Strawberry Pocky Chocolate Cookies

Studding white chocolate cookies are Japanese Strawberry Pocky and Strawberry Kit-Kat. Chips of white and semi-sweet chocolate also speckle this whimsical take on traditional chocolate chip cookies. The recipe is inspired by Averie Cooks and Momofuku Milk Bar's Compost Cookies

Yields approximately 60 small cookies.

  • ¾ cup unsalted butter, softened
  • ½ cup organic Sucanat sugar
  • ¼ cup organic cane sugar
  • 2 large eggs
  • 2 teaspoons vanilla powder
  • 1 box (3.56 ounces) white chocolate pudding mix
  • ¼ cup white cocoa mix (the kind that you add milk to and enjoy on a blustery winter day)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch of sea salt
  • ¼ cup chopped Strawberry Pocky
  • ¼ cup chopped Strawberry Kit-Kats
  • ¼ cup white chocolate chips
  • ¼ cup semi-sweet chocolate chips
  • 5 ounces (almost half a bag) of Hershey’s Dark Chocolate Kisses, chopped

With the paddle attachment of a stand mixer, beat together the butter, sugars, eggs and vanilla bowl in a large bowl. After the ingredients are well blended (about 4 minutes), add the pudding mix and cocoa. (Remember to scrape the bowl often and between additions.) Next, pour in the flour, baking soda and salt. Stir in the Pocky, Kit-Kats and chocolate chips.

Spray a mini ice cream scooper with butter flavored cooking spray. Onto a parchment lined cookie sheet, place mini mounds of cookie dough. Flatten gently with your fingertips.

Lightly cover the cookies with non-stick aluminum foil. Refrigerate or freeze cookie laden cookie sheets overnight. (Or at least 2 hours.)

Preheat an oven to 350 degrees. Bake for 8 minutes. (You should see golden edges on the cookies.) Cool for 3 to 5 minutes…Next, dive in! And enjoy!

Tips: With a spatula, scrape the mixing bowl between additions of ingredients. Do not use sugar free or cook ‘n serve pudding mixes. Also, feel free to substitute brown sugar for the Sucanat.