Cookie Sticks are buttery cookies with mini chocolate chips and chopped walnuts. Baked and dipped into melted chocolate and decorated with nuts and sprinkles, everyone will go “nuts” for these treats!
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Ingredients
¾cupbutterroom temperature
¾cupsugar
1large egg
1 ½teaspoonspure vanilla extract
2cups all-purpose flour
1teaspoonkosher salt(use ¾ teaspoon if using salted butter)
Preheat oven to 350°F, and line two baking sheets with parchment paper.
In a large mixing bowl, cream butter and sugar together until light and fluffy, about 3 minutes. Add egg and combine. Mix in the vanilla.
In a medium bowl, whisk together the flour and salt. Pour into the wet ingredients and and mix until just combined. Mix in 1 cup of the mini chocolate chips and 1 cup of the finely chopped walnuts.
On a clean work surface, place the dough onto a sheet of parchment, and flatten slightly. Put another sheet of parchment on top and gently roll the dough into a rectangle that measures 8.5 x11inches and is about a 1/2-inch thick. I did need to use my hands occasionally to shape and make it even. Refrigerate for 30 minutes.
Remove from the refrigerator and with a pizza cutter, slice into sticks that are 1/2 - 3/4 inch thick and 3 3/4 - 4 inches long. Refrigerate for 1 hour.
Carefully separate the sticks and place onto the prepared baking sheets about 1-2 inches apart. If baking one sheet at a time, keep the other in the refrigerator.
Bake for 12 - 15 minutes until lightly golden. Cool for 10 minutes on the baking sheet before removing to a wire rack to cool completely before dipping and decorating.
Chocolate Coating
Put the remaining 1/2 cup of chocolate chips and 1 1/2 teaspoons of coconut oil into a small microwaveable bowl. Melt for 30 seconds, and stir well to combine. Melt again in 10 second increments, if necessary, stirring in between. This amount will only coat 28 of the 45 cookies. If you’d like to coat all of them, you will need to double the chocolate chips and coconut oil.
Prepare a flat surface with a long sheet of parchment paper. Dip one end of the cookie into the chocolate scraping the excess off the rim of the bowl, and then decorate with remaining walnuts and / or sprinkles or leave plain. Place the cookies onto the parchment to allow chocolate to set for at least 30 minutes at room temperature or 20 minutes in the refrigerator.
Notes
I only used ⅓ cup of the finely chopped walnuts to decorate some of the cookies as I decided I wanted to leave half of the batch plain, and decorate the remaining with sprinkle or just dipped in chocolate.
I found it easiest when decorating to hold the chocolate covered cookie over the bowl of walnuts or sprinkles and use a spoon to cover them.