Cookie Croissants are a viral recipe idea that has been all over social media, especially TikTok. It's chocolate chip cookie dough stuffed inside a buttery croissant, and a bit more cookie dough on top of the croissant too. It's baked until the cookie is gooey in the middle and the croissant is golden and crispy Then it is dusted with icing sugar, and best enjoyed warm. It was created in Paris, France at the Boulangerie Louvard who named it "le crookie".
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Ingredient Tips & Equipment Information
- I recommend using larger croissants for this recipe, for example I used Tesco's Finest croissants.
- I used homemade cookie dough for this recipe, but you could use shop bought too if you want to make this an even easier dessert!
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
- I used milk chocolate chips in the cookie dough, you could use dark or white chocolate, or a combination.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Cookie Croissants
Mix the caster sugar, light brown soft sugar and butter together in a stand mixer with the paddle attachment for about 3-5 minutes. Add the egg and vanilla extract and mix until combined. Add the plain flour, baking powder, bicarbonate of soda and salt and mix in. Then add the chocolate chips and mix briefly to combine.
Use a sharp knife to cut the croissants in half, I like to leave a little bit attached at the back. Flatten some of the cookie dough and place it inside the croissant. Then add two flattened pieces of cookie dough on top of the croissant, one on each side.
Place the cookie dough filled and topped croissants onto a lined baking tray. Bake for 15-20 minutes. Enjoy warm!
For the full recipe with measurements, head to the recipe card at the end of this post.
How should the Cookie Croissants be stored and can they be frozen?
The baked croissants are best enjoyed fresh, but they can be stored in an airtight container, check the expiry date on your croissants to find out how long they'll last. I recommend re-warming them up in the oven before you enjoy them. You can freeze them too, wrap them well or store in a freezer bag for up to 3 months. Allow to defrost and re-warm in the oven before enjoying them.
Do you need any electric mixer to make this recipe?
While an electric mixer is helpful in making the cookie dough and will give the best results, you don't need one to make them. You can absolutely make the cookie dough by hand with a wooden spoon and some elbow grease. If you have an electric stand mixer, then you can use the paddle attachment to make these cookies.
Can this recipe be made gluten free?
For gluten free cookie dough you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. You will also need to use gluten free croissants. Please check the labels of everything you use if serving to someone with an allergy or intolerance.
Can this recipe be made dairy free?
For a dairy free version, use a dairy free baking spread instead of butter for the cookies. You will also need to use dairy free chocolate chips. You will also need to use dairy free croissants. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.
More tips for making the Cookie Croissants:
- I went for a classic chocolate chip cookie dough, but you could use any of the cookie recipes on my website to stuff and top the croissants.
- Let them cool on the baking tray for at least 5 minutes (nearer to 10 minutes is ideal) before tucking in, as they will be very hot straight from the oven and you could burn your mouth.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- Baking trays
- Cooling rack
- Kitchen scales
- Stand mixer
- Milk chocolate
- Vanilla extract
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Cookie Croissants
Ingredients
- 4 Croissants large, I used Tesco's Finest
For the cookie dough
- 110 g Butter softened, unsalted
- 110 g Caster sugar
- 60 g Light brown soft sugar
- 1 Egg medium
- 1 tsp Vanilla extract
- 230 g Plain flour
- ½ tsp Baking powder
- ¼ tsp Bicarbonate of soda
- ¼ tsp Salt
- 250 g Milk chocolate chips
Instructions
- Pre-heat your oven to 180C Fan/400F/Gas Mark 6 and line a large baking tray with baking paper
- Ideally using a stand mixer with the paddle attachment, mix the butter, caster sugar and light brown soft sugar together until fluffy and paler in colour. This will take 3-5 minutes in an electric mixer (I use speed 3)
- Add the egg and vanilla extract and mix in
- Add the plain flour, baking powder, bicarbonate of soda and salt and mix them in until just combined. You can put these ingredients in a separate bowl, and mix them together before adding them, if you like
- Then mix in the chocolate chips briefly, just to evenly distribute them
- Divide the dough into portions, I weighed the dough out to make each cookie croissant an equal size
- Using a sharp knife, carefully slice the croissants in half, leaving a bit attached at the back
- Separate each portion of cookie dough into one large chunk, and two smaller chunks. Flatten out the larger chunk and place it inside the sliced croissant. Flatten out the two smaller pieces and press them on top of the croissants, one on each side. Do this with all the croissants and cookie dough
- Place the cookie croissants onto the lined baking tray and bake for 15-20 minutes, depending on how gooey you want the cookie to be in the middle
- Let them cool for 5-10 minutes, so you don't burn your mouth, then enjoy warm, ideally with ice cream! Leftovers can be stored in an airtight container, check your croissant packaging for a best before date
Notes
- I recommend using larger croissants for this recipe, for example I used Tesco's Finest croissants.
- I used homemade cookie dough for this recipe, but you could use shop bought too if you want to make this an even easier dessert!
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
- I used milk chocolate chips in the cookie dough, you could use dark or white chocolate, or a combination.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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