Mochi Cookie Recipe (+VIDEO)
User Reviews
5
Mochi Cookie Recipe (+VIDEO)
Description
The recipe begins by preparing the mochi dough, mixing glutinous rice flour, sugar, and milk into a smooth mixture, which is microwaved and stirred to achieve the characteristic sticky, chewy texture. Excess moisture is discarded before cooling. Meanwhile, the cookie dough is creamed with softened butter, a blend of sugars, egg, and vanilla, then combined with flour and baking soda for structure.
Once the mochi is cooled and the cookie dough is portioned, each cookie dough piece is flattened and used to wrap portions of mochi dough. The combined dough balls are placed on a baking sheet and baked, resulting in cookies with a tender, chewy mochi center surrounded by a soft, buttery cookie exterior. Chocolate chips add extra texture and flavor.
Using regular glutinous rice flour is important to achieve the texture, and moist hands help handle the sticky mochi dough during wrapping. Covering the mochi while resting prevents surface drying.
Ingredients
For the Mochi
- 1/3 cup glutinous rice flour
- 1 1/2 tablespoons sugar
- 1/3 cup milk
For the Cookie Dough
- 1/2 cup butter make sure the butter is at room temperature and very soft before mixing, unsalted
- 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
- chocolate chips a handful
Instructions
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.
Notes
- Use regular glutinous rice flour to ensure the correct chewy texture in mochi.
- Mix the mochi ingredients thoroughly before microwaving to avoid lumps.
- Cover the mochi dough with plastic wrap while cooling to prevent drying out.
- Wet your hands with water before handling the mochi to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Cookies
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 43mg | 2% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 200IU | 4% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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