Chocolate Chip Cookie Dough Twists

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Golden, flaky, and studded with melty chocolate chips, these Chocolate Chip Cookie Dough Twists are a sweet twist on your favorite dessert. Each bite delivers buttery layers of puff pastry paired with the nostalgic taste of chocolate chip cookie dough—all baked to a perfect crunch. Whether you’re hosting brunch, planning a bake sale, or simply craving something sweet and easy, this treat hits all the right notes.

These twists look bakery-worthy but are incredibly simple to make at home. Using store-bought puff pastry and a quick cookie dough filling, you can whip these up in under 30 minutes. They’re fun to twist, satisfying to snack on, and they look stunning on any dessert tray.

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Why You’ll Love This Chocolate Chip Cookie Dough Twists

• Quick & Easy: No chilling time, no complicated steps—perfect for beginners.
• Minimal Ingredients: You probably already have everything you need.
• Versatile: Great for breakfast, dessert, or a sweet snack.
• Crowd-Pleaser: Kids love them, and adults won’t stop at one.
• Freezer-Friendly: Make a batch and save some for later.

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Preparation Phase & Tools to Use

To ensure your Chocolate Chip Cookie Dough Twists turn out as crisp and delightful as they look, you’ll want to prep with the right gear:

• Rolling Pin: Helps evenly spread your puff pastry sheet, making the twists uniform in thickness.
• Pastry Brush: Essential for brushing egg wash on top for that irresistible golden finish.
• Sharp Knife or Pizza Cutter: Used to cut the pastry into strips—clean cuts help the twists look neat.
• Baking Sheet with Parchment Paper: Prevents sticking and makes cleanup a breeze.
• Mixing Bowl & Spoon: For blending the simple cookie dough filling.

Having these tools ready will speed up the prep and help ensure a perfect bake, every time.

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Ingredients for the Chocolate Chip Cookie Dough Twists

• Puff Pastry Sheets: These form the light and flaky base. Store-bought sheets save time and deliver bakery-level results.
• Mini Chocolate Chips: Perfectly sized to nestle into the twists without overwhelming the pastry.
• Brown Sugar: Adds a warm, caramel note that mimics classic cookie dough flavor.
• Butter: Softened, it binds the filling and gives it that buttery cookie richness.
• Vanilla Extract: Boosts the cookie dough aroma and rounds out the flavor.
• All-Purpose Flour: Adds structure to the filling, so it bakes up tender instead of gooey.
• Egg (for egg wash): Brushed over the twists before baking, it gives them a gorgeous, glossy finish.
• Powdered Sugar (optional): A light dusting adds extra sweetness and elegance.

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How To Make the Chocolate Chip Cookie Dough Twists

Step 1: Prepare the Cookie Dough Filling

In a bowl, cream together softened butter and brown sugar until light and fluffy. Stir in vanilla extract and flour until fully incorporated. Fold in mini chocolate chips and set aside.

Step 2: Roll Out and Fill

Unfold your puff pastry sheet on a floured surface. Lightly roll it to smooth out the creases, then spread half the cookie dough filling evenly across one half of the sheet.

Step 3: Fold and Slice

Fold the pastry sheet over the filling like a book. Using a sharp knife or pizza cutter, slice into 1-inch wide strips.

Step 4: Twist and Arrange

Take each strip and twist it gently a few times. Lay the twists on a parchment-lined baking sheet, spacing them out to allow for puffing.

Step 5: Brush and Bake

Whisk an egg and brush it over the tops of each twist. Bake in a preheated oven at 375°F (190°C) for about 15–18 minutes or until golden brown and puffy.

Step 6: Cool and Dust

Let the twists cool slightly before dusting with powdered sugar. Serve warm or at room temperature.

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How to Serve and Store Your Chocolate Chip Cookie Dough Twists

These twists are at their best when served slightly warm, allowing the chocolate chips to stay soft and the pastry crisp. Serve them on a brunch board, as a coffee companion, or pack them in lunchboxes for a delightful surprise.

If you have leftovers (unlikely!), store them in an airtight container at room temperature for up to 3 days. To reheat, pop them in a toaster oven or regular oven for 5 minutes at 325°F to restore their flakiness. For longer storage, freeze the twists in a single layer, then transfer to a freezer-safe bag. Reheat directly from frozen.

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Frequently Asked Questions

How do I keep the twists from unraveling?

Give each strip a few firm but gentle twists and press the ends slightly onto the baking sheet. The egg wash also helps hold them in place while baking.

Can I make these ahead of time?

Absolutely! Assemble and freeze them unbaked. When ready to serve, bake straight from frozen—just add 2–3 extra minutes to the baking time.

Can I use homemade puff pastry?

Yes, if you’re up for it! Homemade puff pastry will add even more buttery layers, but store-bought works beautifully and saves a lot of time.

What other chips can I use besides chocolate?

You can easily substitute with white chocolate chips, butterscotch, or even peanut butter chips for a unique twist.

Is this recipe safe for kids?

Yes! There’s no raw egg in the cookie dough filling, and the twists are perfect for little hands to help assemble (and eat).

Why do I need to use flour in the filling?

The flour adds structure and prevents the butter and sugar from melting into a liquid mess during baking. It keeps the center soft, not soggy.

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Want More Cookie Ideas with a Twist?

If these Chocolate Chip Cookie Dough Twists disappeared faster than you expected, try these next! They’re just as fun, easy, and packed with flavor:

• Peanut Butter Chocolate Chip Cookie Cups for a chewy bite-sized treat.
• Greek Yogurt Cookie Dough when you crave something sweet but lighter.
• Quick and Easy Fudgy Chocolate Brownie Cookies if you’re into gooey centers.
• Simple Apricot Cream Cheese Thumbprint Cookies for a fruity alternative.
• Cinnamon Sugar French Toast Muffins when you want cozy spice flavors in a different shape.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try white chocolate chips or add cinnamon to the filling? Did you go light on the sugar or double it up?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

➡️ For more sweet ideas, follow me on Pinterest at Kitchen By Kate

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