Chocolate Chip Cookie Dunkers

Chocolate Chip Cookie Dunkers Image

Chocolate Chip Cookie Dunkers are a fun twist on chocolate chip cookies! They’re the perfect cookie sticks with crispy, buttery edges and soft insides. Perfect for dunking into milk!

My kids LOVE the cookie dunkers from Trader Joe’s. I mean it’s not reinventing the wheel here…it’s a chocolate chip cookie in a different shape. But, for some reason my kids go nuts for them! So of course the obvious thing for me to do was make them at home.

I had to make these a few times to figure out the way I like them best. I made “Cookie Sticks” a few years ago and they were really good…BUT I used vegetable oil in the dough to help with spreading. It’s more stable than butter, so the dough didn’t spread as much, which was great. BUT in this case I wanted a true chocolate chip cookie experience…and in my mind the only way to do that is with butter. God Bless.

Chocolate Chip Cookie Dunkers

Chocolate Chip Cookie Sticks

We made these a few times to get them right…and while there is a little spreading involved, since you’re cutting them into sticks, it really doesn’t matter. You and your pizza cutter control the finished product.

Let’s get to dunking!

The cookie dough is crazy easy, made in one bowl with no mixer necessary!

Chocolate Chip Cookie Dunkers

How to Make Chocolate Chip Cookie Dunkers

Just divide your dough into two equal portions and shape them into a rectangle approximately 3″x15″.

Chocolate Chip Cookie Dunkers

Now…use the LARGEST cookies sheet you have. I used a 14″x17″ pan that I always use, which works for this recipe. The point I’m making is that the dough spreads…and even on my 14″x17″ the dough ends up touching after they’ve baked. I have no problem with this because we are cutting them into dunkers. But if you don’t have at least this sized pan you will need to bake in 2 batches.


Chocolate Chip Cookie Dunkers

Like I said above, in my cookies sticks recipe I don’t use butter, I use vegetable oil, which doesn’t lead to as much spreading, but I am not willing to sacrifice the flavor that butter gives these!

And again, you’re going to cut them into slices, so it really doesn’t make a lot of difference how they come out of the oven!

You can cut you dunkers into whatever size you prefer. Obviously the longer it is, the more fragile it will be. Cut them after they’ve cooled on the pan for about 5 minutes and then leave them alone until they are COMPLETELY cooled!

Chocolate Chip Cookie Dunkers

I usually end up cutting the longest sticks in half again.

Chocolate Chip Cookie Dunkers

And really then it’s just time to let these chocolate chip cookie dunkers meet your glass of milk…

Chocolate Chip Cookie Dunkers

If it’s your milk you can totally double dunk!

Chocolate Chip Cookie Dunkers

I know you will enjoy these Homemade Chocolate Chip Cookie Dunkers!


Chocolate Chip Cookie Dunkers

  • Author: Cookies & Cups
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 36 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Chocolate Chip Cookie Dunkers are a fun twist on chocolate chip cookies! They’re the perfect cookie sticks with crispy, buttery edges and soft insides. Perfect for dunking into milk!


  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons vanilla
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups all purpose flour
  • 1 cup mini chocolate chips


  1. Preheat oven to 375°F. Line you largest baking sheet with parchment paper, minimum 14×17. Set aside. (If you don’t have a baking sheet this large bake in 2 batches)
  2. In a large microwave safe bowl melt the butter. Add both sugar and stir to combine. Let this cool for 5-10 minutes.
  3. Stir in the vanilla, egg, baking soda, and salt until smooth. Stir in the flour until combined and finally the chocolate chips.
  4. Divide the dough in half and shape on the baking sheet into two, 3×15- inch rectangles. The dough will spread while baking so leave as much space as you can between the two rectangles.
  5. Bake for 11-13 minutes until the edges are golden brown and the insides are set.
  6. Allow to cool on the baking sheet for 5 minutes and then using a pizza cutter or knife, slice into sticks and then leave them on the baking sheet until they are completely cooled. The longer they sit the stiffer the cookie stick will be.

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24 Responses

  1. Bryn

    It’s the same with actual sticks…put a food on a stick and my kids will try anything. Otherwise…nope. I think it’s the sams/Costco sample influence!
    Is there a reason the dough can’t be spread flat as one big lump to begin with in order to get uniform slices at the end? I ask only bc I think the cookies sticks could be made into delicious and adorable treats.

    1. Shelly

      You could do that for sure, but I would be afraid the center might not get baked enough while the edges getting too crispy. I like as many crispy edges as possible 🙂

  2. Pam

    Made them last night. Of course I had to try one first to be sure they tasted as delicious as they looked. Then I had to try another just to be sure. It is a good thing my husband came into the kitchen as I was reaching for a third. Thank you for this recipe! We love it and will be making it often!

  3. Sandy

    Baked today! Came out perfect! They are a hit, when I mentioned baking chocolate chip cookie dunkers I had many takers. They did not disappoint as with every recipe I have baked of yours. Thank you again for another great recipe!

  4. alison

    I wonder if after you shape them into the 2 loaves you put them in the frig for about an hour if that would stop the spreading. that works with chocolate chip cookies.

  5. Rhonda

    I made these last night and they were amazing. I did set the dough in the fridge for about 30 minute prior to baking and they didn’t spread too much. They were thick with a little crunchy on the outside edges.

  6. Miri

    The first few times I made these they were perfect. For some reason the last 2 times the cookie dough was very crumbly and really had to be smushed together to form the cookies. Any insight? Something I can do to make it less dry? They bake ok but there are a lot of little crumbly pieces. Not as pretty.

  7. Pingback : Cookie Sticks

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