Chocolate Chip Milk Dunkers – fun cookie sticks that are super easy to make! The kiddos will love them!
Sometimes mistakes lead to delicious discoveries. I blame it all on my son‘s adorable smile and a need to play Hot Wheels right in the same time I was making my first biscotti. He is the most adorable boy ever and I love him to pieces! The way he says “Mommy” just melts my heart! He is known for getting me in trouble. 🙂
Can you tell I have mommy goggles on today? 🙂
Anyhow, I was shaping the biscotti dough before the first baking and before I knew it – I sliced the raw dough and started placing it on the baking sheet. I realized what was going on when the dough kept sticking to the knife!
Dough sliced, placed on baking sheet – what was there left to do but try and bake it.
To see how to make biscotti, click here!
What came out of the oven, totally surprised me. The little slices of cookie dough, baked up beautifully! They were crunchy, yet delicate and absolutely delicious!
I saw my kiddos dip them in their milk and it hit me: I made milk dunkers! Adorable little cookie sticks you can dunk in your milk and enjoy as a treat. Swoon!
Chocolate Chip Milk Dunkers - fun cookie sticks that are super easy to make! The kiddos will love them!
This recipe makes 24 cookies.
- 1/2 c unsalted butter , softened
- 2/3 c packed light brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 2 c all-purpose flour
- 3/4 c chocolate chips
Line baking sheet with parchment paper or silicone baking mat. Set aside.
Preheat oven to 375 degrees F.
In a large mixing bowl of a stand mixer, beat butter for 30 second. Add brown sugar and cream until fluffy.
Add baking powder and salt and mix well.
Add eggs, one at a time, and vanilla. Beat well.
Lower the speed of your mixer and add as much flour as you can. Stir the rest in.
Stir in chocolate chips.
Transfer the dough onto the floured surface.
Shape into a log and divide into two portions.
Slice each log into about 12 pieces. The dough will be sticky so you may need to wipe the knife between slices. With floured hands, transfer the slices onto prepared baking sheet.
Bake 15 to 18 minutes, or until golden brown and hard to the touch.
Cool on sheet for 2 minutes, then transfer onto a cooling rack to cool completely.
Now, if you’ll excuse me – there is a sweet little boy tugging on my apron. 🙂
Have a fabulous day!