Pepero Cookie Sticks

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Pepero Cookie Sticks

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Adjust Servings:
Cookie Sticks
3 1/2 ounces Cake Flour
1 teaspoon Sugar
Pinch of Salt
2 tablespoons Butter
2 tablespoons Whole Milk
1/2 cup Chocolate
Crushed Nuts Optional
Assortment of Sprinkles Optional
Kitchen Supplies
Rolling Pin
Dough Scraper
Baking Pan

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Fun to make cookie sticks that are great to eat straight up or dipped in chocolate and topped with crushed nuts or sprinkles. Fun dessert finger food if you will...

  • 2 hours
  • Serves 4
  • Easy


  • Cookie Sticks

  • Coating

  • Kitchen Supplies





Mix cake flour, sugar and pinch of salt in a large mixing bowl. Add butter and combine with flour mixture using your fingers. Add milk, mixing well by using a spatula.


Lay a large sheet of plastic wrap on a clean and flat surface. Place dough in the center and fold sides to completely wrap the dough. Shape the dough into a rectangle. Place in the refrigerator to cool for 1 hour.


Remove dough from refrigerator and unwrap only the top of the plastic wrap (the plastic wrap should now lay completely flat on the dry surface). Place another sheet of plastic wrap on top of the dough so that the dough is between two sheets of plastic wrap. Use a rolling pin to flatten it as thin as you can - it should be about 1/8 of an inch in depth.

Remove the top layer of plastic wrap, then using a dough scraper, trim off the four edges in order to create straight sides (so that the cookie sticks are even and straight). Using the same dough scraper, cut the dough into 1/8-inch sticks.


Preheat oven to 350 degrees.


Line a baking pan with parchment paper. Lay the cookie sticks on the parchment paper and bake for 15 minutes until golden brown. Remove from oven and cool for 20 minutes.

Melt chocolate in the microwave for 30 seconds then set aside.

Dip the cookie sticks in melted chocolate and top with sprinkles or crushed nuts. Enjoy!

Rebecca Chan

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