Crispy chocolate chip cookie dunkers, perfect for dipping in milk! These chocolate chip cookie sticks are delicious, easy to make, and fun to eat.
You might also like our mini chocolate chip cookies, copycat Chick-fil-a chocolate chunk cookies, or deep-dish chocolate chip cookies.
Watch our step by step video!
Chocolate Chip Cookie Dunkers
Who doesn't love a novelty cookie? These crispy cookie sticks are so fun to eat and EASY to make. Loaded with mini chocolate chips and spread with chocolate on the bottom (totally optional), they are the PERFECT cookies to dip in a glass of cold milk.
A batch of cookie dunkers makes 3 dozen cookies that will stay crispy and fresh for up to 5 days!
Cookie Dunkers/Dippers
If you've had Trader Joe's Chocolatey Coated Chocolate Chip Cookie Dunkers you know how fun these are. Our family loves treating ourselves to a container every now and then. Since we don't live that close to Trader Joe's I decided that it was time to start making them at home. They aren't an exact copycat recipe since my ingredients are different. They use oil, I use butter. There’s also a hint of coconut in theirs, which I didn’t add to mine. You can add shredded coconut to the cookie dough or use melted unrefined coconut oil instead of the butter in the recipe (1:1) if you’d like.
Both versions are crispy, golden, loaded with mini chocolate chips, and perfect for dunking. Both stay fresh for quite a while and are coated with melted chocolate on the bottom. As mentioned before, coating the bottom of the cookie sticks in chocolate is completely optional---but yummy. I coated mine because I wanted them to be just like ones from Trader Joe's, but I think that unless I'm making them as gifts I'd probably make them without because I'm all about saving steps.
I thought about making the same way that I make biscotti but didn't want to slice them into sticks after baking. I wanted them to look like the ones from Trader Joe's which are baked individually and guess what? Making them individually is actually easier---instead of rolling the dough into balls like you would for traditional chocolate chip cookies, roll the dough into little logs! The logs spread and bake into a thinner cookie, resulting in a crisp and crunchy cookie stick.
Just look at that CRUNCH. You can dunk these cookies to your heart's content and they won't fall apart in milk.
Chocolate Chip Cookie Dunkers Ingredients
Butter: I always bake with salted butter, but you can use unsalted butter if you'd like.
Sugar: I use a combination of brown sugar and white sugar for flavoring and texture.
Egg: for richness.
Vanilla extract: for flavoring.
Flour: I use all-purpose.
Baking Soda, Baking Powder & Salt: for leavening and flavor.
Mini chocolate chips: Because these cookies are flat and crunchy I prefer to use mini chocolate chips.
Chocolate chips or melting chocolate: I used semisweet chocolate chips, but melting chocolate would work great too.
How To Make Trader Joe Copycat Cookie Dunkers
Combine flour, baking soda, baking powder, and salt in a bowl. Set aside.
Cream butter and sugars. Beat in egg and vanilla extract.
Fold in mini chocolate chips.
Scoop dough into 1 Tablespoon-sized balls then roll each ball into a 4-5" log.
Place logs on parchment-lined baking sheets and bake at 350 degrees for 10-12 minutes. Edges should be golden and centers will still look a little soft (they'll crisp up as they cool).
Let cookies cool completely on the baking sheets.
Melt the remaining chocolate chips in a double boiler or in the microwave. DO NOT OVERHEAT.
Spoon a small amount onto the back of each cookie and spread with a spatula or butter knife.
Place cookies, CHOCOLATE-SIDE-DOWN, onto the parchment paper.
Once set up, remove the cookies from the parchment paper and store them in an airtight container.
3 More Cookie Recipes You Might Like To Try!
Classic Chocolate Chip Cookies
Jacques Torres Chocolate Chip Cookies (NYT Cookies)
Chocolate Chip Cookie Dunkers (Like Trader Joe's!)
Chocolate Chip Cookie Dunkers
Ingredients
- 1 ¾ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup butter
- ½ cup light brown sugar
- ½ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- 2 cups chocolate dips for melting
Instructions
- Sift flour, baking soda, baking powder and salt into a bowl. Set aside.
- Cream butter and sugars together until very fluffy. Add egg. Stir in the vanilla. Stir in ingredients and mix until just combined. Mix in mini chocolate chips.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Portion the cookie dough into 1 Tbsp. sized balls. Roll each ball into a 4-5" log. Place on a baking sheet 2" apart.
- Bake for 10-12 minutes. Allow cookies to cool completely on the baking sheet. Cookies will crisp as they cool.
- Melt the remaining chocolate chips.Spread a small spoonful of chocolate onto the back of each cookie with a butterknife or spatula.Place each cookie, melted chocolate side down, onto the parchment paper to set up.
Notes
- For best results, watch my video to see exactly how I make the cookie dunkers. The video plays under the first image in the blog post.
- Store cookie dunkers in a plastic bag or air-tight container for up to 5 days.
Joan says
Question: the Trader Joe cookies are a short bread style cookie which makes them really irresistible. Is this recipe similar to shortbread or is it a regular chocolate chip cookie recipe?
Brandy says
Closer to a chocolate chip cookie.
Jim says
Brandy, I'm so glad you posted this recipe. I'm an experienced amateur baker and have tried numerous times to replicate TJ's delicious cc dunkers. Your recipe came together perfectly. The proportions were right on and produced an very workable dough. The result is a delicious cc cookie on its own and the chocolate coating takes it to the next level.
Your chocolate coating looks nicer than mine. I temper the chips in a double boiler then spread on cooled cookies. How do you do yours?
Thanks again.
Brandy says
Glad to hear! I melted my chocolate in the microwave then spread it over the cookies. Then I place them chocolate-side down on wax or parchment paper until they set up. Makes the bottoms nice and smooth.