If your round chocolate chip cookies won't fit in your milk glass, don't give up -- these cookie sticks are here to save the day!

Source: Better Homes and Gardens


Recipe Summary

15 mins
15 mins
8 mins
38 mins
about 20 cookie sticks


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Lightly grease a cookie sheet; set aside. In a large bowl stir together the cookie dough, flour, egg, and cinnamon (use hands, if necessary). Divide dough in half. Shape each half into 5x4-inch rectangle on the prepared cookie sheet, spacing about 3 inches apart.

  • Bake about 15 minutes or until brown. Cool on cookie sheet on a wire rack.

  • Preheat oven to 300°F. Cut rectangles crosswise into 1/2-inch slices. Turn slices, cut sides up, on cookie sheet. Bake for 8 minutes. Cool on cookie sheet on a wire rack.

  • Transfer cookies to a sheet of waxed paper. In a small microwave-safe bowl combine semisweet chocolate and shortening. Microwave, uncovered, on 100% power (high) for 30 seconds; stir. Continue to microwave at 10-second intervals until smooth, stirring after each interval. Drizzle over cookies. Let stand until set.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

130 calories; fat 6g; cholesterol 15mg; saturated fat 2g; carbohydrates 18g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 2g; vitamin a 48.6IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 20.2mcg; vitamin b12 0.1mcg; sodium 53mg; potassium 57mg; calcium 10.1mg; iron 0.7mg.