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With a buttery cookie surrounding a delicate and chewy mochi middle, my mochi cookies are the final word cookie mashup! My recipe is ideal for anybody with a little bit of an adventurous candy tooth, and naturally – for mochi lovers in all places! Whether or not you need to shock your loved ones or convey one thing enjoyable to your neighborhood potluck, these scrumptious candy treats are straightforward to make and are all the time successful.
In case you love basic mochi or mochi ice cream as a lot as I do, you’re going to fall in love with my chewy mochi stuffed cookies!
Mochi is a Japanese deal with created from glutinous rice flour, sugar, and cornstarch, giving it a splendidly delicate and stretchy texture with a little bit of chew. It has a refined sweetness, just like candy rice, however is available in each taste you may think about.
On this recipe, I mix mochi with a butter cookie base to create a singular, irresistibly scrumptious cookie with a crispy outdoors and chewy, candy middle. Belief me, when you strive my Japanese mochi cookies, it’s almost inconceivable to cease at only one!
And when you’re on the lookout for extra candy mochi impressed treats, make sure to try my vegan mochi donuts and my mango mochi ice cream, that are two different desserts that spotlight the fantastic texture and taste of mochi!
My mochi cookies recipe by no means fails to impress, whether or not it’s my children or the adults in my household. Everybody loves the gooey shock inside the peerlessly baked, buttery cookie. I’ve made these cookies for birthday events, potlucks, household dinners, and even holidays.
I additionally love how enjoyable and simple these Japanese-inspired cookies are to make! My children love serving to me each step of the way in which from mixing the dough and forming the mochi balls to stuffing the cookies and popping them within the oven. It’s a enjoyable household day within the kitchen, creating scrumptious sweets collectively.
I additionally recognize how reasonably priced they’re to make too! My recipe requires budget-friendly pantry staples and glutinous rice flour, which is straightforward to search out. You don’t have to run round on the lookout for fancy elements because you seemingly have most of them already in your pantry.
One other improbable factor about mochi stuffed cookies is that they’re straightforward to customise. You may taste the filling nonetheless you want, with limitless combos to strive. A few of my favorites embody strawberry, matcha chocolate, and cookies and cream mochi. I can also simply make them vegan or gluten-free – see my notes beneath on how to do that!
Newest Recipe Video!
🥘 Elements
My cookie recipe solely requires a handful of elements that you will discover at nearly any grocery retailer. Scroll right down to the recipe card on the backside of the publish for the precise quantities and dietary info.
Unsalted Butter: Added for texture and taste, I take advantage of butter as my fats to maintain the cookies delicate, chewy, and moist.
Brown Sugar: Used to sweeten the cookies! White sugar or coconut sugar are different choices. I haven’t tried maple syrup or honey on this recipe, however I’d think about that may work too.
Egg: The egg binds the cookie dough and gives construction. With out an egg or an egg substitute, the dough will disintegrate.
Vanilla Extract: Don’t underestimate the facility of vanilla! I add just a bit to boost the cookies with an fragrant vanilla taste. (Study Extra: How To Make Vanilla Extract).
All Goal Flour: Easy all-purpose flour is used to create the bottom of my cookie dough.
Baking Powder: This highly effective leavening agent causes my cookies to rise within the oven and provides them their gentle texture.
Glutinous Rice Flour: To not be confused with common rice flour, candy glutinous rice flour, additionally known as mochiko flour, is a candy rice flour created from short-grain rice that has a excessive starch content material. It’s important for mochi and I sometimes discover it at my native market or Asian grocery retailer.
Powdered Sugar: I take advantage of the sort of sugar particularly so as to add sweetness to my glutinous rice flour cookies with out making the mochi grainy.
Milk: I take advantage of milk to soak up the rice flour and powdered sugar when making the mochi filling.
Studying how one can make my mochi cookie recipe is very easy. Even when you’re new to baking, you may simply whip up these scrumptious treats in only a few easy steps.
Watch my video beneath to see the step-by-step course of and begin making these irresistible cookies your self!
Preheat Oven: Earlier than I start the recipe, I preheat my oven to 340 levels Fahrenheit (170 levels Celsius). Then I line a baking sheet with parchment paper and set it apart.
Cream Butter & Sugar: Within the bowl of a stand mixer, I cream the softened butter and sugar for about 3 minutes till gentle and fluffy. You may also use an electrical hand mixer for this step.
Add Egg: As soon as creamed, I add the egg and vanilla extract to the butter combination, and beat till absolutely mixed, scraping down the perimeters of the bowl as wanted.
Add Dry Elements & Chill: After the moist elements are blended, I fold within the flour and baking powder with a rubber spatula. Then I put the dough within the fridge to relax for half-hour.
Make Filling: First, I whisk all of the filling elements in a microwave-safe bowl till easy. Then I cowl the bowl with plastic wrap and microwave the filling combination for two minutes.
Let Cool: When carried out, I take away the plastic wrap and blend the filling properly. Now, I let the combination cool for five minutes.
Divide Filling: As soon as the filling has cooled, I divide the mochi dough into 12 equal-sized parts and roll them into balls. It’s essential to make your glutinous rice cookies the identical dimension for even baking.
Minimize Cookie Dough: After the cookie dough has chilled, I roll it right into a log and reduce it into 12 equal-sized items.
Wrap Mochi Filling: To begin, I take one piece of my cookie dough and flatten it right into a disc form. I take advantage of my thumb to make an indentation within the middle of the disc. Subsequent, I place a mochi ball within the center and thoroughly wrap the cookie dough round it, leaving no holes for the filling to leak out. Then I place the cookie on the ready baking sheet and repeat the method with the remainder of the dough and filling.
Bake: After forming my cookies, I switch the baking sheet to the oven and bake the mochi cookie dough balls for 10 minutes or till calmly golden.
Cool: When carried out, I fastidiously take away the cookies from the oven and allow them to cool fully on a cooling rack to agency up and set.
My #1 Secret Tip for this recipe is to make sure the mochi filling is totally cool earlier than shaping it into balls and trying to wrap it with the cookie dough.
If the mochi filling is just too heat, it is going to be sticky and troublesome to work with, making it arduous to correctly wrap the filling within the dough with out tearing or creating holes. This step is essential to realize the appropriate texture of those cookies and guarantee they bake up correctly with out the filling oozing out!
Different Suggestions To Preserve In Thoughts:
- Use The Proper Flour: Glutinous rice flour is crucial for reaching the mochi’s attribute chewy texture. My mochiko cookie recipe is not going to work with common rice flour.
- Chill The Dough: After mixing the dough, I chill it for at the very least half-hour. This not solely makes the dough simpler to work with when wrapping the mochi, but it surely additionally helps the cookies retain their form whereas baking, stopping extreme spreading.
- Don’t Overcook The Mochi: When making ready mochi filling for cookies, I solely microwave it for two minutes. Overcooking the mochi could make it too robust and fewer stretchy. The mochi will proceed to agency up because it cools.
- Seal Cookie Dough: I take an additional minute to verify there aren’t any gaps or cracks within the dough once I’m wrapping the mochi, to stop the mochi from leaking out throughout baking. Correct sealing ensures the cookies maintain their form and leads to that lovely, delicate, chewy middle everybody loves.
- Use Gloves & Spray Oil: Mochi is notoriously sticky! I put on kitchen gloves and spray them calmly with cooking oil to make rolling the mochi simpler.
- Don’t Overbake: I hold an in depth eye on my cookies and bake them solely till they’re calmly golden. Overbaking may cause cracks to type on the highest and harden mochiko cookies.
📖 Variations
Whereas this recipe is ideal as is, I generally like to combine issues up a bit and personalize for family and friends.
Matcha Mochi Cookies: I add a teaspoon of matcha powder to the mochi filling earlier than microwaving it for the final word Japanese cookies recipe. The earthy inexperienced tea taste pairs completely with the buttery cookie shell, creating matcha cookies with a twist.
Pandan Mochi Cookies: Pandan provides the filling a barely candy, aromatic, and nearly nutty style, with hints of floral undertones and a phenomenal inexperienced colour. I combine ¼ teaspoon of pandan extract into the filling earlier than microwaving.
Ube Mochi Cookies: In case you love the colour purple and a subtly candy, nutty, and earthy taste, then you need to strive ube! I merely add ¼ teaspoon of ube extract and some drops of purple meals coloring to the filling combination earlier than microwaving it.
Mochi Chocolate Chip Cookies: For an indulgent tackle basic chocolate chip cookies, I add mini chocolate chips on high of the cookie dough earlier than baking. You may even use white chocolate chips when you favor!
Chocolate Mochi Cookies: You may simply make these butter mochi cookies chocolatey by including 1-2 teaspoons of cocoa powder to the filling combination earlier than placing it within the microwave.
Lemon Mochi Cookies: In case you’re a fan of citrus, flip this right into a lemon mochi cookie recipe. I add some lemon zest and a squeeze of contemporary lemon juice to the mochi filling. Contemporary lime juice is an alternative choice.
Vegan Mochi Cookies: To make the cookies vegan, I exchange the butter with vegan butter, use plant-based milk, and use an egg substitute like a flax egg for binding.
Gluten-Free Possibility: I make these cookies gluten-free by substituting the all-purpose flour within the cookie dough with a 1:1 gluten-free flour mix. Simply make sure to use glutinous rice flour (mochiko) for the mochi filling, as regardless of its identify, it’s naturally gluten free.
🍽 Serving Strategies
These cookies are extremely versatile and pair properly with quite a lot of desserts and drinks. Listed here are a few of my favourite serving concepts to take your mochi expertise to the following degree:
With Heat Drinks: These cookies are an ideal match for cozy drinks like inexperienced tea, matcha lattes, or my oat milk sizzling chocolate or lavender latte. They’re additionally scrumptious with my yummy mocha latte or Biscoff latte.
With Spreads: Add a bit indulgence to your cookies by spreading them with some peanut butter, fruit preserves, or my pumpkin seed butter, white chocolate hazelnut unfold, or vegan nutella. A skinny layer of salted caramel, vegan honey, or perhaps a dollop of whipped cream can elevate the cookies too.
With Ice Cream: For a decadent dessert, serve them with ice cream. My matcha ice cream, lychee ice cream, chocolate banana ice cream, and mango good cream all pair fantastically with the chewy middle of mochiko flour cookies. You may even take 2 cookies and make a mochi cookie ice cream sandwich.
🧊 Storing And ♨️ Reheating
Room Temperature: As soon as cooled, I retailer the cookies in an hermetic container at room temperature for as much as 2 days. They’re finest loved contemporary inside the first day. Keep away from refrigerating the cookies, because the mochi filling tends to grow to be agency and lose its chewiness when chilled.
Freezer: You may also freeze the cookies for as much as 3 months. I place the cooled cookies in a freezer-safe container or bag. When able to take pleasure in, I let the cookies thaw at room temperature for 15-20 minutes or microwave them for a couple of seconds to revive their delicate, chewy texture.
❓ Recipe FAQs
If I don’t have a microwave out there, I prepare dinner the mochi filling on the stovetop. I place the filling elements in a heatproof bowl, cowl it with plastic wrap, and steam over simmering water for about 10 minutes, stirring midway by way of.
When the butter and sugar are “gentle and fluffy,” you’ll discover the next texture and visible cues:
1) Colour change – the combination will grow to be lighter in colour – it’ll be extra of a pale yellow or cream colour.
2) Texture – the combination will look delicate, easy and can type delicate peaks once you elevate the mixer or spoon.
3) Consistency – the sugar must be properly built-in into the butter, and also you shouldn’t have the ability to see any massive, grainy sugar crystals.
In case your cookies turned out arduous, it might be resulting from overbaking or not correctly sealing the mochi filling. I bake the cookies simply till they’re calmly golden, and make sure the dough is tightly wrapped across the filling to stop leaking.
Sure! You may put together the cookie dough as much as 24 hours forward and retailer it within the fridge.
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📋 Recipe Card
Chewy Japanese Mochi Cookies (Candy & Buttery!)
With a buttery cookie surrounding a delicate and chewy mochi middle, my mochi cookies are the final word cookie mashup! My recipe is ideal for anybody with a little bit of an adventurous candy tooth, and naturally – for mochi lovers in all places! Whether or not you need to shock your loved ones or convey one thing enjoyable to your neighborhood potluck, these scrumptious candy treats are straightforward to make and are all the time successful.
Servings: 12 cookies
Energy: 147kcal
- Permit the mochi filling to chill fully earlier than shaping into balls.
- Utilizing kitchen gloves, calmly spray your fingers with spray oil earlier than shaping the mochi filling, this makes it a lot simpler to form.
- Chilling the cookie dough helps to cease the cookie from spreading an excessive amount of when baking.
- Don’t overcook the cookies as they’ll begin to crack on high.
- When overlaying the filling with cookie dough, be sure to cowl all gaps and cracks to create a easy outdoors coating.
- Cookie dough could be ready as much as 24 hours forward of time.
Serving: 1cookie | Energy: 147kcal | Carbohydrates: 24g | Protein: 2g | Fats: 4g | Saturated Fats: 3g | Polyunsaturated Fats: 0.3g | Monounsaturated Fats: 1g | Trans Fats: 0.2g | Ldl cholesterol: 24mg | Sodium: 42mg | Potassium: 60mg | Fiber: 0.5g | Sugar: 10g
