Cookie-Stuffed Parisian Croissants

This viral cookie-stuffed croissant trend that took Paris by storm combines buttery, flaky pastry with rich chocolate chip cookie dough for an indulgent treat that's shockingly easy to make at home. My first attempt at these "crookies" had my kitchen smelling like a French patisserie and my family begging for seconds.

I discovered this recipe during lockdown when I was missing my favorite Parisian bakeries. Now it's become our Sunday morning tradition with everyone gathering in the kitchen to help stuff the croissants.

Ingredients

• Buttery croissants: the fresher the better for that authentic bakery taste
• Softened butter: provides richness and helps create that perfect cookie texture
• Brown sugar: adds depth of flavor and moisture to the cookie dough
• White sugar: creates the perfect crisp exterior
• Large egg: works as a binder and adds structure
• Vanilla extract: enhances the flavor profile; look for pure extract not imitation
• Cornflour: creates that tender cookie texture inside the croissant
• Baking soda: helps the cookie dough rise slightly while baking
• Salt: balances the sweetness and enhances chocolate flavor
• Regular flour: forms the base of our cookie dough; use unbleached for best results
• Chocolate chunks: use high quality chocolate bars chopped rather than chips for melty pockets of chocolate

Step-by-Step Instructions

Cream the Butter and Sugars:

Beat the softened butter with both sugars in your stand mixer using the paddle attachment for a full 3 minutes until truly light and fluffy. This step is crucial for incorporating air into the dough which gives your cookies their perfect texture. The mixture should look almost whipped and several shades lighter than when you started.

Add Wet Ingredients:

Add the egg and vanilla to your butter mixture while mixing on low speed until just combined. Then increase to medium high for one minute to fully incorporate. The mixture should look smooth and glossy at this point. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.

Incorporate Dry Ingredients:

Add your baking soda, salt, and cornflour first, mixing for 30 seconds before gradually adding the flour in portions. This method ensures even distribution of the leavening agents. The dough should pull away from the sides of the bowl but still remain slightly sticky to the touch.

Fold in Chocolate:

Gently fold in your chopped chocolate chunks using a spatula to prevent overworking the dough. The irregular pieces of hand chopped chocolate will create beautiful pockets of melted chocolate throughout the finished crookies. Some bakers prefer to reserve a handful to press into the tops for visual appeal.

Prepare Croissants:

Slice each croissant along one side like opening a book, being careful not to cut all the way through. This creates a pocket for the cookie dough while maintaining the croissant structure. Lay them on a parchment lined baking sheet with sufficient space between each one.

Fill with Cookie Dough:

Take approximately half cup of cookie dough for each croissant, spreading a thin even layer inside the opened croissant. Press gently to ensure adherence without crushing the delicate pastry layers. The filling should be generous but not overflowing.

Top with Dough:

Shape additional pieces of dough and flatten between your palms before positioning on the outer top of each croissant. Cover both ends of the croissant with dough creating that distinctive crookie appearance. This outer layer will bake into a golden cookie crust.

Bake to Perfection:

Bake in your preheated oven for exactly 10 to 12 minutes watching carefully as they can go from perfect to overdone quickly. The cookie portion should be just turning golden at the edges while the croissant remains flaky. The centers will still be slightly soft when removed from the oven.

Cool Slightly:

Allow the crookies to rest on the baking sheet for 3 to 5 minutes before serving. This brief cooling period allows the cookie portion to set slightly while the chocolate chunks remain melty and the croissant stays warm. The contrast between temperatures is part of what makes this treat so special.

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My family has a ritual of enjoying these with steaming mugs of hot chocolate on rainy weekend mornings. The way the melty chocolate chunks create pockets of richness against the buttery croissant layers is truly magnificent. I remember my daughter declaring these better than anything we had in actual Paris which might be the highest compliment possible.

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Storage Tips

These crookies are best enjoyed fresh from the oven but can be stored in an airtight container at room temperature for up to 2 days. To refresh them place in a 300°F oven for 5 minutes to restore some of that fresh baked magic. The unbaked prepared crookies can also be frozen for up to a month just add 2 minutes to the baking time when cooking from frozen.

Flavor Variations

While the classic chocolate chip version is incredible try experimenting with different flavor profiles. Add cinnamon and nutmeg to the dough for a snickerdoodle crookie or substitute white chocolate and dried cranberries for a festive holiday version. For chocolate lovers replace a quarter cup of the flour with cocoa powder and use a combination of dark and milk chocolate chunks for an extra decadent double chocolate experience.

Serving Suggestions

Serve these crookies slightly warm with a scoop of vanilla ice cream for dessert or alongside espresso for an elevated afternoon treat. For brunch add fresh berries and a dollop of mascarpone cheese with honey drizzle. These also make impressive gifts package them individually in bakery boxes tied with twine for a homemade gift that rivals anything from a professional patisserie.

Frequently Asked Questions

→ Can I use store-bought cookie dough for this recipe?

Yes, you can substitute store-bought chocolate chip cookie dough to save time. However, homemade dough typically yields better flavor and texture. If using pre-made dough, bring it to room temperature for easier spreading inside the croissants.

→ Can I prepare these ahead of time and bake later?

You can prepare the stuffed croissants up to 24 hours in advance and refrigerate them covered. When ready to bake, allow them to sit at room temperature for 15-20 minutes before baking. You may need to add 1-2 minutes to the baking time.

→ What's the best way to reheat leftover cookie-stuffed croissants?

For the best texture, reheat in an oven or toaster oven at 300°F (150°C) for 3-5 minutes. Microwaving is quicker but may make the croissant less crispy. About 15-20 seconds on medium power works if you're in a hurry.

→ What type of chocolate works best for this creation?

High-quality chocolate with 60-70% cocoa content creates the best flavor. Dark chocolate bars chopped into chunks provide better melting pockets than chocolate chips, but both will work. Consider mixing dark and milk chocolate for a more complex flavor profile.

→ Why did my cookie-stuffed croissants flatten too much?

This typically happens if the butter in the dough or croissants was too warm before baking. Ensure your cookie dough isn't overly soft, and if your kitchen is warm, consider chilling the assembled croissants for 15 minutes before baking.

→ Can I add other flavors or ingredients to this creation?

Absolutely! Consider adding orange zest to the dough for a citrusy note, using white chocolate and macadamia nuts instead of chocolate chunks, or incorporating a teaspoon of espresso powder for a mocha flavor. You can also drizzle caramel or Nutella on top after baking.