Mochi crunch cookies are the ultimate local Hawaiian style dessert fusion cookie. Sweet with a little bit of salty and the perfect amount of crunch.
Whether you call it mochi crunch, arare, kaki mochi, rice crackers or something else this cookie is a hit. A blend of sweet and salty with the just the right amount of crunch. Bet you can’t have just one.
What is mochi crunch?
Mochi crunch or arare is a Japanese rice cracker flavored with soy sauce. It’s a popular snack here in Hawai’i and goes great with hurricane popcorn and even works well to make a breading for mochi crunch shrimp.
Where can I find mochi crunch?
Here in Hawai’i, mochi crunch is easily found in just about any grocery store. If you live in the mainland you may be able to find them at your local Asian market. An of course if all else fails you can get your hands on some from Amazon.
Ingredients for mochi crunch cookies
- Mochi crunch
- All purpose flour
- Baking soda
- Salt
- Granulated sugar
- Unsalted butter
- Brown sugar
- Egg
- Vanilla extract
How to store mochi crunch cookies?
Once cooled, these cookies are best stored in an airtight container at room temperature.
How long will these cookies keep?
If you happen to have left over cookies it will keep for 1-2 weeks in an airtight container at room temperature.
Can you freeze the cookie dough?
If you plan to freeze the cookie dough I would suggest leaving the mochi crunch out until ready to bake. Wrap cookie dough in plastic wrap or the plastic wrap alternative of you choice and place in the freezer. Freezing the dough with the mochi crunch mixed in will cause the mochi crunch to be slightly soggy.
How to defrost cookie dough?
Once ready to bake defrost cookie dough in the refrigerator overnight. Prior to baking add cookie dough to the bowl of a stand mixer and add mochi crunch. Mix until just incorporated the bake.
Tips and substitutions
- If you only have salted butter, be sure to omit the added salt.
- Light brown sugar has the least amount of molasses and the most mellow of flavors. If you like deeper flavors you can use dark brown sugar.
- Don’t over mix the dough. Whipping in too much air will cause your cookies to flatten out.
Other great cookie recipes to try
How to make this mochi crunch cookies recipe?
- Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
- Place mochi crunch in a zip top bag with the top sealed. Using a rolling pin, cup, or other firm item, roll the mochi crunch to roughly break it up. Set this aside.
- In a medium mixing bowl add flour, granulated sugar, baking soda, and salt, Stir to combine. Set aside.
- In the bowl of a stand mixer add brown sugar and butter. Mix until well combined. Then add eggs and vanilla. Mix until smooth.
- Add dry ingredients and mix until just combined. Stir in mochi crunch.
- Using a cookie scoop, scoop about 1 1/2 to 2 tablespoons of dough and place on a lined cookie sheet, about 12 cookies per tray.
- Place in the oven and bake for 15-18 minutes or until golden brown.
- Once baking has completed, transfer cookies to a wire rack to cool. ENJOY!
Mochi Crunch Cookies
Mochi crunch cookies are the ultimate local Hawaiian style dessert fusion cookie. Sweet with a little bit of salty and the perfect amount of crunch.
Ingredients
- 1 cup mochi crunch
- 1 1/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
- Place mochi crunch in a zip top bag with the top sealed. Using a rolling pin, cup, or other firm item, roll the mochi crunch to roughly break it up. Set this aside.
- In a medium mixing bowl add flour, granulated sugar, baking soda, and salt, Stir to combine. Set aside.
- In the bowl of a stand mixer add brown sugar and butter. Mix until well combined. Then add eggs and vanilla. Mix until smooth.
- Add dry ingredients and mix until just combined. Stir in mochi crunch.
- Using a cookie scoop, scoop about 1 1/2 to 2 tablespoons of dough and place on a lined cookie sheet, about 12 cookies per tray.
- Place in the oven and bake for 15-18 minutes or until golden brown.
- Once baking has completed, transfer cookies to a wire rack to cool. ENJOY!
Notes
*If you prefer chewier cookies decrease bake time and if you like more crunchy cookies increase bake time.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Gold Medal All Purpose Flour 5lb (Pack of 01) -
Arm & Hammer Baking Soda, 16 Oz ,Pack of 2
-
Morton Salt Regular Salt - 26 oz (Pack of 3)
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C&H, Cane Sugar, Golden Brown, 2lb Bag (Pack of 2)
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C&H Pure Cane Granulated Sugar, 20 Oz Easy Pour Reclosable Top Canister (Pack of 2)
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McCormick All Natural Pure Vanilla Extract, 16 fl oz
-
Tomoe Brand Hawaiian Mix Arare Rice Crackers (38 Ounce Bag)
Nutrition Information:
Yield: 21 Serving Size: 1Amount Per Serving: Calories: 125Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 69mgCarbohydrates: 18gFiber: 0gSugar: 11gProtein: 1g
Nutrition information isn’t always accurate.
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Will this work with Hawaiian shoyu peanuts if I smash them & remove the peanuts but use the outside ?
Aloha Brie. I have never tried it. The base of the cookie can be made plain without any add ins or use whatever add ins you’d like. Let me know how it goes.
Hello there. I just made these cookies and I tried it and the mochi crunch is stale. Are they supposed to crunchy? And are the cookies supposed to be crunchy kine or soft cake like? Not sure what I did wrong. I followed the exact recipe?
Aloha Char. Sorry to hear that. Mochi crunch should be crunchy. Few things I can think of. Was the mochi crunch fresh when you made it? Be sure not to leave the mochi crunch out just like you normally wouldn’t as that can make it crunchy. I would say add the mochi crunch in right before you bake it so it doesn’t soak up any of the liquids in the batter to make it stale. The cookies are crunchy on the edges and slightly soft in the middle. The type of baking sheet you use, the elevation you live at, and where you place the cookies in the oven all affect how your cookies turn out. Hope this helps.