These Cookie Sticks are the perfect blend of crisp edges and chewy centers, offering a delightful treat in every bite. With just 15 minutes of prep and 10 minutes of baking, you’ll have a batch of golden, buttery sticks ready to enjoy. The hint of sweetness and rich vanilla flavor makes them irresistible, while the quick freeze time ensures they hold their shape beautifully. Whether you’re snacking solo or sharing with friends, these sticks are a crowd-pleaser.
Each stick is a satisfying balance of crunchy texture and melt-in-your-mouth goodness, making them ideal for any occasion. At just 110 calories per serving, they’re a guilt-free indulgence that’s easy to whip up in under 40 minutes. The warm aroma of freshly baked cookies will fill your kitchen, creating a cozy, inviting atmosphere. Perfect for dipping in coffee or enjoying on their own, these cookie sticks are a simple yet elevated treat you’ll want to make again and again.
Ingredients for Cookie Sticks
- 1 cup (226 g) unsalted butter, softened to room temperature
- ¾ cup (150 g) sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 large egg yolk
- 2 ⅔ cups (335 g) flour
- 1 Tablespoon corn starch
- ½ cup (85 g) mini chocolate chips
- ½ cup (100 g) turbinado or coarse sugar (optional, for rolling)
- 8 oz (226 g) melting chocolate (e.g., Ghirardelli dark chocolate wafers or melted chocolate chips)
- ⅓ cup sprinkles (optional, for decoration)
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine butter, sugar, vanilla extract, and salt. Beat with a stand mixer or electric mixer until light and fluffy.
- Add egg yolk and mix until fully incorporated. Scrape down the sides of the bowl with a rubber spatula.
- In a separate bowl, whisk together flour and corn starch.
- With the mixer on medium-low speed, gradually add the flour mixture in 3-5 parts, mixing until almost combined before adding more. Scrape the bowl as needed to ensure even mixing.
- Stir in mini chocolate chips until evenly distributed.
- Pour coarse sugar into a shallow dish (e.g., a plate) and set aside.
- Scoop 1 tablespoon of dough and roll it into a tight, smooth ball. Lightly flour your hands and gently roll the dough into a 6-inch stick.
- Roll each stick in the coarse sugar, then place on a wax paper-lined plate or baking sheet. Freeze for at least 15 minutes to prevent spreading.
- Once chilled, place cookie sticks on an ungreased baking sheet, spacing them 1-2 inches apart. Bake at 375°F (190°C) for 14 minutes or until edges are golden brown.
- Cool completely before dipping in chocolate.
- Melt chocolate and dip one end of each cookie stick. Decorate with sprinkles if desired. Let the chocolate harden before serving.
Creative Toppings & Dipping Ideas
While the recipe suggests dipping your cookie sticks in melted chocolate and sprinkles, there are endless ways to customize them! Try drizzling with white chocolate or caramel for a sweet twist. For a nutty flavor, roll the sticks in crushed pistachios or almonds after dipping. If you’re feeling adventurous, add a pinch of sea salt or a dusting of cocoa powder for a gourmet touch.
Perfect Pairings for Serving
These cookie sticks are a delightful treat on their own, but they pair wonderfully with a cup of hot coffee, tea, or even a glass of cold milk. For a fun dessert platter, arrange them alongside fresh fruit, like strawberries or banana slices, for a balanced sweet-and-tangy combo. They’re also great for gifting—wrap them in cellophane with a ribbon for a charming homemade present!
Storage Tips for Freshness
Store your cookie sticks in an airtight container at room temperature for up to 5 days. If you’ve dipped them in chocolate, place a sheet of parchment paper between layers to prevent sticking. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying!
Time-Saving Hacks
To streamline the process, prepare the dough ahead of time and freeze it in log shapes. When ready to bake, simply slice and roll in sugar. Alternatively, skip the chocolate dipping step and enjoy the sticks as-is for a quicker treat. Using pre-measured ingredients and a stand mixer can also save you valuable prep time.
Common Questions Answered
Can I use regular sugar instead of turbinado?
Absolutely! Turbinado sugar adds a crunchy texture, but granulated sugar works just fine.
What if I don’t have cornstarch?
You can omit it, but the cornstarch helps create a tender texture.
Can I make these gluten-free?
Yes, swap the flour for a 1:1 gluten-free blend for equally delicious results.
Cookie Sticks
Ingredients
- 1 cup unsalted butter softened to room temperature
- 3/4 cups sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 large egg yolk
- 2 2/3 cups flour
- 1 Tablespoon corn starch
- 1/2 cup mini chocolate chips
- 1/2 cup turbinado or coarse sugar optional
- 8 oz melting chocolate I use Ghirardelli dark chocolate melting wafers, you could instead use melted chocolate chips it will just take longer for the chocolate to become firm
- 1/3 cup Sprinkles optional
Instructions
- Preheat oven to 375F (190C).
- Combine butter, sugar, vanilla extract, and salt and beat with a stand mixer or an electric mixer until light and fluffy.
- Stir in egg yolk and scrape down the sides of the bowl using a rubber spatula to ensure ingredients are well-incorporated.
- In a separate bowl, whisk together flour and cornstarch.
- With mixer on medium-low speed, gradually add flour mixture in 3-5 parts, stirring until almost completely combined before adding more. You will need to occasionally scrape the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl. Stir until all ingredients are combined and dough is beginning to cling together.
- Stir in mini chocolate chips.
- Pour your coarse sugar into a shallow dish (I used a plate for ease of rolling) and set nearby.
- Scoop a level tablespoon of cookie dough and roll it into a tight, smooth ball.
- Lightly flour your hands and, using your palms (not your fingers or the sticks will be lumpy), gently roll the dough out until it is about 6″ long.
- Briefly roll your cookie “stick” in the coarse sugar on the plate, and transfer to a wax paper lined plate or baking sheet. Make sure the stick is as straight as possible.
- Transfer to your freezer and freeze for at least 15 minutes (to help keep the cookies from spreading). Meanwhile, preheat oven to 375F (190C).
- Once oven is preheated and dough has chilled, remove cookie sticks from the fridge and carefully place on an ungreased cookie sheet, spacing at least 1-2″ apart. Bake on 375 (190C) for 14 minutes or until edges are beginning to turn golden brown (do not place any subsequent batches of dough on hot pans or they will melt and spread).
- Allow cookies to cool completely before dipping in chocolate.
- If desired, once cookies are cooled dip in melted chocolate and decorate with sprinkles.
- Allow chocolate to cool and harden before serving.