Wedding Blog

My Valentine swappers all should have received their packages by now, so I can write about one of my all-time favorite baking projects: cookies on a stick! I’ve made these for for baby showers, birthday parties, Christmas exchanges, and more. They are super easy and cute.

Here are the supplies I used: Wilton’s blossom and heart cookie treat pans ($6 at Wal-Mart or use a 40% off coupon and snag one at Michael’s), 6 inch cookie sticks, clear treat bags, and a roll of raffia.

Since the cookies were travelling accross the country for several days, I needed them to stay as soft as possible. I used Tyler Florence’s Big Fat Chewy Chocolate Chip Cookie recipe. This recipe calls for a lot of flour and the end result is a softer, cake-like cookie.

Tyler Florence’s Big, Fat Chewy Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8-ounce) block dark chocolate, coarsely chopped. (I used 1 1/2 cup chocolate chips, which I then realized was 1/2 c. too much. Oh well.)

Preheat the oven to 350 degrees F.

Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.

Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms.

Turn off the mixer and fold in the chocolate chunks using the spatula.

To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.

These cookies rise quite a bit in the pans, so if you attempt this treat, fill the pan just a tad under. Insert one of the 6-inch cookie sticks into the dough before you pop them in the oven. Once they are finished baking, let them cook for at least 5 minutes before removing them from the pan or the dough may break. After they are completely cooled, place them inside of a treat bag and tie them off with a strand of raffia.

Yum! Cookies on a stick are so much fun to eat.

Here are the cookie treats ready for mailing. I “accidentally” broke a few, so I had to eat them. Shucks.

You can do so much with these pans. You can bake a sugar cookie recipe and decorate the treats with icing. I’ve used the round pans to make baby rattle treats for my director’s baby shower. The possibilities are endless!