Cookie Sticks
These Cookie Sticks are flat chocolate chip cookie bars cut into long strips for dipping. They take just 10 minutes to bake! The dough has brown sugar, vanilla and semi-sweet chocolate chips on top, and they have enough structure to dunk into your favorite sweet dip.
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Chocolate chip cookie sticks are a good pick when you want the fun of dippable cookies. The dough’s easy to make, there’s plenty of chocolate in there and the long shape gives you more edge and surface area than a round cookie – perfect for dipping!
For more chocolate chip baking, try these Oatmeal Chocolate Chip Bars or Oreo Chocolate Chip Cookies. These Whoopie Pies are another cookie-style dessert with chocolate chips, and Cake Mix Cookie Bars fit if you want thicker bar-style treats.
Why You’ll Love It
- Dippable shape: The long strips are better for dipping into hot fudge, strawberry frosting or a cream cheese dip better than thick cookie bars.
- Classic cookie flavor: Brown sugar, vanilla and semi-sweet chocolate chips give these the familiar chocolate chip cookie taste. You don’t have to melt chocolate, simply press some chocolate chips on top of the bars.
- No scooping: The dough is shaped into rectangles, so there’s no need to measure out individual dough balls.
- Great to share: The strips look cute on a tray and make a fun change from regular round cookies.
Cookie Sticks Recipe Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Variations
- Butter swap: Melted butter can replace canola oil, although the sticks may firm up more as they cool.
- Sugar cookie sticks: Leave off the chocolate chips and add a little extra vanilla for plain sugar cookie sticks.
- Different chocolate chips: Try milk chocolate, dark chocolate or white chocolate chips. Or use mini chips for smaller chocolate pieces across the top.
- Sprinkle topping: Press sprinkles into the top with the chocolate chips for a more colorful result.
- Different dipping sauce: Serve with hot fudge, strawberry frosting, vanilla frosting, chocolate frosting or a cream cheese dip. Or any dipping sauce or frosting flavor you prefer.
Cookie Sticks
Equipment
- 2 Baking Sheets Medium
Ingredients
- 1 egg
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup semi-sweet chocolate chips
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 ¾ cups flour
- 1 teaspoon vanilla extract
- ½ cup canola oil
Instructions
Prepare the Cookie Dough
- In a large bowl, whisk the granulated white sugar, brown sugar, vanilla, oil and egg to combine.
- In a medium size bowl, stir the baking soda, salt and flour together.
- Add ½ cup of the flour mixture to the wet mixture and stir, then continue adding the flour mixture bit by bit, stirring in between until all flour is incorporated. You may have to use your hands to mix the dough at the end. If the dough sticks to your hands too much, add a little more flour until it's shape-able but still slightly tacky.
Shape the Cookie Dough
- Divide the dough into 2 equal halves.
- Line a pair of medium sheet pans with parchment paper and place one dough half on each one.
- Using a rolling pin, roll the dough into 3 x 10-inch rectangles. You’ll need to adjust the shape with your hands a bit.
- Sprinkle on the chocolate chips and lightly pat them in.
- Refrigerate for 30 minutes and preheat the oven to 375°F.
Bake the Cookies
- Bake for 8 to 10 minutes or until lightly golden at the edges.
Cut Them into Sticks
- Let the cookie sticks cool for 5 to 10 minutes and then use a sharp serrated knife to cut them into 1-inch strips.
- Transfer onto a wire rack to cool completely.
Serve and Enjoy
- Serve with a sweet dessert dip, if liked.
Notes
- Roll evenly: Keep both dough rectangles close to the same thickness so the thin edges don’t bake too fast.
- Use a sharp serrated knife: It cuts through the warm cookie slab with less dragging.
- Dip after cooling: Let the sticks cool before dipping so they don’t bend or break as easily.
Nutrition Information
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Kim’s Top Tips
- Don’t skip the parchment: Parchment paper helps the cookie slabs lift off the pan without breaking.
- Add flour slowly: If the dough leaves sticky bits on your hands, add a little more flour until it feels tacky and shapeable.
- Chill the shaped dough: Chilling helps the thin rectangles keep their shape in the oven.
- Press the chips in lightly: A gentle press helps the chocolate chips stick to the dough surface.
- Cut while slightly warm: The cookie slabs cut more cleanly before they cool completely. You can use a sharp serrated knife or a pizza cutter.
How to Store
- Storage: Store cookie sticks in an airtight container at room temperature for up to 3 days. Dips should be stored separately, in covered containers.
- Freezing: Once cooled, you can freeze the cookie sticks in a freezer-safe container for up to 2 months.
- Thaw: Thaw at room temperature before serving.
Serving Suggestions
Serve these cookie sticks with Oreo Fluff Dip or your preferred dessert dip or frosting for dunking. Some fruit or graham crackers are also good for dipping. Enjoy a pitcher of fruity Virgin Strawberry Daiquiri on the side. You could also add contrasting Strawberry Crunch Cookies or Coconut Lime Cookies to the dessert tray.
Cookie Sticks FAQs
I recommend that you do. The dough slabs are quite thin, and without refrigeration, they are likely to spread too much during baking.
They’re baked as flat cookie slabs and cut into long strips, so the shape is closer to sticks than round cookies.
The edges should be set, and the center should no longer look wet or raw. The top doesn’t need to brown all over, just a light golden color at the edges.
