Description
Indulge in these delightful Chocolate Chip Cookie Dough Turnovers, where buttery puff pastry envelopes a sweet, gooey cookie dough filling studded with mini chocolate chips. A simple yet decadent treat perfect for any occasion.
Ingredients
Scale
Puff Pastry:
- 1 sheet puff pastry, thawed
Cookie Dough Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Others:
- 1 egg, beaten (for egg wash)
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the vanilla extract. Add the flour and salt, stirring until combined. Fold in the mini chocolate chips to form the cookie dough filling.
- Assemble the turnovers: On a lightly floured surface, roll out the puff pastry and cut it into 4 equal squares. Place a spoonful of cookie dough in the center of each square, then fold over to form a triangle, pressing the edges to seal with a fork.
- Bake: Brush the tops with the beaten egg. Bake for 15–18 minutes or until golden and puffed.
- Serve: Let cool slightly before dusting with powdered sugar, if desired.
Notes
- Make sure the puff pastry stays cold until you’re ready to use it for best puff.
- You can freeze the turnovers before baking and cook directly from frozen, adding 2–3 minutes to the bake time.
Nutrition
- Serving Size: 1 turnover
- Calories: 420
- Sugar: 18g
- Sodium: 190mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
