Mochi cookies aren't new. In fact, it's a fairly popular Korean snack and souvenir. Mochi is amazing, and we obviously love cookies; so combining them isn't such a crazy idea. If anything, it's genius. So we hacked our way through this delectable dessert slash snack.
Don't be daunted by the whole making-your-own-mochi part. We made it using the microwave. *wink wink*
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Make cookie dough: In a large bowl, whisk white sugar, brown sugar, and melted butter until well-combined and lighter in color and texture. Add egg and beat until well incorporated. Sift in all-purpose flour, cocoa powder, salt, and baking soda. Fold mixture with a spatula until just combined and no streaks of dry flour remain. Chill dough in the fridge for at least 1 hour.
Make mochi: Mix glutinous rice flour, cornstarch, sugar, and milk in a microwave-safe bowl. Cover bowl with plastic, then microwave the mixture and stir every 30 seconds until the mochi is ready. The texture should be thick. Mix in the butter with a spatula until the mixture is smooth. Set aside or refrigerate until cool to the touch.
Prepare for baking: Preheat the oven to 350°F. Line baking sheets with parchment paper or brush with either melted butter or neutral oil.
Form cookies: Portion the cookie dough and mochi into balls. Working one piece at a time, flatten a cookie dough ball with your palm into a disc. Place a mochi ball in the center. Pull the edges of the cookie dough over the mochi until it is completely covered, forming a ball. Repeat with remaining pieces and place balls on the prepared baking sheet, spacing them out 1-inch apart.
Bake: Bake cookies for 12 minutes. Let cool in the tray before serving.