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.

Ingredients: 
  • 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
Directions: 

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.