Easy Chocolate Chip Sticks Recipe You’ll Bake Again!

Tired of scooping 30 individual cookies? This chocolate chip stick cookies recipe lets you press dough into one pan and slice into perfect stick-shaped cookies—ready in 25 minutes with crispy edges and chewy centers for dunking.

Chocolate chip cookie sticks are bar cookies made using classic chocolate chip dough recipe pressed into a baking sheet or rimmed baking tray instead of being shaped into individual rounds. After baking, you slice them into chocolate chip cookie fingers—perfect for dipping in milk or coffee.

The appeal is simple: one pan, no cookie scoop needed, and you get 18-24 uniform pieces every single time. Kids love them as kid-friendly cookie sticks for lunchboxes, and they’re fantastic party cookie sticks because they stack beautifully on platters.

The “pan method” solves three issues: no-chill cookie sticks skip refrigeration time, uniform thickness bakes evenly, and cutting while warm prevents crumbling.

For texture, I use 60/40 brown sugar (light/dark) to granulated sugar—this creates soft center cookie sticks with caramelized, crisp edge cookie sticks.

The Foundation

Dry Ingredients:

• 2¼ cups all-purpose flour (or plain flour)
• 1 teaspoon baking soda
• ½ teaspoon kosher salt (or fine salt)

Wet Ingredients:

• ¾ cup unsalted butter, melted (or substitute vegetable oil)
• ¾ cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract

Mix-ins:

• 2 cups chocolate chips (semisweet)—I prefer semi-sweet chocolate sticks for balance, but dark chocolate chip sticks or milk chocolate chip sticks work beautifully too. For consistently great results, I reach for Ghirardelli Premium Baking Chips—they hold their shape perfectly and have that rich chocolate flavor that makes these cookie sticks irresistible

Ingredient Substitutions That Actually Work

Through testing different batches, here’s what I’ve learned about swaps:

For Gluten-Free Chocolate Chip Sticks: Use a gluten-free flour blend (Bob’s Red Mill works well) in equal measure. The texture stays surprisingly close to the original.

For Vegan Chocolate Chip Sticks: Replace butter with plant butter or coconut oil, use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg), and choose dairy-free cookie sticks chocolate chips. Let the flax mixture sit 5 minutes before mixing.

For Dairy-Free Cookie Sticks: Swap butter for refined coconut oil or vegetable oil. Oil creates slightly denser butter cookie sticks, but they’re still delicious.

Lower-Sugar Options: I’ve successfully used honey or maple syrup for half the granulated sugar, though you’ll need to reduce liquids slightly and expect chewier results.

Preparation (10 minutes)

1. Preheat your oven to 350°F (175°C). Line a 9×13 baking sheet with parchment paper or a silicone baking mat. Don’t skip this—removal is much easier. I’ve been using my USA Pan Bakeware Aluminized Steel Cookie Sheet for years and it heats so evenly that I rarely get burnt edges anymore. For best results, use an oven with accurate temperature control—learn more about choosing the right kitchen appliances for consistent baking.

2. In a mixing bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.

3. In a separate large bowl, cream butter and sugar together using a hand mixer or stand mixer on medium speed for about 2 minutes. The mixture should look light and slightly fluffy. Proper creaming creates better texture. Having essential kitchen appliances like a quality mixer makes this step effortless.

4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract until combined.

5. Gently fold in the dry ingredients using a rubber spatula or wooden spoon. Mix until just combined—overmixing creates tough, cakey cookies instead of chewy chocolate chip sticks.

6. Fold in chocolate chunks or chocolate chips (semisweet). For easier slicing, mini chocolate chip sticks work exceptionally well since they distribute more evenly.

Baking Process (20-25 minutes)

1. Press the chocolate chip dough recipe mixture evenly into your prepared pan. Use slightly damp hands or the back of a measuring cup to flatten—aim for consistent thickness across the entire surface.

2. Bake for 20-25 minutes. The baking time chocolate sticks varies by pan size: a 9×13 needs closer to 25 minutes, while a 10×15 cookie sheet finishes around 20 minutes. Look for golden brown edges and a set center that’s no longer glossy.

3. Rotate pan halfway through for even baking. This prevents one side from over-browning.

Critical step: Let the homemade cookie sticks cool on rack for exactly 3-5 minutes—not longer. Use a sharp knife or bench scraper to slice into sticks while still warm. I cut lengthwise into 4 rows, then crosswise into 6 pieces, creating 24 sticks.

Getting that perfect chewy-crispy balance took me several attempts. Here’s what actually matters:

For Crunchier Cookie Sticks: Bake an extra 2-3 minutes and let them cool completely on the pan. The residual heat continues baking slightly.

For Soft and Chewy Cookie Sticks: Remove when the center looks barely set. They’ll firm up during cooling but stay tender inside.

The Chocolate Distribution Issue: I learned this the hard way—if all your chocolate chunks sink to the bottom, your dough was too warm. Let mixed dough rest 5 minutes before pressing into the pan.

Dark Chocolate Chunk Sticks

Replace standard chips with chopped dark chocolate (60-70% cacao). Add a sprinkle of sea salt flakes on top before baking for chocolate chip pastry-level sophistication.

Espresso Chocolate Sticks

Mix 1 tablespoon espresso powder into the dry ingredients. The coffee enhances chocolate flavor without making them taste like coffee.

White Chocolate Cranberry Sticks

Swap half the chocolate chips for white chocolate and add ½ cup dried cranberries. These holiday cookie sticks are perfect for gift jars.

Copycat Chocolate Stick Recipe (Starbucks-Style)

Use butter (not oil), add 2 tablespoons corn syrup for chewiness, and top with sanding sugar before baking for that bakery-style appearance.

Room-Temperature Storage: Keep baked cookie sticks in an airtight container for up to 5 days. Layer with parchment paper to prevent sticking. Store them in a cool, dry place away from direct sunlight.

Refrigerate: If your kitchen is warm, refrigerating extends shelf life to 10 days. Let them come to room temperature before serving, or reheat in oven at 300°F for 3-4 minutes.

Freezer-Ready Cookie Sticks: These freeze brilliantly for up to 3 months. Wrap individually in plastic wrap, then store in a freezer-safe bag. Thaw at room temperature for 30 minutes.

Pro Tip: You can freeze the dough before baking. Press into a parchment-lined pan, freeze solid, then wrap well. Bake from frozen, adding 5-7 minutes to bake time.

How do you keep chocolate chip cookie sticks from spreading too much?

Make sure your butter isn’t too warm—melted is fine, but it shouldn’t be hot. Also, pressing the dough firmly into the pan helps. If it still spreads excessively, chill the pressed dough for 15 minutes before baking.

Can you make these in an air fryer cookie sticks?

Yes, but in smaller batches. Line your air fryer basket with parchment, press dough into a thin layer, and bake at 320°F for 10-12 minutes. Cut immediately. Check out our guide to choosing the right air fryer for baking projects.

What’s the best way to cut cookie sticks without breaking them?

Timing is everything. Cut while warm using a sharp knife or pizza cutter in one smooth motion. My OXO Good Grips Pizza Wheel makes perfectly clean cuts every time—way better than a regular knife. If they’ve cooled completely, warm the pan in a 200°F oven for 3 minutes to soften slightly.

How do I make them extra chocolatey?

Use a mix of chocolate chip varieties—combine semisweet, dark chocolate, and milk chocolate chip sticks. Or press extra chocolate chunks on top before baking. Some people add 2 tablespoons cocoa powder to the dough, though this changes the texture slightly.

Are these good for cookie sticks for lunchbox?

Absolutely. They’re sturdy enough not to crumble, easy to pack, and kids can eat them without mess. I wrap them individually in small pieces of parchment paper for grab-and-go convenience.

Based on a batch of 24 sticks:

• Calories: 275
• Total fat: 14g (saturated fat: 8g)
• Carbohydrates: 37g
• Sugars: 24g
• Protein: 2.8g
• Fiber: 1.3g
• Sodium: 125mg

Note: Values vary with ingredient substitutions and chocolate chip brands.

These chocolate chip snack treats shine in multiple contexts:

Coffee/Tea Accompaniment: Their crispy chocolate sticks texture makes them ideal dunkable cookies. The chocolate chip biscuit sticks hold up well in hot beverages without immediately falling apart.

Plated Dessert Ideas: Arrange on a plate with vanilla ice cream, drizzle with caramel, and add sprinkle-topped cookie sticks variations for presentation.

Bake Sale Winners: Stack them in cellophane bags tied with ribbon. They travel well and look professional.

Family Snack: Keep a batch in your dessert for parties rotation. They’re perfect sweet treats for kids that don’t require plates or forks—true bake and share dessert material.

After making these homemade chocolate dessert bars dozens of times, they’re reliable and simple. The best chocolate chip sticks need good chocolate chips, properly measured flour (use a kitchen scale), and cutting at the right moment.

For weeknight desserts, quick baking recipes, or unexpected guests, these easy cookie sticks recipe versions always deliver. My kids love helping press the dough, making them perfect family dessert ideas.

Try the basic recipe first, then experiment with recipe variations chocolate sticks once you’ve mastered the technique.

Printable Recipe Card: Save this simple dessert recipes version to your phone or print it for your recipe binder. The homemade snacks category in my kitchen is basically just variations of this one formula now.