1/2 cup sugar
1/4 cup firmly packed brown sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 cups all-purpose flour
4 teaspoons Chinese five-spice powder
1/4 teaspoon baking powder
1 cup real semi-sweet chocolate chips
1/2 cup crunchy vanilla marshmallow bits
Line baking sheets with parchment paper; set aside.
Combine butter, sugar, brown sugar, vanilla and salt in bowl; beat until creamy. Add flour, five-spice powder and baking powder; beat at low speed until well mixed.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 30 minutes.
Heat oven to 350ºF.
Roll out dough, one ball at a time, (keeping remaining dough refrigerated) on lightly floured surface to 10 1/2x6-inch rectangle, about 1/4-inch thick. Cut dough lengthwise into three (3 1/2-inch wide) strips, using a pizza cutter or pastry wheel. Cut dough crosswise into 1-inch strips. Place onto prepared baking sheets.
Bake 9-12 minutes or until edges are deep golden brown. Cool completely.
Place chocolate chips in bowl. Microwave on Medium (50% power), stirring every minute, 2-3 minutes or until smooth.
Spread melted chocolate onto lower third of cookie sticks; sprinkle with crunchy marshmallow bits. Place cookies onto waxed or parchment paper until set.
- Five spice powder is a mixture of cinnamon, cloves, fennel, star anise and Szechuan peppercorns.
- Reheat chocolate in microwave if it starts to thicken during decorating.
- To set chocolate quickly, place decorated sticks in refrigerator 30 minutes.