If you love cookies and you love mochi, let me introduce you to the most epic cookie you will ever eat: mochi stuffed chocolate chip cookies. Yes, mochi and chocolate chip cookies, together forever!

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. In Korea there’s a super popular store bought cookie that’s called Cheongwoo Choco Chip. It’s a double chocolate cookie stuffed with chewy mochi. Since travel to Korea isn’t anywhere in the near future and securing a box online is harder than getting BTS tickets, 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.

mochi cookies | www.iamafoodblog.com

Mochi cookie ingredients

Not going to lie, the ingredient list is long because you’re going to make mochi and cookies. The cookies have your standard ingredients: flour, baking soda, salt, butter, brown sugar, white sugar, egg, vanilla, and chocolate. For the mochi you need glutinous rice flour, cornstarch, sugar, milk, and butter.

  • Glutinous rice flour – To make mochi, you need glutinous rice flour. Glutinous rice flour is rice flour that’s milled from glutinous rice. Ironically, it’s gluten free since it’s made from rice. I use the Erawan/Elephant brand of glutinous rice flour, the kind that comes in a clear bag with green printing on it. You can use mochiko flour too, the kind that comes in a box, if that’s what you have.

glutinous rice flour | www.iamafoodblog.com

How to make mochi

If you’ve never made mochi before, all you need to know is, it’s incredibly easy! All you do is mix, microwave, and mix.

  • Mix. In a microwave safe bowl, mix together the rice flour, cornstarch, sugar, and milk.
  • Microwave. Lightly cover the bowl with plastic wrap and poke some holes in it to let the steam through. Microwave on high for 1 minute.
  • Stir. Use a silicone spatula – lightly wet it – and mix the mochi mixture.
  • Microwave. Pop the mochi back in the microwave and microwave again for another minute. Stir, then microwave for an extra 30 seconds. The mochi will turn from a solid white to a more translucent, yet opaque white.
  • Mix. Use a silicon spatula to mix the butter into the mochi. At first it’ll look like it’s separating, but keep mixing until the mochi is smooth and soft. The butter is what helps keep the mochi soft even after the cookies bake.

mochi dough | www.iamafoodblog.com

How to make mochi cookies

Once you’ve made the mochi, it’s just a question of making the cookie dough then wrapping the mochi in cookie dough.

  1. Divide the mochi into balls.
  2. Scoop out a generous amount of cookie dough and flatten it out.
  3. Place a ball of mochi in the middle.
  4. Shape the cookie dough around the mochi.
  5. Bake!

mochi cookies | www.iamafoodblog.com

Mochi cookie tips and tricks

Use gloves when working with mochi. Using food safe gloves will keep your hands from sticking too much and will also protect you from the heat of the mochi.

  • Knead, knead, knead. The more you knead the mochi, the softer, smoother, and chewier it will be.
  • Enjoy the cookies just a tiny bit warm. You don’t want to eat them while they’re hot but while they’re still warm is a revelation. The chocolate will be melty and the mochi will be gooey. The texture and flavors meld together perfectly.
  • Keep the cookies at room temp in an air tight container. Warm them up slightly in the microwave (10 seconds or so) when you want to enjoy them.

mochi cookies | www.iamafoodblog.com

I know these cookies seem a little out there but they are truly so good. I hope you give them a try because they will change your life. If you like cookies with marshmallows or anything soft and chewy, mochi cookies are for you!

xoxo
steph

 

mochi cookies | www.iamafoodblog.com

Mochi Cookies

Mochi and chocolate chip cookies, together forever!
Serves 8
5 from 4 votes
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr

Ingredients

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

Mochi

  • 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

Instructions

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 poke several holes with a toothpick in the surface to let out steam.
    mochi dough | www.iamafoodblog.com
  • 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.
    mochi dough | www.iamafoodblog.com
  • Use a silicone spatula to stir the butter into the mochi while it is still hot and melty. The mochi batter will look separated, but use some elbow grease to keep going until the mochi batter is smooth.
    mochi dough | www.iamafoodblog.com
  • Press some plastic wrap right up against the surface of the mochi (so it doesn’t dry out) and set aside to cool.
    mochi | www.iamafoodblog.com

Make the cookies

  • Arrange the racks in the upper and lower thirds of the oven and heat to 375°F.
    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.
    cookie dough | www.iamafoodblog.com
  • 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.
    mochi dough | www.iamafoodblog.com
  • 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 heats up.
    mochi cookie dough | www.iamafoodblog.com
  • 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 unevenly. Bake until golden brown and firm around the edges, 10-12 minutes. Remove from the oven and bang the pan down against the counter top (this helps create a couple of ripples like you see on Instagram). Let cool on the baking sheets and enjoy!
    mochi cookies | www.iamafoodblog.com

Notes

If you don’t enjoy them warm from the oven, be sure to warm up the cookies in the microwave for 10-20 seconds so the mochi becomes nice and gooey.

Estimated Nutrition

Nutrition Facts
Mochi Cookies
Amount Per Serving
Calories 497 Calories from Fat 203
% Daily Value*
Fat 22.6g35%
Saturated Fat 13.3g83%
Cholesterol 59mg20%
Sodium 355mg15%
Potassium 66mg2%
Carbohydrates 72.2g24%
Fiber 3.1g13%
Sugar 36.6g41%
Protein 4.8g10%
* Percent Daily Values are based on a 2000 calorie diet.
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5 Comments

  1. Maude says:

    This looks delicious!! I don’t have a microwave so I was wondering if you had any suggestions for step 2 on a stovetop? Should I just heat the mix on medium-low until it turns opaque (and stir to avoid burning, I guess?) ? Thank you for your help!

    1. Stephanie says:

      hi maude,
      you need to steam it: put the ingredients in a bowl then cover it with plastic wrap and steam it on low for 15 mintues. halfway through, stir it, then steam it again until it’s opaque before adding the butter off the heat. hope that helps!

      1. rebecca says:

        i dont have a microwave too but this recipe looks too good to pass! thank you so much for giving an alternative method!

  2. Kathie says:

    My coworkers and I love mochi and I’m just wondering, if I make them the night before – what’s the texture after they’ve cooled?

    1. Stephanie says:

      hi kathie,
      they will still be soft and chewy but for maximum mochi pull, just give them a quick 5-10 seconds in the microwave at work :)

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