Croissants meet cookie dough in this viral cookie croissant recipe—flaky, gooey, sweet, and wildly addictive with just two ingredients.
You know those recipes that pop up on your For You Page, and you kind of roll your eyes because, really, how good can it be? That was me with this viral cookie croissant. Or crookie. Or chaos pastry. Whatever people are calling it these days.
Anyway—I ignored it. Scrolled past. Scoffed internally. But then it kept showing up. Over and over. Like, aggressively. And one night, after a particularly bad day that included stepping on a LEGO and running out of coffee in the same hour, I cracked.
I had croissants. I had a log of cookie dough in the fridge that I wasn’t proud of but also wasn’t about to waste. And I was in the kind of mood where if this thing bombed, I could just eat the evidence and move on with my life. Spoiler alert: it didn’t bomb. It turned out to be the warm, buttery, gooey serotonin boost I didn’t know I needed. Like a hug, but edible. And now, here I am, writing about a cookie-stuffed croissant with way too much passion. Welcome.
Why You’ll Love This Viral Cookie Croissant Recipe?
Okay. Let’s break it down. First, you’ve got the croissant, which is already perfect on its own. But then someone (probably at 2 a.m.) decided to stuff it with chocolate chip cookie dough and throw it in the oven. Bold move. Reckless, even. But genius.
The croissant gets crispy and golden on the outside, while the cookie dough melts into this gooey, sweet center that’s like biting into nostalgia. It’s crunchy and soft at the same time. And it somehow tastes like something you paid $7 for at a fancy bakery where everyone wears minimalist linen aprons. Except… you made it in 15 minutes, wearing socks that don’t match.
It’s not elegant. It’s not subtle. But it is the kind of thing that makes you do a double take after the first bite, like—wait, did I just unlock a new level of dessert?
Ingredient Notes:
It’s literally two things. But hear me out—quality matters here. A little goes a long way.
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Croissants – Just your average grocery store croissants. Don’t overthink it. I used the kind that comes in a six-pack wrapped in plastic and probably sat on a shelf too long. Honestly? Perfect. Slightly stale ones crisp up better.
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Chocolate Chip Cookie Dough – I used ready-made because, well, laziness. Pillsbury, to be exact. You could totally use homemade if you’re ambitious or trying to impress someone. But if it’s 9 p.m. and you’re in sweatpants, the tube is just fine.
How To Make Viral Cookie Croissant?
This isn’t a recipe so much as a “trust the process” situation. And I mean that in the most loving way.
Step 1: Preheat the oven
350°F (or 175°C, if you’re fancy). Line your baking sheet with parchment paper, unless you’re into scraping melted sugar off metal surfaces. Been there. Don’t recommend.
Step 2: Slice the croissants
Cut ‘em in half like you’re making a sandwich. Don’t squish them. I’ve done that and ended up with a flaky pancake situation. Still tasty, but… visually tragic.
Step 3: Cookie dough filling
Take half the cookie dough and divide it between the bottom halves of the croissants. Press it down gently—like you’re tucking it in for a cozy nap.
Step 4: Close it up and add more dough
Pop the tops back on and very lightly press so they don’t slide off. Then—this is the fun part—plop some more cookie dough on top. A scoop? A smear? Go with your heart.
Step 5: Bake
10–12 minutes. Keep an eye on them. You want golden tops and slightly melted cookie dough. If things bubble over, don’t panic. That’s part of the charm.
Step 6: Cool (or not)
If you’re patient, let them rest for a few minutes. If not? Grab a fork and brace yourself. It’s messy. It’s gooey. It’s everything you hoped it would be.
Want To Save This Recipe?
Storage Options:
I don’t usually have this problem, but hypothetically…
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Room temp: Airtight container, good for 1–2 days. Reheat in the oven to get that crispy magic back.
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Fridge: Fine, but the croissant will get soft. Still tasty. Just different.
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Freezer: Eh. I’ve tried it. Not my favorite. The texture goes weird, like soggy cardboard. If you must, wrap them tightly and reheat straight from frozen.
Variations and Substitutions:
Honestly, this recipe is begging for chaos. Here’s what I’ve tried—or thought about trying while lying awake at 3 a.m.:
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Other cookie doughs: Peanut butter, sugar cookie, Snickerdoodle. I’m not saying I’ve done brownie dough, but I’m also not saying you shouldn’t.
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Inside surprises: Mini marshmallows. Crushed pretzels. Cinnamon sugar. One time I threw in a spoonful of Nutella and—chef’s kiss.
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On top: Sea salt. Powdered sugar. Or nothing. Let the crookie speak for itself.
What to Serve with Viral Cookie Croissant?
No one’s stopping you from just standing over the sink eating this with your hands. But if you are serving someone else (or pretending you have your life together), try this:
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Strong coffee or espresso – The bitterness balances the sweetness and makes you feel like a Parisian café regular.
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Ice cream – Vanilla, or maybe salted caramel if you’re feeling extra.
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Berries – Because throwing a few raspberries on the plate makes it brunch-worthy, right?
Frequently Asked Questions:
Wait… I don’t have croissants. Can I use something else?
Sure. Crescent rolls kind of work, but they’re softer and less flaky. Still delicious, but a different experience.
Do I need to chill the dough or anything first?
Nope. Straight from the package is perfect. This recipe laughs in the face of prep work.
Why did my dough slide off during baking?
Maybe too much dough on top, or the croissant wasn’t pressed down enough. But honestly? Even the ones that looked like abstract art still tasted amazing.
If you’ve got a croissant and some cookie dough sitting around, why not? This viral cookie croissant recipe is wild, slightly ridiculous, and totally satisfying. It’s not perfect—but that’s what makes it fun.
Try it. Tweak it. Make it your own. And if you do something wild with it (chili crisp crookie? who knows), please tell me. I live for that kind of kitchen chaos.
Can’t wait to hear what you think.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Viral Cookie Croissant
Ingredients
- 4 to 6 standard-size croissants
- 1 package 16.5 oz ready-made chocolate chip cookie dough, divided
Instructions
Preheat the Oven
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Prepare the Croissants
- Using a sharp, serrated knife, carefully slice each croissant horizontally, as if making a sandwich. Place the bottom halves cut side up on the prepared baking sheet.
Fill with Cookie Dough
- Divide half of the chocolate chip cookie dough evenly among the croissant bottoms. Spread the dough gently across the surface using clean fingers or a spoon to avoid tearing the pastry.
Assemble the Croissants
- Place the top halves of the croissants back on and press them very gently to secure. Be careful not to apply too much pressure to avoid displacing the filling.
Top with Additional Cookie Dough
- Use the remaining cookie dough to top each croissant. This can be done by adding small dollops or by spreading a thin layer across the tops, depending on your preferred presentation.
Bake
- Transfer the baking sheet to the oven and bake for 10 to 12 minutes, or until the croissants are golden brown and the cookie dough appears set with slightly melted edges.
Cool and Serve
- Remove the baking sheet from the oven and allow the croissants to cool for a few minutes before serving. These are best enjoyed warm for optimal texture and flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
