Chocolate Chip Cookie Dough Turnovers

Chocolate Chip Cookie Dough Turnovers combine crisp, flaky puff pastry with a rich chocolate chip cookie dough filling. They bake until beautifully golden on the outside while the center stays soft, sweet, and chocolatey. This easy dessert is perfect when you want something impressive without spending hours in the kitchen.

Ingredients

• 1 sheet puff pastry, thawed
• ½ cup unsalted butter, softened
• ¼ cup packed brown sugar
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ cup mini chocolate chips
• 1 large egg, for egg wash
• ½ cup chocolate chips, melted for drizzling

Instructions

1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. Place the softened butter, brown sugar, and granulated sugar in a mixing bowl. Beat until smooth, creamy, and well combined.
3. Add the vanilla extract and mix again. Gradually stir in the flour and salt until a soft cookie dough forms.
4. Fold the mini chocolate chips into the dough until they are evenly distributed.
5. Unfold the thawed puff pastry on a lightly floured work surface. Gently roll it out and cut it into four equal squares.
6. Place a generous spoonful of cookie dough in the center of each pastry square. Avoid overfilling so the turnovers can be properly sealed.
7. Fold each pastry square diagonally over the filling to create a triangle. Press the edges together, then crimp them firmly with a fork.
8. Beat the egg with a small splash of water. Brush a thin layer over the top of each turnover to help create a glossy golden crust.
9. Arrange the turnovers on the prepared baking sheet and bake for 15–20 minutes, or until puffed, crisp, and golden brown.
10. Remove from the oven and allow them to cool for several minutes. Melt the remaining chocolate chips and drizzle the chocolate over the turnovers before serving.

Tips for Perfect Turnovers

Keep the puff pastry cold while assembling the turnovers. Cold pastry creates better layers and a crispier texture as it bakes. If the pastry becomes too soft, refrigerate the assembled turnovers for about 10 minutes before baking.

Do not place too much filling inside each turnover. Leaving a clean border around the edges makes them easier to seal and reduces the chance of the filling escaping during baking.

Serving Suggestions

Serve these turnovers slightly warm while the chocolate inside is still soft. They are delicious on their own or served with vanilla ice cream, fresh berries, whipped cream, or an additional drizzle of melted chocolate.

Storage

Store cooled turnovers in an airtight container for up to 2 days at room temperature or refrigerate them for up to 4 days. For the best texture, warm them briefly in the oven or air fryer before serving.

Frequently Asked Questions

Can I prepare the turnovers ahead of time?

Yes. Assemble the turnovers, cover them, and refrigerate for several hours. Brush them with egg wash immediately before baking.

Can I use regular chocolate chips?

Absolutely. Mini chocolate chips distribute more evenly throughout the filling, but regular semisweet, milk, or dark chocolate chips can also be used.

How do I keep the turnovers from opening?

Avoid overfilling them and leave enough pastry around the edges. Press the edges firmly together and finish by crimping them with a fork.