Tired of the same old chocolate chip cookie sticks? Try these caramel-butterscotch chip sticks and take your cookies to whole new level!

The title for these cookie sticks might be a mouthful, but these are well worth it. A simple swap of basic chocolate chips for a few different flavors of chips really makes them into something incredible. We went to visit my in-laws in Minneapolis one year for midwinter vacation and my mother-in-law had a jar of these on the counter. Naturally, I asked her for the recipe. She burst out laughing and said, “Faigy! It’s your recipe!”

I make chocolate chip cookie sticks all the time, but one Friday I was baking them and halfway through the recipe I realized I was out of chocolate chips. Not wanting to waste the batter, I grabbed whatever chips I had and used those. My mother-in-law was over that Shabbos and tasted them and asked me for the newly modified recipe — but I guess I had forgotten all about them!

Clearly, as you see here, you can play around with the flavored chips in the recipe. You can use plain old chocolate chips, this combination here, peanut butter chips, cappuccino chips, or whatever you’re in the mood for (or what you have in the pantry!)

Like most of my baked goods, this is an easy, one-bowl recipe that comes together so quickly. No mixer required and no multiple steps — just dump everything into a bowl and mix. Shape into a log and bake.

It’s very important that you slice these caramel-butterscotch chip sticks while warm. I find the easiest way to do this is by using a pastry dough scraper.

Love cookie sticks? Tries these Tangy Lemon Crinkle Cookie Sticks for a whole different twist on these easy baked goods!

Butterscotch and Caramel Chocolate Chip Cookie Sticks

Print Recipe

Ingredients

¾ cup oil
1 cup brown sugar
1 tsp vanilla
2 eggs
2 cups flour
½ tsp baking soda
⅓ cup caramel chips
⅓ cup butter scotch chips
⅓ cup white chocolate chips

Instructions

Preheat oven to 350°F and line a cookie sheet with parchment paper.
Place all ingredients into a mixing bowl. Mix with a spoon until combined.
Divide dough into two parts. Shape into long, thin logs on the prepared cookie sheet.
Bake for 20 minutes. Slice while still warm.