Can I make the cookie croissants in advance?

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.

How long will they last once baked?

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.

What's the best cookie dough to use?

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.

EASY Cookie Dough Croissants (Le Crookie)

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

Units Scale

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)

Cook Mode Prevent your screen from going dark

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