When crookies first started appearing everywhere, I knew I needed to make my own version. Combining one of my cookie recipes with a buttery croissant already sounded delicious, but turning it into S’mores Crookies with graham crackers, Symphony chocolate, and toasted marshmallows took the idea to an entirely different level.
I used to take these to shows and sell them at my booth, and I would sell out every time I made them. They were incredibly popular.
These S’mores Crookies are rich, gooey, buttery, flaky, and completely over the top. They’re also so decadent that they’re perfect for sharing, although I honestly can’t make a batch without eating one myself.
What Are S’mores Crookies?
A crookie is exactly what its name suggests: part croissant and part cookie.
The croissant is sliced through the middle and filled with cookie dough. More cookie dough goes on top, and then the entire thing is baked until the croissant is warm and flaky and the cookie is crisp around the edges but soft in the center.
The crookie became a viral sensation after a Paris bakery began selling its cookie-filled croissants. You can read more about the story behind the original crookie if you’re curious about how the trend began.
My version adds all the flavors of a s’more. Crushed graham crackers are mixed into the cookie dough, pieces of creamy Symphony chocolate are tucked inside and scattered over the top, and mini marshmallows finish everything off.
You get flaky croissant, chewy cookie, melted chocolate, graham cracker crumbs, and warm marshmallow all in one dessert.
It’s a lot, in the very best possible way.
When I sold cookies at shows, I loved making treats people wouldn’t necessarily find at an ordinary bake sale. S’mores Crookies definitely got people’s attention.
They’re large and loaded with chocolate, and you can see what makes them special before taking the first bite. Once people tried them, they understood why a cookie baked inside a croissant works so well.
The buttery layers of the croissant stay around the outside while the cookie dough in the middle remains soft and gooey. The cookie dough on top bakes more like a traditional cookie, giving you several different textures in every bite.
I always sold out when I brought them to my booth. They were one of those treats people remembered and came back looking for.
S’mores Crookies Recipe
Ingredients
- 1½ cups packed brown sugar
- ½ cup granulated sugar
- ½ cup butter, melted
- ½ cup margarine, melted
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon salt
- 636–706 grams all-purpose flour
- ½ of a 9.6-ounce package of Honey Maid graham crackers, crushed
- 1½ cups milk chocolate chips
- 1–2 Symphony bars, broken into pieces
- Mini marshmallows, for topping
- 12 croissants, sliced open through the middle
- Milk, only if needed
Instructions
- Preheat the oven to 325°F if you’re baking above 4,000 feet. At lower elevations, 350°F may work better. Line your baking sheets with parchment paper.
- In a large mixing bowl, combine the melted butter, melted margarine, brown sugar, and granulated sugar. Mix until smooth.
- Add the eggs and vanilla, then mix until fully incorporated.
- Add the baking soda, salt, and 636 grams of flour. Mix until a soft cookie dough forms.
- If the dough is sticky, gradually add more flour, up to 706 grams. If it becomes too dry, add milk one tablespoon at a time. The finished dough should feel soft and workable, but it shouldn’t stick heavily to your hands.
- Mix in the crushed graham crackers, then fold in the milk chocolate chips.
- Slice each croissant open through the middle without cutting all the way through the back.
- Place two or three pieces of Symphony chocolate inside each croissant.
- Using a large four-tablespoon cookie scoop, place one scoop of cookie dough inside the croissant. Gently close the croissant around it.
- Place a second four-tablespoon scoop of cookie dough on top. Press a few more pieces of Symphony chocolate into the dough.
- Arrange the S’mores Crookies on the prepared baking sheets, leaving room between them.
- Bake for 14 to 17 minutes. The cookie dough on top should look set around the edges but remain soft in the center.
- Remove the pan from the oven and immediately add mini marshmallows to the tops.
- Return the crookies to the oven for approximately two minutes, just until the marshmallows soften.
- If you want toasted marshmallows, turn the oven to low broil for no longer than one minute. Watch constantly and remove the crookies as soon as the marshmallows are lightly browned.
- If desired, add more Symphony chocolate and a piece of graham cracker while the crookies are still warm.
- Allow them to cool slightly before serving. The chocolate and cookie filling will be extremely hot right out of the oven.
This recipe makes approximately 12 S’mores Crookies.
My Best Tips for Making S’mores Crookies
For this recipe, I strongly recommend weighing the flour. Start with 636 grams, then add more only if the dough needs it.
The finished dough should be soft enough to scoop and press into place without sticking heavily to your hands. If it feels dry or crumbly, mix in one tablespoon of milk at a time until it becomes soft and workable.
I also recommend baking one test crookie before assembling all 12.
Croissants come in different sizes, and humidity, altitude, ingredient temperature, and individual ovens can all affect the way the cookie dough behaves.
Fill and top one croissant, then bake it according to the instructions. If the cookie dough spreads too much or slides off the croissant, add a little more flour to the remaining dough. If it stays in place and develops a lightly crisp outside with a soft center, leave the dough alone.
I bake above 4,000 feet, and 325°F works well in my kitchen. At lower elevations, 350°F may give you better results.
Begin checking the S’mores Crookies after 14 minutes. Look at the cookie dough rather than relying only on the clock. The outside should appear baked, but the middle should remain soft.
Remember that they’ll return to the oven for another two minutes after you add the marshmallows.
You don’t have to broil the marshmallows. The extra two minutes in the oven will soften them and give you that wonderfully gooey s’mores texture.
If you want them lightly toasted, stay right beside the oven while they broil. Marshmallows can go from golden to burned very quickly.
Storing, Reheating, and Serving S’mores Crookies
S’mores Crookies are best served slightly warm, when the Symphony chocolate is soft and the croissant is still flaky.
They’re also incredibly rich. One crookie contains a whole croissant, two generous scoops of cookie dough, chocolate chips, Symphony chocolate, graham crackers, and marshmallows.
Sharing is a very good idea.
You can cut each one in half or into smaller pieces and let everyone take a portion. Just give the crookies a few minutes to cool so the chocolate inside is warm rather than scorching hot.
Once they’ve cooled completely, store them in an airtight container at room temperature. I wouldn’t refrigerate them because refrigeration can dry out both the cookie and the croissant.
They can also be frozen in a freezer-safe container or bag. Separate the layers with parchment paper so the marshmallows don’t stick together.
When I reheat a frozen crookie, I don’t use the microwave. I put it directly into a cold oven, turn the oven to 350°F, and let it warm gradually.
Because these S’mores Crookies are so large, begin checking after approximately 10 to 12 minutes. Watch the marshmallows and loosely cover the top with foil if they begin browning before the center is warm.
You can prepare the cookie dough in advance, but I would wait to fill the croissants until shortly before baking. This helps keep the unbaked dough from sitting inside and softening their flaky layers.
S’mores Crookies Worth Sharing
Some food trends disappear almost as quickly as they arrive, but S’mores Crookies deserve to stay around.
There’s something so fun about combining one of my cookie recipes with a croissant, then adding all the flavors of a warm s’more. They’re buttery, chewy, flaky, chocolatey, gooey, and completely decadent.
I understood why they were so popular every time I took them to a show. I couldn’t make them without eating one then, and I still can’t.
Thankfully, they’re rich enough to share.
Would you split one with someone, or would you try to finish the whole thing yourself?
Making every house feel a little more like home.
