Homemade Pepero Sticks bring together the perfect balance of textures—crisp, buttery cookies wrapped in silky, luscious chocolate. Each stick is a delightful bite, offering a satisfying snap followed by a smooth, rich coating that melts on the tongue.
Ingredients Breakdown
The foundation of these irresistible sticks lies in a perfectly tender dough. Creaming butter and powdered sugar together creates a light base, while the addition of creamer powder lends a hint of richness and softness that enhances the cookie’s texture.
A combination of all-purpose flour and almond flour ensures each stick has a melt-in-your-mouth quality. The all-purpose flour gives structure, while the almond flour adds subtle nuttiness and delicate tenderness.
The chocolate coating is just as important. Achieving a smooth, silky finish relies on the right ratio of chocolate to vegetable oil. The oil slightly thins the chocolate, making it easier to coat the cookie sticks evenly while giving them a glossy sheen once set.
For toppings, a sprinkle of dehydrated strawberry flakes and finely crushed almonds brings extra color, texture, and a pop of flavor. These small details turn a simple cookie into a visual and flavorful masterpiece.
Step-by-Step Preparation Guide
Start by creaming the butter and powdered sugar until the mixture is fluffy and light. Stir in the vanilla extract and the egg, mixing until the batter becomes silky and cohesive.
Sift the dry ingredients together—this ensures that the flour, almond flour, salt, baking powder, and creamer powder are well incorporated. Gently mix the dry ingredients into the wet mixture just until combined, forming a soft, manageable dough. Avoid overworking it to maintain a tender bite.
Shape the dough into a dome, seal it inside a ziplock bag, and chill for at least an hour. Resting the dough makes it easier to roll out smoothly and slice cleanly.
After chilling, divide the dough into four parts for easier handling. Roll each section out to a ¼-inch thickness. Use a sharp knife and a straight edge like a ruler to slice the dough into even ½-inch wide sticks, ensuring uniform baking and a neat final look.
Bake the sticks at 350°F for about 12 to 14 minutes, watching closely to avoid overbaking. They should be set and lightly golden at the edges, crisp but not browned.
Melt the semi-sweet chocolate over a double boiler, stirring in a bit of vegetable oil once mostly melted. Do the same for the white chocolate. This technique ensures a glossy, silky finish that sets beautifully.
Dip each cooled cookie stick into the dark chocolate, smoothing it along the surface with a spoon. Allow the chocolate to set partially before drizzling with white chocolate in decorative lines. Immediately sprinkle with toppings before the chocolate fully hardens to ensure they stick.
Recipe Tips & Frequently Asked Questions
How to prevent cookie sticks from spreading or bending during baking:
Chill the dough thoroughly before slicing and baking to help them hold their shape.
Tricks for easy dough handling: keeping cuts straight and clean:
Use a sharp knife and a ruler as a guide to slice uniform strips.
Why cooling the baked sticks completely helps with cleaner chocolate dipping:
Warm cookies can cause the chocolate to melt unevenly, leading to messy coatings.
Best practices for setting chocolate quickly and evenly:
Place dipped sticks in a cool, dry area or briefly chill them to speed up setting.
Can I use other types of chocolate like milk or dark instead of semi-sweet?
Yes, you can easily substitute with milk, dark, or even ruby chocolate depending on your taste preferences.
What if I don’t have a double boiler?
Use a heatproof bowl placed over a pot of simmering water, making sure the bowl doesn’t touch the water.
How long do Pepero sticks stay fresh, and how should I store them?
Store in an airtight container at room temperature for up to a week. For longer storage, refrigerate.
Can I customize the dough with other flavors like matcha or cocoa powder?
Absolutely—add a teaspoon of matcha or cocoa powder to the dry ingredients for a colorful and flavorful twist.
What to Serve With This Recipe
Pair these sweet, crispy sticks with a steaming cup of coffee, creamy hot chocolate, or a refreshing glass of iced matcha. Their buttery flavor and crisp texture make them the perfect complement to warm, cozy beverages.
Add Pepero sticks to an assorted dessert platter featuring truffles, macarons, and fruit for a festive and elegant spread. They also shine as part of a dessert table at celebrations like birthdays and baby showers.
For a gift idea, package several sticks in clear cellophane bags tied with a colorful ribbon. They make wonderful treats for holidays like Valentine’s Day, Christmas, or even as party favors.
Creative Variations
Introduce new flavors into the dough by adding matcha powder, cocoa powder, or a touch of espresso powder. These variations add visual appeal and unique flavor profiles.
Switch up the toppings by rolling the chocolate-dipped sticks in crushed pistachios, mini chocolate chips, or colorful sprinkles for a fun, personalized touch.
Create mini versions of Pepero sticks by cutting the dough into smaller strips before baking. These bite-sized treats are perfect for party platters and make adorable, shareable gifts.
Making homemade Pepero Sticks is a joyful and creative baking project that rewards you with a batch of irresistible treats. Crisp, buttery, and beautifully decorated, these chocolate-dipped cookies are perfect for sharing, gifting, or savoring one delightful bite at a time.
Ingredients
3 oz Butter, at room temperature
3 oz Powdered sugar
¼ teaspoon Vanilla extract
1 large Egg (about 1.8 oz), at room temperature
6 oz All-purpose flour
1/3 cup Almond flour
½ teaspoon Salt
¼ teaspoon Baking powder
1 tablespoon Creamer powder
Chocolate Dip
1 cup Semi-sweet chocolate chips
½ cup White chocolate chips
1 tablespoon Vegetable oil, divided
Sprinkles
Handful Dehydrated strawberry chunks, crushed into fine flakes
Handful Finely crushed almonds
Instructions
In a large mixing bowl, cream together the butter and powdered sugar until smooth and fluffy. Add in the vanilla extract and the egg, mixing well until fully incorporated and silky.
In a separate bowl, sift together the all-purpose flour, almond flour, salt, baking powder, and creamer powder to ensure even distribution. Gradually pour the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to maintain a tender texture. Gather the dough into a dome shape, place it inside a ziplock bag, and refrigerate for at least 1 hour to firm up.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Divide the chilled dough into four equal portions. Roll each portion out to about ¼ inch thickness. Using a sharp knife, cut the dough into strips approximately ½ inch wide. Carefully transfer the strips onto the prepared baking sheets, keeping each stick as straight as possible. A straight-edged ruler can help guide the lines neatly. Leave about ½ inch space between each stick to allow for even baking.
Bake the cookie sticks for 12 to 14 minutes, or until they are set and lightly golden around the edges. If using a smaller or darker-colored baking tray, reduce the baking time slightly to prevent overbrowning. Allow the sticks to cool completely on a wire rack.
Chocolate Dipping/Decoration
Set up a double boiler over low heat and begin melting the semi-sweet chocolate chips. Once the chocolate is about three-quarters melted, stir in ½ tablespoon of vegetable oil. Continue stirring until the chocolate becomes glossy and smooth.
Repeat the same melting process for the white chocolate chips, also adding ½ tablespoon of oil once mostly melted. Once the white chocolate cools slightly, transfer it into a piping bag or a ziplock bag with a tiny snipped corner for easy drizzling.
To assemble, dip each cooled cookie stick into the dark chocolate. Use a spoon to help coat and smooth the chocolate evenly along the surface. Place the dipped sticks on a wire rack to allow the chocolate to set. Once the dark chocolate layer is firm, drizzle the sticks with white chocolate in decorative patterns and immediately sprinkle with dehydrated strawberry flakes or crushed almonds.
Lay the finished Pepero sticks on a tray and allow them to dry completely before serving or packaging.
Pepero Sticks Recipe
Ingredients
- 3 oz Butter at room temperature
- 3 oz Powdered sugar
- ¼ teaspoon Vanilla extract
- 1 large Egg about 1.8 oz, at room temperature
- 6 oz All-purpose flour
- 1/3 cup Almond flour
- ½ teaspoon Salt
- ¼ teaspoon Baking powder
- 1 tablespoon Creamer powder
Chocolate Dip
- 1 cup Semi-sweet chocolate chips
- ½ cup White chocolate chips
- 1 tablespoon Vegetable oil divided
Sprinkles
- Handful Dehydrated strawberry chunks crushed into fine flakes
- Handful Finely crushed almonds
Instructions
- In a large mixing bowl, cream together the butter and powdered sugar until smooth and fluffy. Add in the vanilla extract and the egg, mixing well until fully incorporated and silky.
- In a separate bowl, sift together the all-purpose flour, almond flour, salt, baking powder, and creamer powder to ensure even distribution. Gradually pour the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to maintain a tender texture. Gather the dough into a dome shape, place it inside a ziplock bag, and refrigerate for at least 1 hour to firm up.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Divide the chilled dough into four equal portions. Roll each portion out to about ¼ inch thickness. Using a sharp knife, cut the dough into strips approximately ½ inch wide. Carefully transfer the strips onto the prepared baking sheets, keeping each stick as straight as possible. A straight-edged ruler can help guide the lines neatly. Leave about ½ inch space between each stick to allow for even baking.
- Bake the cookie sticks for 12 to 14 minutes, or until they are set and lightly golden around the edges. If using a smaller or darker-colored baking tray, reduce the baking time slightly to prevent overbrowning. Allow the sticks to cool completely on a wire rack.
Chocolate Dipping/Decoration
- Set up a double boiler over low heat and begin melting the semi-sweet chocolate chips. Once the chocolate is about three-quarters melted, stir in ½ tablespoon of vegetable oil. Continue stirring until the chocolate becomes glossy and smooth.
- Repeat the same melting process for the white chocolate chips, also adding ½ tablespoon of oil once mostly melted. Once the white chocolate cools slightly, transfer it into a piping bag or a ziplock bag with a tiny snipped corner for easy drizzling.
- To assemble, dip each cooled cookie stick into the dark chocolate. Use a spoon to help coat and smooth the chocolate evenly along the surface. Place the dipped sticks on a wire rack to allow the chocolate to set. Once the dark chocolate layer is firm, drizzle the sticks with white chocolate in decorative patterns and immediately sprinkle with dehydrated strawberry flakes or crushed almonds.
- Lay the finished Pepero sticks on a tray and allow them to dry completely before serving or packaging.
