If you’ve been curious about combining the rich, earthy flavor of matcha with the delightful chewiness of mochi, then you’re going to fall head over heels for this Matcha Mochi Cookies Recipe. Trust me, it’s one of those treats that feels fancy but is surprisingly easy to make at home. When I first tried this, I couldn’t believe how the soft mochi center nestled inside a tender matcha cookie created such an irresistible bite. You’re gonna love it just as much as my family does – they literally go crazy for these!
Why You’ll Love This Recipe
- Unique Flavor Fusion: The matcha powder brings a bright, slightly bitter tone perfectly balanced by the sweet, chewy mochi center.
- Fun Texture Combo: Crispy cookie edges with a soft, gooey middle make every bite an adventure.
- Impressively Simple: Despite the fancy look, these cookies are straightforward to make with clear steps.
- Family Favorite: I’ve made these several times for gatherings, and they always disappear fast!
Ingredients You’ll Need
To get these matcha mochi cookies just right, you’ll want good quality matcha powder and fresh glutinous rice flour for that authentic mochi texture. I usually pick up the matcha from a reputable tea shop to ensure the flavor packs a punch.
- Unsalted butter: Using unsalted butter lets you control the salt balance perfectly.
- Brown sugar: Adds moisture and a subtle caramel flavor that complements matcha beautifully.
- Egg: Helps bind the cookie dough and adds richness.
- Plain flour: The base structure for the cookie dough. Make sure to sift it for smooth mixing.
- Matcha powder: The star ingredient—look for ceremonial grade or good baking matcha for best results.
- Baking powder: Gives the cookies just enough lift without overpowering the delicate texture.
- White chocolate chips: Adds sweet pops that contrast the matcha bitterness.
- Glutinous rice flour: Key for making that chewy mochi center.
- Corn starch: Helps keep the mochi light and soft.
- Sugar: Sweetens the mochi dough gently.
- Milk: Moistens the mochi dough perfectly.
- Unsalted butter (for mochi): Adds richness when kneading the steamed mochi dough.
Variations
I love that you can make this Matcha Mochi Cookies Recipe your own by tweaking a few things based on what you have in your pantry or flavor preferences. Feel free to get creative — I’ve played around with a few options below that might inspire you.
- White Chocolate Swap: Sometimes I swap white chocolate chips for dark chocolate or even ruby chocolate for a different twist; both add a lovely contrast to the matcha flavor.
- Dairy-Free Option: I’ve tried using coconut oil instead of butter in both doughs with good results — just note that the texture is slightly less tender but still delicious.
- Add Nuts or Seeds: Adding finely chopped pistachios or sesame seeds gives a nutty crunch that pairs surprisingly well here.
- Vegan Variation: Replace the egg with a flax or chia egg, and use plant-based milk and butter alternatives — patience with the mochi texture is key here, but it works!
How to Make Matcha Mochi Cookies Recipe
Step 1: Steam and Prep the Mochi Dough
Start by mixing the glutinous rice flour, corn starch, and sugar in a large bowl until evenly combined. Gradually stir in the milk until it’s a smooth batter. Pour this mixture into a deep plate to allow even steaming. Steam for 20 minutes — this step is crucial for the mochi’s signature chewiness. A tip I learned is to cover the plate with foil or a lid during steaming to keep moisture in. Once steamed, add the butter and knead the mochi dough for about 10 minutes until it’s soft and smooth. Don’t rush the kneading; this makes all the difference in texture.
Step 2: Prepare the Matcha Cookie Dough
While the mochi is steaming, cream the unsalted butter in a large bowl with a hand mixer until soft. Here’s a trick I discovered: add brown sugar in three additions rather than all at once — it makes the mixture lighter and more tender since you’re slowly introducing air into the dough. Next, beat in the egg until fully combined. Sift in the plain flour, matcha powder, and baking powder to avoid lumps. Use a gentle cut-and-fold technique to blend everything without overworking the dough. This little method keeps your cookies from becoming tough.
Step 3: Shape Your Cookies
Once the cookie dough is ready, roll it into a cylinder and cut into 12 equal pieces. Roll each piece into a ball, then wrap them up and refrigerate for 30 minutes to an hour — chilling helps the dough firm up, making the next step easier. Meanwhile, divide the mochi dough into 12 balls as well. When both are ready, press a dent in the center of each cookie dough ball with your thumb, place a mochi ball inside, and gently wrap the dough around it. Roll into a smooth ball again, sealing the mochi inside. This part is so satisfying to do — I love how the soft mochi peeks through the cookie dough just a bit before baking.
Step 4: Bake to Perfection
Preheat your oven to 190ºC (375ºF). Line a baking tray with parchment paper, and place the cookies a few centimeters apart to give them space to spread. Top each cookie with some white chocolate chips — this extra sweetness on top is my favorite part. Bake for 12-15 minutes until the edges start to get a light golden hue. Once baked, transfer them to a cooling rack and let cool for 5-10 minutes. Honestly, the cookies taste best warm when the mochi is soft and the chocolate is melty.
Pro Tips for Making Matcha Mochi Cookies Recipe
- Gradual Sugar Addition: Adding brown sugar gradually when creaming butter creates a lighter cookie texture – trust me, it’s a game-changer!
- Cut-and-Fold Mixing: I found that folding the flour into the wet ingredients avoids overmixing to keep your cookies tender and not tough.
- Chill the Dough: Make sure to refrigerate the cookie dough balls before wrapping mochi; this prevents them from being too sticky and hard to handle.
- Kneading Mochi Diligently: I once skipped kneading long enough, and the mochi was grainy—don’t make the same mistake; the 10-minute knead is key.
How to Serve Matcha Mochi Cookies Recipe
Garnishes
I like topping mine with a handful of white chocolate chips before baking — it adds just the right amount of sweetness and looks so pretty melted on top. Some days, I sprinkle a little extra matcha powder or dust icing sugar once cooled for a delicate finish.
Side Dishes
These cookies pair wonderfully with a cup of green tea or a light jasmine tea, balancing the sweetness and highlighting the matcha flavor. I’ve also enjoyed them alongside fresh fruit for a nice variety of textures and flavors during afternoon tea.
Creative Ways to Present
For special occasions, I like arranging the Matcha Mochi Cookies on a pretty plate with edible flowers or Japanese cherry blossoms for a festive vibe. Wrapping each cookie in parchment paper and tying with a delicate string turns them into perfect little gifts, too.
Make Ahead and Storage
Storing Leftovers
Leftover cookies keep best stored in an airtight container at room temperature for up to 2 days. I personally prefer eating them fresh because the mochi center is at its softest then, but if needed, they still taste pretty good the next day.
Freezing
I sometimes freeze extras by wrapping each cookie in plastic wrap, then placing them in a freezer bag. When you’re ready to enjoy, just thaw at room temperature, though the texture is best shortly after baking fresh.
Reheating
To refresh the cookies, pop them in the microwave for about 10-15 seconds or warm them in a low oven briefly. This melts the white chocolate just enough and softens the mochi center for that freshly-baked feel.
FAQs
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Can I use regular rice flour instead of glutinous rice flour for the mochi?
Unfortunately, regular rice flour won’t give you the chewy, stretchy texture that glutinous rice flour provides — it’ll result in a crumbly mochi. It’s best to stick with glutinous rice flour to achieve that classic mochi softness essential for this recipe.
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How important is the quality of matcha powder in this recipe?
Quality matcha makes a huge difference! Higher grade matcha powders have a richer color and flavor, giving the cookies that vibrant green and authentic taste. Lower quality matcha might taste bitter or dull — so I recommend investing in good matcha for the best results.
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Can I make this Matcha Mochi Cookies Recipe vegan?
Yes, with a few substitutions! Replace the egg with a flax or chia egg, use plant-based milk, and swap butter for coconut oil or vegan butter. The texture might vary slightly, but it still tastes delicious and keeps that fun mochi chew.
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Why do I need to chill the cookie dough before shaping?
Chilling firms up the dough, making it less sticky and easier to work with when wrapping the mochi balls. It also helps prevent cookies from spreading too much during baking, keeping them nice and thick.
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Can I substitute white chocolate chips with another type of chocolate?
Absolutely! Dark chocolate chips or even matcha-flavored chocolate would work well too, adding different flavor profiles. Just be mindful of the sweetness levels as that will affect the cookie balance.
Final Thoughts
Honestly, the first time I made this Matcha Mochi Cookies Recipe, I was blown away by how such simple ingredients could create such a uniquely textured, flavorful treat. It’s one of those recipes that feels like a little act of love—perfect for sharing or just indulging in a quiet moment at home. If you’re on the fence, trust me, give these a try! You’ll love the balance of chewy mochi and fragrant matcha cookie. Plus, you’ll impress anyone lucky enough to get a bite.
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
- Diet: Vegetarian
Description
Delight in these unique Matcha Mochi Cookies that combine a soft, chewy mochi center with a tender, matcha-flavored cookie exterior. These cookies feature a fragrant green tea powder in the dough, complemented by sweet white chocolate chips on top, offering an irresistible fusion of textures and flavors perfect for afternoon tea or a special treat.
Ingredients
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
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, combine glutinous rice flour, corn starch, and sugar, mixing well. Gradually stir in the milk to incorporate the mixture evenly. Pour the batter into a deep plate and steam for 20 minutes to cook the mochi dough thoroughly.
- Prepare the cookie dough: Using a hand mixer, cream the unsalted butter until softened. Add the brown sugar gradually in three separate additions, beating until the mixture is light and fluffy. Incorporate the egg and mix well. Sift together the plain flour, baking powder, and matcha powder, then gently cut and fold this into the wet ingredients to avoid overworking and to keep the dough tender.
- Chill the cookie dough: Remove the cookie dough from the bowl, roll into a cylinder, and divide into 12 equal pieces. Shape each piece into a ball, wrap with cling film, and refrigerate for 30 minutes to 1 hour to firm up the dough.
- Prepare the mochi balls: Add the unsalted butter to the steamed mochi dough and knead for about 10 minutes until smooth and pliable. Divide this dough into 12 balls, approximately 22 grams each.
- Assemble the mochi cookies: Take the chilled cookie dough balls and press a dent in the center using your thumb. Place a mochi ball inside the dent, then wrap the cookie dough around the mochi, rolling it back into a smooth ball, enclosing the mochi inside. Repeat for all pieces.
- Preheat the oven and bake: Set the oven to 190ºC (374ºF). Arrange the cookies on a baking tray lined with parchment paper, leaving space between to allow them to spread. Top each cookie with white chocolate chips, then bake for 12 to 15 minutes until set and slightly golden.
- Cool and serve: Transfer the baked cookies to a cooling rack and allow them to cool for 5 to 10 minutes. Enjoy the cookies warm for the best texture and flavor experience.
Notes
- Gradually adding sugar when creaming butter produces a lighter and airier cookie texture.
- Use the cut-and-fold mixing method to prevent overmixing the dough, ensuring soft cookies.
- Steaming the mochi dough is essential for the characteristic chewy texture inside the cookies.
- Wrapping mochi inside the cookie dough prevents it from drying out during baking.
- For best flavor and texture, consume the cookies while still warm.
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
