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–+ servings
Chocolate chip cookie sticks on a tray with pink dip, milk, and green glasses.
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Cookie Sticks

Cookie sticks are thin chocolate chip cookie bars cut into strips and served with a sweet dip. They have a brown sugar flavor, chocolate chips on top and a soft center with firm edges.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Cookies, Desserts
Cuisine: American
Diet: Vegetarian
Servings: 18 cookie sticks
Calories: 191kcal
Author: Kim Schob

Equipment

Ingredients

Instructions

Prepare the Cookie Dough

  • In a large bowl, whisk the granulated white sugar, brown sugar, vanilla, oil and egg to combine.
    Clear bowl with eggs, sugar, brown sugar, vanilla, and butter on a white background.
  • In a medium size bowl, stir the baking soda, salt and flour together.
    A black bowl with flour and solid shortening on a white marble surface.
  • 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.
    Clear glass bowl with flour and wet ingredients on a marble surface.

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.
    A rectangle of cookie dough with chocolate chips on parchment paper.
  • 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.
    Sliced chocolate chip biscotti on a parchment-lined baking sheet.
  • 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

Serving: 1cookie | Calories: 191kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 101mg | Potassium: 67mg | Fiber: 1g | Sugar: 14g | Vitamin A: 17IU | Vitamin D: 0.05µg | Calcium: 13mg | Iron: 1mg