Chocolate Chip Cookie Dough Twists

Chocolate Chip Cookie Dough Twists are a sweet, fun, and irresistible treat that combines the chewy goodness of cookie dough with the golden, flaky layers of twisted pastry. I love how easy they are to make, and every bite gives me that nostalgic cookie dough flavor with a crisp twist—literally. They’re perfect for dessert, snacking, or even brunch when I want to serve something a little playful and indulgent.

Why You’ll Love This Recipe

I love this recipe because it blends two of my favorite things: cookie dough and buttery pastry. It’s fast, doesn’t require scooping individual cookies, and the twist shape makes it great for sharing. The chocolate chips get slightly melted and gooey, and the dough bakes into crispy, caramelized layers that are impossible to resist. It’s a crowd-pleaser that’s as fun to make as it is to eat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookie Dough:

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• All-purpose flour (heat-treated for safety)

• Vanilla extract

• Salt

• Mini chocolate chips

• Milk (just a splash to bring the dough together)

For the Twists:

• Puff pastry sheets (thawed)

• Egg (for egg wash)

• Coarse sugar (optional, for topping)

directions

1. I start by making the edible cookie dough. I cream together the butter and sugars, then stir in the vanilla, salt, and heat-treated flour. I mix in the milk until the dough is soft but scoopable, then fold in the chocolate chips.

2. I roll out the puff pastry sheet on a lightly floured surface and spread an even layer of the cookie dough over half of it.

3. I fold the pastry over the cookie dough to sandwich it, then gently press or roll to seal.

4. I cut the sheet into strips about 1 inch wide and twist each strip a few times to form spirals.

5. I place the twists on a parchment-lined baking sheet, brush them with beaten egg, and sprinkle with coarse sugar if I want extra sparkle.

6. I bake at 375°F (190°C) for 15–18 minutes, or until golden brown and puffed.

7. I let them cool slightly before serving warm or at room temperature.

Servings and timing

This recipe makes about 10–12 twists, depending on the size. It takes 15 minutes to prep and 15–18 minutes to bake, so I can have them ready in around 30 minutes.

Variations

• I sometimes add a pinch of cinnamon to the cookie dough for extra warmth.

• For a richer version, I drizzle the baked twists with melted chocolate or caramel.

• I’ve also made a Nutella or peanut butter version for a different filling.

• When I want mini twists, I cut the pastry thinner and bake a few minutes less.

• I add a bit of espresso powder to the dough for a mocha-flavored twist.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a 300°F oven for a few minutes to crisp them back up. I avoid microwaving, since it softens the pastry.

FAQs

Is the cookie dough safe to eat?

Yes, I use heat-treated flour and no eggs, making it completely safe to eat and bake with.

Can I make these ahead of time?

I prep the twists and refrigerate them for a few hours before baking. I bake them fresh for the best texture and puff.

Can I use homemade puff pastry?

Yes, if I have the time, homemade puff pastry works beautifully and gives a richer, flakier result.

Do I need to chill the cookie dough first?

If the dough is too soft to handle, I chill it for 10–15 minutes to make it easier to spread.

Can I freeze them?

I freeze the unbaked twists on a tray, then store them in a bag. I bake straight from frozen, adding a couple extra minutes to the time.

Conclusion

Chocolate Chip Cookie Dough Twists are a fun, flaky twist on a classic flavor combo. I love how quick they are to make, how pretty they look when baked, and how much everyone enjoys them. Whether I’m baking for guests or just treating myself, these twists are always a hit—and always gone fast.