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Mochi Cookies

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My mochi cookies are soft, chewy, and full of chocolate chips! Featuring a pocket of mochi goodness in the center of each cookie, enjoy a burst of mochi in every bite. Super easy recipe with incredibly tasty results. 

close up mochi cookie broken in half

If you’ve been a long-time reader of the blog, you know how much I love mochi. It’s very popular here in Hawai’i — like most Japanese cuisine — and after I tried it once, I was totally hooked. Mochi is made by combining glutinous rice flour with other simple ingredients. It serves as a base for so many recipes… from sweet and rich mochi brownies to savory kaki mochi crusted pork tonkatsu.

I’m keeping things sweet for today’s mochi recipe: chocolate chip mochi cookies. Once you create the mochi center, you’ll make a very easy chocolate chip cookie recipe. Combine the two together and you’ll get perfectly tender, gooey results!

Mochi Cookie Key Ingredients

  • Mochiko Flour. The most important ingredient for your mochi cookies is of course the mochiko flour. A type of glutinous rice flour, it’s essential for getting soft and chewy results. This can not be replaced with all purpose flour or other types of flour unfortunately.
  • Granulated Sugar. Needed to create the mochi and the cookie batter.
  • All-Purpose Flour. All-purpose is fine for this mochi cookie recipe. If you’re gluten-free, you can use your favorite 1:1 substitute. 
  • Baking Powder & Baking Soda. Both are needed to help the mochi cookies rise.
  • Brown Sugar. I’m using both granulated and brown sugar as this will give you the softest mochi cookie. The brown sugar also imparts a slightly molasses flavor which I love.
  • Butter. I’m using unsalted butter as I add a bit of salt to taste.
  • Egg. Opt for large eggs — you only need one.
  • Vanilla. For added warmth.
  • Chocolate Chips. To create your mochi chocolate chip cookies, of course. I like semi-sweet, but you can use your favorite type of chocolate.

How to make perfect Mochi Cookies

Make the mochi. Place the mochiko flour, sugar, and ¾ cup water in a heat-proof bowl and mix until well combined. Cover the bowl with plastic wrap and microwave for 1 minute. Remove the bowl from the microwave, stir, cover, and microwave again for another minute. Repeat once more but only heat for 30 seconds. 

Scoop out the mochi. Remove the bowl from the microwave — at this point, it should be very sticky. Dust a Silpat mat or non-stick surface with potato starch to keep the dough from sticking. Using a medium-sized cookie scoop dipped in water, remove the dough from the bowl and set aside. 

Combine the dry ingredients. Add the flour, baking powder, baking soda, and salt to a medium-sized bowl and stir to combine.

Add to the wet ingredients. Cream the sugars and butter together with a stand mixer, then add the egg and vanilla. Blend the mixture until smooth. Add the dry ingredients and blend again until just combined. Stir in your chocolate chips.

Assemble the mochi cookie recipe. Scoop out about 3 tablespoons of dough with a large cookie scoop. Make an indent in the middle of the dough, then place a scoop of mochi in the indentation. Roll the cookie dough around the mochi to completely cover it. Repeat with the remaining dough and mochi.

Bake. Place each mochi cookie on the parchment paper-lined baking sheet and bake at 350 degrees F for 15-17 minutes or until golden brown. Transfer cookies to a wire rack to cool, and enjoy!

Tips for the best mochi cookies

  • Don’t rush the mochi process. You may be tempted to microwave the mixture without stopping to stir. Please don’t rush it! You need to stir in between each minute interval to ensure it cooks evenly.
  • Potato starch can be very helpful. Mochi dough is naturally very sticky and tacky. Potato starch (or cornstarch) will keep it from sticking to your hands and your countertop.
  • Use softened butter, but don’t melt it. Softening the butter makes it easier to cream with the sugars, plus it will give your cookies a better overall texture.
  • Leave space between each mochi cookie on the baking sheet as these cookies will spread slightly. About 1 inch is just fine.

Frequently asked Questions about My Mochi Cookie Recipe

Can I use any type of flour to make mochi cookies?

You need to use mochiko flour (sweet glutinous rice flour) to create the mochi, but you can use any type of flour to make the cookie dough that you’ll wrap around the mochi cookie center. I use all-purpose in my mochi chocolate chip cookies.

Can I substitute any other fillings for the mochi in the cookies?

Well, you can, but then it wouldn’t be a mochi cookie recipe. Some alternatives include peanut butter, Nutella, or even some fruit preserves, but the taste and texture will change!

How to store mochi cookies so they stay fresh?

Store cookies in an airtight container at room temperature for up to 3 days. My secret for keeping these as fresh (and soft!) as possible is to place a slice of bread in the container with them. The bread helps retain moisture, which keeps the cookies chewier for longer.

More Mochi Recipes You’ll Love

close up mochi cookie broken in half

Mochi Cookies

Relle Lum
My mochi cookies are soft, chewy, and full of chocolate chips! Featuring a pocket of mochi goodness in the center of each cookie, enjoy a burst of mochi in every bite. Super easy recipe with incredibly tasty results.
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American, Japanese
Servings 21 cookies
Calories 193 kcal

Ingredients
  

For the mochi

For the chocolate chip cookies

Instructions
 

For the mochi

  • In a heat proof mixing bowl combine mochiko flour, sugar, and water. Mix until well combined. Cover with plastic wrap and microwave on high for 1 minute.
  • Remove bowl from microwave, pull back plastic wrap and mix dough. Place plastic wrap back on the bowl and return to the microwave for another minute.
  • Repeat the mixing process. Microwave for another 30 seconds. Dough will be very sticky.
  • Dust a silpat or non-stick surface with potato starch to prevent sticking. Using a medium size cookie scoop (about 1 tablespoon) dipped in water to scoop out dough. Set aside.

For the chocolate chip cookies

  • Preheat the oven to 350F. Line two baking sheets with parchment paper and set aside.
  • In a medium mixing bowl add flour, baking powder, baking soda, and salt, Stir to combine. Set aside.
  • In the bowl of a stand mixer add sugars and butter. Mix until well combined. Then add egg and vanilla. Blend until smooth.
  • Add dry ingredients and blend just until combined. Stir in chocolate chips.
  • Using a large cookie scoop, scoop out about 3 tablespoons of dough. Make an indention in the middle of the cookie dough and place a scoop of mochi in the middle. Roll the cookie dough around the mochi to completely enclose the mochi in the cookie dough.
  •  Place on the parchment lined baking sheet. Be sure to leave about one inch between each cookie to allow the cookies space to rise.
  • Bake for 15-17 minutes or until golden brown.
  • Transfer cookies to a wire rack to cool and ENJOY!

Notes

Frequently asked Questions about My Mochi Cookie Recipe

Can I use any type of flour to make mochi cookies?

You need to use mochiko flour (glutinous rice flour) to create the mochi, but you can use any type of flour to make the cookie dough that you’ll wrap around the mochi cookie center. I use all-purpose in my mochi chocolate chip cookies.

Can I substitute any other fillings for the mochi in the cookies?

Well, you can, but then it wouldn’t be a mochi cookie recipe. Some alternatives include peanut butter, Nutella, or even some fruit preserves, but the taste and texture will change!

How to store mochi cookies so they stay fresh?

Store cookies in an airtight container at room temperature for up to 3 days. My secret for keeping these as fresh (and soft!) as possible is to place a slice of bread in the container with them. The bread helps retain moisture, which keeps the cookies chewier for longer.

Nutrition

Serving: 1cookieCalories: 193kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 20mgSodium: 98mgPotassium: 74mgFiber: 1gSugar: 15gVitamin A: 151IUCalcium: 20mgIron: 1mg
Keyword cookies, mochi, mochi cookies
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© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!

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By on March 21st, 2024

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

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