Cookie Dough Twists: A Delicious and Easy Dessert Recipe

Short, Catchy Intro

So you want dessert that looks fancy but eats like a cozy hug from a bakery that owes you money. Same. These Cookie Dough Twists give you crunchy golden layers with sneaky pockets of safe to eat cookie dough inside. They are sweet, twisty, and exactly the kind of carbs that forgive you for skipping the gym tomorrow. Ready to get messy in the best possible way

Why This Recipe is Awesome

This recipe is basically a cheat code for dessert lovers. It combines cookie dough filling with a sturdy outside dough that bakes up golden and flaky. The filling stays soft and squishy because we heat treat the flour first so no sketchy raw flour vibes. It is idiot proof; even I did not mess it up the first time and I can trip over a measuring cup.

You get texture, you get melty chips, you get a cute twisty shape that screams effort but actually takes very little drama. Want to impress guests without breaking a sweat I got you. Also if you have leftover filling use it as a dip for fruit or a secret midnight spoon snack. If you are into other crazy easy recipes check this fun Bang Bang Chicken for dinner vibes tonight.

Ingredients You’ll Need

• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour, heat-treated
• 1/2 cup mini chocolate chips
• 1 large egg
• 1 tablespoon milk
• Coarse sugar or sprinkles

Yes some ingredients repeat because you are making two doughs. Embrace the butter.

Step-by-Step Instructions

1. Heat treat the flour
   Preheat your oven to 350°F (175°C). Spread the flour for the filling on a baking sheet in a thin, even layer. Bake 5 to 7 minutes until the center hits 165°F (74°C) or until it looks slightly toasted. Let cool completely before using.

2. Make the cookie dough filling
   In a medium bowl cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes. Mix in the milk and vanilla extract until smooth. Add the cooled, heat treated flour gradually on low speed and mix until just combined. Fold in the mini chocolate chips. Cover and set aside in the fridge if it seems too soft.

3. Make the dough
   In a large bowl whisk together the 3 cups all-purpose flour, baking powder, baking soda, and salt. In another large bowl cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 to 5 minutes. Beat in the eggs one at a time. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients on low speed until just combined and the dough comes together.

4. Assemble the cookie dough twists part one
   Turn the dough out onto a lightly floured surface and divide it in half. Roll one half into a rectangle about 12 by 16 inches. Spread half of the cookie dough filling evenly over the rectangle leaving a small border around the edges.

5. Assemble the cookie dough twists part two
   Roll the second half of the dough into a matching 12 by 16 inch rectangle. Carefully place the second sheet of dough on top of the filling covered layer. Gently press down along the edges to seal the sandwich.

6. Cut and twist
   Using a sharp knife or pizza cutter, trim the edges and cut the dough sandwich into strips about 1 inch wide. Grab each strip and twist it several times to get that pretty spiral shape. Place each twist on a parchment lined baking sheet leaving space between them.

7. Egg wash and bake
   In a small bowl whisk together the large egg and 1 tablespoon milk. Brush each twist with the egg wash. Sprinkle coarse sugar or sprinkles on top if you want extra sparkle. Bake in a preheated oven at 375°F (190°C) for 12 to 15 minutes until golden brown on top.

8. Cool and finish
   Let the twists cool on the baking sheet for a few minutes so they set up. Transfer them to a wire rack to cool completely or enjoy warm and slightly gooey if you cannot wait.

Common Mistakes to Avoid

• Thinking you do not need to heat treat the flour. Do it. No one wants raw flour regret.
• Overmixing the dough. Mix until just combined. Overworking creates tough twists and sad faces.
• Rolling the dough too thin. If you go paper thin the filling sneaks out and you get a mess. Aim for even thickness.
• Skipping the egg wash. It gives color and shine and makes people ask how you made it look so pro.
• Underbaking or overbaking. Watch the color and go by look not just time. Golden brown beats timing rules.

Alternatives & Substitutions

• Butter swap ideas If you must use margarine it will work but flavor and texture will suffer. IMO stick with real butter.
• Chocolate variations Swap mini chips for chopped chocolate, white chips, or nuts for crunch. I like a mix of bittersweet and milk.
• Dairy free Want to go dairy free Use a vegan stick butter and your favorite plant based milk. The texture will shift a bit but still tasty.
• Gluten free Try a 1 to 1 gluten free flour blend but heat treat that flour too. Results vary so expect slight differences.
• Sweetness control Want less sugar Reduce the granulated sugar on top and skip sprinkles. The filling still sings.

Tip If your filling gets too soft pop it in the fridge for 15 minutes. That makes assembly way less messy.

FAQ

Q What if I do not have mini chips Can I use regular chips
A Sure chop up regular chips or use chunks of your favorite chocolate. Bigger pieces give gooey pockets so go wild.

Q Can I use margarine instead of butter
A Well technically yes but why hurt your soul like that Use real butter for best flavor and texture.

Q How long do these keep good
A Store in an airtight container at room temp for 2 to 3 days. You can refrigerate for up to a week but they might firm up. Warm them briefly to revive softness.

Q Can I freeze them
A Yes freeze baked twists for up to 3 months. Thaw at room temp then warm in a low oven for a few minutes to freshen them.

Q Do I really have to heat treat the flour
A Yes please do. It makes the filling safe to eat raw and I promise that extra 10 minutes is worth the peace of mind.

Q Can I add cinnamon or other spices
A Absolutely add a pinch of cinnamon or a splash of espresso powder to the filling for a grown up twist.

Q My filling leaked during baking what happened
A Likely seams were not sealed well or dough was rolled too thin. Chill the filled sheet before cutting next time if needed.

Final Thoughts

You just made cookies that are clever enough to fool anyone into thinking you spent hours. These Cookie Dough Twists balance flaky dough and chewy filling in a way that feels fancy but is totally doable. Want compliments from friends or a quiet evening of self praise Either way these pastries deliver. Remember bold little moves like heat treating the flour and brushing the egg wash make a big difference.

Now go impress someone or yourself with your new baking flex You earned every calorie.

Conclusion

If you loved the cookie dough vibe you might also enjoy exploring other creative cookie dough desserts like this clickable take on an ice cream cake called Chocolate Chip Cookie Dough Ice Cream Cake and a fun fusion recipe over here for a twist on sooji halwa named Chocolate Chip Cookie Dough Seero. These pair well with the twists and will keep your sweet experiments rolling.

Enjoy baking and remember to save at least one twist for yourself.

Cookie Dough Twists

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• Author: admin
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Fanciful dessert twists with crunchy layers and pockets of safe-to-eat cookie dough.

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Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour, heat-treated
• 1/2 cup mini chocolate chips
• 1 large egg
• 1 tablespoon milk
• Coarse sugar or sprinkles

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Instructions

1. Heat treat the flour: Preheat oven to 350°F (175°C). Spread flour on a baking sheet and bake for 5 to 7 minutes until the center reaches 165°F (74°C). Let cool completely.
2. Make the cookie dough filling: Cream butter, brown sugar, and granulated sugar in a bowl until light and fluffy. Mix in milk and vanilla, then gradually add cooled, heat-treated flour. Fold in mini chocolate chips and refrigerate if too soft.
3. Make the dough: Whisk together the 3 cups flour, baking powder, baking soda, and salt in a large bowl. In another bowl, cream remaining butter and sugars until fluffy. Beat in eggs one at a time, then stir in vanilla. Gradually add dry ingredients until just combined.
4. Assemble the twists part one: Roll half the dough into a 12×16 inch rectangle. Spread half the cookie dough filling evenly over this rectangle.
5. Assemble the twists part two: Roll the second half of the dough into a matching rectangle and place it on top of the filling layer. Press edges to seal.
6. Cut and twist: Trim edges and cut the dough sandwich into 1-inch wide strips. Twist each strip several times for a spiral shape. Place on a parchment-lined baking sheet with space between each.
7. Egg wash and bake: Whisk together egg and milk for egg wash. Brush each twist with the egg wash and sprinkle with coarse sugar. Bake at 375°F (190°C) for 12 to 15 minutes until golden brown.
8. Cool and finish: Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely or enjoy warm.

Notes

Always heat treat flour to avoid raw flour concerns. If filling gets too soft, chill it before assembly.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 twist
• Calories: 250
• Sugar: 12g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg

Keywords: cookie, dessert, baking, cookie dough, sweet treat