If you haven’t been living under a rock, then you would know that this abomination of a dessert has gone absolutely viral on social media. This is Cookie Dough Croissants, also known as, Le Crookie and this is my take on it with brown butter.

There are 3 main components to this dish: The croissants, brown butter and cookie dough

1. Croissants: left-over croissants work best for this recipe so if you have any croissants lying around that’s about to go stale then make sure to use them! Otherwise, buy fresh croissants and left them sit out overnight.
2. Brown butter: brown your butter in a pan over low heat. It’s a low and slow process and make sure you don’t walk away! Constantly stir because the butter will burn easily if you don’t.
3. Cookie dough: I highly recommend making a fresh batch of cookie dough but store-bought cookie dough is also just as good if you don’t have the energy and time.

Ingredients

4 leftover croissants
110g (1/4 cup) butter
1/3 cup + 2 tbsp brown sugar
1/6 cup caster sugar
2 egg yolks
120g (1 cup) plain flour
1/4 tsp baking soda
50-75 g chocolate chips

Method

1. Preheat oven to 180C/350F.
2. In a pan over low heat, start browning your butter. DON’T WALK AWAY. Keep stiring until the milk solids and golden. Remove and set aside to cool for 15 minutes.
3. Add in the sugars with the brown butter and mix until combined. Then followed with the yolks and whisk again. Add in the flour, baking soda and choc chips, and mix until cookie dough forms.
4. Cut and open up your croissants and place them on a lined baking sheet. Fill the insides with cookie dough, close the croissants and top with more cookie dough. Bake for 13 minutes or until the cookie is golden.