These mochi cookies are irresistible! You can make them filled or unfilled depending on your tastes and preferences. You can create any flavour of mochi using freeze dried fruit powder. I added Fresh As strawberry powder to create the strawberry mochi. Starting off with a teaspoon, keep adding to taste. And because the colour of the mochi turned a ghastly pink grey tone, I added a drop of pink food colouring.
Go crazy with the potential combinations! For your inspiration, here’s a snippet of the combos I’ve made:
Mochi cookie flavour combos:
- Matcha > strawberry mochi > chocolate block
- Matcha > regular mochi > red bean paste
- Matcha > regular mochi > black sesame paste
- Chocolate > strawberry mochi > chocolate block
- Chocolate > regular mochi > peanut butter
- Chocolate > strawberry mochi > strawberry jam
TIP: The strawberry jam and peanut butter does get messy so I recommended freezing it first into little balls, and use food-grade gloves to roll the mochi. It’s a lifesaver!
Top it off with chocolate chip drops, or I’ve added crushed cornflake crunch for a nostalgic twist.
You can even try this biscoff mochi cookie recipe for a hidden dollop of biscoff spread inside the cookie. It is SO good!
Give this recipe a go! I love this recipe base even without the mochi. Remember to tag @ultimateomnoms on Instagram so I can see your creations and give you a shoutout!
Mochi Cookie
Ingredients
Cookie Dough
- 180 g standard flour
- 100 g unsalted butter (softened)
- 100 g brown sugar
- 1 egg
- 20 g cocoa powder OR 2 tbsp matcha powder
- 1 tsp baking powder
- 50 g chocolate chips to garnish
Mochi
- 70 g glutinous rice flour
- 20 g cornflour
- 140 g milk
- 15 g castor sugar
- 15 g unsalted butter
Mochi filling
- Chocolate/peanut butter/red bean paste/black sesame paste
Instructions
Cookie Dough
- Cream together the sugar and butter
- Add the egg and mix until combined
- In another bowl, mix together the flour, cocoa powder/matcha powder and baking powder
- Add the dry ingredients to the wet ingredients and mix until just combined
- Cover with gladwrap and chill in the fridge for 30min
Mochi
- Put all the ingredients in a bowl, except for the butter
- Microwave for 1 min, take it out and mix. Microwave for another 1min until the liquid is gone
- While hot, mix in the butter until combined
- Set aside to cool
Put it together
- Roll approx. 20g pieces of cookie dough into balls and flatten using your palm. (26g if making it with inner filling) Repeat until all the cookie dough has been used up.
- Roll approx. 10g pieces of mochi into small balls. (15g if making it with inner filling). Repeat until all the mochi has been used up. If you use gloves, it'll make it a lot easier here!
- Add any mochi fillings inside – eg. chocolate/red bean paste
- Place the mochi ball in the middle of the flattened cookie. Pinch the sides of the cookie dough together and roll into a smooth ball
- Gently flatten the mochi cookie dough using your palm once on the baking tray
- Add chocolate chips on top of the cookies
Hi hi! Wondering how I should heat up the mochi mixture without a microwave?
Hello 😊, you can also steam it over a stovetop
While the flavor of these cookies turned out well, I found the texture of both the cookie and the mochi to be not quite right. I feel like microwaving for a total of 2 min overcooked the mochi – it was very thick and almost solid, and held whatever shape it was smooshed into. I feel like most mochi that you can buy in the store has a little more softness to it than these turned out with. When I took the cookies out of the oven, instead of a stretchy pull-apart, the cookie just broke off and crumbled around the mochi, which was soft but not stretchy (it was like a soft chunk in the middle). No gooeyness, and a pretty crumbly cookie that broke in my hand while trying to eat it. Not sure where I went wrong, since this recipe is pretty straight forward.
Hey Eva, sorry to hear it hasn’t worked out well for you. Microwaves and ovens do work differently in different homes. I suggest that you try microwaving the mochi at 30 sec increments and checking for the texture in between. As for the cookie, it sounds a little dry so you can also decrease the baking time or temperature just a little!
Hi Catherine, is it ok to use the miso brown butter cookie recipe to make mochi cookies?
Hey Helen, I don’t have a miso brown butter cookie. Sounds delicious though! You just have to make sure the cookie dough is a firm consistency if you’re going to make it with the mochi 🙂