Description
These flaky, golden Chocolate Chip Cookie Dough Twists are filled with safe-to-eat cookie dough and baked in puff pastry. A fun, fast dessert perfect for parties or anytime snacking.
Ingredients
Scale
Cookie Dough:
- ½ cup unsalted butter (softened)
- ¼ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour (heat-treated)
- ¼ tsp salt
- ¼ cup mini chocolate chips
Pastry:
- 1 sheet puff pastry (thawed)
- 1 egg (beaten (egg wash))
- 2 tbsp granulated sugar (for sprinkling)
Instructions
- Cream butter and sugars. Add vanilla and salt, then flour until soft dough forms. Fold in mini chocolate chips.
- Roll puff pastry into a rectangle. Spread cookie dough over half and fold to cover.
- Cut into 1-inch strips, twist, and place on lined baking sheet.
- Brush with egg wash, sprinkle sugar, and freeze for 10 minutes.
- Bake at 375°F for 15–18 minutes until golden and puffed.
- Let cool slightly before serving.
Notes
-
Use mini chips for even texture.
-
Heat-treat flour to make dough safe to eat.
-
Freeze unbaked twists for quick future baking.
-
Great with a drizzle of melted chocolate.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 220