I absolutely love this Matcha Mochi Cookies Recipe because it brings together the best of both worlds: the chewy, delicate texture of mochi and the tender crumb of a classic cookie. The vibrant green matcha adds a gentle earthiness that’s both delightful and refreshing. Whether you’re craving something unique for your afternoon tea or a crowd-pleaser at your next gathering, this recipe delivers every time.
When I first tried making these, I was surprised by how the combination felt both playful and sophisticated. You’ll find that these cookies hold their shape beautifully and the subtle sweetness from the white chocolate chips balances the slightly bitter matcha perfectly. Plus, they’re fun to make—a bit of a process that’s totally worth the end result!
Why You’ll Love This Recipe
- Unique Texture: The mochi center makes these cookies chewy and soft inside, unlike any cookie you’ve likely had before.
- Delicate Flavor: Matcha gives a subtle earthiness that pairs perfectly with sweet white chocolate bits.
- Impress Your Guests: These cookies look as good as they taste, making them a perfect conversation starter for parties.
- Step-by-Step Friendly: I’ll walk you through every stage so even if you haven’t worked with mochi before, you’ll nail it.
Ingredients You’ll Need
These ingredients come together to create that magical chewy yet tender texture. You’ll want high-quality matcha powder and fresh glutinous rice flour for the best outcome.
- Unsalted Butter: Use room temperature butter to get that creamy, fluffy cookie dough texture.
- Brown Sugar: Adds moisture and a subtle caramel note that complements the earthy matcha.
- Egg: Helps bind everything together and adds to the cookie’s tender structure.
- Plain Flour: Provides the base structure for the cookie dough.
- Matcha Powder: Use ceremonial grade if possible for intense color and flavor.
- Baking Powder: Helps the cookies rise just enough for a soft crumb.
- White Chocolate Chips: The sweet bursts offset the matcha’s slight bitterness.
- Glutinous Rice Flour: The key to chewy mochi centers—don’t substitute regular rice flour!
- Corn Starch: Works with the glutinous rice flour to give that perfect mochi texture.
- Sugar (for mochi dough): Sweetens the mochi and balances the flavors.
- Milk: Moistens the mochi dough to keep it pliable and soft.
- Unsalted Butter (for mochi dough): Adds richness and smooths the texture after steaming.
Variations
I love how flexible this Matcha Mochi Cookies Recipe really is. Feel free to experiment with different fillings or toppings—I’ve had fun adding various flavors to make it your own.
- Chocolate Lover’s Version: Swap white chocolate chips for dark or milk chocolate chips for a richer cookie experience.
- Nutty Twist: Add chopped toasted almonds or pistachios in the dough for some crunch I personally enjoy.
- Vegan Adaptation: Substitute the egg with a flax egg and use a plant-based butter; mochi still works beautifully.
- Matcha Intensity: Increase matcha powder slightly if you want a stronger flavor punch, but be careful not to overdo it—it can become bitter.
How to Make Matcha Mochi Cookies Recipe
Step 1: Prepare the Mochi Dough
Start by mixing glutinous rice flour, corn starch, and sugar in a large bowl until combined. Slowly pour in the milk, stirring gently to make sure everything gets incorporated evenly without lumps. Pour the mochi batter into a deep plate for steaming. This part does require patience—steam for a solid 20 minutes to get the perfect gooey texture. You’ll know it’s done because it turns slightly translucent and bounces back when you press it lightly.
Step 2: Craft the Cookie Dough
While the mochi steams, start your cookie dough by creaming room-temperature unsalted butter with brown sugar in three batches. This slow addition is a trick I learned to get that light, fluffy texture by aerating the mixture. Once it looks pale and smooth, beat in one egg. Now sift the plain flour, baking powder, and matcha powder into your wet mix. To keep the cookies tender, use the cut-and-fold method to combine the dry ingredients—this prevents overworking the dough which can make cookies tough.
Step 3: Chill and Shape
Roll the cookie dough into a cylinder and cut into 12 equal pieces. Shape each into a ball, wrap them with cling film, and pop into the fridge for 30 minutes to an hour. Meanwhile, return to your steamed mochi dough—add unsalted butter and knead it until smooth. This part takes about 10 minutes, but it’s totally worth it for that luscious texture. Divide into 12 balls as well, ideally about 22 grams each.
Step 4: Assemble and Bake
Take out the chilled cookie dough balls, press a dent in the center with your thumb, and nestle a mochi ball inside each one. Wrap the cookie dough around the mochi completely and roll gently into smooth balls. Set them on a baking tray lined with parchment paper, spaced apart so they have room to spread. I like to sprinkle white chocolate chips on top right before baking. Bake at 190°C (375°F) for 12-15 minutes until the edges are just slightly golden. Let them cool on a rack for 5-10 minutes—you really want to enjoy these warm for that perfect melty-chewy experience!
Pro Tips for Making Matcha Mochi Cookies Recipe
- Gradual Sugar Addition: Adding sugar to the butter in thirds creates a lighter, airier cookie dough—don’t skip this step!
- Gentle Folding: Use the cut-and-fold method to prevent gluten formation and keep the cookies tender and soft.
- Mochi Kneading: Kneading the butter into the steamed mochi is key to smoothness—take your time for best results.
- Don’t Overbake: Watch carefully around the 12-minute mark—overbaking dries out the chewy mochi center.
How to Serve Matcha Mochi Cookies Recipe
Garnishes
I often top the cookies with a few extra white chocolate chips before baking because I love that sweet pop in every bite. If you want to get fancy, a light dusting of powdered sugar or a sprinkle of toasted sesame seeds adds a lovely contrast and visual interest.
Side Dishes
These cookies are fantastic enjoyed alongside a cup of hot green tea or matcha latte to echo the cookies’ flavor. For a dessert spread, pair them with fresh fruit or a scoop of vanilla ice cream for an indulgent treat.
Creative Ways to Present
For parties, I love arranging matcha mochi cookies on a bamboo leaf or banana leaf plate—it amps up the aesthetic and connects with the Asian inspiration behind the recipe. Another idea is stacking them in a tiered cookie stand with small bowls of dipping sauces like sweetened condensed milk or matcha frosting for dipping fun.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover Matcha Mochi Cookies in an airtight container at room temperature for up to 2 days. The texture stays surprisingly good, thanks to the mochi, but they’re best enjoyed fresh or slightly warmed.
Freezing
I’ve frozen these cookies once wrapped tightly in plastic wrap and placed inside a freezer-safe bag. They freeze well for up to a month. When ready to enjoy, just thaw at room temperature or warm gently in the oven.
Reheating
To revive leftover or frozen Matcha Mochi Cookies, I pop them in a 150°C (300°F) oven for 5-7 minutes. This warms the mochi center and softens the cookie without drying it out, bringing back that heavenly chewy softness.
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 give you the chewy, stretchy texture that glutinous rice flour provides. It’s essential to use the correct kind—glutinous rice flour is what makes the mochi inside the cookie so delightfully soft and elastic.
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What kind of matcha powder is best for this recipe?
For vibrant color and delicate flavor, I recommend ceremonial-grade matcha powder. It’s higher quality and less bitter than culinary-grade, which can sometimes overpower the cookie with harshness.
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Can I make the mochi dough ahead of time?
You can prepare the mochi dough a few hours in advance and keep it wrapped tightly at room temperature. However, mochi is best fresh for optimal chewiness, so I recommend shaping and baking the cookies the same day if possible.
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How do I prevent the mochi from sticking when shaping the cookies?
Lightly dust your hands and work surface with corn starch or glutinous rice flour when handling the mochi dough. This helps keep it from sticking to your fingers as you form the balls.
Final Thoughts
This Matcha Mochi Cookies Recipe holds a special place in my baking repertoire. It’s that perfect blend of familiar cookie goodness and the unexpected chewy surprise in the middle. I’m telling you, once you make these, you’ll want to keep the recipe close—because they’re the kind of treat that brings smiles and requests for seconds. So grab your matcha, roll up your sleeves, and let’s bake some magic together!
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
Description
Delight in these chewy and uniquely textured Matcha Mochi Cookies, combining the rich earthiness of matcha with the soft, glutinous mochi center. These cookies offer a tender crumb with a luscious mochi surprise inside, topped with sweet white chocolate chips for a perfect balance of flavors and textures.
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, combine glutinous rice flour, corn starch, and sugar, mixing well. Slowly stir in the milk to blend with the flour mixture completely. Pour the mixture into a deep plate and steam for 20 minutes until set.
- Prepare the Cookie Dough: In a large bowl, cream the unsalted butter using a hand mixer until softened. Gradually add brown sugar in three increments, beating until the mixture is light and fluffy to incorporate air and create a tender crumb. Add in the egg and mix thoroughly. Sift together plain flour, baking powder, and matcha powder, then gently fold into the wet ingredients using the cut-and-fold technique to avoid overworking the dough.
- Chill the Cookie Dough: Remove the dough from the bowl and form it into a cylinder. Slice into 12 equal pieces. Roll each piece into a ball, wrap with cling film, and refrigerate for 30 minutes to 1 hour to firm up.
- Finish the Mochi: Add the butter to the steamed mochi dough and knead for about 10 minutes until smooth and pliable. Divide the mochi dough into 12 equal pieces, rolling each into balls approximately 22 g each.
- Assemble the Cookies: Take the chilled cookie dough balls from the refrigerator. Using your thumb, press a dent in the center of each ball. Place one mochi ball into the indent, then wrap the cookie dough around the mochi and roll it gently into a smooth ball. Repeat for all pieces.
- Bake the Cookies: Preheat the oven to 190ºC (375ºF). Place the prepared cookie balls on a baking tray lined with parchment paper, spacing them to allow for spreading. Press white chocolate chips gently onto the top of each cookie. Bake in the preheated oven for 12-15 minutes or until lightly golden.
- Cool and Serve: Transfer the baked cookies to a cooling rack and allow them to cool for 5-10 minutes. Enjoy the cookies warm to experience the chewy mochi center and soft crumb at their best.
Notes
- Use glutinous rice flour specifically for the mochi dough to achieve the correct chewy texture.
- Be careful not to overmix the cookie dough once the dry ingredients are added to avoid tough cookies.
- Steaming the mochi mixture ensures it cooks evenly and achieves the perfect pliability for kneading.
- Chilling the cookie dough helps to manage spreading during baking, keeping the shape of the cookies intact.
- Enjoy cookies warm for the best texture contrast between mochi center and cookie exterior.
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: 25 mg
