I absolutely love how these Matcha Mochi Cookies turn out every time I bake them. They have this delightful chewy center thanks to the mochi, paired with that earthy, vibrant matcha flavor that’s perfectly balanced by the sweetness of white chocolate chips. When I first tried this Matcha Mochi Cookies Recipe, I was hooked immediately — it’s not your everyday cookie, which makes it a fun treat to share with friends or serve at a tea party.
You’ll find that this recipe works wonderfully when you want something unique but still comforting. Matcha adds a fresh, slightly grassy note, while the mochi inside gives you that irresistible chewy texture. If you’ve ever struggled with getting mochi incorporated into baked treats, this recipe breaks it down simply, so you can enjoy homemade matcha mochi cookies without a fuss.
Why You’ll Love This Recipe
- Unique Texture Combo: The soft, chewy mochi inside a tender cookie shell creates a one-of-a-kind treat.
- Balanced Flavors: Earthy matcha perfectly complements the sweet white chocolate, making these cookies irresistible.
- Simple Step-by-Step: I break down the mochi and cookie steps so you’ll feel confident making this at home.
- Great for Gifting: These cookies look beautiful and taste like a fancy bakery creation, perfect for sharing.
Ingredients You’ll Need
Each ingredient here plays its part to create that perfect chewy-meets-crisp cookie. I always find that using high-quality matcha powder and fresh glutinous rice flour really makes all the difference!
- Unsalted butter: Softened butter helps achieve that tender cookie crumb without overpowering flavor.
- Brown sugar: Adds moisture and a mild caramel depth that balances matcha beautifully.
- Egg: Binds everything together while enriching the dough.
- Plain flour: Provides structure, making sure cookies hold their shape yet stay tender.
- Matcha powder: Choose a culinary-grade matcha for vibrant color and authentic flavor.
- Baking powder: Gives a gentle lift, keeping the cookies light without puffing them up too much.
- White chocolate chips: Melting pockets of sweet luxury inside the cookie — such a lovely contrast.
- Glutinous rice flour: Key to the chewy mochi center, don’t substitute with regular rice flour!
- Corn starch: Helps with the delicate texture of the mochi dough.
- Sugar: Sweetens the mochi dough without making it overwhelming.
- Milk: Incorporated slowly to hydrate the mochi dough evenly.
- Unsalted butter (for mochi): Added to steamed mochi dough for richness and smoothness.
Variations
I like to play around with this Matcha Mochi Cookies Recipe, depending on the occasion or my mood. Feel free to personalize it to your taste — these cookies are a great canvas!
- Matcha Intensity: If you love a stronger matcha kick, add an extra teaspoon to the dough — just be mindful it can turn slightly bitter if overdone.
- Chocolate Swap: Sometimes I substitute white chocolate chips with dark chocolate chunks for a richer contrast that my family adores.
- Nutty Twist: Adding finely chopped toasted almonds or pistachios to the cookie dough adds a nice crunch and extra flavor dimension.
- Vegan Version: You can experiment with vegan butter and milk alternatives; the texture will shift but still delicious.
How to Make Matcha Mochi Cookies Recipe
Step 1: Make the Mochi Dough
Start by combining the glutinous rice flour, corn starch, and sugar in a large bowl — make sure it’s mixed well so everything is evenly distributed. Slowly pour in the milk while stirring gently to form a smooth batter. Pour this mixture into a deep plate and steam for 20 minutes. Pro tip: Use a well-steamed technique over simmering water to ensure the mochi cooks evenly without burning the bottom.
Step 2: Prepare the Cookie Dough
While the mochi is steaming, cream the unsalted butter using a hand mixer until it’s soft and easy to work with. Add the brown sugar gradually, in three parts, beating thoroughly each time — this slow approach helps create a lighter, fluffier dough by incorporating air. Then add in the egg and mix until smooth. Sift together your flour, baking powder, and matcha powder to avoid lumps. Using the cut-and-fold method, gently combine these dry ingredients with the wet mixture to keep your dough tender without overworking. Once done, roll the dough into a cylinder, cut into 12 pieces, roll each into balls, and chill them in the fridge for at least 30 minutes.
Step 3: Shape the Mochi Cookies
After steaming, stir the butter into the hot mochi dough and knead it for about 10 minutes until smooth — this is key to getting that silky chewy texture. Divide the mochi dough into 12 pieces, rolling each into a ball around 22 grams. Now, take the chilled cookie dough balls, press into the center gently with your thumb to create a dent, and place a mochi ball inside. Wrap the cookie dough around the mochi, sealing it well, and roll it into a neat ball.
Step 4: Bake to Perfection
Preheat your oven to 190ºC. Arrange the shaped cookies on a baking tray lined with parchment paper, leaving enough space so they can spread a little. Press some white chocolate chips on top of each cookie for an extra touch of sweetness and fun. Bake for about 12 to 15 minutes until they’re lightly golden around the edges. After baking, transfer them to a cooling rack for 5 to 10 minutes. I always enjoy these cookies warm—the soft mochi center just melts in your mouth.
Pro Tips for Making Matcha Mochi Cookies Recipe
- Chill the Dough: Chilling prevents your cookies from spreading too much and helps get a better texture.
- Don’t Overmix: The cut-and-fold technique keeps your cookies tender and avoids a tough crust.
- Knead Mochi Thoroughly: It’s a workout, but kneading until smooth turns the mochi irresistibly chewy and smooth.
- Watch Baking Time: Take them out slightly early if you like your centers extra soft—oven times vary.
How to Serve Matcha Mochi Cookies Recipe
Garnishes
I usually keep it simple and just add white chocolate chips on top, but dusting a little extra matcha powder over the cookies before serving adds a beautiful vibrant green touch. Sometimes, I sprinkle a few toasted sesame seeds for a subtle nutty note that complements the matcha.
Side Dishes
These cookies go brilliantly with a cup of green tea or a light jasmine tea — something mild and floral to balance their richness. I also enjoy serving them alongside fresh fruit like sliced strawberries or a small bowl of mixed berries for a refreshing contrast.
Creative Ways to Present
For special occasions, I arrange them on bamboo leaf-lined trays to add an Asian-inspired touch, making them look extra festive. Wrapping each cookie individually in parchment paper tied with twine can turn this into a charming homemade gift. I’ve even tried stacking them in clear cellophane boxes with a sprinkle of edible gold dust—an elegant showstopper.
Make Ahead and Storage
Storing Leftovers
I store leftover Matcha Mochi Cookies in an airtight container at room temperature for up to two days. After that, the mochi center can start to harden, but they still taste great if you warm them slightly before eating.
Freezing
If I want to save them longer, I freeze the cookies after baking by placing them in a single layer on a baking sheet, then transferring to a freezer-safe container once solid. When you’re ready to enjoy, thaw at room temperature or gently warm in the oven to bring back that fresh-baked softness.
Reheating
I like to reheat leftover cookies in a 160ºC oven for about 5 minutes—it revives the mochi chewyness and melts the chocolate a bit without drying the cookie. Microwaving works in a pinch, but be careful not to overdo it or they get sticky.
FAQs
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Can I use regular rice flour instead of glutinous rice flour for the mochi dough?
Regular rice flour won’t create the same chewy texture as glutinous rice flour because it lacks the necessary sticky starches. For authentic mochi-like chewiness in these Matcha Mochi Cookies, it’s best to stick with glutinous rice flour.
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My mochi dough feels too sticky after steaming, is that normal?
Yes, freshly steamed mochi dough is naturally sticky—that’s why you add butter and knead it to smooth it out. Kneading for around 10 minutes will help it become less sticky and silky.
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Can I make these Matcha Mochi Cookies without white chocolate chips?
Absolutely! White chocolate chips add sweetness and creaminess, but you can swap them with dark or milk chocolate, or omit them entirely if you want a less sweet cookie.
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How long should I chill the cookie dough before baking?
Chilling for at least 30 minutes is ideal, but up to an hour helps the dough firm up and makes wrapping the mochi easier. This also helps the cookies hold their shape better during baking.
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Can I prepare the mochi dough in advance?
You can steam the mochi dough a few hours ahead and keep it covered at room temperature, but for best texture, add the butter and knead it fresh before assembling the cookies.
Final Thoughts
This Matcha Mochi Cookies Recipe has become one of my favorite baking adventures because it’s such a special twist on a classic cookie. The chewy mochi surprise inside makes every bite feel like a little celebration. I truly hope you give it a try — it’s a lovely way to impress yourself and anyone you share these with. Baking is always sweeter with friends, so when you do make them, I’d love to hear how your cookies turned out!
Print
Matcha Mochi Cookies Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Description
These Matcha Mochi Cookies combine the earthy flavor of matcha with the chewy, unique texture of mochi inside a soft cookie. The cookies feature a tender crumb with a sweet white chocolate chip topping, offering a delightful blend of Japanese-inspired flavors and traditional cookie enjoyment. Perfect for those who love a chewy twist to their classic cookies, these treats are both fun to make and delicious to eat.
Ingredients
For the Cookie Dough
- 90 g unsalted butter
- 90 g brown sugar
- 1 egg
- 180 g plain flour
- 15 g matcha powder
- 1/2 tsp baking powder (2 g)
- 50 g white chocolate chips
For the Mochi Dough
- 70 g glutinous rice flour
- 20 g corn starch
- 15 g sugar
- 140 ml milk
- 15 g unsalted butter
Instructions
- Make the mochi dough: In a large bowl, mix together glutinous rice flour, corn starch, and sugar until combined. Slowly stir in milk until the mixture is well incorporated and smooth. Pour the batter into a deep plate suitable for steaming.
- Steam the mochi: Steam the mochi mixture in the deep plate for 20 minutes until cooked through and slightly translucent.
- Prepare the cookie dough: In a large bowl, cream the unsalted butter using a hand mixer until softened and fluffy. Gradually add the brown sugar in three additions, beating well each time to incorporate air, resulting in a lighter, tender cookie crumb.
- Add egg and dry ingredients: Beat in the egg thoroughly. Sift together plain flour, baking powder, and matcha powder, then use the cut-and-fold technique to gently incorporate these dry ingredients into the wet mixture without overmixing, preserving a tender dough.
- Chill cookie dough: Roll the dough into a cylinder, divide into 12 equal pieces, shape each into a ball, wrap with cling film, and refrigerate for 30 minutes to 1 hour to firm up the dough.
- Knead mochi dough: Add butter to the steamed mochi dough and knead vigorously for approximately 10 minutes until the mochi becomes smooth and slightly elastic.
- Shape mochi balls: Divide the mochi dough into 12 equal portions (~22 g each), rolling each into a smooth ball.
- Assemble mochi cookies: Remove the cookie dough balls from the fridge, press your thumb into the center of each ball to form a dent, place a mochi ball inside, wrap the cookie dough fully around it, and roll into a smooth ball, sealing the mochi inside.
- Preheat oven: Preheat the oven to 190°C (374°F).
- Bake cookies: Arrange the mochi-wrapped cookie dough balls on a baking tray lined with baking paper, spaced apart to allow spreading during baking. Press white chocolate chips on top of each cookie.
- Bake and cool: Bake in the preheated oven for 12 to 15 minutes until lightly golden and cooked through. Remove from the oven and transfer cookies to a cooling rack, allowing them to cool for 5 to 10 minutes.
- Serve: Enjoy these cookies warm for the best chewy and flavorful experience.
Notes
- Gradually incorporating the brown sugar helps create a tender and lighter texture in the cookie crumb.
- The cut-and-fold mixing technique prevents overworking the dough, which can cause toughness.
- Steaming the mochi dough is essential for the proper chewy texture inside the cookies.
- Ensure the mochi dough is well-kneaded with butter to achieve smoothness before assembling.
- Chill the cookie dough to maintain shape and to facilitate easier handling during assembly.
- Baking at 190ºC allows the cookie to set properly without burning the white chocolate chips on top.
- Enjoy cookies warm for optimal texture; they can be refrigerated and gently warmed before serving if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
