Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup Pepero chocolate sticks, chopped
- 1 cup chocolate chips
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chopped Pepero chocolate sticks and chocolate chips.
7. Line baking sheets with parchment paper.
8. Using a cookie scoop, drop dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Bake for 10-12 minutes, or until the edges are lightly golden brown.
10. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 240
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
Sodium: 160mg
Carbohydrates: 32g
Fiber: 1g
Sugar: 21g
Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt to 1/2 teaspoon.
- Semi-sweet chocolate chips can be used instead of milk chocolate chips.
Variations:
- Add chopped nuts, such as pecans or walnuts, for added crunch.
- Use different flavors of Pepero chocolate sticks, such as almond or strawberry, for a unique twist.
Tips and tricks:
- Chill the dough for 30 minutes before baking for a thicker cookie.
- Don't overmix the dough, as this can result in tough cookies.
- Store the dough in the refrigerator for up to 3 days before baking for convenience.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Microwave the cookies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Top each cookie with a small piece of Pepero chocolate stick for added visual appeal.
Pairings:
Serve with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
Enjoy the cookies on their own as a sweet treat.
Troubleshooting advice:
- If the cookies spread too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, reduce the baking time by 1-2 minutes.
Food safety advice:
- Always wash your hands before handling food.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
Pepero chocolate sticks are a popular snack in South Korea, and are often given as gifts on Pepero Day, which is celebrated on November 11th.
Flavor profiles:
These cookies are sweet and chocolatey, with a hint of saltiness from the chopped Pepero chocolate sticks.
Serving suggestions:
Serve the cookies as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean
Taste: Sweet, Chocolatey, Nutty, Crunchy