Crunchy chocolate chip cookie sticks, sprinkled with turbinado sugar and dipped in chocolate and sprinkles. This is a fun new way to eat cookies and would make a great addition to your Christmas cookie tray! Recipe includes a step-by-step video!
A New Way to Enjoy Cookies
I’m a big fan of finding alternative ways to eat chocolate chip cookies. I’ve shared them in cookie bar form, as fudge, as brittle, in its uncooked form (as edible cookie dough) and I’ve even shared the worst chocolate chip cookie recipe in the world.
Today I’m sharing yet another version. These cookie sticks are a fun and different way to enjoy cookies. They’re slightly crunchy, perfectly sweet, and so easy to decorate for the holidays (or customize for a party!).
They remind me a bit of chocolate dipped pretzel sticks, only sweeter. Let’s get to it.
What You Need To Make Cookie Sticks
The ingredients for today’s recipe are basic ones that you probably already have on hand. Let’s touch on a few of these briefly:
- Butter. Make sure you use butter that is softened, but not so soft that it’s melt-y or oily. It should still be slightly chilled. I use unsalted butter, but see my post on salted vs unsalted butter if you would like to substitute salted.
- Egg yolk. We omit the white because that would encourage the cookie stick to rise and spread (which we don’t want). Instead we just use the yolk to bind the dough together and keep the cookies stable but tender. You can save the egg white to make meringues!
- Corn starch. This helps the cookies to hold their shape without becoming too dry or brittle.
- Flour. I recommend all-purpose (plain) flour only.
- Mini chocolate chips. I prefer these to the regular sized-chocolate chips because the regular-sized ones are much larger and
- Chocolate and sprinkles! Not pictured (because they’re optional). While these cookie sticks are delicious enjoyed on their own, I highly recommend dipping them in dark chocolate and covering with sprinkles before enjoying. It adds a new dimension of flavor and it’s great for customizing for the holidays, making them a unique option for your Christmas cookie tray!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Some Notes on the Cookie Dough
When you’re preparing the dough, you might notice that as you add the flour it becomes fairly stiff and quite dry. This is absolutely by design. It keeps the cookies round and stick-shaped (they will flatten slightly on the bottoms) and keeps them from spreading.
Make sure to add your flour gradually (3-4 parts) and stir until it’s been almost completely absorbed after each addition. Adding the flour all at once will make it difficult for the liquid ingredients to properly absorb all of the dry ingredients and can create a difficult dough that requires much more effort to work together.
I do call for some brief chilling of the cookie sticks once you’ve rolled them into their shapes. This helps keep them from spreading any in the oven. The butter has been through a lot between the creaming and the warmth of your hands when rolling, so we want to give it a chance to cool and re-solidify before baking.
Tip: Have fun with decorating! I like to dip my cookie sticks in dark chocolate and sprinkles, but play around with white chocolate, crushed candy canes, festively-colored sprinkles, toffee bits, and more!
Frequently Asked Questions
Store in an airtight container at room temperature for up to a week and a half.
You can substitute your favorite chocolate chips! If the chocolate is too thick, thin it with up to a teaspoon of shortening. Keep in mind that this type of chocolate will take a bit longer to cool completely and become firm.
This usually happens for one of the following reasons:
1) The butter was too soft when you made your cookie dough or it was made too warm/soft from over-beating. Chilling your cookie dough longer may help in this instance.
2) The flour was accidentally under-measured (see my post on how to measure flour properly). Also, make sure you use all-purpose flour and do not use self-rising flour.
3) The cookie dough wasn’t chilled long enough or was placed on a warm baking sheet.
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Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
- 1 cup unsalted butter softened to room temperature (226g)
- ¾ cups sugar (150g)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 large egg yolk
- 2 ⅔ cups flour (335g)
- 1 Tablespoon corn starch
- ½ cup mini chocolate chips (85g)
- ½ cup turbinado or coarse sugar, optional (100g)
- 8 oz melting chocolate I use Ghirardelli dark chocolate melting wafers (226g), you could instead use melted chocolate chips it will just take longer for the chocolate to become firm
- ⅓ cup Sprinkles optional
- Preheat oven to 375F (190C).
- Combine butter, sugar, vanilla extract, and salt and beat with a stand mixer or an electric mixer until light and fluffy.
- Stir in egg yolk and scrape down the sides of the bowl using a rubber spatula to ensure ingredients are well-incorporated.
- In a separate bowl, whisk together flour and cornstarch.
- With mixer on medium-low speed, gradually add flour mixture in 3-5 parts, stirring until almost completely combined before adding more. You will need to occasionally scrape the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl. Stir until all ingredients are combined and dough is beginning to cling together.
- Stir in mini chocolate chips.
- Pour your coarse sugar into a shallow dish (I used a plate for ease of rolling) and set nearby.
- Scoop a level tablespoon of cookie dough and roll it into a tight, smooth ball.
- Lightly flour your hands and, using your palms (not your fingers or the sticks will be lumpy), gently roll the dough out until it is about 6" long.
- Briefly roll your cookie "stick" in the coarse sugar on the plate, and transfer to a wax paper lined plate or baking sheet. Make sure the stick is as straight as possible.
- Transfer to your freezer and freeze for at least 15 minutes (to help keep the cookies from spreading). Meanwhile, preheat oven to 375F (190C).
- Once oven is preheated and dough has chilled, remove cookie sticks from the fridge and carefully place on an ungreased cookie sheet, spacing at least 1-2" apart. Bake on 375 (190C) for 14 minutes or until edges are beginning to turn golden brown (do not place any subsequent batches of dough on hot pans or they will melt and spread).
- Allow cookies to cool completely before dipping in chocolate.
Chocolate & Sprinkles
- If desired, once cookies are cooled dip in melted chocolate and decorate with sprinkles.
- Allow chocolate to cool and harden before serving.
StoringThese cookies will keep for up to a week and a half in an airtight container. They may also be frozen for up to several months, but due to their shape make sure to freeze in a sturdy container (and not a ziploc bag where they might easily be broken).
Treat yourself to a FREE E-BOOK!
Recipe originally published February 12 2016, updated with improved photos, a video, and new text.