These Chocolate Mochi Cookies Are Our Asian Snack Dream Come True

Mochi cookies aren’t new. In fact, it’s a fairly popular Korean snack/souvenir. But the phenomenon has been making the rounds online recently, and all we can say is—why haven’t we thought of this before? Mochi is amazing, and we obviously love cookies; so combining them isn’t such a crazy idea. If anything, it’s genius.

Mochiko ‘to.

So here’s a recipe for chocolate mochi cookies. (If you have other powders you can mix in, e.g. matcha or injeolmi, go nuts.)

Close your eyes; give me your hand, darling.

Don’t be daunted by the whole making-your-own-mochi part. Our version is a sort of cheat, since all you need is a microwave and bit of elbow grease.

Chocolate Mochi Cookies



Serving Size

3-4 people

Active Time


Total Time


  1. To make the cookie, whisk white sugar, brown sugar, and melted butter in a large bowl until well-combined and lighter in color and texture.
  2. Add egg and beat until well incorporated.
  3. Sift in all purpose flour, cocoa powder, salt, and baking soda.
  4. Fold together with a spatula until well incorporated.
  5. Chill the dough for at least 1 hour
  6. Meanwhile,  mix glutinous rice flour, cornstarch, sugar, and milk in a microwave-safe bowl.
  7. Cover bowl with plastic, then microwave the mixture and stir every 30 seconds until the mochi is ready. (Texture should be thick.)
  8. Mix in the butter until mixture is smooth.
  9. Set aside or refrigerate until it is cool to the touch.
  10. Preheat oven to 350F, and line baking sheets with parchment paper (or brush with butter).
  11. Portion the cookie dough and mochi into balls.
  12. Flatten the cookie dough with your hand and place the mochi in the center.
  13. Wrap the cookie dough over the mochi until it is completely covered, forming a ball.
  14. Place balls on the baking sheet, spacing them out 1-inch apart.
  15. Bake for 12 minutes.
  16. Let cool before serving.

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