This post may contain affiliate links. Please read our privacy policy.
I kind of love that My Baking Addiction has sparked a bit of a baking addiction in my own mom. Growing up, Mom was one heck of a cook. But because the rest of us are neurotic with food, Mom spent all her time dealing with our food issues instead of baking for pleasure. (I’m not kidding. When it comes to vegetables, my brother Jared will only eat broccoli. Ever. And it has to be covered in Cheez Wiz or ranch dressing.)
Now that she doesn’t have to deal with all our crazy on a daily basis, she can actually bake what she wants, and even has a well-stocked baker’s shelf full of specialty pans, cute cupcake liners, and cookie scoops.
I really dig that we get to bond over recipes she comes across in magazines and cookbooks, too. Earlier this week, she texted me a photo of Cookie Sticks from her new Taste of Home cookbook. The recipe looked nice and easy, and the creative shape immediately drew me in.
You know I can’t leave well enough alone, so I tweaked the recipe, adding in peanut butter and peanut butter chips to an already delicious base recipe. And then my ADD got the best of me while I was multitasking – at least that’s what I like to call it.
I sort of skimmed the method for shaping the sticks and ended up forming one large cookie log as opposed to the recommended two smaller – more manageable logs. This meant a longer baking time and some pretty serious Cookie Sticks.
I’m pretty sure this fun, creative spin on a typical chocolate chip cookie might just be the perfect after school snack. And let’s be honest, dunking a Cookie Stick in a tall glass of milk is always going to go better than dunking a boring round cookie.
[pinit]
Cookie Sticks
Ingredients:
1/2 cup canola oil
1/4 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1-1/2 cups Gold Medal all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup peanut butter chips
1 cup semisweet chocolate chips
Directions:
1. Preheat oven to 375° F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the oil, peanut butter, sugars, egg and vanilla. In another bowl, combine the flour, baking soda and salt. Gradually add the dry ingredients to the sugar mixture and mix until well combined. Fold in the peanut butter chips and divide dough in half.
3. On the prepared baking sheet, shape each portion into a 15-in. x 3-in. rectangle about 3 in. apart. Sprinkle with chocolate chips; pressing them lightly into the dough.
4. Bake in preheated oven for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for about 10 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool completely.
My Baking Addiction adapted from Taste of Home
All images and text ©Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
Hiii….
What can I use instead of peanut butter chips…
Been wanting to try this recipe for a while now..
Please let me know
Thank you.
Hi, Aditi! You could use extra chocolate chips if you like, or even butterscotch or white chocolate chips. Let me know how you like them!
Hi , can this recipe made eggless ?? I am allergic to eggs !!! Awaiting your reply !!! Thank you
Hi, Kruti! Try half of a mashed banana or 1/4 cup of unsweetened applesauce. I hope you enjoy them!
So I only have veritable oil and no PB chips just chocolate…. Still gonna try the recipe (fingers crossed)
I hope you love them, Carol! Enjoy!
Hi :D these look absolutely fabulous! I want to try making them but can i use vegetable oil instead of canola oil? its the first time im making cookies using oil instead of butter :)
Thanks :)
Hi, Linda! I think vegetable oil will be just fine. Let me know how they turn out!
It’s the first time I see that ! It looks so delicious !
Lou-
I hope you get a chance to try them. Thanks for stopping by.
-Jamie
Are these crunchy like the dunkers you get from Trader Joe’s, they look amazing! Thanks
Naomi-
I have never had Cruncher Dunkers, but I will totally be on the lookout for them the next time I head to Trader Joe’s! Thanks for stopping by!
Jamie
I receive the email updates for your blog so I knew about this post the other day. But I just stumbled across it on Reddit too! Not sure if you’re a redditor, but that’s pretty awesome. And I’m excited to make these.
Thanks for letting me know, Patti!
Am I the only one stating the obvious…BISCOTTI? Italians have been making “sticks” for years. LOL Anyway, these look good, and will be giving them a try!
Hi there, found your recipe and I am think of using for a picnic I am going to but I wanted to know whether it would be possible to make the dough and freeze it. So I can just bake the cookies quickly on the day. Thanks
Megan, you definitely can. You can freeze pretty much any drop cookie dough.
– Jamie
Hey, I love this recipe, but can you send me a link of how to do it without all the peanuts? While I love peanuts my husband is completely allergic!
Hi Aley,
The link was at the bottom of the recipe. This is it: http://www.tasteofhome.com/recipes/cookie-sticks
– Jamie