Okay, so I’m gonna be real with you—I’ve been making these Chocolate Chip Cookie Dough Twists for about six months now, and I still can’t believe how ridiculously easy they are. Like, embarrassingly easy. My sister-in-law asked for the recipe last week and when I told her, she literally said “That’s it?”
Yeah. That’s it.
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How I Accidentally Discovered These
So here’s the thing… I was trying to make regular chocolate chip cookies one Sunday afternoon (this was back in March, I think?), and I had this random puff pastry in my freezer that I bought for some fancy appetizer I never made. You know how that goes. Anyway, I was staring at both the cookie dough and the pastry, and my brain just went “What if…?”
Spoiler alert: It worked. Really worked.
My 11-year-old came into the kitchen, took one bite, and asked if we could make them for her birthday party instead of regular cake. That’s when I knew I had something good here.
Why These Simple Chocolate Chip Cookie Dough Twists Are Actually Genius
Look, I’m not trying to sound full of myself, but these easy chocolate chip cookie dough twists are basically foolproof. And I’ve definitely proven that because I’ve messed up way more complicated recipes. Last Tuesday, I literally burned garlic bread because I got distracted watching TikTok videos. But these? These are different.
The chocolate chip cookie dough twists recipe is basically just store-bought stuff twisted together and baked. That’s the magic. You’re not making cookie dough from scratch (though you could, I guess, if you’re feeling ambitious). You’re just using the good stuff from the refrigerated section and making it fancy.
What You’ll Actually Need
For the Cookie Dough:
- 1 package of refrigerated chocolate chip cookie dough (the Pillsbury one works great, or Toll House—don’t be picky)
- OR if you wanna make your own choc chip cookie dough: 1 cup softened butter, 3/4 cup sugar, 3/4 cup brown sugar, 2 eggs, 2 tsp vanilla, 2 1/4 cups flour, 1 tsp baking soda, 1 tsp salt, 2 cups chocolate chips
For the Twists:
- 1 sheet of puff pastry (thawed—and please remember to take it out of the freezer ahead of time because I never do)
- 1 egg (for egg wash)
- 2 tablespoons milk
- Extra chocolate chips for topping (because more chocolate is always the answer)
- A sprinkle of sea salt if you’re fancy like that
Optional but Highly Recommended:
- Powdered sugar for dusting
- Vanilla ice cream for serving (trust me on this one)
Quick shopping note: Don’t get the flaky biscuit dough thinking it’s the same as puff pastry. Made that mistake once. It’s not the same. The texture is all wrong.
Let’s Make These Chocolate Chip Cookie Dough Twists
Step 1: Prep Work (The Boring Part)
Preheat your oven to 375°F. And actually do it now, not later when you remember. I always forget and then stand there awkwardly waiting for 10 minutes.
Line a baking sheet with parchment paper. Or don’t, and just grease it really well. I’ve done both. Parchment paper is easier for cleanup though, and let’s be honest, who wants to scrub baking sheets?
Step 2: Roll Out the Puff Pastry
Take your thawed puff pastry (you did remember to thaw it, right?) and roll it out on a lightly floured surface. Not too thin—about 1/4 inch thick is perfect. Mine’s never perfectly rectangular and that’s totally fine. We’re going for homemade vibes here, not bakery perfection.
Step 3: The Cookie Dough Layer
Now here’s where it gets fun. If you’re using store-bought cookie dough, slice it into thin rounds—like maybe 1/4 inch thick? Then lay them across half of your puff pastry sheet. They don’t need to touch perfectly. Actually, you know what? Just break off chunks and smoosh them across the pastry. That’s what I do now and it works just as well.
If you made your own chocolate chip cookies with cornstarch dough (some recipes use cornstarch for a softer texture, but honestly I’ve never bothered), just spread it on there like you’re frosting a cake. But not too thick or it won’t cook through properly. Learned that the hard way.
Step 4: The Fold and Twist
Fold the empty half of the puff pastry over the cookie dough half. Like you’re making a giant Pop-Tart. Press the edges down gently to seal—use a fork if you want those pretty crimped edges that make it look like you actually know what you’re doing.
Cut the whole thing into strips. I usually get about 10-12 strips depending on how wide I cut them. Don’t stress about making them perfectly even. Mine never are.
Here comes the twist part (literally): Hold each strip at both ends and twist it. The key is—oh wait, I forgot to mention—you need to twist gently or the cookie dough will start squishing out the sides. Ask me how I know.
Step 5: Egg Wash Time
Beat that egg with the milk. Brush it over each twist. This is what makes them golden and shiny and Instagram-worthy. Although honestly, even without the egg wash they taste amazing, they just look a little pale.
Sprinkle extra chocolate chips on top because why not? Add that sea salt if you’re into the sweet-salty thing (I am).
Step 6: Bake These Bad Boys
Pop them in the oven for 18-22 minutes. Set a timer. Please set a timer. I’ve burned more batches than I care to admit because I thought “Oh, I’ll remember.”
You’re looking for golden brown and puffy. The chocolate cookie dough inside won’t look “done” like regular cookies—it’ll be more gooey and soft. That’s perfect. That’s literally the whole point.
Pull them out and let them cool for at least 5 minutes. I know the smell is incredible and you want to eat them immediately (been there), but they’re molten lava hot inside.
Things I’ve Learned The Hard Way
About the chocolate chip cookie dough dip concept: Some people asked if you could serve these with a dip. Sure? I mean, they’re already pretty rich, but I’ve done a cream cheese frosting drizzle before and it was dangerous. Too good.
Why my first batch looked like chocolate chip cookies flat: I didn’t seal the edges properly and all the cookie dough leaked out. Disaster. Complete disaster. Tasted fine but looked terrible. So really press those edges closed, okay?
The cornstarch question: I’ve seen recipes for chocolate chip cookies with cornstarch that supposedly make them softer. Never tried it in these twists specifically. If someone experiments with this, let me know how it goes because I’m curious.
Temperature matters: If your kitchen is hot (looking at you, summer), the puff pastry gets sticky and annoying to work with. I sometimes work on a cold marble board now, or just stick the whole thing back in the fridge for 10 minutes if it’s getting too soft.
How to Serve These
Warm is best. Like, just barely cool enough to not burn your mouth.
With vanilla ice cream? Oh my god. Yes. Do this.
With coffee for breakfast? Also yes. I’m not your mom, I can’t judge.
Cold the next day standing in front of the fridge at midnight? Absolutely. We’ve all been there.
Storage (If They Last That Long)
Keep them in an airtight container at room temperature for 2-3 days. They’ll get less crispy but still taste good. You can re-crisp them in a 350°F oven for a few minutes if you want.
They freeze okay too. I wrap them individually in plastic wrap and freeze for up to a month. Reheat from frozen at 350°F for about 10 minutes.
My Kid’s Verdict
So my 11-year-old (the birthday party one) rates these a 10/10. My 8-year-old son, who normally only eats like five foods, also loves them. That’s basically a miracle.
My husband says they’re “dangerous” because he can’t stop eating them. I’m choosing to take that as a compliment.
Random Variations I’ve Tried
- S’mores version: Added mini marshmallows and used chocolate cookie dough. Pretty good but messy.
- Peanut butter: Swapped half the chocolate chip dough for peanut butter cookie dough. Amazing if you’re into that combo.
- Nutella: Spread Nutella on the puff pastry before the cookie dough. This might’ve been my favorite but don’t tell the original version.
Final Thoughts on This Easy Chocolate Chip Cookie Dough Twists Recipe
Look, I’m not a professional baker. I’m just someone who likes dessert and doesn’t want to spend three hours making it. These chocolate chip cookie dough twists are perfect for that vibe.
They look impressive enough for guests but easy enough for a random Wednesday. They taste like cookie dough and pastry had a baby and that baby is delicious.
Are they going to win any baking competitions? Probably not. Are they going to disappear from your kitchen in under 24 hours? Absolutely yes.
Seriously, try this and tell me what you think. Have you ever made anything with puff pastry before? Let me know in the comments because I’m always looking for new ideas.
Happy baking! (And may your cookie dough stay inside the pastry where it belongs) 🍪
