Have you seen the viral chocolate chip crookie going around on social media? I’m sure we all have seen it but for those who haven’t – ‘crookie’ is a play on 2 words: croissaints and cookies mashed together. The crispy flaky croissaint stuffed with ooey gooey chocolate chip cookie dough create the perfect harmony of a new pastry hybrid. Now with the addition of pistachio, this new flavour combo takes this up another knotch. If you love a half baked ooey croissants and pistachio cream, then this is the perfect treat for you!

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

1. Croissants: day-old store-bought croissants work best for this recipe! So this is a great recipe to use up any leftover stale croissants you have lying around and turn them into something even better – no croissant wastage! If you don’t have day-off croissants, you can definitely buy some and leave it on your kitchen bench overnight so they turn a bit soggy.
2. Pistachio cream: if you’ve never tried pistachio cream before, it’s essentially a pistachio and white chocolate paste that’s sweet and super nutty – so delicious and so more-ish. You can find them in some supermarkets nowadays or otherwise, definitely online. I also have a homemade pistachio cream recipe on this blog – just search for my dubai pistachio chocolate recipe for it if you want to try making it from scratch!
3. Sugars: we are using a mixture of white and brown sugars in this recipe. White sugar helps to form a nice crust and a chewy texture to the cookies while the brown sugar adds a nice caramelly flavour. We need both types of sugars for these cookies!
4. Baking soda: this is a rising agent to help give the cookies a bit of a rise, please don’t skip on this step.
5. Salt: helps to bring out the flavours of this cookie.
6. Ground pistachio: you can find pre-grounded pistachio in big supermarkets nowadays, also commonly called ‘pistachio meal’. If this is not available near where you live, you can also buy hulled pistachio and ground the pistachio yourself using a food processor.
7. Chocolate chips: you could either use store-bought chocolate chips or cut up a chocolate bar into small chunks yourself. I find store-bought chocolate chips are commonly pre-mixed with other ingredients that prevent it from melting and the chocolatey flavour becomes less strong. Hence, i much prefer chopping up a chocolate bar, however, for the convenience, i used chocolate chips in this recipe.
8. Cookie base: the base of the cooking dough mixture includes other ingredients such as flour, butter and egg.
9. Storage: if you do not use up all the cookie dough mixture, you could definitely freeze it for up to 1 month. This is great for when you have unexpected guests and you can make freshly baked cookies in 20 minutes. For the crookies, i highly recommend you consume them within a few hours for best taste. However, if this is not doable, you can store it in an air-tight container in the fridge for up to 2 days.

Ingredients

4 croissants
pistachio cream (you can buy in store or use my homemade pistachio cream recipe. Search for the Dubai Pistachio Chocolate Bar recipe!)

Pistachio Cookies:
115g butter, softened
1/4 cup white sugar
1/4 cup brown sugar
1 egg
1/2 tsp baking soda
1/2 tsp salt
125g plain flour
75g ground pistachio
1/2 cup chocolate chips
extra chopped pistachio for garnish

Method

1. Preheat oven to 180C/350F.
2. Pistachio Cookies: in a bowl, beat together the butter and sugars until pale and puffy. Add in the egg and mix until well combined. Add in the flour, ground pistachio, baking soda and mix well. Finally, add in the choc chips and mix well. Set aside
3. Assemble: Cut your croissants in half. On the bottom half, pipe a layer of pistachio cream then followed by a layer of your pistachio cookie dough. Close the croissant with its top half and add a little bit more of the cookie dough on the top, generously sprinkle some chopped pistachios for garnish.
4. Bake for 12-15 minutes or until the cookie dough on top of the croissant is cooked and slightly golden. Cool slightly then serve.