Mochi Cookies
Delicious cookies with white chocolate and raspberry flavored mochi filling inside…what’s not to love?
Mochi cookies are something truly amazing. They are a mix of classic cookie with a sweet and sticky mochi filling inside. If you are looking for a way to surprise your family with something new and delicious, I suggest you make these cookies!
What Is Mochi?
Mochi is a Japanese dessert made of sweet glutinous rice flour, or mochigome. You have probably seen mochi already – those sweet, beautifully colored bite-size balls of gooey, chewy goodness.
Mochi is used as a wrap for many different fillings, including ice cream and fruits. It seems that with mochi, everything sweet becomes better. Mochi can also be eaten alone, like a soft candy.
How To Make Mochi
Mochi is made of glutinous rice flour from sweet rice called mochiko.
Only this type of flour can produce that sticky and stretchy effect. The glutinous rice flour, despite the name, has no gluten in it, and actually it is not sweet without adding sugar.
Making mochi is extremely easy. You will just combine your ingredients in a microwave-safe bowl, and microwave on high for 60 seconds.
Fold the dough and microwave for another 60 seconds. Fold the dough again and microwave for another 30 seconds. If your mochi is not shiny at this point, microwave it for another 30 seconds.
The key ingredient of mochi is mochiko flour. But besides mochiko, there is another type of glutinous rice flour, called shiratamako. Both of these are glutinous rice flour, but they bring different flavor and texture.
The mochiko flour is a very fine powder, while the shiramtamako looks more like coarse granules. There is also a difference when it comes to cooking. Mochiko flour can lose a bit of its stickiness.
For this recipe, I used shiratamako. Mochiko is more available, and you can use this one too, with the almost same results.
How To Flavor Mochi
I went with this combo because I personally love a mixture of raspberries and white chocolate. The mochi can be flavored with any kind of flavor. Think Matcha green tea, mint extract, or strawberry extract…anything can be used.
What Do Mochi Cookies Taste Like?
These cookies are soft and chewy, with white chocolate flavor and mild and delicate raspberry-flavored mochi inside. Once combined, they are melt-in-your-mouth delicious.
Is This Recipe Gluten-Free?
The mochiko flour is naturally gluten-free, but the flour for the cookie dough is not. If you want to make this recipe completely gluten-free, use certified Gf flour. Also, make sure your chocolate is GF too.
Tips For The Perfect Mochi Cookies
Mochi flour is very sticky. You will want to have some kind of starch near you (corm potato, tapioca) so you can grab the mochi and place it onto the raw cookie dough.
Also once you finish with the mochi, soak your bowl immediately under water for easy residue removal.
Tips For The Best Cookies
- Make sure you use glutinous rice flour. Other types of flour will not work. I have tried myself using something else, but it did not work, so stick with the recipe.
- It is very important to mix thoroughly the mochi ingredients before cooking in the microwave. If you skip this step, the mochi will not be smooth.
- Cover the cooked mochi dough with plastic wrap while it is resting. If you skip this step the surface of the mochi will dry out.
- To avoid mochi sticking to your hands, you can dust your fingers with some starch or simply wet your hands with water.
Mochi Cookies Recipe
Preparation time: 20 minutes
Cooking time: 12 minutes
Servings: 12 cookies
Ingredients
For the mochi:
- 1/3 cup shiratamako or mochiko flour
- 2 tbsp sugar
- 1/3 cup milk
- ¼ tsp raspberry extract
For the cookies:
- ½ cup softened butter
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- ½ cup chopped white chocolate
- 1 tsp vanilla extract
- 1 1/3 cup plain flour
- ½ tsp baking powder
Instructions
- In a microwave-safe bowl, combine all the mochi ingredients.
2. Stir well until you have a smooth mixture.
3. Microwave the mochi on high, for 1 minute. Fold the mochi and microwave for another 30 seconds.
4. Cover the mochi with a plastic wrap and let it cool. Once cooled, divide the mochi into 12 parts.
5. In the meantime, make the cookies; preheat oven to 350°F.
6. In a bowl, beat butter with sugars.
7. Add egg and vanilla. Beat until smooth.
8. Fold in flour and baking powder. Stir until just combined.
9. Finally, fold in the chopped white chocolate.
10. Shape the dough into 12 balls. Press each ball between palms and place a piece of mochi in the center.
11. Wrap the dough around the mochi and place the cookie on a baking sheet lined with parchment paper.
12. Repeat with the remaining dough and mochi. Press each cookie slightly to flatten down.
13. Bake the cookies for 12 minutes.
14. Cool them for 5 minutes before removing from the baking sheet.
15. Enjoy!
Mochi Cookies
These cookies are the perfect balance of gooey and crunchy, filled with raspberry white chocolate mochi!
Ingredients
For the mochi:
- 1/3 cup shiratamako or mochiko flour
- 2 tbsp sugar
- 1/3 cup milk
- ¼ tsp raspberry extract
For the cookies:
- ½ cup softened butter
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- ½ cup chopped white chocolate
- 1 tsp vanilla extract
- 1 1/3 cup plain flour
- ½ tsp baking powder
Instructions
- In a microwave-safe bowl, combine all the mochi ingredients. Stir well until you have a smooth mixture.
- Microwave the mochi on high, for 1 minute. Repeat it once again. Fold the mochi and microwave for another 30 seconds.
- Cover the mochiko with a plastic wrap and let it cool. Once cooled divide the mochi into 12 parts.
- In the meantime, make the cookies; preheat oven to 350°F.
- In a bowl, beat butter with sugars. Add egg and vanilla. Beat until smooth.
- Fold in flour and baking powder. Stir until just combined.
- Finally, fold in the chopped white chocolate.
- Shape the dough into 12 balls. Press each ball between palms and place a piece of mochi in the center.
- Wrap the dough around the mochi and place the cookie on a baking sheet lined with parchment paper.
- Repeat with the remaining dough and mochi. Press each cookie slightly to flatten down.
- Bake the cookies for 12 minutes.
- Cool them for 5 minutes before removing from the baking sheet.
