Cookie Croissant
A must-try dessert, the Cookie Croissant has gone TikTok viral for good reason! Created by the bakery, Maison Louvard in Paris, France, this decadent recipe is made with a flaky croissant stuffed with chocolate chip cookie dough and baked to gooey, rich golden perfection. One bite and you’ll totally get the hype!
This wonderful Cookie Croissant recipe originated by the French bakery, Maison Louvard, a Parisian spot that combines a spacious restaurant with a bakery-pastry shop. The bistro bakery calls them “croissant pur beurre garnit d’une généreuse pâte à cookie mi-cuite”, which means a buttery croissant with a generous half-baked cookie dough.
Also known as a crookie, this viral chocolate chip cookie croissant is an epic French & American merging to create a heavenly dessert. I’m heading to Paris in May, and you better believe I’ll be making a trip to Maison Louvard bakery to grab an authentic cookie dough croissant. I can’t wait to compare the original pastry with this delicious version!
Why you’ll love this recipe
- This viral crookie looks extra special, yet it’s so easy to make and customize!
- The combination of the pure butter croissant with airy layers and the chocolate chip center is to die for!
- One bite of the freshly baked pastry and you will be in heaven!
- These are fun and festive to make! I had the best time baking them with my daughter – we both loved this perfect pastry.
- Serve them for special occasions like baby showers, potlucks and holiday gatherings! They are guaranteed to be a hit!
Ingredients needed
The cookie part of this cookie croissant recipe includes all of the same ingredients as any regular chocolate chip cookie recipe. Then, you’ll just need some croissants and powdered sugar for serving. That’s it! Here’s a note on all of the ingredients:
- Flour: All-purpose flour will yield the best texture.
- Baking soda and baking powder: The leavening agents used for proper baking of the cookie dough.
- Salt: Just a tsp of salt to bring out all of the amazing flavors.
- Unsalted butter: Using unsalted butter allows you to fully control the amount of salt going into your recipe.
- Sugars: Use a mix of brown and white sugar for cookie perfection! Brown sugar adds a warm, caramel-like flavor and plenty of moisture. The granulated sugar adds the perfect amount of extra sweetness.
- Eggs: These will bind the ingredients and provide structure and richness.
- Vanilla extract: For complex flavor use pure vanilla extract, not imitation. You can truly taste the difference.
- Chocolate chips: Semi-sweet chocolate chips are best because they won’t overwhelm the other flavors. However, milk chocolate chips or even dark chocolate chips will work.
- Croissants: This recipe calls for 15 regular size croissants.
- Powdered sugar: Optional but so pretty dusted over the baked cookie croissants.
How to make this recipe
My family has become absolutely obsessed with these gooey, chewy warm out of the oven chocolate chip cookie croissants! My mouth is watering right now just thinking about them! These are easy to make and will impress even your toughest food critic. Here’s the simple process:
For a visual guide, check out the video in the recipe card at the bottom.
- Prep: Preheat oven to 350°F (180°F) and line a baking sheet with parchment paper.
- Dry ingredients for cookie dough: Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
- Wet ingredients: Add softened butter and sugars to a large mixing bowl and use an electric mixer to beat together on medium speed until combined and creamy, about 2 minutes. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract.
- Combine dry and wet ingredients: On low speed, gradually add the dry ingredients to the butter/sugar mixture. Gently fold in or beat in the chocolate chips.
- Stuff and top the croissants: Slice croissants into halves using a serrated knife. Put about 2 to 3 pieces of cookie dough inside on the bottom half, then close and top with some more cookie dough. The larger the pieces of cookie dough that you add to the center, the more doughy the inside after being baked. Personally, I like to use smaller pieces and about 2 tbsp of dough for the inside and spread the dough to be somewhat thin, so the dough bakes more inside and isn’t quite so doughy.
- Bake: Place cookie croissants on the prepared baking sheet, spacing them several inches apart. Bake in preheated oven for about 12 minutes.
- Cool and serve: Once baked, transfer to a wire rack to cool. Cool for at least 10 minutes, then dust with powdered sugar and enjoy!
Helpful tips
Even if you have made chocolate chip cookies before, you’re probably new to creating a cookie dough croissant. Read through our top tips for the best le crookie ever!
- Store-bought cookie dough: Feel free to use packaged chocolate chip cookie dough instead of making homemade. One 16 1/2 ounce package Toll House cookie dough will make 12 regular sized croissant cookies.
- Size of croissants: You can use mini croissants, and in this case you will use less dough and have plenty of extra cookie dough. Half the cookie dough recipe to make less.
- Store-bought croissants: Use premade, store-bought croissants for convenience, or for the best croissant, here’s a great recipe for homemade croissants.
- Make cookies: If you would like to bake some of the cookie dough as regular cookies, you can find the full chocolate chip cookie recipe with baking instructions here.
- How many crookies: The serving size will depend on the size of the croissants you’re using and how much dough you add to each croissant. For regular croissants with about 4 tablespoons of dough for each, this recipe will make about 15 cookie croissants.
Frequently asked questions
The original cookie croissant was created by Boulangerie Louvard in Paris, France. It went viral after Anna Kloots shared a video on TikTok of her trying one. It’s basically a butter croissant stuffed and topped with dollops of cookie dough. It’s then par-baked for the most perfect texture combo, with the gooeyness of the partially baked cookie dough and the crunch of the croissant shell.
Take a big bite and enjoy the fusion of melty half-baked chocolate chip cookie dough combined with a perfectly crisp croissant. It’s somewhat like an elevated pain au chocolat (known in America as a chocolate croissant) with more of a gooey center.
Yes, you can make a batch of cookies in advance, so all you have to do is bake! Start by making the cookie dough and assembling. Then, you can flash freeze the unbaked cookie croissants on a baking sheet until firm. Once firm, transfer them to a freezer bag for storage. When ready to bake, simply place them on a baking sheet and bake according to the recipe instructions, adding a few extra minutes to the baking time if needed.
Variations
- Add nuts: You can add up to about 1 ¼ cup chopped pecans, walnuts, almonds, peanuts, pistachios, and/or macadamia nuts to the dough for an extra crunch.
- Change up the cookie dough: Depending on your taste preferences, you can try snickerdoodle cookie dough, brownie cookie dough, peanut butter cookie dough and more. The options are truly endless!
- Mini crookies: These are so indulgent that mini crookies would be ideal. Simply use mini croissants and less dough to make them. The smaller size would make such a fun, crowd-pleasing party treat!
- Brownie batter: I haven’t tried using brownie batter, but subbing the cookie dough for brownie batter might be a fun experiment!
Serving suggestions
If you’re a fan of both chocolate chip cookies and croissants, this recipe is for you! These French crookies are pretty filling and delectable on their own, but here are some tasty pairing options.
- Milk: You definitely need to have a cold glass of milk available for dipping or just to enjoy on the side.
- With coffee: My favorite way to snack on these is with a cup of coffee or hot tea. It’s such a cozy combination!
- Ice cream: The contrast of the warm, molten cookie dough and the perfectly flaky golden exterior of the croissant with a scoop of cold and creamy vanilla ice cream on top would be amazing!
- Enjoy as-is: Believe me, these are so insanely delicious you’ll want to devour one by itself, straight out of the oven when it’s still warm and gooey inside.
Storage recommendations
- At room temperature: Store baked leftover cookie croissants in an airtight container at room temperature for up to 2 days.
- In the refrigerator: For longer storage, place the baked croissants in an airtight container or zip top bag and store in the fridge for up to about 5 days.
- Freeze: To freeze tightly wrap in plastic and place in a freezer bag to prevent freezer burn. Freeze for up to about 2 months. Label the bag with the date!
- To reheat: Place them in a preheated oven at 350°F (180°C) for about 5-7 minutes, or until warmed through. You can also microwave them for about 25-30 seconds.
More delicious dessert recipes
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Cookie Croissant
Ingredients
- 3 ¼ cup (390g) all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 2 sticks, (226g) unsalted butter, softened to room temperature
- 1 ½ cups (288g) light or dark brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 ¼ cup (225g) semi-sweet chocolate chips
- 15 regular size croissants
- powdered sugar, optional for dusting baked cookie croissants
Instructions
- Preheat oven to 350°F (180°F) and line a baking sheet with parchment paper.
- Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
- Add softened butter and sugars to a large mixing bowl and use an electric mixer to beat together on medium speed until combined and creamy, about 2 minutes. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract.
- On low speed, gradually add the dry ingredients to the butter/sugar mixture. Gently fold in or beat in the chocolate chips.
- Slice croissants into halves. Put about 2 to 3 pieces of cookie dough inside each croissant, then close and top with some more cookie dough. The larger the pieces of cookie dough that you add to the center, the more doughy the inside after being baked. Personally, I like to use about 2 tbsp of dough for the inside and spread the dough to be somewhat thin, so the dough bakes more inside and isn't quite so doughy.
- Place cookie croissants on the prepared baking sheet, spacing them several inches apart. Bake in preheated oven for about 12 minutes.
- Once baked, transfer to a wire rack to cool. Cool for at least 10 minutes, then dust with powdered sugar and enjoy!
Notes
- Feel free to use packaged chocolate chip cookie dough instead of making homemade. One 16 1/2 ounce package Toll House cookie dough will make 12 regular sized croissant cookies.
- You can use mini croissants, and in this case you will use less dough and have plenty of extra cookie dough.
- If you would like to bake some of the cookie dough as regular cookies, you can find the full chocolate cookie recipe with baking instructions here.
- The serving size will depend on the size of the croissants and how much dough you add to each croissant. For regular croissants with about 4 tablespoons of dough for each, this recipe will make about 15 cookie croissants.
- Store baked leftovers in an airtight container at room temperature for up to 2 days.
Did you make this recipe?
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Oh my goodness…. these are so incredibly delicious! Very rich, but they have amazing texture. We also used the dough to make some regular cookies and this is going to be my go-to chocolate chip cookie recipe! Thank you for the great dessert recipes!
Thank you so much for the sweet comment! So happy you loved these as much as I did. I’m already dreaming of making them again!