Chocolate Chip Cookie Sticks are a fun twist on classic chocolate chip cookies and the perfect dessert for dipping! A thick, slightly crisp, yet still chewy cookie loaded with chocolate chips and made in a 9 x 13-inch pan for easy baking!
December is here and today is National Cookie Day and with Santa’s reindeer-led sleigh will be landing on your rooftops in just a few short weeks!
So it only seems natural to start thinking about what kind of cookies you’re going to serve up with that big ole’ glass of milk! And I think these chocolate chip cookie sticks should be at the top of your list!
So have you heard of cookie sticks? They’re a relatively new concept to me, but I’m absolutely in love! I mean, come on, who doesn’t love a cookie that was designed for dipping!?!?
And they’re such a fun and unique twist on the classic chocolate chip cookie.
And since I’ve never shared just a classic chocolate chip cookie recipe on the blog, I thought it might be a good cookie sticks recipe to start with.
And who doesn’t love chocolate chip cookies, am I right?
These cookie sticks are super easy to make, you bake them in a 9 x 13-inch pan and then slice them up with a pizza cutter.
Let them cool a bit so they stabilize a little more so they’re dippable.
And if you don’t really feel like sticks, cut them into squares and top them with some vanilla ice cream and hot fudge!
How To Make Them
- Preheat oven to 350 degrees F. Line a 9 x 13-inch pan with aluminum foil and spray the bottom and sides with cooking spray and set aside.
- 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.
- In a separate bowl, combine the flour, baking soda, and salt, then add the flour mix to the wet ingredients in two separate additions, mixing until combined after each addition.
- Mix in 1 cup of the mini chocolate chips.
- 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 the remaining 1/4 cup of mini chocolate chips over the dough and gently press into the dough using the palms of your hands.
- Bake for 18 to 22 minutes until edges are golden brown.
- Remove from oven and gently lift the cookie out of the pan by using the aluminum foil, transfer to a solid, flat surface.
- Use a pizza cutter to cut 18 strips along the 13-inch side and then run the cutter once up the middle of the 9-inch side to create 36 cookie sticks.
Recipe Tools:
You’ll want a 9×13-inch pan with a lip, you can use a lipped baking sheet like in the video or you can use a high lipped cake pan.
The easiest way to cut these sticks up is with a pizza cutter, but you can use a big knife too.
You’ll need measuring cups and spoons like in any recipe, these are my favorite dry and wet ingredient cups to use!
You’ll need to line the pan with aluminum foil to easily lift the cookies out of the pan after baking. I like using heavy duty to avoid it ripping while transferring the cookies.
But these cookies are great for more than setting out for Santa, they’re perfect all year round when you just need to indulge in a little chocolate chip cookie goodness or satisfy your sweet tooth.
More Cookie Recipes
- Guinness No Bake Cookies
- Monster Cookies
- No Bake Peanut Butter Cookies
- Vanilla Chai Shortbread Cookies
- Peanut Butter Cookies
- Chocolate Chip Pan Cookies
Chocolate Chip Cookie Sticks
Click the button above to save this delicious recipe to your board!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!
Chocolate Chip Cookie Sticks
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cup semi-sweet chocolate chips divided
Instructions
- Preheat oven to 350 degrees F. Line a 9 x 13-inch pan with aluminum foil and spray the bottom and sides with cooking spray and set aside.
- 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.
- In a separate bowl, combine the flour, baking soda, and salt, then add the flour mix to the wet ingredients in two separate additions, mixing until combined after each addition.
- Mix in 1 cup of the mini chocolate chips.
- 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 the remaining 1/4 cup of mini chocolate chips over the dough and gently press into the dough using the palms of your hands.
- Bake for 18 to 22 minutes until edges are golden brown.
- Remove from oven and gently lift the cookie out of the pan by using the aluminum foil, transfer to a solid, flat surface.
- Use a pizza cutter to cut 18 strips along the 13-inch side and then run the cutter once up the middle of the 9-inch side to create 36 cookie sticks.
Video
Notes
- If you want crisper, harder cookies, follow the instructions above and then transfer the cut cookie sticks to a parchment lined baking sheet and bake for an additional 10 minutes.
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
Comments & Reviews
Michal Tsiben says
They came out perfectly, baked them on a pizza stone instead of the additional 10 minutes, and wow
Elena Mabesa says
hi I love your website I have a question, do I use brown and white sugar?
Rebecca Hubbell says
Yes, this recipe calls for a 1/2 cup of both.
Pearl says
These are wonderful ! Thank you for tge recope! They came out perfect! 1 question… how do i store thdm!
Kind Regards,
Pearl
Rebecca Hubbell says
Hi Pearl, you can store them in an airtight container on the counter for a few days or you can freeze them in a freezer bag for a couple of months. Make sure to squeeze out any excess air if you freeze them!
Lillie says
Hi! These look amazing! But I’m just now realizing I forgot to line the pan with aluminum foil. What should I do?
Rebecca Hubbell says
Hi Lillie, did you grease the pan by chance? They will of course still be edible but will be harder to get out of the ban without breaking.
Lillie says
Yes I did grease the pan. Can I still cut the cookie with it in the pan?
Joan says
I am in so much trouble after trying your wonderful cookie sticks! They are so delicious as well as super quick & easy to make that I believe I have made them 3 times already in the past 2 weeks! Thanks for such a fun & yummy recipe!
Rebecca Hubbell says
Oh, this makes me so happy! I’m so glad you enjoyed them, Joan!
Preeti Bajaj says
Hi
Lovely recipe
Just a question
Can we replace the egg or can we avoid it
Pls let me know
Rebecca Hubbell says
Hi Preeti, I have only made the recipe as written so I’m not sure, sorry.
alex says
in the oven right now. question though… is the dough supposed to be sticky or not?
Rebecca Hubbell says
Hi Alex, that dough shouldn’t really be sticky to touch and should pull away from the bowl it’s mixed in fairly easily, but the dough itself should hold together.
sarimah says
Tried the recipe.. love it! But slight problem the bottom part of stick looks a little bit uncooked.. .followed the recipe. Flour 11/2 cup equv-187.5g ? Butter 113.4g, sugar/brown sugar 100g?? Help.
Rebecca Hubbell says
Hi There, do you mean the side that’s against the pan? That should be the first to cook. What kind of pan did you make them in and did they look like this all over or just in the center? Your oven may not be calibrated which means they may need a few more minutes in the oven, you can always loosely cover the cookies with aluminum foil for the last few minutes to prevent the tops from burning while the dough finishes cooking.
Mia says
I decided to revisit making cookies (previous experience were a flop) when I came upon this recipe. Everyone I gave them out to, loved them. Will make these again.
Rebecca Hubbell says
So glad you enjoyed them, Mia!
kim says
so incredibly good!!! I have made these several times now, and followed the directions to a T.
Thank you for sharing! They are fun to make and easy to make.
I don’t normally eat cookies after the first day (diet trick) but with these, I ate them till they were gone and even hid them from my hubby!
Rebecca Hubbell says
Awww, this makes me so happy! I’m so glad you love this recipe! Thanks for taking the time to leave a comment!
Lacey says
Hi, I do not have a paddle attachment for my mixer. Would the regular attachments work as well?
Rebecca Hubbell says
Hi Lacey, I think you’ll be okay with the whisk attachment.
Kelly says
I just have one concern. Baking on aluminum foil isn’t good for you. Be read multiple books on this very subject. I’m going to make them but if I use partchment paper will they be to hard ?
Rebecca Hubbell says
Not sure, Kelly, but I’m sure they’ll be soft if anything.
Leena says
Can I use parchment paper instead of foil?
Rebecca says
Hi Lenna, that should be fine.
Leena says
Thanks Rebecca!!
It should be ok if we make a big batch of dough and keep it in the fridge / freezer before baking it?
seli says
hi! im form argentina!! how many grams of butter is 1 stick? thanks!
Rebecca says
113 grams 🙂
Orlybabe says
I just made these and they turned out absolutely amazing! They were all gone in less than an hour. I substituted light muscovado sugar instead of light brown sugar, which added a hit of awesome toffee flavor to it. I also sprinkled coarse sea salt over the top before baking for a nice contrast, and after cutting them up I baked them again for 8 minutes to give them that crunchy bite. Thanks so much for the recipe!
Rebecca says
I’m so glad you enjoyed them, I love the idea of the addition of sea salt, yum! I’ll have to try them that way next time!
Deb says
I just made these and they came out super! I used mini chocolate chips and added in a mix of M&M baking bits (mini) and they look and taste great. The only other change I made was cutting 16 rows instead of 18, it was just easier to cut fairly even strips (half, then half again, then half again etc.), so it made 32 instead of 36.
Thanks for the great recipe
Rebecca says
I’m so glad you enjoyed them!
Doris Foley says
I love nuts in chocolate chip cookies. Could these be added? Going to bake these real soon.
Rebecca says
Hey Doris! Of course they can! I would make sure to use finely chopped nuts so the sticks are easy to cut. Maybe reduce the mini chocolate chip to 3/4 cup and add in 1/2 cup finely chopped walnuts (or whatever nuts you prefer)!
Haadia says
I might want to bake these for my cousins, but is this recipe okay for making simple chocolate chip cookies instead of dip sticks? Thank you for the tasty looking recipe.
From one baker to another,
Haadia
Rebecca says
Hi Haadia, I’ve never tested this dough for traditional round cookies, this dough is designed to be a little drier so that it firms up into dunking sticks, so I’m not sure how it would turn out as round cookies. However, you could try it and just bake for 10-12 minutes and see how that turns out.
Haadia says
Thank you for the tip! It’s nice to ask questions on a website and have someone actually reply. I really appreciate how you answer as soon as possible. 🙂
Keep in touch,
Haadia
Diana L. says
Love chocolate chip cookies! And these look extra fun with a glass of milk.
Rebecca says
They are definitely a fun way to eat chocolate chip cookies!