Mochi Cookies Recipe

Mochi cookies stuffed with mochi filling, cracked open on a baking sheet.

5 from 10 votes

Mochi cookies are a cross between a buttery cookie and soft, chewy mochi. With a sweet and sticky mochi filling, these cookies are sure to satisfy your sweet tooth!

Prep Time25

Cook Time12

Chilling Time30

Total Time1 7

Course: Dessert

Cuisine: Asian

Diet: Vegetarian

Servings: cookies

Calories: 147kcal

Author: Anjali Shah

Equipment

Ingredients

For The Cookies

¼ cup butter softened at room temperature
½ cup brown sugar
1 egg
1 tsp vanilla extract
1¼ cup all-purpose flour
¼ tsp baking powder

For The Mochi Filling

⅓ cup glutinous rice flour
1½ tbsp powdered sugar
½ cup milk

Instructions

Preheat the oven to 340 degrees F / 170 C. Line a baking sheet with parchment paper and set aside.
In a stand mixer cream the softened butter and sugar.
When light and fluffy add the egg and vanilla extract and continue to whisk until well incorporated.
Add the remaining ingredients and stir to form a dough.
Place the dough in the fridge for 30 minutes.
Meanwhile prepare the mochi filling by mixing all ingredients in a microwave safe bowl, whisking to ensure there are no lumps.
Cover with plastic wrap and microwave for 2 minutes.
Remove the cover and mix well. Allow to cool for 5 minutes.
Divide into 12 equal balls.
Roll the chilled cookie dough into a sausage shape and cut into 12 equal parts.
Take one portioned piece of cookie dough and shape it into a flat disc shape. Place a ball of filling on top and wrap the cookie dough over the filling, ensuring there are no holes.
Place cookie on the prepared baking tray.
Repeat with remaining dough and filling.
Bake in the preheated oven for 10 minutes or until lightly golden.
Remove and allow to cool completely on a cooling rack.
Store cookies in an airtight container in a cool dry place for up to 2 days.

Video

https://youtu.be/K5m-fCBtAt8

Notes

Allow the mochi filling to cool completely before shaping into balls.
Using kitchen gloves, lightly spray your hands with spray oil before shaping the mochi filling, this makes it much easier to shape.
Chilling the cookie dough helps to stop the cookie from spreading too much when baking.
Do not overcook the cookies as they will start to crack on top.
When covering the filling with cookie dough, make sure to cover all gaps and cracks to create a smooth outside coating.
Cookie dough can be prepared up to 24 hours ahead of time.

Nutrition