Description
Mochi Cookies are a chewy and delightful treat that combines the sticky, soft texture of mochi with classic cookie flavors. These fusion Japanese-American desserts feature a mochi dough center wrapped in a traditional cookie dough studded with chocolate chips, offering a unique twist on the familiar cookie experience. Perfectly baked to achieve golden edges and a soft, chewy bite, these cookies are ideal for anyone seeking a sweet tooth fix with an intriguing texture contrast.
Ingredients
Scale
Mochi Dough
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup sugar
- 1/2 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Cookie Dough
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, softened
- 1 large egg
- 1/2 cup chocolate chips or chopped chocolate
Instructions
- Preheat the oven. Set your oven to 350°F and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
- Prepare the mochi dough. In a microwave-safe bowl, whisk glutinous rice flour, sugar, whole milk, melted butter, vanilla extract, and salt until smooth. Cover with plastic wrap and microwave for 1 minute. Stir the mixture, then microwave for an additional 30 to 60 seconds until it forms a sticky, mochi-like dough. Allow it to cool slightly before handling.
- Make the cookie dough. In a separate bowl, cream the softened unsalted butter with both the brown and granulated sugars until the mixture is light and fluffy. Beat in the egg to incorporate. Add the all-purpose flour and baking powder, mixing until just combined. Gently fold in the chocolate chips to distribute evenly.
- Assemble the stuffed cookies. Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place a small piece of the cooled mochi dough in the center. Carefully wrap the cookie dough around the mochi, shaping it into a smooth ball. Repeat for the remaining dough portions.
- Bake the cookies. Arrange the cookie balls on the prepared baking sheet, allowing about 2 inches of space between them. Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn a light golden color. Remove from the oven and let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use gloves or lightly oiled hands when handling the sticky mochi dough to prevent it from sticking to your skin.
- For a flavor twist, incorporate matcha powder into the mochi dough or add cocoa powder to the cookie dough.
- These cookies are best enjoyed warm when the mochi center is soft and chewy.
