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
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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?
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Comments & Reviews
Michal Tsiben says
They came out perfectly, baked them on a pizza stone instead of the additional 10 minutes, and wow
Rebecca Hubbell says
Yes, this recipe calls for a 1/2 cup of both.
Elena Mabesa says
hi I love your website I have a question, do I use brown and white sugar?
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!
Pearl says
These are wonderful ! Thank you for tge recope! They came out perfect! 1 question… how do i store thdm!
Kind Regards,
Pearl
Lillie says
Yes I did grease the pan. Can I still cut the cookie with it in the pan?
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
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
Oh, this makes me so happy! I’m so glad you enjoyed them, Joan!
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
Hi Preeti, I have only made the recipe as written so I’m not sure, sorry.
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 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.
alex says
in the oven right now. question though… is the dough supposed to be sticky or not?
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.
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
So glad you enjoyed them, Mia!
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
Awww, this makes me so happy! I’m so glad you love this recipe! Thanks for taking the time to leave a comment!
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!