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Because it is cookie season, I made this Salted Chocolate Chip Cookie Baklava for you guys!

Salted Chocolate Chip Cookie Baklava |

And I have yet to actually make a single cookie this December. Sure, I have made a lot of treats, but ZERO cookies.

I made Sugar Cookie Cupcakes, Gingerbread Boy Granola, Potato Chip Fudge, Hot Chocolate French Toast and Dark Chocolate Coffee Bark, but no actual cookies. I did make these crazy easy Idiot Proof Chocolate Covered Pretzel Nutella Turtle cookies, but those were back in November. Gosh, it feels like that was yesterday!

Fudge oh fudge, time is flying by too fast. Christmas is on Wednesday! What?!?!

Salted Chocolate Chip Cookie Baklava |

Anyway, this baklava is still not technically a cookie, but I am hopping you guys can just pretend because I am going to go out on a limb and say that this may just be better than any cookie.


I can’t say for sure because sometimes a real cookie is all you really want or need, but let’s just think of this as one giant buttery chocolate chip cookie (Mmm!!), with a nice, flakey crust.


Salted Chocolate Chip Cookie Baklava |

I took a lot of photos of the process because some people have the tendency to think that Baklava is hard and complicated, but I actually thought is was so easy. The hardest part is layering the phyllo sheets, but once you get the hang of it, the process flows pretty smoothly.

But just in case you ruin a few sheets (trust me I did!), I wrote for the recipe to call for more phyllo dough than you should need. If you end up having extra, use the leftovers for a savory pie, or do what I did and throw a bunch of leftovers in a baking dish with some cheese and top it with the leftover phyllo dough.

Salted Chocolate Chip Cookie Baklava |

The secret to this dish is layers.

The layers of butter and phyllo dough.

Yes, there is lots of butter, but it’s cool because Christmas is in five days so it’s totally acceptable.

Salted Chocolate Chip Cookie Baklava |

And do not try to tell me otherwise.

Salted Chocolate Chip Cookie Baklava |

Oh, and a little side note.

Thank you guys all for your kind comments on yesterday’s post! Most of them were crazy nice. Which is good since I was pretty nervous to share!! You guys have demanded photos of the process. We’ll do!!

Salted Chocolate Chip Cookie Baklava |

But first let’s make some cookie baklava!

Salted Chocolate Chip Cookie Baklava |

The great thing about baklava is that it serves a ton and can be made a least a day in advance.

This is obviously a great thing since it is the holidays and we should all be out playing in the snow, drinking hot cocoa and hanging with friends and family.

Salted Chocolate Chip Cookie Baklava |

Speaking of Christmassy things.

I finally got to watch the Grinch last night. Well, I sort of got to watch it. Asher was hanging out with me after school last night and had it on while I was working, but man it is hard to work when the Grinch is on. It is one of my favorites. The Grinch and The Santa Clause movies, oh, and Miracle on 34th Street and Eloise at Christmas Time!

Salted Chocolate Chip Cookie Baklava | @hbharvest

Ok, really I just love all Christmas movies.

Salted Chocolate Chip Cookie Baklava |

Oh, and you gotta watch Christmas Vacation (filmed practically in my own backyard). It is a Christmas must. Oh jeez, and obviously the Home Alone movies too.

Salted Chocolate Chip Cookie Baklava |

Ok now really, let’s just eat some more Baclava.

Salted Chocolate Chip Cookie Baklava |

Salted Chocolate Chip Cookie Baklava.

Prep Time 20 minutes
Cook Time 50 minutes
Resting time 6 hours
Total Time 6 hours
Servings: 20 servings
Calories Per Serving: 358 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Vanilla Simple Syrup

  • 1 cup water
  • 1 1/2 cups packed brown sugar
  • 2 tablespoon vanilla extract
  • 1 vanilla bean, split in half and seeds removed
  • flaked sea salt for sprinkling


  • Preheat the oven to 350 degrees F.
  • Beat the eggs in a large mixing bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar until smooth. Add the 3 sticks of softened butter and vanilla extract, beat until smooth and creamy. Stir in chocolate chips, pistachios and walnuts.
  • Brush a 9-by-13-inch baking dish with some of the melted butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Gently spread 1/2 of the cookie dough over the phyllo dough (the layer will be somewhat thin). Layer 10 pieces of phyllo on top, brushing each with butter before adding the next. Spread with the remaining half of the cookie dough. Now add the third and final layer of phyllo dough. Layer on 12 pieces of phyllo right on top, brushing each with butter before adding the next.
  • Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 45 minutes to 1 hour.
  • Meanwhile, make the syrup. Add the water, brown sugar, vanilla, vanilla bean seeds and the vanilla bean pods to a medium sauce pot. Bring the mixture to a boil, reduce the heat to medium and cook for 10 to 15 minutes. Remove from the heat and remove the vanilla bean pods.
  • Pour the syrup over the warm baklava and let soak, for at least 6 hours or overnight (I covered my pan after about 2 hours of cooling with plastic wrap). When ready to serve drizzle each piece with melted chocolate and sprinkle with sea salt.
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Salted Chocolate Chip Cookie Baklava |

With a side of Christmas Movies. Of course!

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    1. Hey Brittany,
      These are best eaten within 3-4 days of making:) Please let me know if you have any other questions! xT

  1. Hi Tieghan! Was going through your old recipes for some inspiration and loved this one. Only thing- I’m allergic to nuts. Any ideas on what to sub for pistachios and walnuts?


    1. Hey there,
      You could just skip them for this recipe. Let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hey Debi,
      Yes, all of the measurements for this recipe are correct. I hope you love it, please let me know if you give it a try! xTieghan

  2. 5 stars
    These were soooooo gooooood. I mean, with so much butter how could they not be? Phyllo always scares me, but I really got into a groove with it after a while. I might have to try your version with the rum butter sauce next time.

    1. Hi Lisa! I have not tested that, but I don’t see why there would be an issue. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  3. 5 stars
    This recipe is the bomb!! Followed directions to a tee and turned out perfectly!!! Love, love, love it!! First time baklava maker so I am stoked it all turned out so great!

  4. 5 stars
    Tried it .. still in cooling process though, but it looks marvelously gooood.. smells so as well! The syrup is heavenly delicious.. love it!

  5. Can it be eaten warm. I just mad it and I don’t have 6 hours. I’m taking it in an hr.will it be ok

    1. HI! It is best to let the baklava, sit and allow the syrup to soak into the cake. That said, I am sure an hour will do. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  6. Hi
    I have just come across your chocolate chip baklava. I’m a bit unsure about your quantities is butter. You mention three and two cup sticks. What does this mean. I write from England so am a bit comfused.
    Many thanks

    1. I am so sorry for the confusion. Recipe is fixed and reads correctly. Please let me know if you have any other questions. Hope you love this!

  7. I love this recipe and get compliments every time I make this! My only major modification is to use only 2 sticks of butter in the cookie dough (no need to replace it, even) and with all the butter in the layers, has turned out wonderful each time. Thanks for sharing!

  8. hey Tiiegham ! i tried the recipe but the middle layers got soggyish, like didnt taste cooked. i’m sure i messed up with the recipe some where used a glass pan and i think maybe the water was acccidently added more…maybeee!! don’t remeber now but you think that could have been the issue? love your recipes and ive tried quiet a few desserts now . AWESOME.

    1. HI! I think if water got into the dessert thats probably the probablem. Also, did it seem fully cooked when you took it out of the oven? Sometimes you need to cover the top with foil before removing this from the oven to insure the middle is fully cooked. Thanks for the kind words!!