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  • Writer's pictureCulinary Cam

Homemade Pocky

This was one of my kids' favorite treats from the Asian markets. They would always tuck a box or two of Pocky into the basket.

I was so excited to see a version of pocky in the article "12 Stunning Cookies That Will Impress Everyone You Know" that appeared in the New York Times about four years ago. I could finally make my own. And they are super simple and easily adaptable.

And when I send care packages to my kids, I often include a box or two of Pocky for them and their roommates.



  • 1 ¼ cups flour, plus more for dusting

  • 3 Tablespoons organic granulated sugar

  • ½ teaspoon baking powder

  • ¼ cup cold butter, cubed

  • 3 Tablespoons whole milk

  • ¼ teaspoon pure vanilla paste or extract


  • 1 cup semisweet chocolate, chips or chunks

  • matcha powder for garnish

  • sea salt for garnish

  • sprinkles for garnish



Add flour, sugar, and baking powder to the bowl of a food processor. Pulse to combine. Add butter and pulse until small crumbs form. Mix the milk and vanilla, then stream into flour mixture while machine is running. Pulse until dough is fairly smooth.

Transfer dough to a lightly floured surface and knead into a ball. Divide the dough into quarters, wrap in plastic, and press into a disc. Chill until firm, but at least an hour.

Preheat the oven to 350 degrees Fahrenheit. Cut the dough into ¼-inch columns, then using your hands, gently roll each strip into a cylinder that's 5-inch long.

Transfer cylinders to a parchment paper or silicone mat-lined baking sheet. Keep them as straight as you can. Freeze until firm, approximately 10 minutes.

Bake until golden on edges and bottom, approximately 12 to 14 minutes. Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely.


Melt 1/2 cup chocolate in a metal mixing bowl fitted over a small saucepan with 1" of simmering water. Stir until smooth, then add in the other 1/2 C and stir till melted. This tempers the chocolate and will keep it shiny.

Holding a cookie stick over the melted chocolate, use a small spoon to pour the chocolate over two-thirds of the stick. Turn the cookie to coat it on all sides. Let the excess drip and scrape against the rim of the bowl. Place chocolate-coated cookie on a parchment paper-lined baking sheet.

Sprinkle with garnishes as desired. I used matcha powder, flake salt, and sugar sprinkles. Refrigerate until coating hardens.

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