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Mochi Crunch Cookies Recipe

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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.

mochi crunch cookies

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.

mochi crunch

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.

mochi crunch cookies dough

Ingredients for mochi crunch cookies

  • Mochi crunch
  • All purpose flour
  • Baking soda
  • Salt
  • Granulated sugar
  • Unsalted butter
  • Brown sugar
  • Egg
  • Vanilla extract
mochi crunch cookies ingredients

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.

stack of mochi crunch cookies

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.

mochi crunch cookie split in half

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?

  1. Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
  2. 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.
  3. In a medium mixing bowl add flour, granulated sugar, baking soda, and salt, Stir to combine. Set aside.
  4. In the bowl of a stand mixer add brown sugar and butter. Mix until well combined. Then add eggs and vanilla. Mix until smooth.
  5. Add dry ingredients and mix until just combined. Stir in mochi crunch.
  6. 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.
  7. Place in the oven and bake for 15-18 minutes or until golden brown.
  8. Once baking has completed, transfer cookies to a wire rack to cool. ENJOY!
mochi crunch cookies

Mochi Crunch Cookies

Yield: 21 cookies
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

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

    1. Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
    2. 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.
    3. In a medium mixing bowl add flour, granulated sugar, baking soda, and salt, Stir to combine. Set aside.
    4. In the bowl of a stand mixer add brown sugar and butter. Mix until well combined. Then add eggs and vanilla. Mix until smooth.
    5. Add dry ingredients and mix until just combined. Stir in mochi crunch.
    6. 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.
    7. Place in the oven and bake for 15-18 minutes or until golden brown.
    8. 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.

Nutrition Information:
Yield: 21 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 69mgCarbohydrates: 18gFiber: 0gSugar: 11gProtein: 1g

Nutrition information isn’t always accurate.

Did you make this recipe?

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mochi crunch cookies pin

By on December 14th, 2020

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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2 thoughts on “Mochi Crunch Cookies Recipe”

  1. Will this work with Hawaiian shoyu peanuts if I smash them & remove the peanuts but use the outside ?

    Reply
    • 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.

      Reply

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