Oh my goodness, you’re in for a treat today! These Chocolate Chip Cookie Dough Twists are what happens when classic cookie dough meets flaky pastry in the most delightful dance of textures. Each bite delivers that nostalgic cookie dough flavor we all secretly love to sneak from the bowl, but wrapped in a golden, buttery twisted pastry that’s absolutely impossible to resist. Trust me, your family will be begging for these on repeat!
Table of Contents
Why You’ll Love This Recipe
- These twists combine two beloved treats—cookie dough and pastry—creating something truly magical that’ll have everyone reaching for seconds
- They’re surprisingly simple to make but look utterly impressive (hello, new signature dish for brunches and potlucks!)
- The recipe is incredibly versatile—swap chocolate chips for other mix-ins or drizzle with different toppings for endless variations
- They freeze beautifully, so you can always have a batch ready for unexpected guests or midnight cravings (we’ve all been there!)
Ingredients
For the Cookie Dough Filling:
- Butter – softened to room temperature for that perfect creamy base
- Brown sugar – gives that classic cookie dough flavor we all crave
- Granulated sugar – for the perfect sweetness balance
- Vanilla extract – don’t skimp here; it’s what gives that authentic cookie dough taste
- All-purpose flour – provides structure without making the filling too heavy
- Salt – just a pinch to enhance all those gorgeous flavors
- Mini chocolate chips – smaller than regular chips so they distribute beautifully in each bite
For the Pastry:
- Puff pastry sheets – store-bought saves time but delivers amazing flaky layers
- Egg – for that gorgeous golden shine on top
- Turbinado sugar – for a delightful crunch and sparkle
The full ingredient list with measurements will be available in the recipe card below.
How to Make chocolate chip cookie dough twists
Step 1: Prepare the Cookie Dough Filling
First things first—let’s make that irresistible filling! Beat the butter and both sugars until they’re fluffy and practically begging to be sampled. Mix in the vanilla, then gently fold in the flour and salt. I know raw flour isn’t something we typically eat, but don’t worry—we’re going to heat treat it first for safety. Once your mixture is smooth and dreamy, fold in those mini chocolate chips until they’re evenly distributed. Put this bowl of heaven in the fridge while you prep the pastry.
Step 2: Prepare the Pastry
On a lightly floured surface, roll out your puff pastry sheets just slightly—we don’t want to crush those beautiful layers! Cut each sheet into equal-sized rectangles (I usually aim for about 4×6 inches, but no need to break out the ruler).
Step 3: Assemble and Twist
Here’s where the magic happens! Spread a generous tablespoon of cookie dough filling onto half of your rectangles, leaving a small border around the edges. Place another pastry rectangle on top and press the edges to seal. Now for the fun part—cut strips from the sealed edge toward the center, leaving the center intact, then twist each strip a few times. Shape into a spiral and tuck the end underneath.
Step 4: Bake to Golden Perfection
Brush each twist with beaten egg and sprinkle with that gorgeous turbinado sugar for extra sparkle and crunch. Bake in a preheated oven until they’re puffed up and golden brown—about 18-22 minutes. The aroma will have everyone wandering into the kitchen, I promise!
Pro Tips for Making the Recipe
- Heat-treat your flour first by spreading it on a baking sheet and baking at 350°F for about 5 minutes, then cooling completely before using
- Keep everything cold! If your dough or pastry starts to soften too much, pop it back in the fridge for 10 minutes
- Don’t overfill the twists or you’ll have a cookie dough explosion (although, is that really such a bad thing?)
- For picture-perfect twists, chill the assembled pastries for 15 minutes before baking
How to Serve
These twists are absolutely divine when served slightly warm, when the chocolate chips are just a touch melty and the pastry is at its flakiest. For an extra-special touch, drizzle with a simple vanilla glaze or serve alongside a scoop of vanilla ice cream. They’re perfect for weekend brunches, afternoon coffee dates with friends, or when you want to elevate your dessert game without spending hours in the kitchen.
Make Ahead and Storage
Room Temperature
These beauties will stay fresh in an airtight container for 2-3 days, though I’ve never seen them last that long in my house!
Refrigerator
You can refrigerate the assembled but unbaked twists for up to 24 hours—just cover them tightly with plastic wrap. When you’re ready to bake, let them sit at room temperature for about 15 minutes before popping them in the oven.
Freezer
Baked twists freeze wonderfully for up to 3 months. Just thaw overnight in the refrigerator and warm in a 300°F oven for about 10 minutes to restore that lovely crispness. You can also freeze the assembled unbaked twists and bake them straight from frozen—just add a few extra minutes to the baking time.
FAQs
Can I use homemade puff pastry instead of store-bought?
Absolutely! If you’re a pastry wizard with the time and patience, homemade puff pastry will take these twists to an even more heavenly level. Just make sure your homemade dough is well-chilled before working with it. The key is keeping those butter layers cold so they create that magical puff in the oven.
Is it safe to eat the cookie dough in this recipe?
Great question! Traditional raw cookie dough concerns come from raw eggs and uncooked flour. Our filling doesn’t contain eggs, and we heat-treat the flour by baking it briefly before adding it to the mixture. This eliminates any potential harmful bacteria, making our cookie dough filling perfectly safe to enjoy.
Can I make these twists with other mix-ins besides chocolate chips?
You better believe it! These twists are like a blank canvas for your creativity. Try butterscotch chips, chopped nuts, toffee bits, or even a swirl of Nutella. For a fruity twist, add some dried cranberries or blueberries along with white chocolate chips. The possibilities are endless, and they’re all delicious!
My twists unraveled while baking. What went wrong?
Don’t worry, we’ve all been there! This usually happens when the pastry gets too warm before baking. The butter in the pastry starts to melt, and the twists lose their shape. The quick fix? After assembling your twists, pop them in the freezer for about 15 minutes before baking. This firms everything up and helps them hold their beautiful twisted shape in the oven.
Chocolate Chip Cookie Dough Twists
Equipment
- Mixing bowls
- Baking sheet
- Parchment paper
- Hand Mixer or Stand Mixer
- Rolling Pin
- Pastry Brush
- Knife
Ingredients
For the Cookie Dough Filling
- 1/2 cup unsalted butter softened
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour heat-treated
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
For the Pastry
- 1 package puff pastry sheets thawed according to package
- 1 egg beaten (for egg wash)
- 2 tablespoons turbinado sugar
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, beat softened butter with brown sugar and granulated sugar until fluffy. Mix in vanilla.
- Add heat-treated flour and salt. Mix until combined, then fold in mini chocolate chips. Chill the filling while you prep pastry.
- Lightly flour your surface and gently roll out each puff pastry sheet. Cut into equal rectangles, about 4×6 inches.
- Spread 1 tablespoon cookie dough onto half the rectangles. Top with a second rectangle and press edges to seal.
- Slice outer edges toward center to make twist strips. Twist each strip, then shape into a spiral and tuck ends under.
- Place twists on baking sheet. Brush tops with egg wash and sprinkle with turbinado sugar.
- Bake 18–22 minutes until golden brown and puffed. Cool slightly before serving.