Crookie Recipe

Cream butter and sugars

In a medium bowl, cream 1 cup unsalted butter (softened) with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.

Add egg and vanilla

Add 1 large egg and 1 teaspoon vanilla extract to the butter-sugar mixture and beat until fully incorporated, about 30 seconds.

Combine dry ingredients

In a separate bowl whisk together 1 3/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.

Mix dry into wet

With the mixer on low, gradually add the dry mixture to the wet ingredients until just combined and you have a soft, slightly sticky chocolate cookie dough. Do not overmix.

Fold in chips

Fold in 3/4 cup semi-sweet chocolate chips with a rubber spatula so they are distributed evenly through the dough.

Prepare croissants

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. If using whole baked croissants, slice each croissant horizontally into two thinner layers about 1/2" thick; if using unbaked croissant dough, unroll and gently roll out each piece on a lightly floured surface to form roughly 1/4" thick rectangles about 4" x 5".

Assemble croissant base

If using baked croissants, keep the cut halves intact (top and bottom). For each croissant, place the bottom half on the prepared sheet; for unbaked dough, use one rectangle per crookie as the bottom layer.

Make cream cheese spread

In a small bowl, beat 4 oz softened cream cheese with 2 tablespoons powdered sugar until smooth and spreadable.

Portion cookie dough

Divide the cookie dough into 8 equal pieces (about 2 tablespoons each). Roll each piece into a flattened disk slightly smaller than the croissant layer you prepared.

Assemble crookies

Spread about 1 tablespoon of the cream cheese mixture onto each croissant bottom. Place a chocolate cookie dough disk on top of the cream cheese, gently pressing so the dough adheres. Top the cookie dough with the croissant top (or second dough rectangle), pressing lightly to seal the edges, creating a sandwich with croissant layers encasing cookie dough. If using unbaked dough, lightly crimp edges to hold together.

Egg wash and sugar

Whisk 1 egg with 1 teaspoon cold water to make an egg wash. Brush the tops of each assembled crookie lightly with egg wash and sprinkle with 1 tablespoon coarse sugar if using.

Bake

Bake in the preheated 350°F (175°C) oven for 12–16 minutes, until the croissant layers are golden and the cookie dough is set around the edges. The centers will remain slightly soft; an inserted toothpick in the cookie edge should come out with a few moist crumbs but not raw dough.

Cool and serve

Allow crookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool another 10 minutes. Serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days; rewarm briefly in a low oven to refresh layers.