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.
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!
Just divide your dough into two equal portions and shape them into a rectangle approximately 3″x15″.
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.
See…
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!
I usually end up cutting the longest sticks in half again.
And really then it’s just time to let these chocolate chip cookie dunkers meet your glass of milk…
If it’s your milk you can totally double dunk!
I know you will enjoy these Homemade Chocolate Chip Cookie Dunkers!
Print
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
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!
Ingredients
- 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
Instructions
- 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)
- In a large microwave safe bowl melt the butter. Add both sugar and stir to combine. Let this cool for 5-10 minutes.
- Stir in the vanilla, egg, baking soda, and salt until smooth. Stir in the flour until combined and finally the chocolate chips.
- 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.
- Bake for 11-13 minutes until the edges are golden brown and the insides are set.
- 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.
Nutrition
- Serving Size:
- Calories: 83
- Sugar: 8.3 g
- Sodium: 76.9 mg
- Fat: 3.3 g
- Carbohydrates: 13 g
- Protein: 1.4 g
- Cholesterol: 5.2 mg
I use butter too. If you want them to look like tj’s you can use a canvas pipe bag with a pastry tip and pipe them on parchment.
This is a good recipe but TJs choc chip dunkers have coconut. That gives them a unique taste and texture.
Hi! These were amazing. Thank you so much! I have a limited baking skill set so am wondering if there is a way to alter this recipe to make these a chocolate chocolate chip dunker?? Thanks for any wisdom you might be able to share!
Can I reduce the amount of butter and sugar? Also can I use a regular baking pan and spread the dough on parchment paper?
If you reduce the amount of butter and sugar they won’t come out the same, sorry!
I’m so glad I came upon this recipe! It’s so fun 🙂 I love the easy one-bowl method, and popped the pre-shaped dough in the fridge in the morning for a mid-afternoon bake-off (I had pretty minimal spreading that way, but did have to increase the baking time a smidge to compensate for the cold dough). The flavor was delicious! Will make again! Thanks for sharing!
So happy you enjoyed! We are making some today!
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.
Traderjoe dunkers though defiantly have coconut in them. Searching for that recipe and came across yours.
I’ve made these 3 times in the last two weeks. My husband, kids, and I love them.
Love it!!
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.
THANKS!
Awesome! Great feedback!