How to Make Pocky Sticks at Home

August 26, 2014

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: This classic Japanese snack is perfect for movie munching -- and it's so easy to make, you won't miss a single preview. Samantha Seneviratne from Love, Cake shows us how.

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My idea of fun has two basic ingredients: movies and snacks. So take my word for it when I tell you that I’ve done quite a bit of research on the question of the perfect movie snack.

A perfect movie snack should be quiet; popcorn munching, while socially acceptable, is rather disruptive. And you shouldn’t have to look at your snack while you eat it, so say goodbye to nachos, hotdogs, and the like. Your snack should be easy to handle -- Junior Mints will fall and stick to your jeans -- and tidiness is imperative: Small chocolate treats inevitably lead to melted-chocolate fingers. Gummy treats? They're great until your jaw gets sore.

More: Too late? Already stained your shirt? Here's how to get it out.

But don’t worry because I have the answer: Pocky. The Japanese chocolate-covered cookie sticks are just right. They’re quiet. They’re neat (the bottom 1/4 is conveniently left chocolate-free!). And they’re easy to eat in the dark. I’ve been known to inhale them, one after another, like a woodchipper taking down miniature logs, without even registering that I’ve eaten twenty-two in two minutes. They feel light. And fun. 

There's only one problem with the perfect snack: They don’t sell Pocky at movie theaters. Good thing it’s so easy to make at home.

Homemade Pocky (Chocolate-Dipped Cookie Sticks)

Makes about 90 cookie sticks

4 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1 large egg
1/4 teaspoon almond extract or 1/2 teaspoon pure vanilla extract
1 cup bread flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 teaspoons water, at room temperature
9 ounces bittersweet or semisweet chocolate, chopped

Preheat the oven to 300° F. Use a wooden spoon to stir the butter and sugar together in a large bowl until they're creamy and smooth. Add the egg and extract and stir to combine.


Add the flour, baking powder, and salt and stir to combine. Add the water and stir until smooth.


Transfer the mixture to a pastry bag fitted with a #7 plain round (3/8-inch) pastry tip. Pipe the batter onto two parchment-lined baking sheets in straight lines, about 6 inches long and at least 1/2 an inch apart.

More: Need a pastry bag? Get it here. Then learn how to use it.


Bake the dough until the sticks are set and light golden brown, 15 to 18 minutes, rotating the baking sheets halfway through. Let the sticks cool on the sheets on cooling racks for 5 minutes, then carefully transfer them to a rack to cool completely. Repeat with the remaining batter. Save the parchment-lined sheets for the next step.

Melt the chocolate in the microwave in a narrow, microwave-safe vessel (I used a Pyrex glass measuring cup) in 15-second increments. One at time, carefully dip each stick into the melted chocolate. In order to get the chocolate up higher on the stick, tip the cup on its side and dip each stick in where the chocolate is the highest. Scrape off any excess chocolate and lay each stick on the prepared sheets.

Transfer the sheets to the refrigerator to set the chocolate. Store in an airtight container in the freezer or fridge. Alternately, you could temper the chocolate so that the chocolate is hard at room temperature.

See the full recipe (and save and print it) here. 

Photos by Samantha Seneviratne

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See what other Food52 readers are saying.

  • shannon
  • Bob Jay
    Bob Jay
  • patissierewannabe
  • ひ2びきQ
  • Ashleigh
Writer. Baker. Sticky bun maker.


shannon November 6, 2018
This is good but is definitely not pocky.
Bob J. September 27, 2018
DO NOT MAKE, batter comes out hard as a rock and is impossible to pipe. Also they tast nothing like pockys they tast like cookies the recipe is terrible and I wish I never tried it.
I made them yesterday, and there were problems.
When I was about to pipe them, the butter fat separated inside so there were some butter liquid inside the piping bag.
It was not a major problem, and the sticks came out nice golden brown. But my whole kitchen was in a mess.

I think the problem is the taste.
They were tasty, but they certainly didn't taste like pocky sticks at all. More like crispy butter cookies?

In my opinion pocky sticks are made of shortbread dough because I made shortbread crust before and it tasted just like pocky.

My brother loved this recipe, but I wanted to make sticks that taste like pocky. Still a great recipe though! :) Thanks for sharing
ひ2びきQ June 28, 2017
I tried it out again, and the third time's a charm! I used a bit of table salt to substitirte for the kosher salt because I didn't have any, and it tasted great! I look forward to seeing your other recipes >♡<
Ashleigh February 7, 2017
Oh my god. When i made them, they tasted good. I actually bought a box of pockybsticks to see if mine and the box's tasted the same. And they did. But the important thing is that I'm not a total failure after all!!!! 🦄😁😁
Jackie July 8, 2016
It didn't go so great for me... I didn't have any unsweetened butter, or kosher salt, bread flour, or pastry bags. I tried using Ziploc sandwich bags and I had to use three because they kept bursting open. And so the sticks are all different sizes and they stuck together in the pan... And only had a stick of Hershey's chocolate bars and I tried using that and it didn't end well at all. I don't mean to sound whiny, but it's just that it was really difficult for me to make... I have a peanut allergy so I can't have storebought pocky because it "may contain peanuts."
ひ2びきQ June 28, 2017
Yeah, it was kind of the same for me... I used a ziploc bag but it didn't end very well. Maybe the next time's a charm?
Steph T. December 13, 2017
Don't blame the recipe when you didn't even follow it properly, it just makes you just sound like you don't know how to cook.
Bob J. September 27, 2018
If the batter wasn’t so hard it would pipe fine but it’s hard as a rock
Alyssa W. June 22, 2015
Omg I love pocky now I can make it anytime thanks so much
Alana K. June 8, 2015
Sam, I love this!! Homemade pocky = genius and necessary. I totally take them down like a woodchipper! Love that description and totally tell myself they're light. :D
Eabha April 9, 2015
Hi! I absolutely ADORE pocky, and although they're usually difficult to find here in Ireland, one of our local corner shops sells chocolate pocky which is a marvelous stroke of luck! I'm wondering, is the kosher salt absolutely necessary or can it be left out/substituted with something else? Thanks, I can't wait to try this recipe <3 ^-^
Author Comment
Samantha S. April 9, 2015
Hi Eabha,
You can swap the kosher salt for table salt. Just use a bit less. Hope that helps!
Destinee P. February 28, 2015
Do these need to be kept in the fridge if the chocolate is tempered and they're in an airtight container? I'm wanting to send some to my hubby in the mail!
Author Comment
Samantha S. February 28, 2015
Hi Destinee,
If the chocolate is tempered you shouldn't have to refrigerate them. That said, these cookies are a bit fragile and I'm not sure they'd stand up well to being mailed.
barbara February 15, 2015
Hi Sam! How long does the pocky keep (in an airtight container)?
Author Comment
Samantha S. February 16, 2015
Hi Barbara!
I always store my cookies in the freezer and that's what I did for these guys too. They didn't last too long but I would say they'd keep that way for months. Just be sure to keep them in an airtight, sturdy tupperware or something. They are quite fragile and will most certainly break if stored in a resealable plastic bag. Enjoy!
Blue S. November 23, 2014
Great! Thanks for making it easy for us!
Simone H. August 27, 2014
Hello, it must be bread flour or can I use all-purpose flour too? Thanks
Author Comment
Samantha S. August 27, 2014
Hi Simone,
I used bread flour because it has more protein. I was going for a texture somewhere between grissini and cookie and I used bread flour to make them a bit more dense. I didn't test them with all-purpose flour but I bet they'd work just fine. I think they may be a bit more fragile. I hope that helps!
deborah K. August 27, 2014
These are new to me, but look fabulous. I think they would be perfect on a dessert station at a party as well.
Maryna K. August 27, 2014
A perfect snack! it is much more fun to DIY than to buy. Great time spending))
Stealthy L. August 26, 2014
They TOTALLY sell Pocky at movie theaters! At least at the Landmark chain of theaters. It's what my now fiancee and I bonded over during a group viewing of a horrible cult classic movie. I offered him Pocky (to which his response was "And this is how I know we'll be best friends) but he stole my heart.
Nancy M. August 26, 2014
I've never heard of these and can't wait to make some. And since you mentioned popcorn at the movies, I would like to vent here. Theater popcorn is bad, made even worse by drenching it in slimy fake butter, and the amount of noise created by people rattling around in the bag or box is extremely annoying. They remind the audience to turn off their phones; they should also remind them to eat something healthier or finish their popcorn before the movie starts.
ひ2びきQ June 28, 2017
I agree, it's much better to bring fruits or healthy snacks, right?
Cynthia C. August 26, 2014
LOVE these, Sam!!! They came out so perfectly! Also, eating Pocky sticks like a "woodchipper taking down miniature logs".... Perfection. (And me, every time I have Pocky around.)
Allyn August 26, 2014
Yes! So good!
Now show me how to make Hello Pandas and I'm golden.