Imagine biting into a dreamy chocolate cookie, but hold up-it's not your average treat. Picture this: a soft and chewy mochi center hiding inside, ready to unleash its flavor magic.
Enough with the daydreaming!
Get ready to bring this tasty dream to life by baking these ridiculously easy mochi cookies today.
Trust me, your taste buds will thank you!
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From the moment you take that first bite, you'll experience the harmonious contrast between the crisp outer shell and the gooey, melt-in-your-mouth mochi filling.
These mochi cookies are a delectable combination of two popular favorites - mochi and chocolate chip cookies.
Cookies filled with mochi? That may sound strange to you. But believe me, they taste so good, you will be wanting to make more.
Whether you're a seasoned baker or a curious culinary explorer, our step-by-step instructions will guide you through the process, ensuring your chocolate mochi cookies turn out just right.
What is mochi?
For those of you who are not entirely sure what mochi is, let me explain.
Mochi is a small rice cake which originates from Japan.
It is made from sweet glutinous rice flour which is also known as mochiko flour.
These rice cakes are soft and chewy.
Often they are filled with a variety of different flavors, such as sweet red bean paste, chocolate, or even eaten plain.
This recipe combines the standard ingredients you find in a cookie recipe, and fills the cookies with these chewy little rice cakes.
So, when the cookies are baked, you get the best of both worlds - a chewy and crunchy cookie all in one.
Why You'll Love This Recipe
- These mochi cookies are both crunchy and chewy. So if you are unsure whether you are in the mood for a crunchy cookie or a chewy cookie, you can have both at the same time!
- There are only as little as 12 ingredients used in this mochi cookie recipe.
- They can be made in less than 60 minutes.
- These cookies can be left plain or you can fill them with almost anything you like. This makes them so versatile.
- Chocolate mochi cookies are great for lunch boxes, afternoon treats, and even to bring to special occasions like Christmas, Thanksgiving, or birthday parties.
Cost To Make
Estimated cost = $5.48, or $0.24 a cookie
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Below are the list of ingredients used in these chewy mochi cookies. I have broken them down into two parts: cookie dough and mochi dough.
For The Cookie Dough
- Butter: Unsalted and softened.
- Brown sugar
- Egg: At room temperature
- All purpose flour: Sift the flour.
- Cocoa powder: This will give the cookies a nice brown color.
- Baking powder
- Chocolate chips for garnish: I use milk chocolate chips, but you could use dark or white if preferred
For The Mochi Dough (Mochi Filling)
- Glutinous rice flour (mochiko flour)
- Cornflour
- Milk
- Caster sugar
- Butter: Unsalted and softened
Instructions
For the cookie dough
Step 1 - Cream the sugar and butter together in a medium bowl until well combined. Make sure your butter is softened so that it is easier to mix through.
Step 2 - Add the egg and mix until combined.
Step 3 - In a separate bowl, combine the flour, cocoa powder, and baking powder until well mixed.
Step 4 - Combine the dry ingredients to the wet ingredients until just combined.
Step 5 - Cover the bowl with a lid or plastic wrap. Place in the fridge for 30 minutes. This will make the dough firm up and make it easier to work with later.
For the mochi
Step 6 - Place the glutinous rice flour, cornflour, milk, and caster sugar in a microwave safe bowl. Mix the ingredients together until there are no lumps.
To break up any lumps, you can bring them to the side of the bowl and gently press them with the back of a spoon to break the lumps up.
Step 7 - Put the bowl on a plate and cover with a microwave safe lid. Place the bowl in the microwave for 1 minute.
Remove bowl from microwave and gently stir the mixture with a spoon. Be careful as the mixture will be hot.
Step 8 - Place the lid on the bowl once again and place in microwave for 45 seconds to 1 minute (until the liquid from the mixture is all gone).
Step 9 - While the mixture is still hot, add the butter and mix with a spoon until combined. Set the mixture aside to cool.
Making the Cookies (putting it together)
Step 10 - Preheat the oven to 180 degrees Celsius (356 Fahrenheit) and line a baking tray with parchment paper (baking paper).
Step 11 - Divide the cookie dough into approximately 20 gram (0.71 ounces) balls. Flatten these balls using your palm. Place the flatten balls onto a baking tray.
Step 12 - Divide the mochi dough into 10 gram (0.35 ounces) balls.
Step 13 - In the middle of each flattened cookie dough, place a mochi ball.
Step 14 - Pinch the sides of the cookie dough together around the mochi ball. Roll the ball using your hands until smooth.
Step 15 - Place the cookie dough filled with mochi onto the tray and slightly flatten the cookies.
Step 16 - Garnish the top of the cookies with the chocolate chips if desired.
Step 17 - Bake in the oven for 15 to 20 minutes, or until slightly golden. Allow to rest on tray for 10 minutes.
Tips for Success
- To make the dough easier to handle, place it in the fridge for at least 30 minutes. Take out the dough just before you are ready to roll it into balls.
- Make sure the mochi dough has completely cooled before you handle it. Otherwise you may burn yourself.
- If you find the mochi dough is sticking to your hands, lightly dust your work space and hands in corn flour or glutinous rice flour. This will help it stop sticking.
- Placing your bowl on a plate when you are microwaving the mochi is very important. The reason behind this is to prevent you from burning yourself. Use the plate to carry the bowl out of the microwave instead of touching the hot bowl filled with mochi dough!
- Make sure your mochi dough is lump free before putting it in the microwave. This will make the mochi have a better texture.
Substitutions / Variations
You could use matcha powder instead of cocoa powder. You can also use a filling such as sweet red bean or sweet black bean paste (you just put your filling on top of the mochi dough inside the cookie).
Or, why not add some finely chopped peanuts or a light sprinkle of sea salt.
FAQ
These mochi cookies can last for up to 2 to 3 days in an air tight container. Be sure the cookies are completely cool before you store them.
This recipe for mochi cookies has the perfect balance of sweet and savory.
The mochi dough inside the cookie makes it oh so delicious by providing a slightly chewy and stretchy century to the cookie.
Be careful though, because they can be very crumbly.
Other Rice Cake Recipes
If you love rice cakes as much as we do, you might like to try some of our favorites like milk rice cake, ube butter mochi, rice cake toppings, potato mochi, mango mochi, jajang tteokbokki, chocolate mochi, reindeer Christmas rice cakes, Nutella mochi, and Asian rice cakes.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
More Sweet Recipes
- Mochi Pancakes
- Ube Mochi
- Rice Pudding with Oat Milk
- Ube Butter Mochi
- Rice Flour Pancakes
- Arroz Doce
- Banana Cinnamon Baked Rice Flakes
- Chocolate Baked Mochi Donuts
- Nutella Mochi
- Mochi Waffles
- Matcha Cookies
- Biscoff Butter Cookies
- Dairy Free Chocolate Chip Muffins
- Flaked Rice Pudding
- Condensed Milk Brownies
- Chak Hao Kheer
Recipe
Mochi Cookies
Ingredients
Cookie Dough
- 100 grams (3.53 ounces) unsalted butter softened
- 100 grams (3.53 ounces) brown sugar
- 1 egg at room temperature
- 180 grams (6.35 ounces) all purpose flour sifted
- 20 grams (0.71 ounces) cocoa powder
- 1 teaspoon baking powder
- 50 grams (1.76 ounces) (¼ cup) chocolate chips to garnish
Mochi Dough
- 70 grams (2.47 ounces) glutinous rice flour (mochiko flour)
- 20 grams (0.71 ounces) cornflour
- 140 ml milk at room temperature
- 15 grams (0.53 ounces) caster sugar
- 15 grams (0.53 ounces) unsalted butter softened
Instructions
For the cookie dough
- In a medium bowl, cream the sugar and butter together until well combined.
- Add the egg and mix until combined.
- In a separate bowl, add the flour, cocoa powder, and baking powder. Mix well together.
- Combine the dry ingredients to the wet ingredients until just combined.
- Cover the bowl with a lid or plastic wrap. Place in the fridge for 30 minutes.
For the mochi dough
- Place the glutinous rice flour, cornflour, milk, and caster sugar in a microwave safe bowl. Mix the ingredients together until there are no lumps.
- Put the bowl on a plate and cover with a microwave safe lid. Place the bowl in the microwave for 1 minute. Remove bowl from microwave and gently stir the mixture with a spoon. Be careful as the mixture will be hot.
- Place the lid on the bowl once again and place in microwave for 45 seconds to 1 minute (until the liquid from the mixture is all gone).
- While the mixture is still hot, add the butter and mix with a spoon until combined.
- Set the mixture aside to cool.
Making the cookies (putting them together)
- Preheat the oven to 180°C (356°F), and line a baking tray with parchment paper.
- Divide the cookie dough into approximately 20 gram (0.71 ounce) balls. Flatten these balls using your palm. Place the flatten balls onto a baking tray lined with baking paper (parchment paper).
- Divide the mochi dough into 10 gram (0.35 ounce) balls.
- In the middle of each flattened cookie dough, place a mochi ball.
- Pinch the sides of the cookie dough together around the mochi ball. Roll the ball using your hands until smooth.
- Place the cookie dough filled with mochi onto the tray and slightly flatten the cookies.
- Garnish the top of the cookies with the chocolate chips if desired.
- Bake in the oven for 15 to 20 minutes, or until slightly golden.
- Allow to rest on tray for 10 minutes.
Notes
- Make sure your mochi dough is lump free before putting it in the microwave. This will make the mochi have a better texture.
- To make the dough easier to handle, place it in the fridge for at least 30 minutes. Take out the dough just before you are ready to roll it into balls.
- Make sure the mochi dough has completely cooled before you handle it. Otherwise you may burn yourself.
- If you find the mochi dough is sticking to your hands, lightly dust your work space and hands in corn flour or glutinous rice flour. This will help it stop sticking.
Carole says
Can't wait to make these.
Ellen says
Great recipe, thank you