Chocolate Cookie Butter Twists
These Chocolate Cookie Butter Twists are the perfect holiday sweet treat. Dairy-free and totally tasty dessert idea!
Equipment
Ingredients
- 1 sheet puff pastry thawed
- 1/2 cup cookie butter
- 1/4 cup chocolate chips melted
- 1 tablespoon vegan butter melted
- powdered sugar for serving
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Unfold the puff pastry on a piece of parchment paper on the counter. Roll it out slightly with a rolling pin. To one half, spread out the cookie butter. Drizzle the melted chocolate over the cookie butter. Fold the empty half of puff pastry over the filling and press the edges to seal.
- Use a pizza cutter to cut the dough into 12 strips. Twist each strip a couple of times and place on the prepared baking sheet. Brush with the melted butter and place in the oven on the center rack for 20 minutes.
- Remove from the oven, dust with powdered sugar and serve.
Video
Notes
- Check the puff pastry package for thawing instructions. I usually place it on the counter for about 40-60 minutes.
- To melt the chocolate chips I place them in a microwave-safe container and microwave for 2-ish minutes, stirring every 30 seconds.
- When looking for vegan chocolate chips, semi-sweet are usually safe. Just be sure to check the ingredient list for dairy before purchasing.
- The cookie butter can be a little hard to spread at first. Just be patient and take your time to spread it to the edges.
Nutrition
Calories: 197kcal | Carbohydrates: 17g | Protein: 2g | Fat: 14g