Chocolate Chip Cookie Dough Dessert Wontons are a delightful fusion dessert inspired by a local Japanese restaurant. These bite-sized treats are fun to assemble, simple to bake, and even easier to enjoy.
After receiving many requests for sweet recipes, I wanted to share a no-fuss dessert that delivers big flavor without turning on a deep fryer. These wontons mimic the restaurant version but are baked, not fried, for an easier, cleaner result.
Chocolate Chip Cookie Dough Dessert Wontons
This recipe yields roughly 6–20 wontons depending on how much dough you use for each. They’re perfect as a snack, party appetizer, or an after-dinner treat.
Chocolate Chip Cookie Dough Dessert Wontons
Ingredients
- ½ cup flour
- ¼ tsp salt
- ¼ cup butter, softened
- ¼ cup light brown sugar
- ⅛ cup granulated sugar
- ½ tsp pure vanilla extract
- 2 tbsp coconut milk or creamer
- 1 cup Hershey’s Special Dark chocolate chips
- 20 Nasoya wonton wrappers (or fewer if you snack while assembling)
- Powdered sugar and extra chocolate chips for topping
- Olive oil cooking spray
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, whisk together the flour and salt.
- Using an electric mixer, cream the softened butter until light and fluffy. Add the brown sugar, granulated sugar, and vanilla; beat until combined.
- Slowly add the coconut milk (or creamer) while mixing, then gradually mix in the flour and salt mixture.
- Stir in the chocolate chips to form safe-to-eat cookie dough.
- If you prefer a doughy center, refrigerate the cookie dough for 15–30 minutes before assembling. For a warm center, proceed immediately.
- Prepare the wonton wrappers by laying them flat. Keep a cup of water nearby to moisten the edges.
- Lightly wet two adjacent sides of each wrapper with your finger, place a small dollop of cookie dough in the center, fold into a triangle, and press the edges to seal.
- Place sealed wontons on a wire cooling rack set over a foil-lined baking sheet for best airflow and crisping.
- Lightly spray or brush the wontons with olive oil cooking spray for an even golden finish.
- Bake for 10–12 minutes, or until the wontons are golden brown and crisp.
- Melt a few chocolate chips and drizzle over the baked wontons, then dust with powdered sugar before serving.
Notes
See the dipping sauce section below for two simple sauces that pair perfectly with these dessert wontons. Nutrition facts are estimates and may vary depending on ingredients used.
Nutrition
Calories: 118 kcal, Carbohydrates: 16 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 4 g, Cholesterol: 7 mg, Sodium: 83 mg, Fiber: 1 g, Sugar: 7 g
If you try these Chocolate Chip Cookie Dough Dessert Wontons, please share how they turned out. Leave a comment or tag @PEASandCRAYONS on social media — it’s always a joy to see your creations.
How were they?
They’re simply delicious. The baked wonton wrapper becomes light and crunchy while the cookie dough center bakes around the edges and stays soft and gooey in the middle. The contrast of textures makes these a memorable dessert that’s easy to make again and again.
Delish Dipping Sauces
Chocolate Sauce
- ½ cup chocolate chips
- ½ cup heavy cream
Place chocolate chips and heavy cream in a microwave-safe bowl. Heat on high in 20-second intervals, stirring between each, until the mixture is smooth and glossy.
Raspberry Sauce
- 1 pint fresh raspberries
- ¼ cup water
- ⅓ cup sugar
- 1 tbsp cornstarch
In a small saucepan, mash the raspberries with the water and combine over medium heat. Add sugar and cornstarch, stirring constantly until the mixture comes to a boil. Reduce heat and simmer 2 minutes. For a smooth sauce, strain through a fine mesh sieve to remove seeds.
Serve the sauces alongside a fresh tray of Chocolate Chip Cookie Dough Dessert Wontons and enjoy.