Pepero Recipe

It’s almost Valentine’s Day, the perfect day to show genuine affection to loved ones, family, and friends. This year, instead of just giving the regular heart-shaped chocolate box and a bouquet of random flowers, impress them by baking homemade pepero! Pepero is a Korean chocolate-covered biscuit stick sprinkled with almonds, crushed Oreos, or dry strawberry chunks. 

But why bake pepero? Well, South Korea has its own Valentine’s Day called Pepero Day, which is held on 11/11 to exchange Pepero snacks with loved ones as a display of appreciation and love. So, if you want to enliven this year’s Valentine’s Day, homemade pepero is the key. I hope you enjoy it!

Homemade Pepero 



– 3 oz room temperature butter 

– 3 oz powdered sugar 

– ¼ tsp vanilla extract 

– 1 large room-temperature egg

– 6 oz all-purpose flour

– ⅓ cup almond flour 

– ½ tsp salt

– ¼ tsp baking powder

– 1 tbsp creamer powder 

Chocolate Dip:

– 1 cup chocolate chips (you can use any type of chocolate you prefer) 

– ½ tbsp of vegetable oil 


  • You can top your pepero with anything! But I prefer crushed almonds, crushed Oreos, or crushed walnuts




1. In a large mixing bowl, mix the butter and powdered sugar until smooth. Mix in vanilla and eggs until completely combined.

2. Sift in all dry ingredients (flour, almond flour, salt, baking powder, creamer powder) into the wet mix.

3. Mix well, but do not overmix.

4. Once combined, make a big ball and store it in a ziplock bag and keep it in the fridge for 1 hour.

5. While waiting, preheat the oven to 350 degrees Fahrenheit and prepare a lined cookie sheet.

6. Once chilled, divide the ball into 4 balls. Roll each ball into ¼” thickness. With a sharp knife, slice them into ½” wide strips. Place into the lined cookie sheet, ½” apart from each other.

7. You can also adjust the thickness to your preference.

8. Bake for 12-14 minutes until golden brown.

9. Let it cool.


Chocolate Dipping:

1. In a double boiler, melt your chocolate chips, and when they are ¾ of the way melted, add ½ tbsp of oil. Keep stirring and melting until the chocolate is completely smooth.

2. Repeat the step if you want various chocolate-covered biscuits.

3. Once your chocolate is smooth, pour the chocolate into a tall cup. Dip your cooled cookies into the chocolate and let them rest on a wire rack to dry and remove excess chocolate. 

4. Before they are completely dry (maybe 3 minutes after dipping), add your toppings.

5. Enjoy!

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