If you’re craving something delightfully chewy and irresistibly sweet, this Mochi Cookies Recipe is about to become your new obsession. These cookies combine the soft, stretchy texture of traditional mochi with the familiar comfort of a classic chocolate chip cookie. It’s truly a beautiful fusion of flavors and textures that brings a surprising twist to your cookie jar. Every bite melts in your mouth with that perfect balance between tender dough and a gooey mochi center, making these cookies an exciting treat to bake and share with friends and family.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is all it takes to make these extraordinary Mochi Cookies. Each component plays a vital role, whether it’s adding chewiness, sweetness, or that irresistible buttery richness.
- Sweet rice flour (mochiko): The secret ingredient for the mochi’s trademark chewy texture.
- Granulated sugar: Balances sweetness and helps the mochi dough set perfectly.
- Milk: Adds moisture and softness to the mochi dough.
- Butter (melted and softened): Brings richness and makes the cookie dough tender.
- Vanilla extract: Adds a warm, aromatic note that enhances all the flavors.
- All-purpose flour: Forms the base of the cookie dough, providing structure.
- Baking soda: Ensures cookies rise just right with a light texture.
- Salt: Elevates the sweetness and balances the flavors.
- Brown sugar: Imparts a deep, caramel-like flavor and extra moisture.
- Egg: Binds the ingredients and adds a slight richness.
- Chocolate chips or chunks: Melts into pockets of chocolatey goodness inside every bite.
How to Make Mochi Cookies Recipe
Step 1: Make the Mochi Dough
Start by whisking together sweet rice flour, sugar, and milk in a microwave-safe bowl. Heat it in the microwave until the mixture thickens to a sticky, elastic dough. This warm, chewy mochi center is what makes these cookies so special. Once cooked, stir in melted butter and vanilla, then allow it to cool completely for easy handling.
Step 2: Prepare the Cookie Dough
While the mochi dough cools, mix together the all-purpose flour, baking soda, and salt. In a separate bowl, cream softened butter with both brown and granulated sugar until fluffy. Beat in the egg to incorporate moisture and richness, then gradually combine the dry ingredients without overmixing—this ensures tender cookies. Fold in the chocolate chips for that crowd-pleasing melty chocolate surprise.
Step 3: Assemble the Cookies
Take about two tablespoons of cookie dough and flatten it into a disc. Place a small spoonful of cooled mochi in the center, then carefully fold the cookie dough around it, sealing the mochi inside. This little hiding spot of chewy delight will be the cookie’s heart. Arrange the filled dough balls on a parchment-lined baking sheet and chill them for 30 minutes—this step helps the cookies maintain their shape while baking.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the chilled mochiko cookie dough balls for 10 to 12 minutes until the edges turn golden and the centers set. Remove from the oven, let them cool slightly on the pan, then transfer to a wire rack. The contrast between the crisp outer edges and the mochi’s chewiness inside will have you hooked from the very first bite.
How to Serve Mochi Cookies Recipe
Garnishes
Adding a sprinkle of flaky sea salt on top right after baking can amplify the sweet and savory interplay perfectly. Alternatively, dusting them with a little powdered sugar gives a pretty, festive touch that also adds a gentle sweetness. Both options elevate the look and taste effortlessly.
Side Dishes
These mochi cookies pair wonderfully with a simple cup of green tea or your favorite coffee to balance their sweetness. For an indulgent treat, serve alongside a scoop of vanilla or matcha ice cream to complement the cookie’s chewy texture with creamy coolness.
Creative Ways to Present
For a fun party presentation, arrange Mochi Cookies Recipe on a platter with colorful edible flowers or fresh berries. You can also sandwich ice cream between two cookies to make delightful mochi cookie ice cream sandwiches—perfect for warm-weather gatherings or unexpected dessert cravings.
Make Ahead and Storage
Storing Leftovers
Keep your leftover mochi cookies fresh by storing them in an airtight container at room temperature for up to three days. This way, they maintain their chewiness and softness without drying out or becoming too hard.
Freezing
If you want to save some for later, freeze the uncooked assembled cookie dough balls. Place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe bag. When ready, bake from frozen, adding a minute or two to the baking time.
Reheating
To revive the chewy texture after storage, gently warm the cookies in a microwave for 10 to 15 seconds or in a preheated oven at 300°F (150°C) for a few minutes. This simple reheating step helps the mochi inside regain its stretchiness and the cookie outside stay soft.
FAQs
Can I use other types of flour instead of sweet rice flour?
Sweet rice flour is essential for achieving the chewy mochi texture, so substituting it will change the cookie’s character significantly. Regular rice flour or glutinous rice flour could be tried, but results may vary.
Is there a way to make these cookies vegan?
Absolutely! You can replace the butter with a plant-based alternative and use a flax egg or another egg substitute to keep the cookie dough binding properly, then proceed as usual with the rest of the recipe.
Can I add flavors to the mochi dough?
Definitely. You could mix in matcha powder or cocoa powder to the mochi dough for a fun twist that adds both color and flavor, making your Mochi Cookies Recipe even more exciting.
How chewy should the mochi be inside the cookie?
The mochi should be soft, sticky, and pleasantly chewy without being doughy or raw. Proper cooking and cooling of the mochi dough ensures that perfect texture.
Can I freeze baked mochi cookies?
Yes, you can freeze baked cookies. Place them in an airtight bag or container and thaw at room temperature before reheating slightly to refresh the chewiness.
Final Thoughts
There’s something truly magical about these Mochi Cookies Recipe that makes baking them feel like a little adventure each time. If you appreciate cookies with a fun twist and crave that addictive chewiness, you owe it to yourself to try this recipe. Share them, savor them fresh, and watch how quickly everyone falls in love with this delightful treat—one chewy bite at a time!
Print
Mochi Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (including chilling)
- Yield: 12–14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Japanese-American)
- Diet: Vegetarian
Description
These Mochi Cookies combine a chewy sweet rice flour center with classic chocolate chip cookie dough for a unique and delightful fusion dessert. Perfectly soft and filled with a gooey mochi surprise, they offer a fun twist on traditional cookies that’s sure to impress.
Ingredients
Mochi Dough
- ½ cup sweet rice flour (mochiko)
- ¼ cup granulated sugar
- ½ cup milk
- 2 tablespoons butter (melted)
- 1 teaspoon vanilla extract
Cookie Dough
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ cup chocolate chips or chunks
Instructions
- Make the mochi dough: In a microwave-safe bowl, whisk together sweet rice flour, ¼ cup granulated sugar, and milk. Microwave for 1 minute, stir, then microwave in 30-second intervals 1 to 2 more times until the mixture becomes thick and sticky. Stir in melted butter and vanilla extract, then let this mochi dough cool completely.
- Make the cookie dough: In a separate bowl, whisk together all-purpose flour, baking soda, and salt. In a large bowl, cream the softened butter with brown sugar and ¼ cup granulated sugar until light and fluffy. Beat in the egg, then gradually mix in the dry ingredients until just combined. Finally, fold in the chocolate chips thoroughly.
- Assemble: Scoop roughly 2 tablespoons of cookie dough, flatten it, and place about 1 teaspoon of the cooled mochi dough in the center. Carefully wrap the cookie dough around the mochi to seal it fully. Place the filled dough balls on a parchment-lined baking sheet. Repeat this process with the rest of the dough. Chill the filled dough balls in the refrigerator for 30 minutes to firm up.
- Bake: Preheat your oven to 350°F (175°C). Bake the chilled cookies for 10 to 12 minutes, or until the edges are golden and the centers are set. Allow them to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra chewiness, increase the amount of mochi dough in the center.
- Try flavoring the mochi dough with a sprinkle of matcha or cocoa powder for a fun twist.
