If you need an easy cookie recipe with a fun twist for your Christmas Cookie Tray, then you have to make these chocolate chip Cookie Sticks! Made with mini chocolate chips and chopped walnuts, these buttery cookies are baked, then dipped into melted chocolate and sprinkled with even more nuts and sprinkles. Your party guests will go “nuts” for these sweet treats!
I love holiday baking and always try to bring some variety to my cookie platter. I love a good Christmas Sugar Cookie, and of course, have to include classics like Mexican Wedding Cookies and Chocolate Cherry Thumbprints. But you don’t see Cookie Sticks very often, so you know this amazing treat will stand out!
Welcome to 2023’s 12 Days of Cookies!
These Meringue Christmas Trees are Day 9 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!
Day 1 – Cherry Biscotti
Day 2 – Sour Cream Cookies
Day 3 – Chai Spritz Cookies
Day 4 – Millionaire Bars
Day 5 – Chocolate Chip Potato Chip Cookies
Day 6 – Nana’s Oatmeal Cookies
Day 7 – No Bake Peanut Butter Cookies
Day 8 – Coffee Cake Cookies
Day 9 – Meringue Christmas Trees
Day 10 – You’re on it!
Day 11 –
Day 12 –
SAVE THIS COOKIE STICK RECIPE TO YOUR FAVORITE PINTEREST BOARD!
What do these cookies taste like?
These stick cookies are a crisp cookie, reminiscent of shortbread. They taste like a mix between sugar cookies and classic nutty chocolate chip cookies with extra chocolate due to the dip at the end. No cookie cutters needed!
All you need is a pizza cutter.
These cookie sticks are delicious with a cold glass of milk or a cup of coffee or hot cocoa for an after-school snack! They also make a great gift!
Ingredients for Chocolate Chip Stick Cookies
These chocolate chip sticks are easy to make with all the classic cookie ingredients:
- ¾ cup unsalted butter, room temperature
- ¾ cup sugar
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon kosher salt (use 3/4 teaspoon if using salted butter)
- 10 ounces mini chocolate chips, divided
- 1 ⅓ cups finely chopped walnuts, divided
- 1 ½ teaspoons coconut oil, for melting chocolate
- Christmas nonpareils for decorating
How to Make Cookie Sticks
First, we’ll make the dough; then, we’ll shape it into sticks and bake. Finally, we will dip and decorate the cookies.
Cookie Dough
Heat oven to 350 degrees F and line two baking sheets with parchment paper.
In a large bowl or stand mixer, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg and combine. Stir in the vanilla.
Next, whisk together the flour and salt in a separate medium bowl. Pour the dry ingredients into the wet ingredients and mix until just combined. Mix in 1 cup of the mini chocolate chips and 1 cup of the chopped walnuts.
Make the Cookie Sticks
On a clean work surface, place the dough onto a separate sheet of parchment, and flatten slightly. Put another sheet of parchment on top and gently roll the dough into a rectangle that measures 8.5 X 11 inches and is about ½-inch thick. Refrigerate for 30 minutes.
Remove from the refrigerator and with a pizza cutter, slice into sticks that are ½ – ¾ inch thick and 3 ¾ – 4 inches long (see picture above). Refrigerate for 1 hour.
Separate the sticks and place onto the prepared baking sheets about an inch apart. If baking one sheet at a time, keep the other in the refrigerator.
Bake for 12 – 15 minutes until lightly golden. Cool for at least 10 minutes on the baking sheet before removing to a wire rack to cool completely before dipping and decorating.
Make the Chocolate Coating
Put the remaining 1/2 cup of chocolate chips and 1 ½ teaspoons of coconut oil into a small bowl. Melt for 30 seconds and stir well to combine. Melt again in 10-second increments, if necessary, stirring in between.
Prepare a flat surface with a sheet of parchment paper. Dip one end of the cooled cookie into the melted chocolate, scraping the excess off the bottom on the rim of the bowl, and then sprinkle the end of the stick with the remaining walnuts or sprinkles. You can choose to leave some plain or just dipped in chocolate. Place the finished cookies onto the parchment to allow the chocolate to set.
Recipe Notes
- You can also decorate these cookie sticks with sprinkles or colored sugar for a festive touch.
- You can substitute dark chocolate or white chocolate chips for the coating and even add red or green food coloring to make them extra jolly!
- Make sure to allow the chocolate to cool and harden before serving the cookies.
- The ½ cup of chocolate chips and 1 ½ teaspoons of coconut oil will be enough to dip about 28 of the 45 cookies. Just double the ingredients if you’d like to dip them all.
How to store Chocolate Chip Cookie Sticks
Store these in an airtight container at room temperature for up to a week.
Can you freeze these cookies?
Yes, you can! I recommend freezing them after baking and cooling, but before dipping as the chocolate will slightly lose it’s shine when frozen. Then, when you are ready to serve them, make the chocolate coating fresh and dip.
Do I need to refrigerate the cookie dough?
Yes, it will help prevent the cookie dough from spreading as it bakes.
You need to refrigerate the rectangle of dough for at least 30 minutes because it will be easier to slice into sticks.
Then refrigerate the sliced dough for an additional hour. Do not separate the dough before refrigerating as the sticks could break.
More Festive Cookies for your Cookie Tray
Try some of these classic cookies next time you need to share some cookies:
- Stained Glass Cookies
- Chocolate M&M Christmas Cookies
- Spritz Cookies
- Peppermint Frosted Sugar Cookies
- Linzer Cookies
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Cookie Sticks
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Ingredients
- ¾ cup butter room temperature
- ¾ cup sugar
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon kosher salt (use ¾ teaspoon if using salted butter)
- 10 ounces mini chocolate chips divided
- 1 ⅓ cups finely chopped walnuts
- 1 ½ teaspoons coconut oil
- Christmas nonpareils
Instructions
-
Preheat oven to 350°F, and line two baking sheets with parchment paper.
-
In a large mixing bowl, cream butter and sugar together until light and fluffy, about 3 minutes. Add egg and combine. Mix in the vanilla.
-
In a medium bowl, whisk together the flour and salt. Pour into the wet ingredients and and mix until just combined. Mix in 1 cup of the mini chocolate chips and 1 cup of the finely chopped walnuts.
-
On a clean work surface, place the dough onto a sheet of parchment, and flatten slightly. Put another sheet of parchment on top and gently roll the dough into a rectangle that measures 8.5 x11inches and is about a 1/2-inch thick. I did need to use my hands occasionally to shape and make it even. Refrigerate for 30 minutes.
-
Remove from the refrigerator and with a pizza cutter, slice into sticks that are 1/2 – 3/4 inch thick and 3 3/4 – 4 inches long. Refrigerate for 1 hour.
-
Carefully separate the sticks and place onto the prepared baking sheets about 1-2 inches apart. If baking one sheet at a time, keep the other in the refrigerator.
-
Bake for 12 – 15 minutes until lightly golden. Cool for 10 minutes on the baking sheet before removing to a wire rack to cool completely before dipping and decorating.
Chocolate Coating
-
Put the remaining 1/2 cup of chocolate chips and 1 1/2 teaspoons of coconut oil into a small microwaveable bowl. Melt for 30 seconds, and stir well to combine. Melt again in 10 second increments, if necessary, stirring in between. This amount will only coat 28 of the 45 cookies. If you’d like to coat all of them, you will need to double the chocolate chips and coconut oil.
-
Prepare a flat surface with a long sheet of parchment paper. Dip one end of the cookie into the chocolate scraping the excess off the rim of the bowl, and then decorate with remaining walnuts and / or sprinkles or leave plain. Place the cookies onto the parchment to allow chocolate to set for at least 30 minutes at room temperature or 20 minutes in the refrigerator.
Notes
- I only used ⅓ cup of the finely chopped walnuts to decorate some of the cookies as I decided I wanted to leave half of the batch plain, and decorate the remaining with sprinkle or just dipped in chocolate.
- I found it easiest when decorating to hold the chocolate covered cookie over the bowl of walnuts or sprinkles and use a spoon to cover them.
Nutrition
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