Cookie Sticks
Ingredients
- 1 cup unsalted butter
softened to room temperature
- ¾ cups sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 large egg yolk
- 2 ⅔ cups flour
- 1 Tablespoon corn starch
- ½ cup mini chocolate chips
- ½ cup turbinado or coarse sugar
optional
- 8 oz melting chocolate
- ⅓ cup Sprinkles
optional
Directions
- 1
Preheat oven to 375F (190C).
- 2
Combine butter, sugar, vanilla extract, and salt and beat with a stand mixer or an electric mixer until light and fluffy.
- 3
Stir in egg yolk and scrape down the sides of the bowl using a rubber spatula to ensure ingredients are well-incorporated.
- 4
In a separate bowl, whisk together flour and cornstarch.
- 5
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.
- 6
Stir in mini chocolate chips.
- 7
Pour your coarse sugar into a shallow dish (I used a plate for ease of rolling) and set nearby.
- 8
Scoop a level tablespoon of cookie dough and roll it into a tight, smooth ball.
- 9
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.
- 10
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.
- 11
Transfer to your freezer and freeze for at least 15 minutes (to help keep the cookies from spreading). Meanwhile, preheat oven to 375F (190C).
- 12
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).
- 13
Allow cookies to cool completely before dipping in chocolate.
- 14
If desired, once cookies are cooled dip in melted chocolate and decorate with sprinkles.
Cookie Sticks
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About this Recipe
Looking for a delightful, dippable treat that's more fun than your average cookie? These crunchy chocolate chip sugar Cookie Sticks are a playful twist on a classic, perfect for any occasion and sure to bring a smile to your face.
What sets these Cookie Sticks apart is their unique stick shape, making them incredibly easy to hold and dip. The combination of classic chocolate chip sugar cookie dough, a sprinkle of turbinado sugar for extra crunch, and a generous dip in melting chocolate and sprinkles creates an irresistible texture and flavor experience that’s a step above standard cookies.
You can expect a wonderfully crunchy sugar cookie base, studded with mini chocolate chips, offering a familiar yet exciting flavor profile. Each bite delivers a satisfying snap, followed by the sweetness of the cookie and a rich burst of chocolate from the coating. The optional turbinado sugar adds a delightful textural contrast, enhancing that satisfying crunch.
Feel free to get creative with your Cookie Sticks! Swap the mini chocolate chips for white chocolate chips or finely chopped nuts if you prefer. For the outer coating, experiment with different colors of melting chocolate or a variety of festive sprinkles to match any holiday or celebration. If you don't have turbinado sugar, coarse granulated sugar can provide a similar textural element.
These festive Cookie Sticks are ideal for parties, dessert platters, or as a fun after-school snack. Serve them upright in a jar or arranged on a tray for an eye-catching presentation that invites everyone to grab a stick.