Mochi cookies are a delicious mashup of two popular treats - the chewy, stretchy texture of mochi encased in a soft and buttery cookie crust.
With every bite, you get an exciting contrast between the crisp cookie exterior and the gooey, melt-in-your-mouth mochi center.
What is Mochi?
For those unfamiliar, mochi is a Japanese rice cake made from sweet glutinous rice flour. The rice flour has a high starch content, giving mochi its distinctly chewy, stretchy texture. Mochi can be filled with sweet red bean paste, chocolate, fruit flavors, or enjoyed plain. It's a classic component in many Asian desserts.
Why You'll Love Mochi Cookies
There are so many reasons to get excited about mochi cookies:
- Amazing texture combination - Crisp outside, chewy inside! The cookie and mochi textures pair perfectly.
- Endless flavor possibilities - Customize the mochi filling and cookie dough to create your dream flavor.
- Hidden surprise filling - That first bite when you discover the mochi filling is so fun and delicious!
- Easy to make - With just a few simple steps, you can have a batch of mochi cookies ready to enjoy.
- Crowd-pleaser dessert - Mochi cookies appeal to mochi lovers, cookie lovers, and anyone craving something fun and different.
Mochi Cookies Recipe
Ingredients
For the cookie dough, you'll need:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 13/4 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips (optional)
For the mochi filling, you'll need:
- 1/3 cup glutinous rice flour
- 2 tbsp powdered sugar
- 1/2 cup milk
- 1 tbsp unsalted butter, room temperature
Instructions
How To Make Mochi Cookie Dough
- Cream together the softened butter and sugars. Beat until light and fluffy.
- Add the egg, vanilla extract, and any other wet ingredients. Mix to combine.
- In a separate bowl, whisk together the flour, baking soda, salt, and spices.
- Slowly add the dry mixture to the wet ingredients. Mix just until combined.
- Chill the dough for at least 30 minutes. This helps prevent spreading while baking.
- Once chilled, scoop and roll the dough into balls.
Preparing The Mochi Filling
- In a microwave-safe bowl, whisk together the rice flour, powdered sugar, and 1⁄2 cup milk until smooth.
- Microwave the mixture for 1-2 minutes, stirring every 30 seconds, until thickened.
- Add 1 tablespoon of softened butter and mix until fully incorporated. This keeps the mochi soft.
- Let the mochi filling cool completely before handling.
- Once cooled, scoop and roll the filling into small balls.
Assembling The Mochi Cookies
- Flatten a cookie dough ball into a disc.
- Place a mochi ball (or mochi with filling inside) in the center.
- Pinch the cookie dough up and around the mochi, sealing it inside.
- Roll gently to smooth the exterior.
- Arrange on a parchment-lined baking sheet.
- Bake until lightly browned around the edges, 10-12 minutes usually.
- Let cool before enjoying these sweet treats!
Tips for Mochi Cookie Success
Follow these tips for bakery-worthy mochi cookies every time:
- Use quality mochiko flour for the chewiest mochi texture.
- Don't overmix the cookie dough or overbake. This prevents tough cookies.
- Chill the dough thoroughly so it's easy to handle when shaping.
- Make sure the mochi filling is completely cool before assembling.
- Seal the mochi inside tightly so it doesn't leak during baking.
- Store in an airtight container at room temperature for up to 2 days.
Get Creative with Flavors!
One of the best parts about mochi cookies is customizing fun and unique flavor combinations.
For the cookie dough, try:
- Chocolate chip
- Peanut butter
- Matcha
- Lemon
- Cinnamon
- Strawberry
For the mochi filling, mix in:
- Matcha powder
- Fruit jam
- Nutella
- Peanut butter
- Ube extract
- Dried fruit powders
Let your imagination run wild and make these cookies your own!
FAQ
What's the difference between mochiko flour and glutinous rice flour?
Mochiko flour is a specific type of sweet glutinous rice flour that originates from Japan. It's made by milling mochigome, a special Japanese short-grain rice, into an ultra-fine powder. This gives mochiko flour its distinct velvety texture. Glutinous rice flour can come from various rice varieties and may have a courser grind. For the chewiest, smoothest mochi texture, mochiko flour is ideal. But any glutinous rice flour will work in a pinch!
Can I make mochi cookies without eggs?
Yes, you can make vegan and egg-free mochi cookies! Eggs act as a binder in the cookie dough, so replacing them requires adding moisture and structure from plant-based ingredients. For each egg, substitute 1 tablespoon of ground flax or chia seeds mixed with 3 tablespoons of water. Let the mixture sit for 5-10 minutes to thicken before using. Applesauce or mashed bananas also work as egg replacements. You may need to experiment to get the perfect cookie consistency without eggs.
How do I get picture-perfect round mochi cookies?
Shaping the cookie dough around the mochi filling can be tricky, but there are a few tips to get perfectly round and smooth mochi cookies every time. Make sure your cookie dough is well-chilled before scooping so it doesn't get too soft. Lightly flouring your hands while rolling can help prevent sticking. Gently pinch any seams together and roll between your palms. Use just enough pressure to create a smooth ball without squeezing out the filling. Finally, arrange the unbaked cookies seam-side down on the pan so they hold their shape in the oven.
Conclusion
With their amazing blend of textures and endless flavor possibilities, mochi cookies are an absolute delight for cookie connoisseurs and mochi lovers alike. Made from simple ingredients and requiring just a few easy steps, these unique treats can be whipped up by bakers of any skill level.
Mochi cookies are sure to impress at potlucks, parties, or as an anytime snack. So don't wait - try your hand at this exciting twist on a classic cookie. Just be warned - their crave-able taste might make them disappear faster than you can bake them!