Chewy Japanese Mochi Cookies

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

You have not experienced cookie bliss until you have had these chewy Japanese mochi cookies. I use butter, glutinous rice flour, and brown sugar to create a crisp cookie shell with a soft chewy center. Each bite has that trademark contradiction in textures that mochi desserts are famous for.

Japanese mochi cookies combine a classic butter cookie and the signature chew of mochi. I am no stranger to filled cookies, but not even my strawberry cheesecake cookies come close to the unique texture these mochi cookies offer. If you love varying textures and trendy food, be sure to make these mochi cookies.

Since 2021, there has been an increased interest in mochi. Whether sweet, savory, baked, or frozen, the world has gone mad for mochi, and I knew I had to hop on the trend. After mastering my mango mochi ice cream, I felt confident enough to take on mochi cookies, and my kids were eager for me to succeed. There was some trial and error in the beginning, but once I had perfected the recipe, I excitedly brought these cookies to every book club meeting, gathering, and friendly catch-up.

Latest Recipe Video!

🥘 Ingredients

Japanese mochi cookies are made with a mix of baking staples and one key ingredient. This is what I use:

For the cookies

Unsalted butter: I use softened butter to create a smooth, rich cookie base.

Brown sugar: This is creamed into the butter and adds a caramel note while keeping the cookies soft.

Egg: I use 1 egg to bind the dough and provide structure during baking.

Vanilla extract: I add this for a warm background flavor. You could use store-bought extract, or you could learn how to make vanilla extract at home. 

All-purpose flour: This forms the base of the dough and provides structure.

Baking powder: I use this to give the cookies a light lift without making them cakey.

For the mochi filling

Glutinous rice flour: This is essential for the mochi filling and creates the chewy, stretchy center.

Powdered sugar: I blend this into the filling for sweetness, without any grit.

Milk: This helps hydrate the rice flour and brings the filling together into a smooth mixture. 

🔪 How To Make

I divide this recipe into 2 parts and focus on each separate component before bringing them together to create a mochi cookie. This is what I do:

Preheat and prepare: First, I preheat the oven to 340F, and line a baking sheet with parchment paper.

Cream butter and sugar: Then, in a mixing bowl, I cream the softened butter and brown sugar together for 3 minutes until lighter in color and fluffy.

Add egg and vanilla: I mix in the egg and vanilla extract, scraping down the sides of the bowl so everything mixes.

Add dry ingredients: Next, I fold in the flour and baking powder using a spatula, mixing just until a soft dough forms. Then I chill the dough for 30 minutes.

Make mochi: In a microwave-safe bowl, I whisk together the glutinous rice flour, powdered sugar, and milk until smooth with no lumps. I cover the bowl with plastic wrap and microwave it for 2 minutes, and then stir until the mixture becomes thick and stretchy.

Allow to cool: I let the mochi cool for 5 minutes at room temperature.

Divide filling: Then, I divide the mochi into 12 equal portions and roll them into balls.

Cut cookie dough: I remove the cookie dough from the fridge, roll it into a log, and cut it into 12 equal-sized pieces.

Wrap mochi filling: Next, I flatten each dough piece into a disc, place a mochi ball in the center, and gently wrap the dough around it. I seal the edges carefully and roll it into a smooth sphere with no cracks.

Bake: I place the filled cookie dough balls onto the prepared baking sheet with space between them and bake for about 10 minutes until the edges are lightly golden.

Cool: Finally, I transfer the baked cookies to a wire rack and let them cool fully, allowing the structure to finish setting.

📖 Variations

The great thing about this Japanese mochi cookie recipe is that it is practically a blank canvas. I have had so much fun creating new variations, but these 3 are my favorites: 

Matcha center: I mix 1 teaspoon of matcha powder into the mochi filling before I cook it. This adds an earthy note, which balances out the sweetness of the cookie. My kids love the bright green center.

Strawberry mochi: For a sweet, floral flavor, I add 1 tablespoon of fresh strawberry juice and 2 tablespoons of diced strawberries to the mochi filling before cooking in the microwave. I love the mild strawberry flavor with a blush hue. If you would like to make the color more noticeable, you could add a small drop of pink food coloring into the mochi.

Peaches and cream: I add 1/4 cup of freshly chopped peaches into the filling mixture before cooking it. The vanilla flavor of the cookie mimics a chantilly cream, which pairs well with the fresh peach. These are a summertime favorite. 

🍽 Serving Suggestions

I like serving these Japanese mochi cookies slightly warm with a drink that balances out the sweetness, like my lavender latte. If you would like these cookies to be part of a more filling spread, I suggest adding them to a dessert board. You could include some vegan matcha ice cream, with a few mochi donuts and some fresh fruit. 

My kids love pairing these mochi cookies with other desserts, especially ones with a completely different texture. Apart from every flavor of ice cream, they also claim these mochi cookies go really well with vegan vanilla pudding and my chocolate almond milk pudding. Honestly, I am waiting for them to find something that does not pair well with these cookies. Ha! 

🧊 Storing And ♨️ Reheating

Room temperature: I store these cookies in an airtight container at room temperature for 1-3 days. 

Refrigeration: I avoid storing these cookies in the refrigerator since the mochi center firms up and loses its softness.

Freezing: I wrap individual cookies tightly with plastic wrap and store them in an airtight container in the freezer for up to 3 months. 

Reheating: I let frozen cookies thaw at room temperature, or warm them briefly in the microwave to soften the center again. 

❓ Recipe FAQs

📋 Recipe Card