Photo of Chocolate cookie sticks by WW

Chocolate cookie sticks

Total Time
19 min
7 min
12 min
These chocolate cookie sticks are perfect for dunking in coffee or ice-cold skim milk. For variation, use cookie cutters to cut them into different shapes if you’d like. Or as an alternative, add 1/2 teaspoon of cinnamon or 1/4 teaspoon of cayenne pepper for a kick. Store any leftovers in an air-tight container at room temperature for up to 5 days. Chilling the dough for at 30 minutes before baking prevents them from spreading and helps to maintain their bar-like shape when cooked. If you plan to bake them in batches, let the baking pan completely cool before starting the next batch. Double the recipe and freeze the dough so you can make another quick batch later.


Cooking spray

1 spray(s), flour-variety recommended

Unsalted butter

¼ cup(s), softened

Powdered sugar (confectioner's)

½ cup(s)

Vanilla extract

1 tsp

Egg whites

1 large

Bittersweet chocolate

1 oz, melted

Table salt

¼ tsp

All-purpose flour

1 cup(s)


2 tsp


  1. Coat a cookie sheet with cooking spray.
  2. In a medium bowl, using an electric mixer, cream butter and powdered sugar until fluffy. Add vanilla extract and egg white; beat thoroughly. With mixer running on low, add melted chocolate. Add salt and flour; mix thoroughly (dough will be stiff).
  3. Turn dough out onto prepared cookie sheet and shape into a 4- X 6-inch rectangle. (Hint: Use a straight edge, like a knife, to help form the sides.) Cover with plastic and refrigerate until firm, about 30 minutes.
  4. Preheat oven to 375ºF.
  5. Remove plastic wrap from dough and sprinkle with sugar. Cut dough in half lengthwise and cut each half into 12 sticks (to yield 24 sticks total); separate sticks, leaving a small amount of space in between each one. Bake about 10 to 12 minutes. Let stand on cookie sheet for 1 or 2 minutes and then remove to a wire rack to cook completely.
  6. Serving size: 1 cookie