Chocolate Dipped Cookie Sticks
These chocolate dipped cookie sticks take a classic chocolate chip cookie dough, bake it in a single pan, and cut it into strips made for dunking. Because everything bakes in one 9 x 13 inch pan, there is no scooping and no tray rotation.
The result is chewy in the middle with a lightly crisp edge, finished with a chocolate coating that makes a cold glass of milk the obvious next step.
It is an easy back to school snack, and it works just as well on a weekend platter. The recipe is adapted from the chocolate dipped cookie sticks from Del’s Cooking Twist.
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This one is built for busy mornings. The idea grew out of an earlier recipe for milk and chocolate chip cookie cups, where the cookie holds the milk instead of the other way around. These sticks flip that idea. The milk stays in the glass, and the cookie goes in after it. Same fun, less work.
There is nothing fussy about the method either. You start with a standard chocolate chip cookie dough, press it into a pan, bake it once, and cut it into strips.
Because there is no scooping, no chilling, and no tray rotation, it is a comfortable first project for beginners who want something that looks like it came from a bakery counter.
The dough behaves the way drop cookie dough always does, so if you have made chocolate chip cookies before, you already know the feel of it. Softened butter creams with the sugars, the egg and the vanilla go in, the dry ingredients follow, and the mini chips go in last.
It is also a good recipe to make with kids nearby. Pressing dough into a pan is a job that small hands can actually do well, and the cutting step is quick enough to hold their attention.
Save this one before the school week starts, and you will have something ready for the mornings when nobody wants to sit down for breakfast.
How to make cookie sticks?
Cookie sticks come together with one bowl of wet ingredients, one bowl of dry ingredients, and one pan. The dough does not need to chill before it bakes, which matters on a weekday, when an extra hour in the refrigerator usually means the project never happens.
Start with the wet ingredients. Beat the softened butter with the granulated sugar and the light brown sugar until the mixture looks lighter and smoother, then beat in the egg and the vanilla extract. Keep the mixer on a modest speed so the mixture stays creamy rather than airy.
In a second bowl, whisk together the flour, the baking soda, and the salt. Add the dry mixture to the butter mixture in a few additions, mixing after each one, then stir in the mini chocolate chips.
Mini chips are the practical choice here because they sit low in the dough, so a pizza cutter glides through them instead of catching on a full sized chip. If you only have regular chips, the sticks still work.
Cut with light, steady pressure and expect a slightly rougher edge. Semi sweet chips were used in the original, and white chocolate chips or a mix of semi sweet and white both work just as well.
Scrape the dough into the prepared pan and press it into an even layer with your hands. An even layer is what gives you even sticks, so pay attention to the corners and the edges rather than only the middle. Sprinkle a few extra mini chips over the top and press them in gently.
Bake until the edges turn golden brown. The center will still look a little soft when you pull the pan out, which is exactly what you want for a chewy stick. Let the slab cool just long enough to handle, then lift it out of the pan using the parchment overhang and set it on a flat surface.
Now cut. A pizza cutter is the easiest tool for the job. Run it in strips along the shorter side of the slab, then make one cut down the middle of the long side. That single extra cut is what turns wide strips into proper dunking sticks.
At this stage the cookies are already good to eat. The original recipe notes that you can also cut the slab into squares and top them with vanilla ice cream, which turns the same dough into a fast dessert.
If you plan to dip the sticks in chocolate, let them cool completely first. A warm stick slides around in the melted chocolate, while a cooled one goes in and comes out clean.
- No chilling required
- Mini chips cut more cleanly than regular chips
- Press the dough evenly, edge to edge
- Cut the slab with a pizza cutter while it is still slightly warm
- Cool the sticks completely before dipping
What about the chocolate coating?
The coating takes one ingredient: chocolate. Measure 1/2 cup of chocolate or chocolate chips into a medium bowl and melt it in the microwave in 30 second increments, stirring vigorously after each one. The stirring is the part that matters.
Chocolate holds its shape even when it is nearly melted, so a good stir between bursts tells you when it is genuinely smooth and keeps you from overheating it.
Once the chocolate is smooth, dip each cookie stick so that about one quarter to one third of its length is coated, then set the dipped sticks on a baking sheet as you go.
Then chill them. The chocolate sets in the refrigerator in about 20 to 30 minutes, which is enough time to pour the milk and clear the counter.
White chocolate works exactly the same way. Use it in place of the semi sweet or dark chocolate, melt it in the same 30 second increments, and dip as usual.
If you like this kind of chocolate finish, chocolate dipped cookie bars take the same idea into a bar format and slice neatly for a crowd.
Hi there, I’m Del
This recipe comes from Delphine Fortin, who writes at Del’s Cooking Twist. Del is Canadian and French, and she has recently relocated to Stockholm, Sweden.
Her cooking starts from scratch with real ingredients, most of them plant based, while still leaving room for an occasional dessert. That balance describes this recipe well: an everyday cookie dough, handled simply, with a chocolate finish that makes it feel like a treat.
Free email bonus: 30 minute weeknight dinners
The original post also offers a free email series built around four weeks of family weeknight dinners that come together in roughly 30 minutes. It is a separate offer and does not change anything about the cookie method. If quick dinners are what you need most right now, it is worth a look. Otherwise, skip straight to the ingredients.
Ingredients
This dough uses pantry staples, and the one ingredient worth a deliberate trip to the store is the mini chocolate chips. The quantities below make 36 cookie sticks.
- 1/2 cup (120 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (90 g) light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (180 g) all purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (175 g) mini chocolate chips, plus extra for topping
- 1/2 cup (90 g) chocolate or chocolate chips, for melting and dipping
Use butter that is soft enough to leave a dent when you press it, but not melted. Semi sweet chocolate was used for the dip in the original, and white chocolate or a mix of semi sweet and white chocolate also works.
If you want a classic drop cookie version using the same little chips, these best ever mini chocolate chip cookies are a good place to start.
Mini chips are worth seeking out. They make cutting the baked slab into sticks much easier than full sized chips do, and they distribute more evenly through the dough.
Instructions
The whole method is one bowl of wet ingredients, one bowl of dry ingredients, one pan, and one pass with a pizza cutter. Work through the steps in order and the sticks come together quickly.
- Heat the oven and prepare the pan. Preheat the oven to 350 degrees F (180 degrees C). Line a 9 x 13 inch (23 x 33 cm) pan with parchment paper, leaving a 4 inch (10 cm) overhang on the long sides so you can lift the baked cookie out later. Grease the bottom and the sides, then set the pan aside.
- Cream the wet ingredients. In a large bowl with a hand mixer, or in a stand mixer fitted with the paddle attachment, cream together the butter, the granulated sugar, the light brown sugar, the egg, and the vanilla extract until everything is smooth and well combined.
- Add the dry ingredients and the chips. In a separate bowl, combine the flour, the baking soda, and the salt. Add the dry mixture to the wet mixture in a few additions, mixing well after each one, then pour in the mini chocolate chips and stir until they are evenly distributed.
- Press the dough into the pan. Transfer the dough to the prepared pan and use your hands to press and spread it evenly across the entire pan. Sprinkle additional mini chocolate chips over the top and gently press them into the dough.
- Bake. Bake for 18 to 22 minutes, until the edges are golden brown. Remove the pan from the oven and gently lift the cookie out of the pan by lifting the parchment paper.
- Cut into sticks. Transfer the slab to a flat surface. Using a pizza cutter, cut many strips along the shorter side, then run the cutter once up the middle of the long side. Depending on how thin you cut them, that gives you between 24 and 36 cookie sticks.
- Melt the chocolate and dip. Melt the chocolate in a medium bowl in the microwave in 30 second increments, stirring vigorously with a spoon after each one, until it is completely melted and smooth. Dip each cookie stick so that about one quarter to one third of it is coated, and place the sticks onto a baking sheet. Allow the chocolate to set in the refrigerator for about 20 to 30 minutes before serving. Dip into a cold glass of milk and enjoy.
Keep the dipped sticks in a single layer on the baking sheet so the coating does not smear while it sets, and pour the milk once the chocolate looks dull and firm rather than glossy.
Recipe details
Quick reference for planning your bake:
| Detail | Value |
|---|---|
| Prep time | 10 minutes |
| Cook time | 18 minutes |
| Total time | 28 minutes |
| Yield | 36 cookie sticks |
| Oven temperature | 350 degrees F (180 degrees C) |
Nutrition per cookie stick, as listed with the original recipe:
| Nutrient | Amount per stick |
|---|---|
| Calories | 102 |
| Carbohydrates | 13 g |
| Protein | 1 g |
| Fat | 5 g |
| Saturated fat | 3 g |
| Sugar | 8 g |
| Sodium | 67 mg |
| Cholesterol | 11 mg |
Thinner strips give you closer to 36 sticks, while wider strips give you closer to 24, so the yield in the table reflects the standard cut.
FAQs
Why does the recipe use mini chocolate chips instead of regular chips?
Mini chocolate chips are recommended because they distribute more evenly through the dough and make it easier to slice the baked cookie sheet into clean sticks without breaking. If only regular chips are available, you can still use them, but you must slice the cookie sheet gently to avoid jagged edges.
How do you properly melt chocolate for dipping cookie sticks?
Place the chocolate in a microwave-safe bowl and heat it in 30-second increments, stirring vigorously with a spoon after each increment until fully melted and smooth. Alternatively, you can use a double boiler on the stovetop to avoid scorching the chocolate. Adding a teaspoon of coconut oil or vegetable shortening helps create a smoother coating.
How should you store chocolate-dipped cookie sticks to keep them fresh?
Once the chocolate coating has fully set, store the cookie sticks in a single layer in an airtight container at room temperature for up to five days. If you need to stack them, place a sheet of parchment paper between the layers. Refrigeration can extend their shelf life, but let them sit at room temperature for 10 to 15 minutes before serving for the best texture.
What is the best way to cut the baked cookie sheet into sticks?
After baking, lift the large cookie from the pan using the parchment paper and transfer it to a flat surface. Use a pizza cutter or a sharp chef's knife to cut strips along the shorter side, then cut once up the middle of the long side to create 24 to 36 sticks. Cutting while the cookie is still slightly warm results in cleaner edges and fewer crumbs.
Chocolate-Dipped Cookie Sticks
- Total Time: 28 min
- Yield: 36 cookie sticks 1x
Description
Chocolate Dipped Cookie Sticks These chocolate dipped cookie sticks take a classic chocolate chip cookie dough, bake it in a single pan, and cut it into strips made for dunking. Because everything bakes in one 9 x 13 inch pan, there is no scooping and no tray rotation.
Ingredients
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup mini chocolate chips + extra for topping
1/2 cup chocolate or chocolate chips, melted
Instructions
Instructions
1-Preheat the oven to 350°F (180°C) and: Preheat the oven to 350°F (180°C) and line a 9 x 13-inch (23×33 cm) pan with parchment paper, leaving a 4-inch (10 cm) overhang on long sides. Grease the bottom and sides, and set aside.
2-In a large bowl with a hand: In a large bowl with a hand mixer or in a stand mixer fitted with a paddle attachment, cream together the butter, sugars, egg, and vanilla.
3-In a separate bowl, combine the flour,: In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients in a few additions, mixing well after each addition. Pour the mini chocolate chips and stir well.
4-Transfer the cookie dough to the prepared: Transfer the cookie dough to the prepared baking pan and use your hands to press and spread the dough out evenly to cover the entire pan. Sprinkle additional mini chocolate chips over the dough and gently press into the dough using your hands.
5-Bake for 18 to 22 minutes until: Bake for 18 to 22 minutes until edges are golden brown. Remove from the oven and gently lift the cookie out of the pan by lifting the parchment paper.
6-Transfer to a flat surface, and using: Transfer to a flat surface, and using a pizza cutter, cut many strips along the shorter side and then run the cutter once up the middle of long side to create between 24 to 36 cookie sticks (depending on how thin you want them to be).
7-Melt the chocolate in a medium bowl: Melt the chocolate in a medium bowl in the microwave in 30 second increments, stirring vigorously with a spoon after each increment, until completely melted and smooth. Dip the chocolate chip cookie sticks in the melted chocolate until 1/4 to 1/3 of the stick, and place onto a baking sheet. Allow chocolate to set in the refrigerator for about 20-30 minutes before serving. Dip into a cold glass of milk and enjoy!
- Prep Time: 10 min
- Cook Time: 18 min
- Method: bake
Nutrition
- Calories: 102
- Sugar: 8g
- Sodium: 67mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 13g
- Protein: 1g
- Cholesterol: 11 mg
Keywords: Chocolate-Dipped Cookie Sticks