Description
A recipe for twisted pastry filled with edible chocolate chip cookie dough.
Ingredients
Scale
- 1 package (13.2 ounces) refrigerated crescent roll dough
- 1 cup edible chocolate chip cookie dough (store-bought or homemade)
- 1 large egg, beaten
- 1 tablespoon milk
- 2 tablespoons coarse sugar for sprinkling
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Unroll the crescent roll dough onto a clean surface. Do not separate the triangles.
- Spread the edible cookie dough evenly over the entire surface of the dough sheet.
- Cut the dough sheet lengthwise into two equal strips.
- Twist each strip several times, keeping the edges together.
- Place the twisted strips onto the prepared baking sheet.
- In a small bowl, whisk together the beaten egg and milk. Brush the egg wash over the twists.
- Sprinkle the coarse sugar evenly over the tops of the twists.
- Bake for 15 to 18 minutes, or until golden brown.
- Let the twists cool slightly on the baking sheet before serving.
Notes
- You can use any safe-to-eat cookie dough recipe or store-bought version.
- For a different look, you can cut the dough into strips before twisting.
- Prep Time: 10 min
- Cook Time: 18 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 twist
- Calories: 280
- Sugar: 18
- Sodium: 300
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 4
- Cholesterol: 35
Keywords: chocolate chip cookie dough, cookie dough twists, crescent rolls, pastry, sweet bread