Yummy white chocolate mochi cookies stuffed with raspberry flavored mochi filling…what more could you ask for? I suggest you make these cookies if you are looking for something new and delicious to share with your family. They are a mix of classic cookies with sweet and sticky mochi filling inside.
What Is Mochi?
The Japanese dessert mochi, or mochigome, is made from sweet glutinous rice flour, or mochigome. You’ve probably seen mochi before – those sweet, colorful bite-size balls of gooey, chewy goodness. Mochi is eaten alone, as a soft candy, or wrapped around ice cream and fruit. With mochi, everything sweet tastes better.
How To Make Mochi
There is a sweet rice called mochiko that is used to make mochi. It contains glutinous rice flour.
There is no gluten in glutinous rice flour, and it isn’t sweet without sugar, so it doesn’t produce that sticky and stretchy effect.
Mochi is a simple dish to make. You just need to mix your ingredients in a microwave-safe bowl and microwave them for 60 seconds on high.
Microwave the dough for another 60 seconds, then fold it again and microwave for another 30 seconds. If your mochi is not shiny yet, microwave it for another 30 seconds.
There are two types of glutinous rice flour: mochiko flour and shiratamako flour. Both have different tastes and textures, but both are glutinous rice flour.
As far as cooking is concerned, mochiko flour may lose a bit of its stickiness when cooked, while shiramtamako looks like coarse granules.
Mochiko is more available, and you can use it too, with almost the same results. I used shiratamako for this recipe.
How To Flavor Mochi
The mochi can be flavored with any kind of flavor. Think Matcha green tea, mint extract, or strawberry extract…anything goes.
What Do Mochi Cookies Taste Like?
Once combined, they are melt-in-your-mouth delicious because of their white chocolate flavor and raspberry-flavored mochi inside.
Is This Recipe Gluten-Free?
Mochiko flour is naturally gluten-free, but the flour for the cookie dough is not. If you want to make this recipe completely gluten-free, use certified gluten-free flour, and make sure the chocolate is also gluten-free.
Tips For The Perfect Mochi Cookies
It is important to have some kind of starch near you (corm potato, tapioca) to grab the mochi flour and place it onto the raw cookie dough.
As soon as you finish with the mochi, you should immediately soak your bowl under water to remove any residue.
Tips For The Best Cookies
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Other types of flour will not work. I tried using something else, but it didn’t work, so stick with glutinous rice flour.
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Before cooking the mochi in the microwave, you must mix thoroughly the ingredients. If you skip this step, the mochi will not be smooth.
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The surface of the mochi will dry out if you skip covering the cooked mochi dough with plastic wrap while it rests.
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Wet your hands with water or dust your fingers with some starch to prevent mochi from sticking to your hands.
Mochi Cookies Recipe
20 minutes for preparation
12 minutes for cooking
12 cookies per serving
Ingredients
For the mochi:
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A third cup of shiratamako or mochiko flour
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Sugar, 2 tablespoons
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Milk, 1/3 cup
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Extract of raspberries, 14 tsp
For the cookies:
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Butter softened to 12 cups
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Brown sugar, 12 cups
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White sugar, 12 cups
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Eggs: 1
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Chop 12 cups of white chocolate
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Vanilla extract, 1 teaspoon
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Plain flour, 1 1/3 cups
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Baking powder, 12 tbsp
Instructions
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Combine all the ingredients for the mochi in a microwave-safe bowl.
Stir the mixture well until it is smooth.
The mochi should be microwaved on high for 1 minute, then folded and microwaved for another 30 seconds.
Cover the mochi with plastic wrap and let it cool. Once cooled, divide it into 12 pieces.
Pre-heat the oven to 350°F while you make the cookies.
Beat butter and sugar together in a bowl.
Beat egg and vanilla until smooth.
Stir flour and baking powder until just combined.
Lastly, fold in the chopped white chocolate.
Using your hands, shape the dough into 12 balls. Place a piece of mochi in the center of each ball.
Wrap the dough around the mochi and place the cookie on a parchment-lined baking sheet.
Press down each cookie slightly to flatten it. Repeat with the remaining dough and mochi.
12 minutes is the recommended baking time for the cookies.
After removing them from the baking sheet, let them cool for 5 minutes.
15. Have fun!
Pin it on Pinterest
Mochi Cookies
COOKIES: 12
Preparation time: 20 minutes
Cooking time: 12 minutes
Time: 32 minutes
Featuring raspberry white chocolate mochi, these cookies are the perfect balance of gooey and crunchy!
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Take a printout
Ingredients
For the mochi:
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A third cup of shiratamako or mochiko flour
-
Sugar, 2 tablespoons
-
Milk, 1/3 cup
-
Extract of raspberries, 14 tsp
For the cookies:
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Butter softened to 12 cups
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Brown sugar, 12 cups
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White sugar, 12 cups
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A single egg
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White chocolate chopped into 12 cups
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Vanilla extract, 1 teaspoon
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Plain flour, 1 1/3 cups
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Baking powder, 12 tbsp
Instructions
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Combine all the mochi ingredients in a microwave-safe bowl. Stir until smooth.
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Mochi should be microwaved on high for 1 minute. Repeat the process once more. Fold the mochi and microwave for another 30 seconds.
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Allow the mochiko to cool. Once cooled, divide the mochi into 12 pieces.
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Pre-heat the oven to 350°F while the cookies are being made.
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Beat butter with sugars. Add egg and vanilla. Beat until smooth.
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Add flour and baking powder and stir just until combined.
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Last but not least, fold in the white chocolate chopped into the batter.
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Make 12 balls of dough. Place a piece of mochi in the center of each ball.
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Place the cookie on a parchment-lined baking sheet after wrapping the dough around the mochi.
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Press each cookie slightly to flatten it. Repeat with the remaining dough and mochi.
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The cookies should be baked for 12 minutes.
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After removing them from the baking sheet, let them cool for 5 minutes.
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