Chocolate chip cookie sticks are thick, chewy and packed full of chocolate chips! This dessert recipe is great for sharing, and are perfect for dunking in a cold glass of milk or coffee.
My family loves cookies, does yours? But sometimes you need a recipe you can throw in a pan. Enter one of my favorite fast desserts, cookie sticks!
Chocolate chip cookie sticks have all the chewy and gooey flavor of chocolate chip cookies but you don’t need to portion the dough. Press the dough into one pan, then slice the chocolate chip dough into sticks after they’ve cooled.
These cookie sticks are slightly smaller than a normal chocolate chip cookie, which makes them really appealing for a sweet chariture board or cookie platter.
Don’t underestimate the fun of dunking these cookies. Cookie sticks are the perfect shape to dunk into a glass of milk, a cup of coffee or a cup of hot chocolate.
Give some chocolate chip cookies with my hot chocolate bombs for a great gift!
How Do I Keep My Cookie Sticks From Sticking To The Pan?
I’m normally a big fan of parchment paper, but for cookie sticks using parchment paper keeps your dough from sticking to the pan. Layering a piece of parchment paper makes it really easy to remove these cookies from the pan and slice into sticks.
Check out my article about why parchment paper is essential for baking, but handy every day of the week.
Recipe Variation Ideas For These Cookies
Think of this recipe as a starting place and build your own favorite cookie! There are so many possibilities for mixing this recipe up. Here are a few ideas:
- Swap the chocolate chips- try white chocolate chips, peanut butter, butterscotch or dark chocolate chunks
- Add toffee chips
- Swap some or all of the chocolate chips for M&Ms
- Add chopped nuts- pecans and walnuts are both delicious
- Add colorful sprinkles in the batter or on the top- this works well for any holiday
- Once cooled dip the cookie sticks half in chocolate or white chocolate, or drizzle melted chocolate on top!
Love chocolate? Try these recipes too!
- Chocolate Whoopie Pies– These are like the softest, fluffiest Oreo you’ve ever had. So delicious!
- Pumpkin Chocolate Chip Cookies– If you like pumpkin, you have to give this recipe a try!
Chocolate Chip Cookie Sticks
- parchment paper
- 8 x 8 Metal pan
- 1 large mixing bowl
- Silicone spatula
- Measuring cups and spoons
- 1 medium mixing bowl
- Wire cooling rack
- Sharp knife
- Cutting board
- ½ Cup unsalted softened butter
- ½ Cup brown sugar
- ¼ Cup white sugar
- 1 Large egg
- 1 Teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ Teaspoon baking soda
- ¼ Teaspoon salt
- ¾ Cup chocolate chips divided
- Preheat oven to 350 degrees. Cut a piece of parchment paper with scissors to fit the pan. It’s ok if the ends of the parchment paper hang off the side but the paper should cover all four sides of the pan.
- In a large mixing bowl cream together the butter, brown sugar, and granulated sugar until light and airy. Add the egg and vanilla extract to the butter mixture, and continue mixing well until combined.
- In the medium sized mixing bowl combine flour, baking soda and salt until well mixed. Add dry flour mixture to the wet ingredients in the large mixing bowl and mix until combined.
- Once the cookie dough forms into a ball, fold in 1/2 cup of the chocolate chips into the batter.
- Using clean hands gently press the cookie dough into the 8×8 pan covered in parchment paper. Work the dough so it is even across the pan. Press the dough into the corners and around the edges a little more as the cookies rise up against the pan in that spot the most. Sprinkle the remaing 1/4 cup of chocolate chips across the top of the cookie sticks and press them into the dough just a little with your hands.
- Bake the cookie dough in the oven for 15-18 minutes until no longer runny in the middle but still gooey. Check around the edges for a golden brown color. A toothpick should come out of the dough clean when inserted into the center of the dough. Allow cookies sticks to cool.
- Using the edges of the parchment paper, lift the cookies out of the pan and onto a cutting board. Cut the cookie in half, then cut each half into eight even pieces. Enjoy with a big glass of milk to dunk!
- If you use a glass pan for this recipe it may affect the cooking time. Glass pans take a little longer to heat than a metal pan (but then hold onto that heat longer). It will also cause the edges of the cookie to be less crisp than when cooking in a metal pan.