These monster crookies are a combo of two of my favorite things, flaky buttery croissants and chewy monster cookies! They’re sweet, buttery, chewy, and flaky! So easy to make, so impressive, and perfect for halloween!
I’m sure we have all seen the viral tiktok cookie croissant. Flaky, buttery croissant filled with chocolate chip cookie dough, baked until chewy and flaky! They’re the ultimate French & American fusion dessert, so good! But, now let’s make it with monster cookie dough! All you need is croissants and some ingredients to make the monster cookie dough. I have used store bough croissants and homemade monster cookie dough for this recipe, but you can use you favorite monster cookie dough recipe as well. Trust me, you need these monster crookie! One bite and you’ll totally get the hype!
FAQ (Frequently Asked Questions) >
WHY YOU’LL LOVE THESE MONSTER CROOKIES
- These crookies look and taste extra special! They’re made with monster cookie dough!
- So fun and festive! Perfect for halloween.
- The combination of buttery, flaky croissant and chewy monster cookie dough is to die for!
- I promise, these monster crookies are not too sweet. Made the cookie dough recipe less sugar.
- So fun to make with friends or kids!
INGREDIENTS NEEDED & NOTES
Croissants – This recipe calls for 8 plain butter croissants
Butter – Unsalted butter is my favorite for baking, it gives you complete control of the overall flavor. Can I use salted butter? Yes, it is fine to use salted butter in baking.
Sugar – This recipe use a mix of brown sugar and white sugar for cookie perfection!
Eggs – These will bind the cookie dough ingredients, also provide structure and richness.
Vanilla – For the best flavor, use pure vanilla extract or vanilla bean paste. Don’t use imitation vanilla flavor.
Flour – You’ll just need all-purpose flour to make the cookie dough.
Salt – Just 1/2 teaspoon of salt to balance and bring out all of the amazing flavors.
Leavening agent – You’ll need baking soda and baking powder to make the cookie dough. These used for proper baking of the cookie dough.
Chocolate chips – This recipe uses semi-sweet chocolate chips and white chocolate chips.
Cookies – I use lotus biscoff cookies and oreo to make the monster cookie dough.
Food coloring – For the monster cookie dough. If you’d prefer to make the cookie dough without food coloring, simply leave out the dye. It doesn’t impact the taste of the cookies at all.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
- Serrated knife or bread knife
- Baking tray
- Mixing bowls
- Rubber spatula
- Parchment paper
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE MONSTER CROOKIES
(Be sure to check the recipe card below for the full ingredients list & instructions)
STEP 1 – Make the Monster Cookie Dough
In a medium bowl, combine all-purpose flour, salt, baking powder, and baking soda. Stir to combine and set aside.
Roughly Chop the oreo cookies and lotus biscoff cookies, set aside.
In a stand mixer bowl or a large mixing bowl, beat the room-temperature butter with the brown sugar and granulated sugar on medium speed until creamy and well combined, about 3 minutes. Then, add in the eggs, vanilla extract, and gel food coloring and continue mixing until well incorporated. scrape down the bowl to fully incorporate.
With the mixer on low speed, gradually add the flour mixture into the dough. Make sure not to over-mix the dough, once the dough starts to form, stop. Then, add in the chopped cookies, semi-sweet chocolate chips, and white chocolate chips. Use a rubber spatula or your clean hand to incorporate into the dough.
STEP 2 – Assemble and Bake the Monster Crookies
Preheat the oven to 375F and line two baking sheets with parchment paper.
Slice croissants in half horizontally with a bread knife, then stuff each croissant with the monster cookie dough and put some extra cookie pieces if you like.
Place monster cookie croissants on the prepared baking sheets, spacing them several inches apart. Bake in preheated oven for about 12 minutes until the cookie dough is just set or bake for about 16 minutes if you want the cookie less gooey.
Once baked, transfer to a wire rack to cool slightly, then decorate with eye sprinkles (use melted chocolate as glue) and enjoy!
TIPS FOR MAKING THE BEST MONSTER CROOKIES
- Measure flour correctly. When measuring the flour with cups, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the dough dry. A kitchen scale is the best option, it’s so much more accurate than cup measurements, that’s why I always write the recipe with grams. 1 cup flour = 125 grams.
- Use room temperature ingredients, especially butter and eggs. Room-temperature ingredients blend easily and incorporate together to create a smooth, even dough without chunks of cold butter or flecks of eggs.
- Gently stirring in your chopped cookies and chocolate chips by using a rubber spatula or by your clean hand to avoid overmixing.
- Cool the crookies on the baking sheet first! I know, warm crookies from the oven are absolutely amazing! But, if you want that perfect-shaped crookie, you need to let them cool at least 10 minutes.
HERE’S HOW TO STORE THE LEFTOVERS MONSTER CROOKIES
I highly recommend serving these warm or at least at the same day you bake these. Originally they use a light dusting of powdered sugar, but I prefer it without the powdered sugar.
Store these monster crookies with an airtight container at room temperature once they have cooled for up to 2 days or store them in the fridge for up to a week. You can also freeze these monster crookies! Wrap each crookies with plastic wrap, then store them in a freezer safe container and freeze for up to 3 months.
Reheat the crookies in the oven, microwave, or air fryer before enjoying them warm!
FAQ (Frequently Asked Questions)
Can I make these monster crookies ahead of time?
Absolutely! You can assemble the cookie croissants, put them in an airtight container and refrigerate for up to 3 days or even freeze them until ready to bake. No need to thaw the crookies if baking from frozen, but you’ll beed to add an extra couple of minutes to the bake time.
Monster Crookies
These monster crookies are a combo of two of my favorite things, flaky buttery croissants and chewy monster cookies! They're sweet, buttery, chewy, and flaky! So easy to make, so impressive, and perfect for halloween!
Ingredients
- 8 butter croissant
- 312g (1 + 1/2 cups, spoon and level method) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 169g (1 + 1/2 sticks) unsalted butter
- 165g (3/4 cup) light brown sugar
- 67g (1/3 cup) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoon vanilla extract
- 128g (3/4 cup) semi-sweet chocolate chips
- 128g (3/4 cup) white chocolate chips
- 10 regular oreo sandwiches
- 10 lotus biscoff cookies
- Gel food coloring
Instructions
STEP 1 - Make the Monster Cookie Dough
In a medium bowl, combine all-purpose flour, salt, baking powder, and baking soda. Stir to combine and set aside.
Roughly Chop the oreo cookies and lotus biscoff cookies, set aside.
In a stand mixer bowl or a large mixing bowl, beat the room-temperature butter with the brown sugar and granulated sugar on medium speed until creamy and well combined, about 3 minutes. Then, add in the eggs, vanilla extract, and gel food coloring and continue mixing until well incorporated. scrape down the bowl to fully incorporate.
With the mixer on low speed, gradually add the flour mixture into the dough. Make sure not to over-mix the dough, once the dough starts to form, stop. Then, add in the chopped cookies, semi-sweet chocolate chips, and white chocolate chips. Use a rubber spatula or your clean hand to incorporate into the dough.
STEP 2 - Assemble and Bake the Monster Crookies
Preheat the oven to 375F and line two baking sheets with parchment paper.
Slice croissants in half horizontally with a bread knife, then stuff each croissant with the monster cookie dough and put some extra cookie pieces if you like.
Place monster cookie croissants on the prepared baking sheets, spacing them several inches apart. Bake in preheated oven for about 12 minutes until the cookie dough is just set or bake for about 16 minutes if you want the cookie less gooey.
Once baked, transfer to a wire rack to cool slightly, then decorate with eye sprinkles and enjoy!
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If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
Also, be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!
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