Filed Under: Bread | Side Dish

Copycat Olive Garden Breadsticks

Recipe By Tessa Arias
  |  
December 13th, 2013
4.91 from 142 votes
4.91 from 142 votes

This simple recipe for Copycat Olive Garden Breadsticks makes buttery, garlic-scented, and chewy breadsticks that are utterly addictive!

Yield: 12 breadsticks

Tessa's Recipe Rundown...

Taste: Buttery and garlicky, AKA amazing!
Texture: These breadsticks have a bit of a golden crust but are soft and fluffy inside yet chewy throughout.
Ease: Really easy! Homemade breadsticks may sound intimidating but there’s only a handful of ingredients and I’ve included step-by-step photos so you know exactly how to make them.
Appearance: Mouthwatering.
Pros: Have Olive Garden breadsticks at home whenever you want!
Cons: These are dangerously addictive.
Would I make this again? Mhmmm.

Homemade Olive Garden Breadstick copycat recipe with step-by-step photos.

So it’s almost 8am on this Friday morning and I realized I had schedule this post to go live at 3am, like I always do with my posts, but had completely forgotten to write anything before my “recipe rundown.” I didn’t write anything really to introduce you to these copycat Olive Garden Breadsticks or anything else at all. Whoops. Blogger fail. In over four and a half years of blogging, I don’t think I’ve ever done this before so that’s good at least.

It has totally been one of those weeks. I’ve been making the dumbest mistakes. If you follow me on Twitter, you may have seen I dropped a tin of cinnamon rolls upsidedown on the ground. Yesterday I made chocolate cupcakes and didn’t love how they turned out, so I baked another batch. The second batch somehow tasted like dirt. Yet despite all these little fails, I’ve been feeling really creative and inspired and have been brainstorming fun things to do next year. Where there’s a will, there’s a way. Hopefully I don’t hurt myself in the process.

Homemade Olive Garden Breadstick Recipe with step-by-step photos.
The dough recipe only has six ingredients! Get your ingredients and your stand mixer fitted with the dough hook ready to go. You can make this dough by hand, just get ready to knead for about 10 minutes.

Homemade Olive Garden Breadstick Recipe with step-by-step photos.
Mix your wet ingredients in the bowl of the mixer and add some of the flour. Turn the mixer on low and add the remaining flour, mixing until incorporated.

Homemade Olive Garden Breadstick Recipe with step-by-step photos.
Increase the speed to medium and knead the dough for about 7 minutes.

Homemade Olive Garden Breadstick Recipe with step-by-step photos.
The dough should be smooth and elastic after kneading. This dough is such a breeze to work with!

Homemade Olive Garden Breadstick Recipe with step-by-step photos.
Form the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm, draft-free place for about 1 1/2 hours, or until doubled in size.

Homemade Olive Garden Breadstick Recipe with step-by-step photos.
Once doubled, your dough is ready to be portioned and formed into breadsticks!

Homemade Olive Garden Breadstick Recipe with step-by-step photos.
Divide the dough into 12 equal portions. This is made easy and precise with a scale, each portion should weigh 2 ounces. You don’t have to use a scale but it makes things easier!

Olive Garden Breadstick Recipe
Roll each piece of dough into a 7-inch log shape. The logs don’t have to be perfect, they’ll puff up a bit during the second rise.

Homemade Olive Garden Breadstick Recipe with step-by-step photos.
Cover again with plastic and let the dough logs rise until doubled, about 1 hour. Bake in a 400°F oven for 12 minutes, or until golden brown.

Homemade Olive Garden Breadstick Recipe with step-by-step photos.
As soon as the breadsticks come out of the oven, brush with melted butter and sprinkle with the salt and garlic powder mixture. Serve warm. Be careful, these are ADDICTIVE!

Be sure to follow me on Pinterest for more scrumptious bread recipes!

4.91 from 142 votes

How to make
Copycat Olive Garden Breadsticks

Yield: 12 breadsticks
This simple recipe for Copycat Olive Garden Breadsticks makes buttery, garlic-scented, and chewy breadsticks that are utterly addictive!

Ingredients

For the dough:

  • 1 cup plus 2 tablespoons warm water
  • 1 1/2 teaspoons instant yeast
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 1 3/4 teaspoons salt
  • 16 ounces (about 3 1/3 to 3 1/2 cups) bread flour

For the topping:

  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder

Directions

  1. In the bowl of a standing mixer, combine the water, yeast, sugar, and butter. Add in the salt. Attach the dough hook to the mixer and begin to gradually add the flour on low speed. Increase speed to medium and knead the dough for about 7 minutes, or until it is smooth and elastic.
  2. Remove the dough to a lightly oiled bowl and cover with plastic wrap. Let rest in a warm place until doubled in size, about 1 1/2 hours.
  3. Divide the dough into 12 (2 ounce) portions. Roll each piece of dough into a 7-inch log. Place the dough logs on nonstick baking mat or parchment-lined baking sheets, cover, and let rise until doubled in size, about 1 hour.
  4. Preheat the oven to 400°F. Bake for about 12 minutes, or until golden brown. Remove from oven and immediately brush with melted butter. Combine the salt and garlic powder and sprinkle evenly over breadsticks. Serve warm.

Recipe Notes

*When it comes to bread baking, weighing your flour will always ensure the best and most consistent results. If you like to bake, consider investing in a kitchen scale if you don't already have one, it makes a big difference!
*Want to prep the dough ahead of time? Check out my free Make Ahead Baking Guide and follow the directions for making yeast dough in advance!
Course: Side Dish
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Candice Quevedo — January 26, 2021 at 9:33 am

    ***Not sure if my comment is making on here as it keeps saying its a duplicate and ive already said it before, but I’ve never commented before.So i apologize if my comment shows up a few times***

    These were awesome!!! I even told my co workers about them. One question… Can the raw bread sticks be frozen and then thawed when you want to bake them? If so, how long would they need to thaw before baking?

  2. #
    Candice Quevedo — January 26, 2021 at 9:30 am

    These were awesome!!! I even told my co workers about them. One question… Can the raw bread sticks be frozen and then thawed when you want to bake them? If so, how long would they need to thaw before baking?

    • #
      Tessa — January 26, 2021 at 1:09 pm

      To make ahead, bake as the recipe instructs and then let the breadsticks cool completely before freezing. I like to freeze them on a baking sheet until solid before removing to a ziptop bag so that they don’t stick together. Reheat in a 300°F oven until warmed through when you’re ready to enjoy!

  3. #
    Candice Q — January 26, 2021 at 9:26 am

    I made these and they came out awesome! I even told my co workers about them. My one question is if i can freeze the raw bread sticks before baking so i can pop them in the oven as i need them? If so how long would they need to thaw out before i can bake them?

  4. #
    C. M. — January 17, 2021 at 10:30 am

    My family requests that I make these so often! They are light, fluffy, and delicious. Definitely use bread flour instead of any other kind; it makes a huge difference in texture (the signature fluffiness isn’t there when you use all-purpose flour, etc). In my experience baking these, if you’re short on time, you can cut down the first rise to one hour and the second rise to half an hour. I also recommend adding in flour a half cup at a time until the dough is “saturated”– the point where any more flour you add isn’t absorbed into the dough, and just sits at the bottom of the mixing bowl (I usually end up adding about 2.5 cups of flour instead of 3-3.5 cups). Adding a little extra yeast to help ensure a good rise, especially if you are using older yeast, doesn’t hurt either! This recipe is easily one of my favorites– it’s quick, easy, and of course, tastes best fresh out of the oven!

    • #
      Tessa — January 18, 2021 at 9:43 am

      So glad you and your family love this recipe!

  5. #
    The Reluctant Homemaker — January 14, 2021 at 1:34 pm

    These were AMAZING! I did decrease the sugar by about 1/2 teaspoon though and I also decreased the salt a bit. I loved the results. Thanks for sharing!

  6. #
    Cailey — January 12, 2021 at 8:32 pm

    These breadsticks are delicious, when I made them today I got 14 breadsticks out of the dough (Yummy). And after around 20 minutes I went to put them away and saw that only 4 remained. A little later my dad said he had four and was stuffed. So overall this is a great recipe thanks for sharing!

  7. #
    Sarah — January 11, 2021 at 5:33 pm

    Texture was just like Olive Garden. I would add a little more garlic and salt but other than that, spot on!!!

    • #
      Tessa — January 12, 2021 at 11:58 am

      So happy you made these breadsticks!

  8. #
    Molly Van Roekel — January 4, 2021 at 6:50 pm

    Oh my lord.

    I’ve tried to make these many times with many different recipes. Never have I made them so close or so perfectly. These were absolute perfection. This recipe is going in my recipe file forever- and I’m now sold on your entire blog! Thank you!!!!!

    • #
      Tessa — January 5, 2021 at 1:01 pm

      I am so thrilled you loved these breadsticks!

  9. #
    kitcheniest — January 4, 2021 at 6:26 am

    Delicious. Exactly like the ones at Olive Garden, maybe even better. The only modification I made was using dough setting on bread maker instead of stand mixer. Thanks for sharing this recipe!
    These are absolutely FANTASTIC!

  10. #
    Harper — January 3, 2021 at 3:13 pm

    So delish! We made them into balls and stuffed them with mozerella. A little leaked out, but it worked great still!

    • #
      Tessa — January 5, 2021 at 1:10 pm

      Wow, that sounds delicious! I’ll have to try that out! Thanks so much for sharing.

  11. #
    Sherry — January 2, 2021 at 7:28 pm

    Made these exactly as stated (by weighing flour) and they were perfect! Thanks so much for sharing!

  12. #
    Stacey Vaughn — December 31, 2020 at 7:16 pm

    Can this dough be made in bread machine?

  13. #
    David — December 30, 2020 at 5:01 am

    First attempt – Amazing result. Fantastic recipe. Thank you!
    The dough: Absolutely perfect. I adapt this as my bread recipe.
    The topping: I’d double the amounts.
    Tip: This bread goes really well with Pizza sauce (the sauce that you make as part of making Pizza, with tomatoes, basil etc.).

    • #
      Tessa — December 30, 2020 at 3:58 pm

      So happy you enjoyed these breadsticks!

  14. #
    Elsa — December 24, 2020 at 9:33 pm

    Amazing! Absolutely loooved my bread. I kneaded it by hand, but it worked perfectly! Thank you so much for sharing.

  15. #
    Taylor — December 20, 2020 at 8:49 pm

    Not my favorite breadstick recipe- turned out dry even though I did not over bake them.

  16. #
    Sabino San Juan — December 18, 2020 at 6:39 pm

    First time out, they came out great. We topped it with olive oil, Italian seasoning and kosher salt. Also, after 5 minutes in the oven, we topped it with mozzarella cheese (chopped).

  17. #
    Vesper — December 15, 2020 at 3:43 pm

    Hey, I have a suggestion to make for this recipe. For the flour measurement, I think it would be better to clarify you’re using 16 ounces in WEIGHT, not fluid ounces. I ended up initially using 16 fl oz (2 cups), and corrected it later, but regardless it’s super misleading since none other ingredients use weight measurements.

    It may be even more helpful to provide gram measurements for all of the ingredients. I’ve listed them here so it’s easier:

    1 cup plus 2 tablespoons (266 g) warm water
    1 1/2 (5 g) teaspoons instant yeast
    2 tablespoons (25 g) granulated sugar
    3 tablespoons (43 g) unsalted butter, melted
    1 3/4 (10 g) teaspoons salt
    about 3 1/3 to 3 1/2 cups (454 g) bread flour

    I also cut out the ounce measurement to be more consistent and less confusing. I hope this is helpful!

    • #
      Tessa — December 16, 2020 at 9:54 am

      Thank you Vesper!

  18. #
    Michelle — December 13, 2020 at 12:02 pm

    I love this recipe! I make the dough in the bread maker and then shape it and let it rise again on a pan. Last time I made it I actually weighed the flour instead of just using 3-1/2 cups of it and the breadsticks turned out sooo perfect!

    • #
      Tessa — December 14, 2020 at 1:21 pm

      So glad you enjoyed these breadsticks!

  19. #
    Annette — December 11, 2020 at 9:57 am

    I made this last night. I added an entire packet of instant yeast (2.25 tsp) and measured my flour by volume (420 g – 3.5 cups). Other than that I didn’t make any changes. These came out so good. I mean seriously, I think these are better than Olive Garden.

    • #
      Annette — December 11, 2020 at 9:59 am

      I made this last night. I added an entire packet of instant yeast (2.25 tsp) and measured my flour by weight (420 g – 3.5 cups). Other than that I didn’t make any changes. These came out so good. I mean seriously, I think these are better than Olive Garden.

    • #
      Tessa — December 11, 2020 at 12:22 pm

      Ah this makes me so happy! What a compliment! So glad you tried this recipe out.

  20. #
    Duane — December 8, 2020 at 2:36 pm

    Bread sticks came out perfect. The only thing I changed: I mixed the garlic powder into the butter, and sprinkled the top with Parmesan cheese.

  21. #
    Beth — November 30, 2020 at 4:57 pm

    These are SO good!! I definitely recommend weighing out the flour, as it’s easy to pack too much in if you’re just scooping straight into your measuring cup (which would lead to dense or tough dough). I had to knead these for a little longer than 7 min (maybe 8 in the mixer and then about 2-3 on the counter). If they spring back too quickly when you try to roll them out, leave the dough alone (covered) for a few minutes so that it can relax. That will make the rolling much easier!
    Overall, perfect as written!

    • #
      Tessa — December 1, 2020 at 4:04 pm

      Thank you so much for the kind feedback, Beth!

  22. #
    Karri — November 22, 2020 at 3:03 pm

    These are absolutely perfect! I didn’t measure the dough when dividing very well, so I ended up with 10 extremely puffy breadsticks, they may look more like hot dog buns -lol! But the taste absolutely perfect, these are the closest to Olive Garden at home that I have ever made! Thank you for this great recipe.

    • #
      Tessa — November 23, 2020 at 4:24 pm

      Thrilled you loved this recipe, Karri!

  23. #
    Sarah — November 18, 2020 at 7:28 am

    Mine turned out ugly but delicious! I used a food processor with a dough blade instead of a mixer.

  24. #
    Bill H — November 16, 2020 at 5:50 pm

    Good Recipe. I made them twice. I used unbleached all purpose flour. Do they still come out with a soft crust with bread flour?

    • #
      Beth — November 30, 2020 at 4:58 pm

      Yes, I used bread flour and the crust is basically soft.

  25. #
    Jessica — November 12, 2020 at 3:05 pm

    I rally love this recipe. I used milk instead of water…..softest breadstick ever!

  26. #
    Jessica — November 12, 2020 at 3:05 pm

    I rally love this recipe. I used milk instead of water…..softest breadstick ever!

    • #
      Tessa — November 13, 2020 at 11:44 am

      SO thrilled you enjoyed these breadsticks, Jessica!

    • #
      Tessa — November 16, 2020 at 1:29 pm

      YAY! Happy to hear that, Jessica!

  27. #
    Eliana — November 11, 2020 at 3:17 pm

    Can I use active dry yeast if I don’ t have instant yeast?

  28. #
    Laura — November 9, 2020 at 6:28 pm

    OMG!! These were SO good and so easy to make. The family loves them too. Definitely a keeper.

    • #
      Tessa — November 10, 2020 at 3:35 pm

      Woohoo!! Thank you so much for the feedback.

  29. #
    Trish — November 8, 2020 at 11:12 am

    Fantastic! Absolutely delicious. Everyone asks for them now. As Tessa says, weighing is the best so they all turn out similarly sized. I actually go back after they are cooled and do a double dose of brushed butter and salt/garlic powder. Then wrap loosely in aluminum foil and put in warming drawer until ready to serve with dinner. They are served soft and warm and extra delicious! Thank you again, Tessa! Another WINNER!

    • #
      Tessa — November 9, 2020 at 9:58 am

      Yay! So happy you enjoyed this breadsticks recipe, Trish!

  30. #
    Lorena — November 6, 2020 at 1:52 pm

    You comment its best to bake by weights and then don’t provide the weights…

    • #
      Trish — November 8, 2020 at 11:15 am

      Hi Lorena.

      Weigh the entire dough ball, then divide by 12 to get the weight per breadstick.

  31. #
    Jan M — November 5, 2020 at 3:31 pm

    Excellent result. They freeze well, too. Multiple uses as I used some as hot dog buns. Using my Stand Mixer I put all the dry ingredients in first, then added everything else and followed the directions from there. Delicious. I’ll be making these often. Thank you for the post.

  32. #
    Lisa Meyer — November 5, 2020 at 11:54 am

    This is my favorite recipe, when ever I make spaghetti or Italian something I make these. MMMM good

    • #
      Tessa — November 5, 2020 at 1:46 pm

      Yay! We’re so happy to hear that.

  33. #
    Tam — October 21, 2020 at 7:13 pm

    Can I prepare the dough the day before and bake the following day?

  34. #
    antoinette shippley — October 18, 2020 at 5:26 pm

    I made this with ap flour and turned them into garlic knots. I slighty over cooked one batch but will definitely make again!

  35. #
    Erica — October 15, 2020 at 9:57 pm

    So good! My husband said they were better than Olive Garden’s breadsticks.

  36. #
    Stacy — October 15, 2020 at 5:37 pm

    Better than Olive Garden! All 3 kids approve and always beg for more!!!

  37. #
    Megan — October 12, 2020 at 9:10 am

    I made these and they were awesome! Anyway I can make ahead of time and freeze? Maybe before the second rise/proof?

  38. #
    Kelly — October 9, 2020 at 10:19 am

    I only had ap flour, still came out delicious! My son ate five! This is the perfect solution to pandemic problem of missing restaurants and needing to save money! Thanks!

  39. #
    Eric — September 19, 2020 at 7:45 pm

    Didn’t work at all. They ended up more like mini loafs than bread sticks. Way too much flour in this recipe

  40. #
    kristina — September 18, 2020 at 10:50 am

    I’ve made these so many times and they turn out delicious every time! I have made them into rolls and knots as well as the bread sticks and my family and friends all love them!

  41. #
    becky — September 18, 2020 at 7:31 am

    How can I keep the sticks so that they can be warmed and served the next evening? I have to prepare 80 for a wedding.! Any suggestions would be greatly appreciated.

  42. #
    Judy — September 17, 2020 at 5:24 pm

    Best dough I’ve ever worked with. The bread sticks are beautiful and delicious!

  43. #
    Elena — September 13, 2020 at 6:18 pm

    Thank you for sharing such a great recipe. You are right, these are addicting! The only thing different I did was add homemade pizza seasoning to the dough. The house smelled like a bakery. Delicious!!

  44. #
    jim — September 13, 2020 at 9:59 am

    You mention that we should weigh the ingredients, but then you don’t give the weights in your recipe. I can offer this:
    DOUGH:
    Water 265.5 g
    Instant yeast 4.7 g
    Sugar 25 g
    Butter 42.5 g
    Salt 10.5 g
    Flour 452 g
    TOPPING:
    Butter 28.3 g
    Kosher salt 3 g
    Garlic powder 1.6 g

  45. #
    Jim Faley — September 12, 2020 at 12:53 pm

    Please comment on freezing bread dough such as this. I’m never sure if it’s a good idea or not. Also, please tell me how to turn of the reply section to a comment I made months ago. I still get copies of new comments, it’s getting a little tiring.

  46. #
    Tonia — September 8, 2020 at 6:58 pm

    My mother in law had 14 kids and was an awesome baker. She told me never let oil and yeast touches on i put the warm water the yeast and sugar in and let the yeast work with sugar for 10 minutes . The new if I think gets a lol but bubbly add some flour then the oil or butter . That’s a secret to successful baking and how the dough feels

  47. #
    Aurora Walker — August 31, 2020 at 5:48 pm

    These turned out perfect!! This is my new go-to bread sticks recipe!

  48. #
    Amber — August 8, 2020 at 6:46 pm

    Turned out great. Used all purpose instead of bread flour and still had great results. Highly recommended

  49. #
    ?? — August 6, 2020 at 10:58 am

    They are AMAZING, and taste just like olive garden.

  50. #
    Josie — July 31, 2020 at 4:20 am

    I didn’t have bread flour on hand so I used AP, and I just used a heavy 1/3 cup (plus the 3) instead of weighing. For the adults I went the extra mile and roasted garlic bulbs, and folded the cloves in the center before rolling into shape. They turned out amazing, thanks for the recipe!

  51. #
    Barbra Frye — July 29, 2020 at 9:03 am

    My family loved these. Easy to make!!

  52. #
    Casey — July 26, 2020 at 5:17 pm

    I never rate recipes but I absolutely had to rate this one. This was perfect! I can’t tell you how many different breadstick recipes that I’ve tried. They all seem like they would be the same, right? Same ingredients basically. But these were amazing! I always get dents and doughy breadsticks, no matter how long I bake them for. This one was not the case. These were light and fluffy! I didn’t even use bread flour, and I’m sure they would be so much better if I did use bread flour. These are perfect brushed with dill garlic butter sauce!

  53. #
    Brenda — July 26, 2020 at 10:59 am

    Made this today to go with vegetable beef soup. I didn’t think they would turn out because dough felt grainy but they are excellent. Garlic butter makes them the best.
    Next time will use 1/2 bread dough 1/2 all purpose. Put 4 ice cubes in oven bottom when I put them in, make crust more crusty

  54. #
    Howie — July 25, 2020 at 1:24 pm

    Made these breadsticks last night, and they were amazing. Yes, the are very addictive!!!
    Followed the recipe which was super easy, and the results were better than the breadsticks at the. restaurant. Made some home-made salted butter with home-roasted garlic in it. Brushed that on after baking and the results were deliciousness!

  55. #
    Lakshmi S — July 20, 2020 at 1:49 pm

    I followed the recipe as is but my dough did not rise. What could be the issue? 🙁

  56. #
    GFE — July 15, 2020 at 9:35 pm

    To use a food processor replace step 1 with below. This recipe is almost too large for my 16 cup FP but it turned out great. Light, fluffy and crispy. If you have a smaller one you’ll have to do 2 batches. FYI – I don’t own a mixer.

    1) Make dough in food processor (~2 minutes)
    a) Use rule of 130 to determine water temperature since FP will heat the mixture. Subtract the room temperature from 130 to come up with desired water temp. For a 78° room: 130 – 78 = 52° water temp.
    b) Very lightly coat FP bowl with oil (optional)
    c) Add flour, yeast, sugar and pulse
    d) Add butter and salt and pulse
    e) Start processor and slowly add in water until dough ball forms and then just a little more. Probably 15 to 30 seconds after water is all in. If dough is sticky, add a tad of flour and pulse. If crumbly, add tad of water and pulse.

  57. #
    Sandra — July 14, 2020 at 1:15 pm

    I’ve made this recipe three times now – 1st time with all wheat AP flour, 2nd with half Unbleached AP- half wheat AP flour, and now in the process of my third time, but with Bread Flour. Very easy recipe to follow with fantastic results! I am expecting the bread flour to be the best version although with AP flour these were still VERY good! My PSA though would be to WATCH YOUR STAND MIXER!! It WILL dance all over and possible OFF your counter during the 7 Minute kneading process. My first go at the recipe I just HAPPENED to stay right there next to it cleaning up a flour mess I had made earlier but normally if I read to mix for long periods of time like that I would have walked away — the PRO of a Stand Mixer IMHO! But luckily I didn’t because it would have ended up on the floor and my heart broken along with a my mixer!! Otherwise LOVE this recipe 🙂 With a little planning ahead, these are worth the 2.5 hour wait if you ask me.

  58. #
    Cindy — July 13, 2020 at 5:45 pm

    These are amazing a so simple! A huge hit with my family!

  59. #
    Rachel — July 11, 2020 at 11:04 am

    I have made this recipe twice now. This is my favorite bread stick recipe by far. Tastes exactly like the olive garden bread sticks, and is pretty simple and forgiving for inexperienced bakers(like me). I love how they taste and my family does too! i recommend trying this recipe out for sure.

  60. #
    Amber Rader — July 10, 2020 at 12:07 pm

    Can I knead this by hand? My mixer doesn’t have a dough attachment

    • #
      GFE — July 15, 2020 at 9:42 pm

      Amber – you can knead this by hand. You are just looking for the same results: smooth and elastic. Further down in the comments I added how to use a food processor instructions. They turned out great.

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