Say hello to these s’mores crookies! A flaky, buttery croissant stuffed with chocolate chip cookie dough and gooey marshmallow, then baked until golden and perfectly crisp on the outside while staying soft and gooey inside. It’s everything you love about a s’more and a cookie, all tucked into one irresistible croissant.
Remember the cookie croissant that went viral a few years ago? Well, they’re viral for good reason! Created by the French bakery Maison Louvard in Paris, this irresistible fusion treat combines a flaky, buttery croissant stuffed with chocolate chip cookie dough, then baked until golden and flaky on the outside with a soft, gooey center. One bite, and you’ll totally understand the hype!
The recipe I’m sharing today is even more indulgent, with s’mores cookie dough tucked inside a mini croissant, complete with gooey marshmallow and melty chocolate. Honestly, I sometimes can’t finish a regular-sized (large) crookie. I absolutely love them, but they can be a little too much for me, especially when they’re loaded with all that buttery pastry and rich, gooey cookie dough! That’s why I think these mini crookies are just the perfect size. They’re still wonderfully buttery, flaky, gooey, and indulgent, but small enough to enjoy as a satisfying little treat without feeling like you’ve eaten an entire dessert. Plus, they’re so cute and perfect for sharing, though I wouldn’t blame you if you wanted to keep them all to yourself!
WHY YOU’LL LOVE THESE S’MORES CROOKIES
- You get the buttery, flaky layers of a croissant and the soft, gooey texture of a chocolate chip cookie all in one yummy bite. The best of both worlds.
- S’mores in croissant form. Gooey marshmallow, melty chocolate, and rich cookie dough are tucked inside a flaky croissant for the ultimate s’mores inspired treat.
- Mini size, just the right size. Made with mini croissants, these crookies are the perfect size for satisfying your sweet tooth without feeling like you’re eating an entire dessert.
- Easy to make. With just a few simple ingredients and store-bought mini croissants, you can make these bakery-style treats right at home.
- Perfect for sharing. They’re adorable, indulgent, and easy to serve at brunch, parties, or whenever you want to impress your friends and family with something a lil extra special.
INGREDIENTS NEEDED & NOTES
Butter Croissant – I use mini croissants to make these crookies, but if you prefer regular-sized crookies, feel free to use regular-sized butter croissants instead.
Butter – I always use unsalted butter for baking so I can control the amount of salt in the recipe. However, salted butter works too, just reduce or omit the added salt.
Sugar – The cookie dough is made with brown sugar only. You can use either light or dark brown sugar, depending on what you have on hand.
Egg – You’ll need 1 large egg. Make sure it’s at room temperature so it incorporates easily into the cookie dough.
Vanilla – Just a splash of vanilla extract to enhance the flavor of the cookie dough.
Flour – Regular all-purpose flour works perfectly for this recipe.
Baking Soda – Helps the cookie dough spread and gives it a soft, tender texture as it bakes.
Salt – A little salt helps balance the sweetness and enhances the flavors of the cookie dough and chocolate.
Chocolate Chips – I recommend using dark chocolate or semi-sweet chocolate chips to balance the sweetness of the cookie dough and marshmallow.
Biscuits – This recipe uses digestive biscuits for that classic s’mores flavor, but you can easily substitute them with graham crackers.
Marshmallows – Any type of marshmallow will work! I use medium marshmallows because they’re easy to tuck inside the croissants, but you can also cut larger marshmallows into smaller pieces.
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE S’MORES CROOKIES
(Be sure to check the printable recipe card below)
10-12 mini croissants
113g (1 stick) unsalted butter, melted
70g (1/3 cup) brown sugar
1 large egg
1/2 teaspoon vanilla extract
185g (1+1/2 cup, spoon and level method) all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
85g (1/2 cup) semi-sweet chocolate chips
45g (1/2 cup) crushed digestive biscuit
10 medium marshmallows
To make the s’mores crookies:
Using a sharp knife, carefully cut a slit lengthwise through each mini croissant, leaving one side attached at the back so the croissant stays connected. Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large mixing bowl, combine the melted butter, brown sugar, egg, and vanilla extract. Whisk until the mixture is smooth and well combined.
Add the all-purpose flour, baking soda, and salt. Mix until just combined and no streaks of flour remain. Be careful not to overmix the dough.
Fold in the chocolate chips and crushed digestive biscuits until evenly distributed throughout the cookie dough.
Stuff each mini croissant with about 1½ tablespoons of cookie dough, spreading it evenly inside the croissant. Cut the marshmallows in half and place them on top of the cookie dough.
Arrange the filled croissants on the prepared baking sheet, leaving a little space between each one. Bake for about 10 minutes, or until the cookie dough is set around the edges while still soft and gooey in the center. Let the crookies cool slightly on the baking sheet before serving.
TIPS FOR MAKING THE BEST S’MORES CROOKIES
- Use fresh, good croissants. Fresh, buttery croissants will give you the best flaky texture and rich flavor.
- Don’t overmix the cookie dough. Once you add the flour, mix just until no streaks of flour remain. Overmixing can make the cookie dough dense and less tender.
- Don’t overfill the croissants. About 1½ tablespoons of cookie dough is just right for mini croissants. Adding too much cookie dough can cause the cookie dough to overflow during baking.
- Spread the cookie dough evenly. Make sure the cookie dough is distributed throughout the croissant rather than packed into one spot. This helps you get a delicious combination of flaky pastry and gooey cookie dough in every bite.
- Don’t overbake. The crookies may look slightly underbaked when you take them out of the oven, but they will continue to set as they cool. For the best texture, look for golden, flaky croissants with cookie dough that is set around the edges but still soft and gooey in the center.
- Let them cool slightly before serving. Give the crookies a few minutes to cool on the baking sheet. This allows the cookie dough to set slightly while keeping the center deliciously soft and gooey.
- Enjoy them warm. These crookies are best served slightly warm, when the cookie dough is soft and gooey and the chocolate and marshmallow are still melty.
HERE’S HOW TO SERVE AND STORE
At room temperature – Store leftover crookies in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but you can warm them in the microwave for about 10–15 seconds to soften the cookie dough and melt the chocolate and marshmallow again.
In the refrigerator – If you’d like to keep them longer, store the crookies in an airtight container in the refrigerator for up to 6 days. The croissant may lose some of its flakiness when chilled, so I recommend reheating them in the oven or air fryer until warmed through and slightly crisp on the outside.
To freeze – You can freeze baked crookies for up to 1 month. Once completely cooled, place them in a freezer-safe container or zip-top bag, separating layers with parchment paper. Thaw at room temperature, then reheat in a 350°F oven or air fryer until warm and crisp.
S'mores Crookies
Say hello to these s’mores crookies! A flaky, buttery croissant stuffed with chocolate chip cookie dough and gooey marshmallow, then baked until golden and perfectly crisp on the outside while staying soft and gooey inside. It’s everything you love about a s’more and a cookie, all tucked into one irresistible croissant.
Ingredients
- 10-12 mini croissants
- 113g (1 stick) unsalted butter, melted
- 70g (1/3 cup) brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 185g (1+1/2 cups, spoon and level method) all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 85g (1/2 cup) semi-sweet chocolate chips
- 45g (1/2 cup) crushed digestive biscuit
- 10 medium marshmallows
Instructions
- Using a sharp knife, carefully cut a slit lengthwise through each mini croissant, leaving one side attached at the back so the croissant stays connected.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the melted butter, brown sugar, egg, and vanilla extract. Whisk until the mixture is smooth and well combined.
- Add the all-purpose flour, baking soda, and salt. Mix until just combined and no streaks of flour remain. Be careful not to overmix the dough.
- Fold in the chocolate chips and crushed digestive biscuits until evenly distributed throughout the cookie dough.
- Stuff each mini croissant with about 1½ tablespoons of cookie dough, spreading it evenly inside the croissant.
- Cut the marshmallows in half and place them on top of the cookie dough.
- Arrange the filled croissants on the prepared baking sheet, leaving a little space between each one.
- Bake for about 10 minutes, or until the cookie dough is set around the edges while still soft and gooey in the center.
- Let the crookies cool slightly on the baking sheet before serving.
Leave a Reply