Making the viral cookie croissant (crookie, or cooksant, if you will) – but with a twist!
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pistachio rose cookie croissants
That’s right – today we’re combining croissants, which are already perfection, with cookies. The original cookie croissant (deemed ‘crookie’) comes from a bakery in Paris, the Boulangerie Louvard. I wanted to make a little bit of a special version of these, so I made my own brown butter pistachio rose cookie dough to stuff inside of them. It’s absolutely packed with flavor – from the toasty notes of brown butter, to the nutty pistachios, to the floral rose water.
You could of course use any cookie dough you’d like here – even a store-bought cookie dough to make these much easier but I promise if you are a fan of floral flavors, you’ll be a fan of these. Happy baking! 🙂
why you’ll love these cookie croissants
- You don’t need to make your own croissants. Respect to everyone who has mastered the art of making croissants, and takes the time to make them – but these would not be easy if we were making our own croissants. Simply buy some pre-made croissants from the grocery store and you’re well on your way to making these!
- They have a very generous amount of filling. These bb’s are jam-packed with a whole batch of cookie dough.
- One bowl, no mixer required: I know I’m always telling you to chill your cookie dough but you won’t need to do that here, and you don’t need a hand mixer or stand mixer!
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the dough carefully:
When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for cookie croissants:
- Store-bought croissants: no need to make your own (but massive props if you do!), just buy some big croissants from the bakery section at the grocery store. You could also buy the mini croissants to make 8 crookies.
- All purpose flour: for structure and chewiness.
- Baking powder & baking soda: for helping the cookies rise.
- Salt: to help balance and bring out the sweetness of the cookies
- Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. We’ll also be browning the butter for some extra delicious toasty flavor. If you’re looking to make this dairy-free, Miyoko’s Creamery vegan butter has the ability to brown just like regular butter and works like a charm.
- Granulated sugar & light brown sugar: a combination of both gives us cookies with crispy edges and soft and chewy centers.
- Egg: for binding and for moisture.
- Rose water: for some nice floral notes in the cookies. I use this one from Nielsen Massey.
- Semi-sweet chocolate: I recommend semi-sweet or dark chocolate. Please note that if you use all chocolate chips, the cookies will bake up a little thicker, and if you use all chopped chocolate, they will be a tad thinner.
- Pistachio: for flavor and a nice crunch.
how to make cookie croissants:
Here are the steps to follow to make these croissants. You can find the complete recipe (which is printable!) at the end of this blog post.
- Make the cookie dough. You’ll start with browning the butter, then letting it chill in the freezer for 5 minutes. After that, whisk in both sugars, the egg, and the rose water.
- Fold in the dry ingredients until only a few flour streaks remain, then fold in the chocolate and pistachios.
- Slice open the croissants, then place two cookie scoops in the center and smush it down.
- Cover the top of the croissants with more flattened cookie dough. Bake, serve, and enjoy!
pistachio rose cookie croissant recipe q&a
What is brown butter?
Brown butter is super simple to make so don’t worry! It’s just regular butter that is cooked on the stove until some of the moisture evaporates, allowing the milk solids in the butter to be toasted. The result is this butter with an amber hue and little speckles that has a toasted and slightly nutty aroma.
can I double this recipe?
Definitely – I’ve tested this recipe up to quadrupling it with no problem. Please be sure to use grams for the best results. You could also use mini croissants to make 8 small ones instead of 4 large ones.
can I make these cookies ahead of time?
Definitely – cookie dough really only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 2 days before baking. For longer term storage, you can also freeze the cookie dough balls. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again.
How to store crookies
Store these cookies in an airtight container at room temperature. They will taste the best while they are still warm out of the oven, but will keep for 3 days.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Pistachio Rose Cookie Croissants
Ingredients
- 113 g unsalted butter (8 tbsp.)
- 100 g light brown sugar (½ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg room temperature
- 1 tsp. rose water
- 160 g all purpose flour (1 ⅓ c.)
- ¾ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- 110 g semi-sweet chocolate chips (⅔ c.)
- 56 g crushed pistachios (½ c.)
- 4 jumbo croissants*
Instructions
- In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
- Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to chill. You should be left with at least 90g of brown butter, if you have a little less, just add in some water until you reach 90g.
- Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment paper.
- Once the butter has cooled down a bit, whisk in both sugars.
- Whisk in the egg and rose water until well combined.
- Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
- Add in the chocolate and pistachios and fold the mixture together just until no flour streaks remain.
- Slice open each croissant lengthwise, leaving it slightly attached at the end.
- Place two 3-tbsp. cookie scoops into the middle of each croissant, then lightly smush it down. Fold the top half back on top of the croissants.
- Tear up pieces of the remaining cookie dough and press them on top of the croissants.
- Bake for 10-12 minutes, or until the cookie dough starts to turn golden brown.
- Dust with powdered sugar, more crushed pistachios, and dried rose petals. Serve warm and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.