Mochi Cookie Recipe (+VIDEO)
Mochi Cookies, who could resist them? Sweet and sticky mochi dough on the inside; soft and chewy cookies on the outside, packed with chocolate flavor! These mochi stuffed chocolate chip cookies are quite easy to make, and you can customize the cookie dough with different flavors like Matcha green tea or peanut butter.
Servings 16 Cookies
For the Cookie Dough
- 1/2 cup unsalted butter make sure the butter is at room temperature and very soft before mixing
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- a handful chocolate chips
Make the Mochi
In a large microwave-safe bowl, add glutinous rice, sugar, and milk.
Mix until everything is dissolved completely. (It’s important to make sure the mixture is smooth without any lumps.)
Microwave at HIGH for 2.5 minutes. Then mix with a wet spatula. (Discard the liquid on top of the mochi dough)
Transfer the mochi dough into a cold plate, cover with plastic wrap, and let it cool. In the meantime, preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.
Make the Cookie Dough
Add butter, white sugar and brown sugar to a large bowl. Mix until fully combined. (You can use a wooden spoon or a hand mixer on medium speed. Beat until combined and creamy). Add the egg and vanilla. Mix well.
Add flour and baking soda to the mixture. Mix until combined.
Wrap the Mochi with Cookie Dough
Cut the cookie dough into 16 pieces. Wet your hands with water and divide the mochi dough into 16 pieces.
Flatten the cookie dough into a circular shape using your hands.
Place a piece of mochi dough in the center of the cookie dough.
Pinch the four corners of the cookie dough, and then pinch the remaining corners together. Place the cookies on the baking sheet.
Bake Mochi Cookies
Flatten the cookies and press a few chocolate chips on top of each cookie.
Bake the cookies for 10-12 minutes, until barely golden brown around the edges. Let it cool for 5 minutes on the baking sheet.
- Make sure to use regular glutinous rice four for this recipe.
- It’s very important to mix all mochi dough ingredients thoroughly before cooking it in the microwave.
- Cover the cooked mochi dough with plastic wrap when it’s resting. Otherwise, the surface of the dough will dry out.
- Wet your hands with water before handling the mochi cake.
Calories: 163kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 43mg | Potassium: 33mg | Fiber: 1g | Sugar: 14g | Vitamin A: 200IU | Calcium: 16mg | Iron: 1mg