Take your cookie game to the next level with our Gourmet Pistachio Pocky Cookies! These delightful treats combine the crunch of pistachio Pocky sticks with a luxurious pistachio chocolate coating for a truly indulgent experience. Dive into the world of gourmet snacking with these irresistible pistachio Pocky delights!
INGREDIENTS
Pepero or Pocky Cookies (Makes about 40 pocky sticks)
- 1 cup butter, softened
- 2 tbsp
- Peppertux Unsweetened Pistachio Butter
- Peppertux Original Pistachio Butter OR
- Peppertux Pistachio Cream
- 1/2 cup + 2 tbsp granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 1/3 cup all purpose flour
- 1 cup pistachio flour (can sub almond flour)
Pistachio Chocolate Coating
- 2 cups chocolate, melted
- 1 tsp
- Peppertux Unsweetened Pistachio Butter
- Peppertux Original Pistachio Butter OR
- Peppertux Pistachio Cream
- 1/2 cup chopped Pistachios
INSTRUCTIONS
- Using a handheld mixer or stand mixer, whisk softened butter, Peppertux Pistachio Butter or Pistachio Cream and sugar together.
- Add in remaining wet ingredients - eggs and vanilla extract. Beat until well combined.
- Add in dry ingredients - flour and pistachio flour.
- Roll the dough into a ball and divide into two equal parts and place inside two gallon-sized plastic storage bags (or ziploc bags).
- Shape the dough into a rectangle (mine were about 10” x 6 3/4”). Roll the dough out evenly and it will be around 1/4” thick in size.
- Repeat for the second ziploc bag and place the dough in the freezer for 2 hours.
- Preheat oven to 350 degrees Fahrenheit. Line 2 trays with parchment paper and set aside.
- Take the dough out of the freezer and ziploc bags by cutting the plastic off from the corners of the bag.
- Slice the dough into 1/2” long sticks and place them on the baking tray, about 1/4” apart.
- Bake for 23-25 minutes or until golden brown. Let cool on baking tray.
- In the meantime, prepare the pistachio chocolate coating by combining melted chocolate with Peppertux Pistachio Butter or Pistachio Cream.
- Coat the pocky sticks in pistachio chocolate, leaving less than a quarter of the stick open to grab and devour easily.
- Let the cookies rest for about 20 minutes (this may vary greatly depending on the weather and temperature) or pop in the refrigerator for 10 minutes to solidify the pistachio chocolate. Enjoy!