If you are living on social media like i am, then you would know that this abomination of a dessert has gone absolutely viral on the internet. Let me introduce to you the “crookie”.

What is a ‘Crookie’? Crookie is a play on 2 words – ‘croissants’ and ‘cookie’. It’s a croissant filled with cookie dough, resulting in a flaky crispy exterior and a ooey gooey interior from the underbaked cookie dough.

This recipe is perfect if you have lots of leftover croissants from the holidays and makes for an amazing weekend breakfast item, both for adults and for the kids. This is my take on the crookie with the addition of brown butter. I also have a pistachio crookie recipe if you’re interested – just search ‘pistachio cookie croissant’ on the blog!

The ingredients you’ll need for this recipe and some tips!

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 to let it go stale.
2. Brown butter: brown butter is the internet’s latest obsession. It’s essentially toasted butter that is super nutty in flavour and very fragrant! 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. It’s requires a lot of patience but trust the process, it’s worth it!
3. Cookie dough: I highly recommend making a fresh batch of cookie dough and mine consists of your usual flour, sugar, eggs, baking soda and other nick nacks. However, if you are on a time crunch, then store-bought cookie dough is also just as good when you don’t have the energy and time.
4. Sugars: we are using 2 types of sugars – brown and white sugar. White sugar helps with creating the chewy texture of the cookie where brown sugar adds a lovely caramel flavour. Both are essential, please don’t skip!
5. Chocolate chips: getting a chocolate bar and chopping it up into small pieces would be your best option. I find store-bought chocolate chips are mixed with other ingredients that prevent your chocolate from melting, and the chocolatey flavour is also less strong. But this is what you have on hand, then please use it! Dark or milk chocolate? Dark if you prefer a richer, more bitter cookie. Milk if you prefer a more sweet cookie.
6. Storage: you can store your croissants and cookie dough separately. Leftover cookie dough is great in the freezer for up to 2 months and you can have freshly baked cookies whenever you like! Croissants unfortunately don’t last as long, recommended to eat within the day or you can store in the fridge for up to 2 days. Whenever you’re ready to enjoy your croissants/ crookie, just pop them into the oven or airfry at 180C/ 350F until warmed through and slightly crispy.

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.