- Croissants. Try to use good-quality, all-butter croissants for the best flavour. You can use stale or fresh croissants.
- Cookie dough. Use store-bought cookie dough to make things even easier, or use your favorite cookie recipe. I’m using my super delicious miso brown butter Easter cookies as the dough here and I’d recommend you try it. One batch of that cookie dough made enough for 10 cookie croissants.
How to make them
It’s an incredibly simple process. Just slice your croissants in half, then press a couple of tablespoons of cookie dough inside, covering the whole of the cut side. Place the other half of the croissant on top and press down.
Press another tablespoon of cookie dough on top of the croissant, then bake until golden and gooey.
Got a question?
Yes! You can assemble the cookie croissants, then cover them in plastic wrap and pop into the fridge for up to 48 hours before baking. You can also freeze them unbaked – freeze them on lined trays until solid, then transfer them to ziplock bags to store. You can bake them directly from frozen – just add another 5 or so minutes to the baking time.
They’ll keep well for 3 days, stored at room temperature in an airtight container. They’re best when freshened up, either in the oven (at 350F/180C for 8 minutes) or in the microwave for about 30 seconds.
While you can absolutely use store-bought cookie dough for ease, the flavor is far superior when you make the cookie dough yourself. I recommend trying my miso brown butter chocolate cookies recipe – you can swap out the mini Easter eggs for any chocolate you like.
Watch how to make them
Like this recipe? Here are more baking ideas to try
If you make this recipe, I’d love to hear from you! You can leave me a comment below.
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EASY Cookie Dough Croissants (Le Crookie)
- Total Time: 17 minutes
- Yield: 10 croissants 1x
- Diet: Vegetarian
Description
You can EASILY make the viral, Parisian cookie dough stuffed croissant (le crookie) at home, using just TWO ingredients. All you need are croissants, your favorite cookie dough and 20 minutes. Flaky, buttery croissants and gooey, chocolate-studded cookie dough make for a fab (if surprising) combination that’s hard not to love.
Ingredients
- 10 croissants
- Cookie dough (I used this recipe for miso brown butter chocolate cookies, but you can use your favorite recipe or a packet of store-bought cookie dough)
- 1/2 cup icing (powdered) sugar (optional)
Instructions
- Prepare your croissants. Heat your oven to 360F/180C fan and line two oven trays with baking paper. Slice each of your croissants in half.
- Stuff the croissants with cookie dough. Press roughly 2 tablespoons of cookie dough into a flat oval in your hands (large enough to fit across the croissant), then place it on the cut, bottom side of a croissant. Repeat with the rest of the croissants. Press the tops of the croissants on top of the cookie dough, then press another tablespoon of cookie dough on top of each croissant.
- Bake the cookie croissants. Transfer the cookie croissants into the oven, and bake for 12 minutes, until they’re crispy and golden on top. Remove from the oven, then dust with the icing sugar if you like, and enjoy.
Notes
INGREDIENT NOTES: The croissants I’ve used to test this recipe are reasonably small – I’d say they’re the regular size you can find in the grocery store. If you use larger croissants, you may not have enough cookie dough for 10, so just be aware you might need to make a double batch of dough (or buy a couple of packets).
PREP AHEAD: You can stuff the croissants, then pop them, covered, into the fridge for up to 48 hours before you want to bake them.
STORAGE INSTRUCTIONS: The cookie croissants will keep well for 3 days, stored in an airtight container at room temperature. They’re best served warm and crispy – you can reheat them in the oven at 360F/180C for 8 minutes. Or, pop them into the microwave for about 30 seconds.
FREEZING INSTRUCTIONS: Freeze the unbaked, stuffed croissants on a lined baking tray, then pop them into ziplock bags to store. Bake them straight from frozen at 360F/180C fan, for about 15 – 20 minutes.
- Prep Time: 5
- Cook Time: 12
- Category: baking
- Method: oven
- Cuisine: american
Nutrition
- Serving Size: 1 croissant
- Calories: 760
- Sugar: 43.6g
- Sodium: 818mg
- Fat: 39.8g
- Saturated Fat: 23.4g
- Unsaturated Fat: 11.8g
- Trans Fat: 0g
- Carbohydrates: 91.5g
- Fiber: 3.5g
- Protein: 11.3g
- Cholesterol: 148.4mg
Keywords: crookie, cookie croissants
Cookies and croissants, name a better combination 🤤🤤🤤. Will be making these again for sure 🤍
★★★★★
UNREAL. Can’t believe how good and easy these are, omg
★★★★★
Omg right!? I was shocked it worked so well!! x Kate