Cooking with Disney: My Version of the Cookie Fries Recipe

It’s been quite a while since my Disney-loving side showed itself here on my blog, and I for one think it’s well overdue. It’s a huge part of my personality, and plays into our geeky décor on a daily basis more than I really ever think about.

So I’m sure you can imagine my excitement when one morning, I happened to discover that because of the current pandemic and because no one can really go visit the parks, Disney has been releasing recipes from the parks for people to try at home.

So far, there have been a handful of delicious delicacies like beignets (the signature dish from the Princess and the Frog, one of my all-time favourites) and perhaps the most decadent grilled cheese I’ve ever seen in my life, among others.

But the one that really caught my attention was cookie fries. Basically, if cookies are involved, I’m there—so I had to try it out.

Of course, that turned into an adventure.

It says right in the name of the recipe that it’s plant-based, which is something that I’m always a little iffy on because especially with food, I’m what you might call a good old-fashioned country girl. So instead, I devised a plan to turn it back into a subjectively regular cookie recipe!

It actually went incredibly smoothly, which I’ll take as a win because I’m not exactly what you’d call a whiz in the kitchen. Although they didn’t turn out as picture-perfect as the original, and I definitely replaced the molasses with maple syrup because that’s what I had on hand, they were delicious.

So without further ado, here’s my adapted version of Disney’s cookie fries recipe!

Erin’s non-plant-based cookie fries

Curious about the original recipe? You can find it here.


  • 2 ¾ cups all-purpose flour
  • ½ cup plus 1 tbsp powdered sugar
  • ½ cup plus 1 tbsp margarine
  • 7 tbsp warm water
  • 2 large eggs
  • 1 tbsp maple syrup
  • ½ cup chocolate chips


  1. Combine the flour, powdered sugar, and margarine in the bowl of an electric mixer. Beat on medium speed using a paddle attachment until smooth. Note: You may notice it “snowing” at you, in which case just lower the speed.
  2. In a small bowl, combine the warm water and egg, then add the egg mixture and maple syrup to the mixer bowl. Mix on medium until smooth.
  3. Fold in the chocolate chips, then spread out in an 8-in. square pan and refrigerate for 30 minutes.
  4. Preheat your oven to 325°F. Line a baking sheet with parchment paper.
  5. Cut the cookie dough into 32 strips; they’ll be about ¼ in. wide and 4 in. long. Place them on the baking sheet and bake for 20-22 minutes, until crunchy. Don’t worry; the cookies don’t really expand.
  6. Serve with your favourite chocolate, strawberry, and marshmallow dipping sauces!

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