Description
These Indulgent Chocolate Chip Cookie Dough Twists combine classic cookie flavors with a unique twist of peanut butter and Nutella swirls. Perfectly soft and chewy, with a delightful crunch from chopped nuts and melty chocolate chips, these 12 twists are sure to impress at any gathering or satisfy your sweet tooth any day.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (can substitute with gluten-free flour for a gluten-free version)
- 1 teaspoon Baking Soda (acts as a leavening agent for a fluffier texture)
- 1/2 teaspoon Salt (enhances the sweetness and overall flavor)
Wet Ingredients
- 1/2 cup Unsalted Butter (ensure it’s softened for proper creaming)
- 1/2 cup Granulated Sugar (adds sweetness)
- 1/2 cup Brown Sugar (packed) (brings extra moisture and deeper flavor)
- 1 Large Egg (binds the ingredients)
- 1 teaspoon Vanilla Extract (opt for pure for the best taste)
Add-ins
- 1 cup Semisweet Chocolate Chips (substitute with white chocolate or butterscotch chips for variations)
- 1/2 cup Chopped Nuts (adds a crunchy texture)
- 1/2 cup Peanut Butter (swirl into the dough for a nutty twist)
- 1/2 cup Nutella (for a rich hazelnut flavor enhancement)
Instructions
- Preheat Oven and Prepare Bakeware: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with the granulated sugar and packed brown sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated and smooth.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients while mixing on low speed to avoid flour flying everywhere. Mix until just combined; do not overmix to keep cookies tender.
- Incorporate Peanut Butter and Nutella: Drop spoonfuls of peanut butter and Nutella onto the dough, then gently fold or swirl them in with a spatula to create a marbled effect without fully blending.
- Fold in Chocolate Chips and Nuts: Add the semisweet chocolate chips and chopped nuts to the dough and gently mix until evenly distributed.
- Shape the Twists: Divide the dough into 12 equal portions. Roll each portion into a long rope, about 6 inches, and twist each rope gently to create the signature cookie twists. Place them evenly spaced on the prepared baking sheet.
- Bake: Bake the twists in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set but still soft.
- Cool and Serve: Remove the baking sheet from the oven and allow the cookie twists to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- To add extra texture, try using different nuts such as walnuts, pecans, or almonds.
- You can replace semisweet chocolate chips with white chocolate or butterscotch chips for flavor variations.
- Chilling the dough for 30 minutes before shaping can help the twists hold their shape better during baking.
- Store the baked twists in an airtight container at room temperature for up to 4 days.
