Chocolate Chunk Cookie Sticks

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

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.

Did you make this recipe?


1 large egg
3/4 cup light brown sugar, packed
1/2 cup canola or vegetable oil (1/2 cup unsalted melted butter may be substituted)
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
pinch salt, optional and to taste
about 3/4 cup chocolate chunks or chips (I used Enjoy Life Mega Chunks)


  1. Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil and leave overhang, spray with cooking spray; set aside.
  2. In a large mixing bowl, whisk together first 5 ingredients (through vanilla).
  3. Add the next 4 ingredients (through optional salt), and stir until just combined; don’t overmix.
  4. Turn dough out into prepared pan, using a spatula or fingers to smoosh dough into corners. Smooth top lightly with a spatula.
  5. 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.
  6. 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.
  7. 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.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Only Eats

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Chocolate Chip and Chunk Cookies

Soft and Chewy Snickers Chocolate Chip Cookies

Chocolate Chip Peanut Butter Oatmeal Cookies

Molasses Triple Chocolate Cookies

Browned Butter Chocolate Chip Cookie Cups

Peanut Butter Cup Cookie Dough Crumble Bars

Peanut Butter Chocolate Chunk Cookie Bars

Funfetti Cake Batter Blondies

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

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

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What’s your favorite cookie recipe?

117 comments on “Chocolate Chunk Cookie Sticks”

  1. You are so brilliant with these 30-minutes-one-bowl cookies, that should seriously b your next book. I would totally buy it.

  2. what a fun idea! I’m sure kids would love the thought of a cookie in a stick form :-)

  3. Averie! I am totally and completely and entirely in love with your blog! Your recipes are beyond amazing, your personality is fun and relatable and your design is super cute. I’ve made your Molasses Triple Chocolate Cookies a million times because they are just so darn good! I could finish a whole batch by myself. Do you have a cookbook? I agree with Jackie up there. You really need to make one. You have a lot of talent.

  4. Awesome idea! I can never turn down a chocolate chip cookie, no matter what it looks like. :)

  5. Oh how fun! Gimme a glass of milk and the entire pan of these delicious CCC sticks… and leave me alone! ;-)

  6. Making these tonight for teacher appreciation gifts :)

  7. Love the shape of these! All you need is coconut milk to dip them in :P

  8. Lol! Lane dividers – yes!! If only the real ones were this tasty. ;D

  9. Cookies in stick form?! GENIUS! Although these are way too dangerous to have around the house – Jason and I would not have self-control at all.

  10. These look great! Question: could this recipe be doubled and baked in a 9×13? Please advise. Thanks in advance!

  11. I love the way those little lines of chunks look! These cookie bars are like the perfect transportable little treats!

  12. I agree with Jackie! Puhleeease do an easy bar/cookie recipe because you, my friend, are the queen! A loooong time ago I found an ancient issue of some cooking magazine in our garage and they had a recipe for chocolate chip cookie sticks in it. For the longest time, it was my go-to recipe; so easy to make, different than a traditional cookie, and tasted good! That recipe used oil as well, but my sticks were never quite as puffy and purty as yours. Also, where have those hunky chunks of chocolate been all my life?!

  13. stick form how fun…my boys would love that the chunks look like race cars

  14. This is probably one of the most unique cookie recipes I have ever read. It’s very unique because it’s not shaped like the traditional chocolate chip cookies. This is something my kids would love. We used to buy store-bought cookie sticks but it’s getting pretty costly for me. This would spare me the expense since I can now bake my own.

  15. 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!

  16. Oh my, these are brilliant! I love this recipe :)

  17. 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!

  18. 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.

  19. Loved these! I’ve made them twice in the last week:) The recipe is perfect and easier than easy. Thanks!

  20. 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.

    • 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.

  21. 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?

  22. 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 :)

  23. Hey Averie, do you think that sunflower seed oil could be used in lieu of the canola oil?

  24. 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!

  25. These look delicious!

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