Chocolate Chip Cookie Dough Twists

Ingredients:

1 sheet store-bought puff pastry (thawed if frozen)

1/2 cup unsalted butter, softened

1/4 cup granulated sugar

1/4 cup light brown sugar, packed

1/2 teaspoon pure vanilla extract

1/4 teaspoon salt

1/2 cup all-purpose flour

1/2 cup mini chocolate chips

1 large egg (for egg wash)

1 tablespoon water

Coarse sugar or sprinkles (optional, for topping)

Instructions:

Prepare the Cookie Dough Filling: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. Stir in the vanilla extract and salt. Gradually mix in the flour until the mixture resembles a soft dough. Fold in the mini chocolate chips. Set aside.

Roll Out the Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet into a rectangle about 10x12 inches. Trim the edges slightly to create even sides if needed.

Assemble the Twists: Spread the cookie dough mixture evenly over the puff pastry, leaving a small border around the edges. Starting from one long side, carefully roll the pastry into a tight log. Use a sharp knife to slice the log into 1-inch-wide pieces.

Shape the Twists: Take each piece and gently press it flat with your hand or a rolling pin to form a small oval. Use a knife to cut a slit down the center of each oval, leaving the ends intact. Carefully twist the two halves around each other to create a braided effect.

Prep and Bake: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Whisk together the egg and water to create an egg wash. Brush the twists lightly with the egg wash and sprinkle with coarse sugar or sprinkles if desired. Place the twists on the prepared baking sheet, spacing them about 1 inch apart.

Bake: Bake for 15–18 minutes, or until the puff pastry is golden brown and puffed. Allow the twists to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Enjoy your Chocolate Chip Cookie Dough Twists.

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