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4.64 from 11 votes
Homemade Pocky sticks are in a thin elongated-stick shape, with most of the stick covered in a chocolate-flavored coating while leaving a small section uncoated for easy handling. The cookies are placed in a glass Ball mason jar with a light teal background. On Pocky biscuit is being taken out of the jar.
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Easy Homemade Pocky Sticks Recipe
Prep Time
1 hr
Cook Time
30 mins
 

Craft your own Pocky sticks with this easy homemade recipe and enjoy customizing these beloved store-bought crispy biscuits to your liking!

Servings: 34 cookies
Author: Gemma Stafford
Ingredients
Cookies
  • 1¼ cups (6¼ oz/177 g) all-purpose flour
  • ¼ cup (2 oz/57 g) granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup (2 oz/57 g) butter, cold and diced
  • 3 tablespoons whole milk
  • ½ teaspoon vanilla extract
Chocolate Coating
  • 1 cup (6 oz/170 g) semisweet chocolate, finely chopped
  • ¼ teaspoon vegetable oil
Instructions
To Make the Cookie Sticks

  1. In a medium bowl, combine the flour, sugar, baking powder, and salt.

  2. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs, then knead in the milk and vanilla just until the mixture becomes a soft dough.
  3. On a piece of lightly floured parchment paper, roll the dough into a 6x8-inch (15x20-cm) rectangle that is about ¼ inch (6 mm) thick. Wrap the dough in the parchment and refrigerate for 1 hour, until firm.
  4. Line 2 baking sheets with parchment paper and preheat the oven to 350°F.
  5. Cut the dough into 1/4-inch (6-mm) strips that are 6 inches (15 cm) in length.
  6. On a lightly floured surface, roll each strip of dough into a thin snake that is about 7 inches (18 cm) long and place on the prepared sheet. Adjust the dough so that it is as straight as possible.
  7. Place the cookies 1 inch (2½ cm) apart on the prepared sheets. Once one sheet is filled, refrigerate for 20 minutes or freeze for 10 minutes, until firm.
  8. Bake the sheets, one at a time, for about 15 minutes, until the cookies are firm but still pale. Let cool completely on the baking sheets.
To Make the Chocolate Coating

  1. Combine the chocolate and vegetable oil in the top of a double boiler over simmering water and warm until melted.

  2. Carefully lift a cookie, and, using a pastry brush, gently coat the cookie with the chocolate on all sides. Leave about 1 inch (2½ cm) at one end uncoated. Return to the parchment-lined baking sheet and repeat with the remaining cookies.
  3. Let the chocolate set before storing in an airtight container at room temperature for up to 3 days.