Chocolate Chip Cookie Dough Twists

You ever bake something and halfway through, you realize it’s kind of ridiculous — but then it turns out so good you just laugh and keep eating? That’s exactly how these twists happened for me.

I had leftover crescent roll dough sitting in the fridge, staring at me like, “Are you ever going to use me?” and a half bowl of cookie dough that never made it into cookies because I got lazy the night before. So I did what any tired, slightly chaotic baker does — I mashed them together and hoped for the best.

And oh my god, they worked.

They’re warm, soft, buttery, with just enough chocolate chips to feel indulgent without being heavy. The cookie dough melts a little inside the crescent roll, so every bite has that mix of gooey and crisp — like a warm chocolate chip cookie wrapped in a croissant. The kind of thing you eat standing up at the counter, because you meant to wait until they cooled but couldn’t.

They’re not fancy. They’re not perfect. They’re just good. Comfort-good. The kind of thing you make when you want something sweet but don’t feel like going through a million steps.

And if you’ve got kids or a partner or even just a roommate lurking around the kitchen, they’ll definitely come over “just to see what you’re making” and end up stealing one straight off the tray. These are that kind of treat.

Ingredients

• 1 cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 cup mini chocolate chips
• 1 package (8 oz) refrigerated crescent roll dough

Directions

1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth — not fancy, just until it looks light and fluffy.
3. Add the vanilla and mix again.
4. In another bowl, whisk together the flour, salt, and baking soda.
5. Slowly add the dry ingredients to the wet, stirring until it forms a soft dough. Don’t overmix — it should still feel a little tender.
6. Fold in the mini chocolate chips. (If your dough feels too soft, pop it in the fridge for 10–15 minutes so it spreads easier later.)
7. Unroll the crescent roll dough and separate the triangles.
8. Spread about a tablespoon of cookie dough across each triangle — not too thick, just enough to coat.
9. Roll them up from the wide end to the tip, and give them a gentle twist as you go.
10. Place them on the baking sheet and give them a little space to puff up.
11. Bake for 12–16 minutes, until they’re golden and your kitchen smells like happiness.
12. Let them cool for a few minutes (if you can wait). Then dig in.

Prep Time:** 20 minutes
Bake Time:** 15 minutes
Total Time:** 35 minutes
Servings:** 12 twists
Calories:** ~280 each (but let’s be honest, who’s counting?)

Recipe FAQs

1. Do these actually taste like cookies or more like pastries?
   A little of both — in the best way. The outside gets flaky and buttery like a croissant, but the inside stays soft and chewy like cookie dough. It’s the perfect hybrid.
2. Can I eat the cookie dough before baking?
   Technically yes, but the raw flour and egg situation isn’t ideal. Once baked, though, it’s pure joy. If you want to sneak a taste, I won’t tell.
3. Do they stay good after a day or two?
   They’re best fresh out of the oven — warm, gooey, perfect. But if you store them in an airtight container, you can reheat them in the microwave for 10 seconds and they taste brand new again.
4. Can I add nuts or caramel or something extra?
   Yes, but keep it light. A drizzle of caramel or a sprinkle of crushed pecans can be amazing, but don’t overload them — you’ll lose that nice twisty shape.
5. What if I don’t have crescent roll dough?
   You can use puff pastry instead. The texture will be a little flakier, more like a dessert pastry, but still delicious. If you’re feeling ambitious, homemade dough works too — but honestly, the store-bought kind is part of the charm.

These aren’t the kind of cookies that’ll win awards or look perfect in a magazine. But they will make people smile, and they’ll probably disappear faster than you can make another batch. And honestly, that’s all the proof you need that they’re worth it.

Chocolate Chip Cookie Dough Twists

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• * 1 cup unsalted butter, softened

• * ¾ cup brown sugar, packed

• * ¼ cup granulated sugar

• * 2 teaspoons vanilla extract

• * 2 cups all-purpose flour

• * ½ teaspoon salt

• * 1 teaspoon baking soda

• * 1 cup mini chocolate chips

• * 1 package (8 oz) refrigerated crescent roll dough

Directions

• Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth — not fancy, just until it looks light and fluffy.
• Add the vanilla and mix again.
• In another bowl, whisk together the flour, salt, and baking soda.
• Slowly add the dry ingredients to the wet, stirring until it forms a soft dough. Don’t overmix — it should still feel a little tender.
• Fold in the mini chocolate chips. (If your dough feels too soft, pop it in the fridge for 10–15 minutes so it spreads easier later.)
• Unroll the crescent roll dough and separate the triangles.
• Spread about a tablespoon of cookie dough across each triangle — not too thick, just enough to coat.
• Roll them up from the wide end to the tip, and give them a gentle twist as you go.
• 10. Place them on the baking sheet and give them a little space to puff up.
• 11. Bake for 12–16 minutes, until they’re golden and your kitchen smells like happiness.
• 12. Let them cool for a few minutes (if you can wait). Then dig in.