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What is a mochi cookie?

Before we get into it, maybe you’re wondering, what the heck is a mochi cookie? It’s a cookie stuffed with mochi, simple as that.It’s a double chocolate cookie stuffed with chewy mochi.I decided to make them at home. I took my favorite chocolate chip cookie recipe and encased a center of chewy, gooey mochi.

This cookie is so good: crisp caramelized edges, pools of melted chocolate puddles, a light sprinkling of salt, and gooey, chewy, soft mochi in the middle.


Chocolate Chip Cookie

  • 1.5 cup all purpose flour 200g
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter melted and cooled
  • 3/4 cup brown sugar 150g
  • 1/4 cup sugar 50g
  • 1 large egg
  • 1 tsp vanilla
  • 2 cups semi sweet chocolate chopped, about 8oz


  • 1/2 cup glutinous rice flour 70g
  • 2 tbsp cornstarch +2 teaspoons, 20g total
  • 1 tbsp sugar +1 tsp sugar, 15g total
  • 1/2 cup milk +1 tbsp, 140g total
  • 1 tbsp butter room temp, 15g

Make the mochi

In a microwave-proof bowl, whisk together the rice flour, cornstarch, and sugar. Whisk in the milk until smooth. Cover tightly with plastic wrap and several holes with a toothpick in the surface to let out steam.

Microwave for one minute then remove and stir with a wet silicone spatula. Microwave for another minute and stir again. Microwave for a final 30 seconds. The mochi should be thick and opaque.

Use a silicone spatula to stir the butter into the mochi while it is still warm and melty. The mochi batter will look separated, but use some elbow grease to keep going until the mochi batter is smooth.

Press some plastic wrap right up against the surface of the mochi (so it doesn’t dry out) and set aside to cool.

Make the cookies

Arrange the racks in the upper and lower thirds of the oven.Whisk together the flour, salt and baking soda in a bowl and set aside. Whisk both sugars into the cool melted butter until incorporated with no lumps. Whisk in the egg until smooth and glossy. Stir in the vanilla. Use a rubber spatula to fold in the dry ingredients until no dry spots remain. Fold in the chocolate.

Knead the mochi until smooth. Portion out the mochi into 8, about 1 oz each), rolling between your hands to shape them into balls. I like to use gloves when I’m doing this so the mochi doesn’t stick to my hands.

Scoop out 4 tablespoons of dough and flatten out. Place a ball of mochi inside and enclose the mochi with cookie dough. Place the cookie balls on a parchment paper lined cookie sheet, cover with plastic wrap and let chill in the fridge for while your oven for baked it.

Space out the cookies on parchment paper lined rimmed baking sheets, leaving plenty of space in between. Bake, rotating and moving trays halfway if browning . Bake until golden brown and firm around the edges, 10-12 minutes. Remove from the oven the pan down against the counter top. Let cool on the baking sheets and enjoy!

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Jur Voorham