These Homemade Pepero sticks are a must try Korean snack that’s both fun and tasty! And don’t forget to dip, drizzle and sprinkle for all that jazz!!
Have you heard of Pepero? It’s known as a very popular snack from Korea. Appearance wise, they are long, skinny cookie sticks that’s been dipped and coated in chocolate. They come in variety of flavors and colors. I really had fun making these sticks from home with my kids. They tasted great the next day too!
where is pepero originally from?
Pepero sticks originated from Korea and have been around for a long time. Pepero has a very close resemblance of Pocky sticks, which are made in Japan. I remember eating Pepero growing up in Korea and boy they tasted so good!! Back then they only had one flavor, but now, I can’t even keep up with all the flavors! Pepero is still very popular in Korea and even have the Line Friends theme that’s printed on the box, which are super cute!!
Any tips for making the cookie sticks?
I first tried rolling my sticks to make them similar to Pepero shape but had a really hard time making them all uniform shapes. And by then the cookies were getting too soft and warm. Basically, they looked like wiggly worms. So, I decided to keep mine long and square ended sticks.
how to make homemade korean pepero sticks
So first divide the dough into 4th then shape them into round balls. Take each ball and roll them to about 1/4″ thickness with a roller. Next, slice them with a knife or a pizza cutter, about 1/4″ in width. Making sure the lines are straight. Carefully place them on the baking tray and arrange them, leaving 1/2″ space between. Repeat until the pan is full. I did notice that the dark pan with less cookies cooked faster than the light-colored pan with more cookies. So, the type of pan and the quantity will vary your cooking time.
These cookies do not expand much and that’s normal. You goal is to bake them until they are slightly golden brown on the edges. If you undercook them, they will not be as crunchy and possibly break when you dip them in chocolate. Final note: my cookies did harden a bit in the next day or two, as they sat at room temperature.
any tips for the chocolate dip?
I ended using the old method for melting the chocolate because the microwave wasn’t working out for me. Adding some neutral oil helps thin out the chocolate. Depending on your preference, you can use dark chocolate or white chocolate to dip the cookies.
What are the steps in dipping the cookies?
- In a double boiler, gently melt chocolate. A saucepan filled about 2″ of simmering water. Use a metal or glass bowl on top. Pour in the chocolate chips. Stir with wooden spoon until the chocolate chips are 3/4th way melted. Then add neutral oil and keep stirring until smooth consistency without lumps. Take away from heat. If chocolate starts to thicken again, repeat process as needed.
- Dip and coat each cookie. Hold a cookie upright and drizzle chocolate with a spoon in downward motion, smooth out with spoon. Excess chocolate will settle back into the bowl. Back of the cookie does not need to be coated.
- Lay and dry each coated cookie on waxed paper. If you don’t wish to drizzle more chocolate, sprinkle toppings of your choice here. I used almond flakes and strawberry flakes.
- When the dipped chocolate is dry on the cookies, get ready to drizzle with white chocolate.
- Place the cookies on a cooling rack.
- Repeat the chocolate melting step with white chocolate chips. Then add it into a piping bag and cut a tiny slit. Test out the consistency on wax paper. Drizzle and design the cookies per personal preference.
- Sprinkle toppings of your choice. Lay them back on the wax paper to dry completely.
did you enjoy this recipe?
Did you enjoy this Korean Pepero Stick recipe? They are perfect for munching and great for sharing too! Be sure to check out more sweet recipes below!
- MINI BANANA & BLUEBERRY POWER MUFFINS
- CHEWY MATCHA SNICKERDOODLES
- KABOCHA MINI PANCAKES
- KOREAN BANANA MILK (WITH VANILLA WAFERS)
HOMEMADE PEPERO STICKS WITH CHOCOLATE
- 3 oz butter room temp.
- 3 oz powered sugar
- ¼ tsp vanilla extract
- 1 large egg used 1.8oz, room temp.
- 6 oz all purpose flour
- 1/3 cup almond flour
- ½ tsp salt
- ¼ tsp baking powder
- 1 Tbsp Creamer powder
- 1 cup Semi Sweet Chocolate Chips
- ½ cup white chocolate chips
- 1 Tbsp vegetable oil, divided
- handful Dehydrated Strawberry chunks made into fine flakes
- handful Almonds finely crushed
- In a large mixing bowl, mix butter and powdered sugar until smooth. Add vanilla and eggs and mix well.
- Sift all the dry ingredients together into a small bowl. Then pour them into the wet batter. Mix well, but don't over handle. Make one big dome and store in a ziplock bag and keep in fridge for 1 hour.
- Preheat oven to 350 degrees Fahrenheit.
- Divide the dome into 4 balls. Roll each ball into 1/4" thickness. With sharp knife, slice 1/2" wide strips. Immediately place them on a lined cookie sheet. Making sure each cookie is straight as possible. Use a straight ruler if needed. Set them 1/2" apart on the pan.
- Bake for 12-14min. If the pan is small and dark colored, lesson cooking time.
- In a double boiler, gently melt dark chocolate chips. once the chocolate is 3/4 way melted, add 1/2 Tbsp of oil. Keep stirring and melting until chocolate has a smooth consistency.
- Repeat the same steps for white chocolate. Once its cooled a bit, add it into a piping bag or a zip lock bag. Snip the tip.
- First dip the cookies into the dark chocolate, scoop up chocolate with spoon and then smooth down with spoon. Rest on a wire rack to dry. Once dry, drizzle the white chocolate and decorate as needed. Sprinkle with toppings and lay on a tray to dry completely.