Le Crookie Recipe: Irresistible Cookie Croissant Delight

Meet the viral sensation that turned Parisian pastry cases and Instagram feeds upside down: the Cookie Croissant (Le Crookie)! Imagine flaky, golden croissants bursting with pools of gooey, half-baked chocolate chip cookie dough and Nutella—it’s the ultimate mashup for cookie monsters and croissant lovers alike.

Why You’ll Love This Recipe

Epic Texture Contrast: The marriage of ultra-crispy croissants and molten, soft-baked cookie dough is pure culinary bliss in every bite.
So Easy, So Impressive: You only need a handful of store-bought ingredients for bakery-worthy Cookie Croissant (Le Crookie) at home—no pastry school required!
Customizable Surprise: Whether you’re team Nutella, Biscoff, or peanut butter, the center stuffing is all up to you.
Impossible to Eat Without Smiling: This is the kind of treat guaranteed to bring childlike joy and plenty of “whoa!” moments—even for grown-ups.

Le Crookie - Cookie Croissant Recipe - Recipe Image

Ingredients You’ll Need

The genius of Cookie Croissant (Le Crookie) lies in its simplicity: just four main ingredients, each playing a starring role in flavor, texture, and pure indulgence. Don’t rush the selection—each brings its own lovability!

Croissants: Fluffy, fresh bakery croissants work best—go for day-old if you like a bit more structure.
Chocolate Chip Cookie Dough: Use your favorite store-bought dough for ease or make it from scratch—just make sure it’s not too firm, so you can easily shape it.
Nutella (optional): Adds next-level decadence with a gooey, nutty surprise in the center (swap for Biscoff, peanut butter, or leave out as you please).
Parchment Paper: Not edible, but an absolute must for nonstick bliss and easy cleanup.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The Cookie Croissant (Le Crookie) is endlessly riffable—think of it as your blank (and oh-so-buttery) canvas! Don’t be afraid to get creative with your favorite dough flavors, fillings, and mix-ins to make it truly your own.

Biscoff Cookie Croissant: Swap Nutella for creamy Biscoff cookie butter for a spiced caramel twist, or simply mix Biscoff spread into your cookie dough.
Nutty Crunch: Fold toasted walnuts, pecans, or hazelnuts into the cookie dough before stuffing for added crunch and rich, toasty flavor.
Candy-Stuffed Crookie: Hide a piece of your favorite chocolate or caramel bar in the center for a gooey, candy-inspired surprise.
S’mores Style: Add mini marshmallows and a sprinkle of graham cracker crumbs to your cookie dough or sprinkle on top before baking.
Gluten-Free Friendly: Use gluten-free croissants and cookie dough—same great Crookie magic, everyone can indulge!

How to Make Cookie Croissant (Le Crookie)

Step 1: Prep Your Croissants

Preheat your oven to 350°F. Grab a sharp, serrated bread knife and carefully slice each croissant horizontally, leaving a “hinge” so it opens like a book. This split is the perfect spot for tucking in that luscious cookie dough!

Step 2: Shape & Fill the Cookie Dough

Use a cookie scoop or spoon to portion out balls of cookie dough, flattening each into a palm-sized disc. If you’re feeling fancy, plop a generous teaspoon of Nutella (or your filling of choice) in the center, then pinch and wrap with cookie dough to neatly seal it inside.

Step 3: Stuff and Top the Croissants

Nestle two or three cookie dough balls inside the bottom half of each open croissant (the exact count depends on your croissant size). Gently press down with the top half so the dough slightly spreads. Now, flatten another cookie dough disc and blanket it on top of the croissant for that signature Crookie cap.

Step 4: Bake Until Golden

Line a baking sheet with parchment paper and arrange your croissants on top. Bake for 12–15 minutes, watching for the top to turn golden brown and the cookie edges to look set (for gooey “half-baked” magic, err on the shorter time!). Small croissants cook faster, so check early.

Step 5: Cool & Serve

Let your Cookie Croissant (Le Crookie) cool on the pan for at least 5–10 minutes—the gooey center firms up just enough to be delightfully messy but scoopable. They’re best enjoyed warm, possibly split in half with a friend (or not, we don’t judge!).

Pro Tips for Making Cookie Croissant (Le Crookie)

Best Croissants: Day-old or bakery croissants hold their shape better during baking and soak up the cookie goo perfectly—avoid those pre-packaged, super-fluffy ones for this recipe.
Temperature Matters: Let your cookie dough come to room temp so it’s easy to mold and bakes up evenly inside the croissant.
Stuffing Tricks: Don’t overfill—two smaller dough balls per croissant are easier to squish and don’t swamp the flaky pastry.
For a Crispier Top: Add a sprinkle of flaky salt or sugar on the top cookie dough cap before baking to enhance texture and flavor.

How to Serve Cookie Croissant (Le Crookie)

Garnishes

For a fancy finishing touch, dust your Cookie Croissant (Le Crookie) with a snowy cloud of powdered sugar, drizzle on extra Nutella, or shower with chocolate shavings. A tiny pinch of flaky sea salt is magical, too, highlighting the sweet, buttery flavors and gooey centers.

Side Dishes

A scoop of vanilla ice cream is the dreamiest sidekick, melting into the warm, soft crookie rivers, or try a dollop of whipped cream. For brunch, go classic with fresh berries or a hot espresso to balance the sweetness.

Creative Ways to Present

Elevate your Cookie Croissant (Le Crookie) by slicing it in half to show off that dramatic gooey middle, serving it on a chic wooden board for dessert platters, or wrapping individually in parchment and twine for a Parisian-style grab-and-go treat. Individual cast iron pans make for next-level presentation (and no fighting over sharing!).

Make Ahead and Storage

Storing Leftovers

Let your Cookie Croissant (Le Crookie) cool completely, then wrap tightly in foil or place in an airtight container. They’ll stay delicious and soft for up to 2 days at room temperature—just don’t refrigerate, as croissants dry out quickly.

Freezing

Absolutely! Once baked and cooled, freeze the croissants individually, well wrapped, for up to 2 months. Thaw at room temperature, then reheat gently for a fresh-baked taste and melty center.

Reheating

To recapture that fresh-from-the-oven magic, pop room-temperature or thawed Cookie Croissant (Le Crookie) into a 300°F oven or toaster oven for 5–8 minutes. The cookie dough gets soft and melty all over again!

FAQs

Can I use homemade cookie dough for Cookie Croissant (Le Crookie)?

Absolutely! Homemade dough gives you complete control over sweetness and mix-ins. Just avoid over-chilling the dough so it spreads and bakes nicely inside the croissant.
Is the inside supposed to be underbaked?

Yes! The signature of the Cookie Croissant (Le Crookie) is that the center stays gooey and “half-baked”—it’s what makes each bite a melty dream. Prefer your cookies more done? Just bake a few minutes longer.
Can I make this in an air fryer?

Definitely! Air fry at 350°F for about 5 minutes. The tops brown quickly so keep an eye out—air fried crookies are especially crispy and fun for single servings.
What if I’m worried about eating partially raw cookie dough?

Opt for edible cookie dough made without eggs, which is safe to enjoy even if left underbaked in the croissant’s cozy center. Many supermarkets now carry “edible” dough, or use your favorite eggless homemade recipe.

Final Thoughts

If you only make one viral recipe this year, let it be the Cookie Croissant (Le Crookie). It’s whimsical, wildly delicious, and irresistibly shareable—guaranteed to spark joy and wide eyes around your table. Go on, give it a whirl and let your inner pastry chef shine!

Le Crookie – Cookie Croissant Recipe