Chocolate Chip Cookie Dough Dessert Wontons are an indulgent, restaurant-inspired treat that’s destined to become a new favorite. These crisp, golden wontons are filled with safe-to-eat cookie dough and dotted with chocolate chips — easy to prepare and even easier to enjoy.
I asked readers what kinds of recipes they wanted more of and the response was overwhelming: sweets, treats, and anything with sugar. I usually share vegetable-forward recipes, but I couldn’t resist making something fun and comforting to say thanks for all the support. I wanted a recipe that didn’t require deep frying or complicated techniques, so I turned to cookie dough — but in wonton form.
Chocolate Chip Cookie Dough Dessert Wontons
This recipe yields roughly 6–20 wontons depending on how generous you are with the filling. I made six and, if I’m honest, much of the dough mysteriously disappeared before assembly. Still, the finished wontons were a hit: crisp wrappers with a soft, chocolate-studded center.
These are a close copycat of a dish I enjoyed at a local Japanese restaurant. While that version was fried, I prefer a baked, “faux-fried” approach — it produces a crispy exterior without deep frying. The trick is a wire rack over a baking sheet and a light spritz of oil so the wontons brown evenly and stay crisp.
Chocolate Chip Cookie Dough Dessert Wontons
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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 So Delicious coconut milk or creamer
- 1 cup Hershey’s Special Dark chocolate chips
- 20 Nasoya wonton wrappers (or fewer if you keep tasting the dough)
- powdered sugar + extra chocolate chips for topping
- olive oil cooking spray
Instructions
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Preheat the oven to 375°F (190°C).
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In a small bowl, whisk together the flour and salt.
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Using an electric mixer, beat the softened butter until light and fluffy. Add the brown sugar, granulated sugar, and vanilla, and beat until combined.
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Slowly add the coconut milk (or creamer) while mixing, then add the flour mixture gradually until a cookie-dough-like texture forms.
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Fold in the chocolate chips. Taste a spoonful if you must, then reserve most of the dough for filling.
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For a firmer, cookie-dough center, chill the dough 15–30 minutes before assembling. For warmer, gooier centers, assemble immediately and bake.
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Prepare a clean surface and keep a small cup of water nearby. Lay a wonton wrapper flat and moisten two adjacent edges with water.
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Place a small dollop of cookie dough in the center of the wrapper, fold into a triangle, and press the edges firmly so the water seals the wrapper.
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Arrange the sealed wontons on a wire cooling rack set over a foil-lined baking sheet. This setup promotes even crisping on the bottom and sides.
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Lightly spray the wontons with olive oil cooking spray — a light spritz gives the most even, golden results.
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Bake 10–12 minutes or until the wontons are golden brown and crisp.
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Optionally, melt a few chocolate chips and drizzle over the finished wontons, then dust with powdered sugar for an elegant finish.
Notes
Nutrition
If you try these Chocolate Chip Cookie Dough Dessert Wontons, I’d love to hear about it. Leave a comment or tag @PEASandCRAYONS on Instagram so I can see your creations — I always enjoy seeing reader photos.
so… how were they!?
They were simply delicious. The wonton wrapper baked up light and crunchy while the cookie dough filled center baked just enough to be slightly firm around the edges and gorgeously gooey inside. The contrast of textures — crisp shell and soft, chocolatey center — is what makes this treat so satisfying.
Friends and family have been raving about these chocolate-kissed dessert wontons, and they’re a great choice for parties or a cozy night in.
DELISH DIPPING SAUCES
Chocolate Sauce
- 1/2 cup chocolate chips
- 1/2 cup heavy cream
Place chocolate chips and heavy cream in a microwave-safe bowl. Microwave on high for 1 minute, then stir. Continue stirring in 20-second intervals until the mixture is smooth and glossy.
Raspberry Sauce
- 1 pint fresh raspberries
- 1/4 cup water
- 1/3 cup sugar
- 1 TBSP cornstarch
In a small saucepan, mash the raspberries with the water over medium heat. Add the sugar and cornstarch and bring to a boil, stirring constantly to prevent sticking. Once boiling, reduce the heat and simmer for 2 minutes. For a smooth, seed-free sauce, strain through a fine mesh sieve.
Serve the sauces warm alongside a fresh tray of Chocolate Chip Cookie Dough Dessert Wontons and enjoy.