A New Way to Enjoy Cookies
I’m a big fan of finding alternative ways to eat chocolate chip cookies. I’ve shared them in cookie bar form, as fudge, as brittle, in its uncooked form (as edible cookie dough) and I’ve even shared the worst chocolate chip cookie recipe in the world. Today I’m sharing yet another version. These cookie sticks are a fun and different way to enjoy cookies. They’re slightly crunchy, perfectly sweet, and so easy to decorate for the holidays (or customize for a party!). They remind me a bit of chocolate dipped pretzel sticks, only sweeter. Let’s get to it.
What You Need To Make Cookie Sticks
The ingredients for today’s recipe are basic ones that you probably already have on hand. Let’s touch on a few of these briefly:
Butter. Make sure you use butter that is softened, but not so soft that it’s melt-y or oily. It should still be slightly chilled. I use unsalted butter, but see my post on salted vs unsalted butter if you would like to substitute salted.Egg yolk. We omit the white because that would encourage the cookie stick to rise and spread (which we don’t want). Instead we just use the yolk to bind the dough together and keep the cookies stable but tender. You can save the egg white to make meringues!Corn starch. This helps the cookies to hold their shape without becoming too dry or brittle.Flour. I recommend all-purpose (plain) flour only.Mini chocolate chips. I prefer these to the regular sized-chocolate chips because the regular-sized ones are much larger and Chocolate and sprinkles! Not pictured (because they’re optional). While these cookie sticks are delicious enjoyed on their own, I highly recommend dipping them in dark chocolate and covering with sprinkles before enjoying. It adds a new dimension of flavor and it’s great for customizing for the holidays, making them a unique option for your Christmas cookie tray!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Some Notes on the Cookie Dough
When you’re preparing the dough, you might notice that as you add the flour it becomes fairly stiff and quite dry. This is absolutely by design. It keeps the cookies round and stick-shaped (they will flatten slightly on the bottoms) and keeps them from spreading.
Make sure to add your flour gradually (3-4 parts) and stir until it’s been almost completely absorbed after each addition. Adding the flour all at once will make it difficult for the liquid ingredients to properly absorb all of the dry ingredients and can create a difficult dough that requires much more effort to work together.
I do call for some brief chilling of the cookie sticks once you’ve rolled them into their shapes. This helps keep them from spreading any in the oven. The butter has been through a lot between the creaming and the warmth of your hands when rolling, so we want to give it a chance to cool and re-solidify before baking.
Tip: Have fun with decorating! I like to dip my cookie sticks in dark chocolate and sprinkles, but play around with white chocolate, crushed candy canes, festively-colored sprinkles, toffee bits, and more!
More Recipes You Might Like
Shortbread CookiesChocolate Chip Snowball CookiesBrownie BrittleCookie Dough Bites
Enjoy! Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card! Recipe originally published February 12 2016, updated with improved photos, a video, and new text.
