Description
Mochi Cookies offer a unique and chewy twist on traditional cookies, featuring a soft mochi center wrapped in buttery, chocolate chip-studded dough. These Asian-inspired baked treats combine the delightful chewiness of glutinous rice flour with familiar cookie flavors, making them a delicious and fun dessert for any sweet tooth.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Mochi Filling
- 1 cup glutinous rice flour (mochiko)
- 1/2 cup milk
- 1/4 cup sweetened condensed milk
- 1 tablespoon cornstarch
Instructions
- Prepare Mochi Filling: In a medium saucepan over low heat, combine the mochiko, milk, sweetened condensed milk, and cornstarch. Stir continuously for about 5–7 minutes until the mixture thickens into a sticky, dough-like consistency. Transfer the mochi onto a plate, cover with plastic wrap, and let it cool completely.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined, which will help bind the dough and add flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Then gently fold in the mini chocolate chips evenly throughout the dough.
- Assemble Cookies: Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place a small piece of the cooled mochi filling in the center and wrap the dough completely around the mochi, sealing the edges well to encase the filling.
- Bake: Place the assembled cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges turn lightly golden.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and maintains their chewy texture.
Notes
- Mochi filling can be prepared ahead of time and refrigerated to save time during baking.
- Try experimenting with different flavored mochis like matcha or strawberry for a unique twist and added taste variety.
- Ensure the mochi is completely cool before wrapping in cookie dough to prevent the dough from becoming too soft.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
