Chocolate Chip Cookie Dough Twists
These Chocolate Chip Cookie Dough Twists are a heavenly fusion of buttery puff pastry and nostalgic cookie dough, baked into flaky, golden spirals with melty mini chips in every bite.
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 4x6 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.
Notes
Freeze unbaked twists and bake directly from frozen (add 2–3 minutes). Let dough and filling chill before twisting for best shape. Optional glaze: powdered sugar + milk + vanilla.