Chocolate Chip Cookie Dough Twists are a fun, sweet treat that wraps rich, buttery cookie dough in flaky pastry for a golden, gooey bite that’s totally irresistible. I love how these twists combine the classic comfort of chocolate chip cookies with the satisfying crunch of baked pastry—perfect for dessert, snacking, or sharing.
Why You’ll Love This Recipe
I love these cookie dough twists because they’re incredibly easy to make and taste like something from a bakery. The warm cookie dough melts into the folds of puff pastry or crescent dough, creating the perfect contrast between crispy and soft. They’re kid-friendly, crowd-pleasing, and ideal when I want a unique twist on traditional chocolate chip cookies—literally.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Refrigerated crescent roll dough or puff pastry sheets
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Chocolate chip cookie dough (homemade or store-bought)
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Mini chocolate chips (optional, for extra chocolate)
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Egg (for egg wash)
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Granulated sugar (for dusting)
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Powdered sugar (optional, for garnish)
Directions
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I preheat the oven to 375°F and line a baking sheet with parchment paper.
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I roll out the dough and press the seams together if using crescent rolls.
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I spread a thin layer of chocolate chip cookie dough over one half of the dough sheet.
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I fold the dough over the filling and gently press to seal.
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Using a sharp knife or pizza cutter, I slice the dough into 1-inch strips.
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I twist each strip a few times and place them on the baking sheet, spaced apart.
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I brush the tops with beaten egg and sprinkle with sugar for extra shine and crunch.
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I bake for 12–15 minutes, or until golden brown and crisp.
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I let them cool slightly, then dust with powdered sugar if I want a pretty finish.
Servings and timing
This recipe makes about 8 to 10 twists. It takes 10 minutes to prep and 15 minutes to bake, so everything’s ready in about 25 minutes.
Variations
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I sometimes mix peanut butter or Nutella into the cookie dough for a different flavor.
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I use white chocolate or dark chocolate chips depending on my mood.
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For a cinnamon-sugar twist, I mix a bit of cinnamon into the dough or sprinkle it on top before baking.
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I’ve added chopped nuts like pecans or walnuts for a crunchy element.
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Drizzling with melted chocolate or a quick glaze makes them extra decadent.
Storage/Reheating
I store leftover twists in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a 300°F oven for 5–7 minutes to bring back the crispness. I avoid the microwave to keep the pastry from getting soggy.
FAQs
Can I use homemade cookie dough?
Yes, I often use homemade chocolate chip cookie dough—it gives me full control over the flavor and texture.
What type of dough works best?
Crescent roll dough is softer and more bread-like, while puff pastry gives a flakier, crispier result. I use whichever I have on hand.
Do the twists hold their shape?
Yes, as long as I twist them tightly and space them out on the pan, they bake up beautifully.
Can I freeze them?
I freeze the assembled, unbaked twists on a tray, then transfer to a bag. I bake them straight from frozen, adding a few extra minutes to the bake time.
Can I make these gluten-free?
Yes, I use gluten-free dough and cookie dough when needed. The texture is slightly different but still tasty.
Conclusion
Chocolate Chip Cookie Dough Twists are a sweet, fun treat that takes two classic favorites and turns them into something new and delicious. I love how quick and easy they are to make, and how they always impress with their gooey centers and golden twists. Whether I’m serving them at a party or enjoying one with coffee, they never last long.
Chocolate Chip Cookie Dough Twists
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Chocolate Chip Cookie Dough Twists are a delicious fusion of buttery pastry and warm, gooey cookie dough. These twists are crispy on the outside and soft on the inside, offering a unique and irresistible twist on traditional chocolate chip cookies.
- Author: Emma
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 twists
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can refrigerated crescent roll dough or 1 sheet puff pastry
- 1 cup chocolate chip cookie dough (homemade or store-bought)
- Mini chocolate chips (optional, for extra chocolate)
- 1 egg (for egg wash)
- Granulated sugar (for dusting)
- Powdered sugar (optional, for garnish)
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Roll out the dough and press seams together if using crescent rolls.
- Spread a thin layer of chocolate chip cookie dough over half of the dough sheet.
- Fold the dough over the filling and gently press to seal.
- Slice the dough into 1-inch strips using a sharp knife or pizza cutter.
- Twist each strip a few times and place them on the prepared baking sheet, spaced apart.
- Brush the tops with beaten egg and sprinkle with granulated sugar for extra shine and crunch.
- Bake for 12–15 minutes, or until golden brown and crispy.
- Let them cool slightly, then dust with powdered sugar for a decorative finish, if desired.
Notes
- Add peanut butter or Nutella to the cookie dough for a new flavor.
- Use white or dark chocolate chips depending on preference.
- For a cinnamon-sugar twist, sprinkle cinnamon on top before baking.
- Add chopped nuts like pecans or walnuts for extra crunch.
- Drizzle with melted chocolate or glaze for extra decadence.
Nutrition
- Serving Size: 1 twist
- Calories: 180
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg