Cookie Fries
This post may contain affiliate links. Please read our disclosure policy.
If you loved my brownie fries, just wait until you try these Cookie Fries! They’re everything you love about a bakery-style chocolate chip cookie, transformed into crispy, fry-shaped strips that are made for dipping. Each “fry” has buttery, caramelized edges, a soft and chewy center, and plenty of mini chocolate chips in every bite.
The secret to getting that perfect fry shape is rolling the dough into a slab before chilling, then slicing it into uniform strips. A quick freeze helps the cookies hold their shape while baking, and a gentle nudge after the first few minutes in the oven keeps them looking just like a basket of fries.
Serve these cookie fries with warm caramel sauce, melted chocolate, Nutella, marshmallow fluff, or your favorite dessert dip for the ultimate sweet treat. They’re perfect for birthday parties, movie nights, game days, sleepovers, or whenever you want a dessert that’s just as fun to eat as it is delicious. Everyone will be reaching for “just one more fry!”
And for more fun chocolate chip cookie variations, try my Viral Scoopable Cookies, Sheet Pan Chocolate Chip Cookies, Tate’s Bake Shop Copycat Chocolate Chip Cookies, Pan Banging Chocolate Chunk Cookies, Cast Iron Skillet Cookie (Pizookie), Single-Serve Thin and Chewy Chocolate Chip Cookie or Nutella Stuffed Chocolate Chip Cookies.
Table Talk with Tawnie
I knew once I saw the viral cookie fries on Instagram I had to make a version of my own! My kids went crazy over these (as did my cookie-loving husband haha) and I personally had several of my own while recipe testing hehe. They might require a little extra love, but that’s what makes them so special. Follow along my tip and photos to make the BEST cookie fries, I know you’ll love them!
- All-purpose flour: As always, it’s essential to use the spoon and level method when measuring your flour. Too much flour can result in drier, harder cookies.
- Sugars: Both the dark brown sugar and granulated sugar get whisked into the melted butter to create a rich, caramel-like base. There’s no need for a stand mixer, just a bowl and whisk! Be sure to break up any clumps in the brown sugar before mixing.
- Cornstarch: A little cornstarch helps create cookie fries that are soft and chewy in the center while keeping the edges perfectly crisp and tender.
- Eggs + egg yolk: Using 2 whole eggs plus 1 extra egg yolk adds richness and chewiness and helps create that soft, bakery-style texture.
- Mini chocolate chips: Mini chocolate chips are ideal because they distribute evenly throughout each cookie fry, giving you chocolate in every bite without making the thin strips difficult to slice or causing them to spread too much. Regular chocolate chips can be substituted if that’s what you have on hand.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
In a large bowl, whisk together the melted butter and sugars. Then add the wet ingredients, followed by the dry ingredients, and stir to combine. Lastly, fold in the mini chocolate chips.
Roll and chill
Transfer the dough onto a large sheet of parchment paper. Place another sheet of parchment on top and roll the dough with a rolling pin into a rectangle about ¼-inch thick. Transfer the dough slab to a baking sheet or cutting board and freeze for 1 hour.
Cut into fries
Remove the dough from the freezer and, using a sharp knife, cut the dough into fry-shaped strips.
Bake
Arrange the cookie fries on silicone-lined baking sheets and bake for 8-9 minutes. Remove from the oven and gently nudge any spreading edges back into straight fry shapes. Return to the oven and bake for 1-2 more minutes.
Cool and finish!
Allow the cookie fries to cool on the baking sheet. Sprinkle with Maldon flaky sea salt, serve with your favorite dipping sauces, and ENJOY!!🍪🍟🤎
Expert Tips
- Measure your flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour, resulting in dry, dense cookie fries. You can also use a kitchen scale to weigh your ingredients.
- Don’t skip the freeze: Chilling the dough until it’s firm is the key to clean cuts and helps the cookie fries keep their shape while baking.
- Cut uniform strips: Try to make each cookie fry the same width and thickness so they bake evenly. A pizza cutter or bench scraper makes quick work of this.
- Bake on a silicone baking mat: A silicone mat helps minimize spreading and keeps the fries looking nice and straight.
- Keep the dough cold: If you’re baking in batches, leave the remaining cookie fries in the freezer until you’re ready to bake them.
- Reshape while they’re hot: As soon as the cookies come out after the first bake, use an offset spatula or butter knife to gently straighten any edges before returning them to the oven.
- Slightly underbake them: The centers should still look a little soft when you remove them from the oven. They’ll continue to set as they cool, giving you the perfect chewy texture.
- Finish with flaky salt: A sprinkle of flaky sea salt balances the sweetness and makes the chocolate flavor pop.
Variations / Substitutions
- Peanut butter chocolate chip: Add peanut butter chips along with the chocolate chips.
- Festive fun: Mix in colorful sprinkles for birthdays, holidays, or special occasions.
- Different dips: Serve with warm caramel sauce, chocolate ganache, Nutella, marshmallow fluff, strawberry sauce, peanut butter sauce, or even a cream cheese fruit dip.
- Chocolate drizzle: Once cooled, drizzle the cookie fries with melted chocolate or white chocolate for an extra bakery-style finish.
Try my Brownie Fries!
If you love classic fudgy brownies, you’re going to have so much fun with these Brownie Fries! Inspired by these viral cookie fries, these rich, chocolatey brownies are baked, chilled, and sliced into crinkle-cut “fries” for a playful twist on the beloved dessert.
Storage / Freezing
- To store: Keep cookie fries in an airtight container at room temperature for up to 5 days.
- To freeze baked cookie fries: Freeze in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- To freeze the dough: Freeze the cut, unbaked cookie fries in a single layer until solid, then transfer them to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes to the baking time if needed. This makes it easy to bake just a few whenever a cookie craving hits!
shop this post
Buy Now → 
Buy Now → 
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ingredients
- 1 cup unsalted butter (melted and slightly cooled)
- 1¼ cups packed dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 2 Tbsp. whole milk
- 1½ Tbsp. vanilla extract
- 3¼ cups all-purpose flour (spooned and leveled)
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. fine sea salt (or 1½ tsp. Diamond Crystal kosher salt)
- 1 to 1½ cups mini chocolate chips
- Maldon flaky sea salt (for finishing)
For Dipping (Optional)
- Caramel sauce
- Warmed Nutella
- Melted milk chocolate
- Marshmallow fluff
- Peanut butter sauce
- Strawberry sauce
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Whisk butter and sugars: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and combined.1 cup unsalted butter, 1¼ cups packed dark brown sugar, 3/4 cup granulated sugar
- Add wet ingredients: Add the eggs, egg yolk, milk, and vanilla extract. Whisk until fully incorporated.2 large eggs, 1 large egg yolk, 2 Tbsp. whole milk, 1½ Tbsp. vanilla extract
- Mix in dry ingredients: Add the flour, cornstarch, baking soda, baking powder, and salt. Stir just until combined.3¼ cups all-purpose flour, 2 tsp. cornstarch, 1 tsp. baking soda, 1 tsp. baking powder, 1 tsp. fine sea salt
- Add chocolate chips: Fold in the mini chocolate chips.1 to 1½ cups mini chocolate chips
- Roll: Transfer the dough onto a large sheet of parchment paper. Place another sheet of parchment on top and roll the dough with a rolling pin into a rectangle about 1/4-inch thick. (You could also just use clean hands to press it out into a slab, but I find this is a little easier)
- Chill: Transfer the dough slab (still between the parchment sheets) to a baking sheet or cutting board. Freeze for at least 1 hour, or until firm. Start Timer
- Cut into fries: Preheat the oven to 350°F. Remove the dough from the freezer and peel away the top layer of parchment. Using a sharp knife or pizza cutter, cut the dough into fry-shaped strips. Aim for narrow, uniform pieces (use a ruler if needed) so they bake evenly. You should get about 30-35 cookie fries.
- Bake: Arrange the cookie fries on silicone-lined baking sheets, leaving a little space between each piece. (A silicone baking mat works best for maintaining their shape.) Keep the other cookie fries in the freezer between batches so the dough stays cold. Bake for 8-9 minutes. Start Timer
- Shape fries: Remove from the oven and immediately use an offset spatula, bench scraper, or butter knife to gently nudge any spreading edges back into straight fry shapes.
- Finish baking: Return to the oven and bake for 1-2 more minutes Start Timer, or until the edges are lightly set but the centers still look slightly underdone. Slightly underbaking is key.
- Cool and finish: Allow the cookie fries to cool on the baking sheet for 10 minutes before carefully transferring to a wire rack. Start Timer Sprinkle with Maldon flaky sea salt while still slightly warm.Maldon flaky sea salt
- Serve: Serve with your favorite dipping sauces and enjoy!Caramel sauce, Warmed Nutella, Melted milk chocolate, Marshmallow fluff, Peanut butter sauce, Strawberry sauce
Notes
- Measure your flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour, resulting in dry, dense cookie fries.
- Don’t skip the freeze: Chilling the dough until it’s firm is the key to clean cuts and helps the cookie fries keep their shape while baking. If you’re baking in batches, leave the remaining cookie fries in the freezer until you’re ready to bake them.
- Bake on a silicone baking mat: A silicone mat helps minimize spreading and keeps the fries looking nice and straight.
- To store: Keep cookie fries in an airtight container at room temperature for up to 5 days.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Angelica Oles
