Flaky puff pastry filled with sweet chocolate chip cookie dough and twisted into a delicious dessert or snack.

1 sheet puff pastry, thawed

½ cup unsalted butter, softened

½ cup light brown sugar, packed

¼ cup granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

¼ teaspoon salt

⅔ cup mini chocolate chips

1 egg (for egg wash)

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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Stir in the vanilla extract, then add the flour and salt. Mix until everything comes together into a soft dough. Gently fold in the mini chocolate chips.
Roll out the puff pastry sheet on a lightly floured surface. Spread the cookie dough evenly over half of the sheet, then fold the other half of the pastry over the top to cover the filling.
Slice the filled pastry into strips (about 1 inch wide) using a sharp knife or pizza cutter. Twist each strip a few times and place them on your prepared baking sheet.
Beat the egg and brush a light layer over the twists for a golden, glossy finish.
Bake for 15–18 minutes, or until the twists are puffed up and beautifully golden brown.
Let them cool slightly before serving.

You can freeze the twists before baking and pop them in the oven when ready to enjoy.

Make sure the puff pastry is fully thawed but still cold when handling to prevent it from becoming sticky.

Avoid overfilling or spreading too much cookie dough, as it may cause the twists to break or ooze in the oven.