I Made the TikTok-Viral Croissant Cookie at Home—And Now I Won’t Bring Anything Else to Parties

At first, it was hard to tell what I was looking at. Was that boomerang-like pastry a croissant? Was it oozing cookie dough ? What in the name of Dominique Ansel was going on here, and why had it taken over my For You page?!

It was Le Crookie, a croissant-cookie hybrid that went wild on TikTok , inspiring people to make pilgrimages to Maison Louvard in Paris just to try the treat. The fervor reminded me of Ansel’s Cronut craze circa-2013 , and while certain croissant-cookie mashups have existed before, none seemed to take the world by storm quite like this one. (Its creator, Stéphane Louvard, told the New York Times that interest has snowballed since he released the dessert in 2022, hitting a point where he sold 2,300 pastries in a single day.)

Suddenly, I needed a crookie in my life. Only my frequent flyer miles weren’t nearly high enough to let me jet to France on a cravings-based whim (le sigh). So, I did what so many TikTok-scrollers do: I made a batch (OK, multiple batches) myself.

The very creation raised so many questions: Did people really go to the trouble to bake croissants from scratch, as well as cookie dough? And how did the two meld together and bake in an oven without turning into a butter -leaching pile of partially cooked dough, like sugar-coated lasagna noodles studded with chocolate chips?

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Phase 1: Researching How to Make a Croissant Cookie at Home

Turns out, the croissant itself is already baked. (As I pinched and zoomed on the photos from the Times article, it seemed even Louvard’s team used this method.) This brought on further questions: But wouldn’t the croissant get too crispy? Would it lose its buttery flakiness?

No, and not really. You’re baking the crookies (or ahem , “generic croissant-cookie inspired by the famous Parisian treat”) just long enough to lightly bake the cookie dough, turning it golden and chewy, not crisp.

Phase 2: Testing the Croissant Cookies

candace davison

Some may say it’s lazy to use store-bought cookie dough and store-bought croissants to make this dessert, but I’d argue it’s leisurely . As in, take this shortcut so you can enjoy your little treat at your leisure, because you’ve now built in the time to do so. The dishes can wait (and thankfully, with this recipe, they’re minimal).

Plus, after testing it with from-scratch cookie dough and store-bought, I can honestly say: It makes very little difference. The cookie dough overtakes the croissant either way, resulting in what’s like a chocolate croissant overrun by somewhat molten cookie dough. Partially liquified ribbons of chocolate and the chewy, caramelized brown sugary flavor of a classic chocolate chip cookie are what linger with you after each bite.

Or, as a friend remarked, “it’s like the sweetness of the chocolate chip cookie has been cut by the buttery croissant, making it taste more sophisticated.” Yes, sophisticated. That’s exactly what this calorie-dense dessert whose ingredients can (and should) be purchased in bulk at Costco is. We’ll go with that.

In the end, when I brought the pastries to a PureWow picnic and a kids’ party, both batches were devoured in minutes, with several people DMing and texting me later, asking for the recipe. I’m no Ansel or Louvard, but you know what? I was pretty satisfied with the end result, and I think you will be too.

How to Make Croissant Cookies at Home (the Leisurely Way)

Candace Davison

Ingredients

• One 30-ounce tube chocolate chip cookie dough*
• 6 store-bought croissants

Directions

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Slice into each croissant using a serrated knife, leaving one side attached so it hinges open like a hot dog bun. Take a few tablespoons of cookie dough and flatten it out to about ¼-inch thick, stuffing it inside. Smoosh a little cookie dough on top for added flair.
3. Bake for 10-12 minutes, or until the cookie dough has turned lightly golden brown.

*I like using the Pillsbury Cookie Dough tubes that are labeled safe to eat raw, since croissant cookies are best enjoyed a little underbaked.

Is this treat upsetting or delightful? I’ll let you be the judge.

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