Chocolate Chunk Cookie Sticks


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Just when I thought I had run out of ways to make chocolate chip cookies, I got an idea.

Cookies in stick form.

Chocolate Chunk Cookie Sticks - Recipe at

One of the best parts of these cookie sticks is that they’re ready in under a half hour from start to finish.

Stir the dough together in one bowl, no need for a mixer, just press it into the pan and bake.

Chocolate Chunk Cookie Sticks - Recipe at

Because they’re baked in a pan, there’s no need to worry about spreading so you don’t have to chill the dough.

The baking time is brief and before you know it, you’re eating cookies. Or sticks.

Chocolate Chunk Cookie Sticks - Recipe at

To make them, I combined my recipes for Chocolate Chip and Chunk Cookies, my go-to Blondie base recipe, along with Chocolate Chip Cookie Cups and Chocolate Chunk Cookie Bars.

So many cookies and versions on a theme, but chocolate chip cookies never get old.

Chocolate Chunk Cookie Sticks - Recipe at

There’s no butter in them and instead I used canola oil. I used canola oil when I made Molasses Triple Chocolate Cookies.

And baking with coconut oil has produced some of my favorite cookies ever, including Soft Batch Dark Brown Sugar Coconut Oil Cookies.

Chocolate Chunk Cookie Sticks - Recipe at

Oil keeps cakes and muffins softer and moister than butter, and it kept the sticks soft, pliable, tender, and moist. I didn’t miss the butter flavor because I was too distracted by all the chocolate, but if you prefer melted butter, go for it.

There’s plenty of chocolate chunks lining the entire length of the sticks because I want chocolate in every bite.

The chocolate chunks remind me of lane dividers on roads.

Chocolate Chunk Cookie Sticks - Recipe at

They’re very soft with just a bit of chewiness. I kept them on the underbaked side because I prefer smooshy and gooey to crispy and crunchy.

Although the words crispy and cookies are mutually exclusive in my world, for firmer sticks, bake them for an extra couple minutes.

Chocolate Chunk Cookie Sticks - Recipe at

They’re so fast and easy to whip up and are perfect for lunch boxes, car snacks, or to toss in your purse for those you-never-know moments. I seem to have plenty of those.

Since they’re the same shape as granola bars, I pretended they were healthy granola bars instead of a cookies.

Chocolate Chunk Cookie Sticks - Recipe at

Remember the children’s game Pick Up Sticks?

These are the kind of sticks I want to pick up.

Chocolate Chunk Cookie Sticks - Recipe at

Chocolate Chunk Cookie Sticks - There's NO BUTTER in these soft & chewy sticks! A fun & easy twist on chocolate chip cookies!

Chocolate Chunk Cookie Sticks - Recipe at

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5 from 1 vote

Chocolate Chunk Cookie Sticks

By Averie Sunshine
These sticks are a fun twist on chocolate chip cookies, but are much less fussy than cookies and are very fast to make, and ready from start to finish in under a half hour. They’re soft, moist, tender, and have plenty of chocolate to satisfy your chocolate chip cookie cravings. They’re portable, make great snacks, and you can’t go wrong with chocolate chip cookies, in any form.
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Servings: 12
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  • 1 large egg
  • ¾ cup light brown sugar, packed
  • ½ cup canola or vegetable oil, 1/2 cup unsalted melted butter may be substituted
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • pinch salt, optional and to taste
  • about 3/4 cup chocolate chunks or chips (I used Enjoy Life Mega Chunks


  • Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil and leave overhang, spray with cooking spray; set aside.
  • In a large mixing bowl, whisk together first 5 ingredients (through vanilla).
  • Add the next 4 ingredients (through optional salt), and stir until just combined; don’t overmix.
  • Turn dough out into prepared pan, using a spatula or fingers to smoosh dough into corners. Smooth top lightly with a spatula.
  • Arrange chocolate chunks in rows (if desired) or simply sprinkle them evenly over the surface; press chunks is lightly, enough so they’re anchored and bake into the dough or will be prone to falling out of the baked sticks.
  • Bake for 18 to 20 minutes (sticks in photos were baked 19 minutes; for crispier sticks, add 2 to 5 minutes to baking time), or just until set in the center; don’t overbake because sticks firm up as they cool. Allow to cool completely in pan before lifting out with foil overhang.
  • Place the large slab of baked dough on a cutting board and with a pizza wheel or sharp knife, cut into sticks. In order to get clean lines and very neat looking sticks as shown in the photos, you must wait for slab of dough to cool completely before slicing. Sticks will keep airtight at room temperature for up to 5 days or in the freezer for up to 3 months.


Serving: 1, Calories: 265kcal, Carbohydrates: 33g, Protein: 3g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Cholesterol: 18mg, Sodium: 94mg, Fiber: 1g, Sugar: 21g

Nutrition information is automatically calculated, so should only be used as an approximation.

Related Recipes:

Chocolate Chip and Chunk Cookies

Chocolate Chip and Chunk Cookies

Soft and Chewy Snickers Chocolate Chip Cookies

Soft and Chewy Snickers Chocolate Chip Cookies

Chocolate Chip Peanut Butter Oatmeal Cookies

Chocolate Chip Peanut Butter Oatmeal Cookies

Molasses Triple Chocolate Cookies

Molasses Triple Chocolate Cookies

Browned Butter Chocolate Chip Cookie Cups

Browned Butter Chocolate Chip Cookie Cups

Peanut Butter Cup Cookie Dough Crumble Bars

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Peanut Butter Chocolate Chunk Cookie Bars

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Funfetti Cake Batter Blondies

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Snickerdoodle Cookie Granola Bars (no-bake, vegan, GF)

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Peanut Butter Oatmeal Cookie Granola Bars (no-bake, vegan, GF)

Peanut Butter Oatmeal Cookie Granola Bars

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. You’ve done it again, Averie! These cookies are amazing and are perfectly suited to a glass of cold milk. I use so many of your recipes now that maybe I should just have an “Averie Cooks” board!

  2. These look amazing! I love the idea of thinking of them as healthy granola bars. They say your mind is the most powerful weapon so if you think hard enough, maybe they will be become skinny jeans-friendly!

  3. I just made these–used coconut oil and mixed the chocolate chips throughout the batter and YUM. They’re chewy, chocolatey, lick your fingers good! This is the perfect quick lazy cookie recipe :)

    1. Thanks for trying the recipe and I’m glad it came out great for you and with the coconut oil, mmmm good – love coconut oil! Lazy cookies are a good thing :)

  4. Mmm… I just made these. It took me about 40 minutes from the moment I looked at them until I was enjoying them with a cup of tea. I baked them in round pie pan, used corn flour instead of corn starch and used normal shaped chocolate chips. Turned out perfect. They taste like something from a famous cookie shop. Very soft and gooey. This one is a keeper!

    1. So glad you enjoyed these and that you think they taste like something from a famous cookie shop! That’s wonderful to hear!

    1. Probably although I haven’t tried it. If you do, LMK! I actually think coconut oil would be great in them, but also haven’t tried that either…:)

  5. I baked them for 16 minutes but it was a bit too gooey for my liking, but i put them back in the oven again for 10 minutes the next day and they came out wonderful! Tastes better than subway cookies :)

    1. Glad you found the perfect timing in your oven so they turned out better than Subway cookies :)

  6. Hi Averie – this looks like a great recipe! I like how you’re taking different spins on a classic cookie. I will definitely be trying. My question is this – can I subsitute the canola oil for coconut oil and still have the same results?

  7. I thought these were a great idea too. I had trouble making them though…not sure why….
    The edges poofed up higher than the rest …which didn’t allow for making nice-looking sticks unless I cut off the edges…but at that point, I didn’t have a lot left to make sticks, since I was left with a 6×6 inch square. The insides were raw and oily. I tried putting the sticks back into the oven to bake longer but they just spread into a mess.

    1. Mine were pretty oily too, although not raw. You should have baked until they were done, whatever that meant in your oven and ingredients. But you can see in the pics that mine were pretty moist/oily and the edges are also raised. You can see the ‘slope’, so it sounds like yours came out as the recipe would indicate, other than just probably a few more mins in the oven the first time (all at once) would have done the trick; and also solved the oily issue to an extent. Thanks for trying the recipe.

    1. So glad to hear you’ve made them twice in a week. Wonderful! And I agree…such an easy one to whip out quickly!

  8. What an interesting take on chocolate chip cookies. Here are my thoughts:

    1. using oil instead of butter really lets some other flavors shine through, flavors you don’t always notice in choc chip cookies, like…

    2. I used dark brown sugar and my homemade almond/vanilla extract. Plus, I think putting the chocolate on top gives you more “cookie” that you can taste.

    3. oil instead of melted butter to make these quickly, genius!

    4. really good right out of the oven and still good the next day.

    1. Thanks for trying them and for all the great observations! I love comments like these! And glad they stayed nice and soft for you, the next day, too!

  9. Oh my goodness. I have no words to describe how much I want one of these!! Using oil in bar (or stick) cookies is something I’ve never had a chance to try – maybe it’s time.

    Have a great weekend!

  10. How fun! Why is it cookies seems so much more alluring when they’re in sticks? I wish I had one now with my morning coffee!