Let me tell you, these Chocolate Chip Cookie Dough Twists are dangerously delightful. I first made them on a rainy Saturday when I was craving something sweet but couldn’t decide between cookies and pastries—so naturally, I went for both. What came out of my oven was flaky, golden dough spiraled around creamy, buttery cookie dough with melty chocolate pockets in every bite. They’re the perfect mash-up of childhood nostalgia and grown-up treat.
These twists are just as fun to make as they are to eat. The dough crisps up beautifully, the chocolate chips get all gooey, and the whole kitchen smells like a dream. Whether you’re baking for brunch, dessert, or a cozy snack, you’re going to fall head-over-heels for these little spirals of joy.
Why You’ll Love This Recipe
- Two treats in one: Buttery pastry meets classic cookie dough
- Easy to shape: Just twist and bake—no fancy tools needed
- Perfect for sharing: Makes a batch that’s great for gatherings
- Freezer-friendly: Bake now or freeze for a future craving
- Kid-approved: Chocolate + dough = instant smiles
- Versatile: Dress it up with a drizzle or keep it simple
Recipe Snapshot
| Category | Cuisine | Prep Time | Cook Time | Total Time | Yield | Skill Level |
|---|---|---|---|---|---|---|
| Dessert/Snack | American Fusion | 25 minutes | 15 minutes | 40 minutes | 12 twists | Easy |
Ingredients
For the twists:
- Puff pastry sheets – the flaky, buttery base that makes everything magical
- Mini chocolate chips – melt into gooey pockets of joy
- Egg (for egg wash) – gives that golden, glossy bakery finish
For the cookie dough filling:
- Unsalted butter – makes the dough soft and rich
- Brown sugar – adds a deep, molasses-like sweetness
- Granulated sugar – for that classic cookie sweetness
- All-purpose flour – heat-treated if you prefer for safety
- Vanilla extract – ties all the flavors together
- Salt – enhances and balances the sweetness
- Milk – just a splash to smooth out the filling
Full recipe card is below.
How to Make It
1. Make the edible cookie dough
Cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Stir in vanilla and a pinch of salt, then fold in the flour (heat-treated if needed) until it forms a dough. Add a splash of milk to get it to a spreadable consistency, then stir in those mini chocolate chips. Try not to eat it all by the spoonful.
2. Roll and fill the pastry
Unfold your thawed puff pastry sheets and lightly roll them out to smooth the creases. Spread the cookie dough evenly over one sheet, going almost to the edges.
3. Twist it up
Top with the second puff pastry sheet. Press down gently to seal, then slice into strips about 1-inch wide. Twist each strip a few times and place on a parchment-lined baking sheet. They don’t need to be perfect—rustic is charming!
4. Bake until golden
Brush with egg wash and bake in a 375°F oven for 14–16 minutes, or until the twists are puffed, golden, and the cookie dough is bubbling in the center. Let cool slightly before diving in (the chocolate will be lava-hot!).
Pro Tips for Success
- Chill the twists for 10 minutes before baking to help them keep their shape.
- Use mini chips—they melt better and twist more evenly into the dough.
- Heat-treat your flour if you’re cautious about raw flour (spread it on a baking sheet and bake at 300°F for 5 minutes).
- Don’t overfill with dough, or the twists can unravel or leak.
- Line your baking sheet to catch any runaway chocolate drips.
Flavor Variations
- Swap chocolate chips for white chocolate or butterscotch
- Add chopped nuts for crunch (pecans are dreamy here)
- Sprinkle cinnamon sugar on top for a snickerdoodle twist
- Stir a bit of espresso powder into the dough for mocha vibes
- Use Nutella instead of cookie dough for a quick variation
Serving Suggestions
- Pair with an iced coffee or milkshake for an afternoon treat
- Serve warm with a scoop of vanilla ice cream
- Drizzle with melted chocolate or caramel for extra indulgence
- Stack on a dessert board with berries and whipped cream
Make-Ahead & Storage
You can assemble the twists and refrigerate them (unbaked) for up to a day. Once baked, they’ll keep in an airtight container at room temp for about 3 days.
Leftovers
Chop up leftovers and stir into softened vanilla ice cream, or layer them into a parfait with whipped cream and fruit for a fun dessert redo.
Freezing
Yes, freeze before or after baking! Wrap each twist in parchment, then store in a freezer-safe bag. Reheat from frozen at 350°F until warmed through.
Reheating
For the best texture, pop twists into a toaster oven or standard oven at 325°F for 5–7 minutes. Avoid microwaving—they’ll lose their crunch.
FAQs
Can I use store-bought cookie dough?
Yes! Just make sure it’s the edible kind (or bake-safe) and not too soft.
Do I need to thaw the puff pastry first?
Definitely—let it thaw in the fridge overnight or at room temp for about 30–40 minutes until pliable.
Can I make these gluten-free?
You can try using a gluten-free puff pastry and flour blend in the cookie dough.
Why is my dough leaking during baking?
That usually means it was overfilled or not sealed well. Try chilling before baking next time!
Final Thoughts
These Chocolate Chip Cookie Dough Twists are the kind of treat that disappears faster than you can say “just one more.” They’re flaky, gooey, and totally charming—a recipe I’ll reach for again and again when I want something special but low-effort. Whether you’re sharing them or hoarding them (no judgment), I hope they bring a little sweetness to your day.
Chocolate Chip Cookie Dough Twists
Equipment
- Baking Sheet
- Parchment Paper
- Oven
Ingredients
For the twists
- puff pastry sheets thawed
- mini chocolate chips
- 1 egg for egg wash
For the cookie dough filling
- unsalted butter softened
- brown sugar
- granulated sugar
- all-purpose flour heat-treated if preferred
- vanilla extract
- salt
- milk a splash to smooth the dough
Instructions
- Cream the softened butter, brown sugar, and granulated sugar until fluffy. Stir in vanilla, salt, then mix in the flour. Add a splash of milk for consistency and fold in chocolate chips.
- Roll out the puff pastry sheets. Spread the cookie dough over one sheet, nearly to the edges.
- Top with the second sheet. Press gently, cut into 1-inch strips, and twist each strip. Place on a lined baking sheet.
- Brush with egg wash. Bake at 375°F for 14–16 minutes until golden and crisp. Cool slightly before serving.