Soft Matcha Mochi Cookies with White Chocolate (Print version)
Tender matcha cookies wrapped around chewy mochi centers, finished with creamy white chocolate chips.
# Ingredients:
For the mochi filling
01 -
3/4 cup (90 g) glutinous rice flour or sweet rice flour
02 -
2 tablespoons cornstarch
03 -
2 tablespoons granulated sugar
04 -
2/3 cup (160 ml) whole milk
05 -
1 tablespoon (14 g) unsalted butter, softened
06 -
Neutral oil, for handling
For the matcha cookie dough
07 -
1/2 cup (113 g) unsalted butter, softened
08 -
2/3 cup (135 g) packed light brown sugar
09 -
1 large egg, room temperature
10 -
1 teaspoon vanilla extract
11 -
1 1/2 cups (190 g) all-purpose flour
12 -
2 tablespoons (12 g) matcha powder, sifted
13 -
1/2 teaspoon baking powder
14 -
1/4 teaspoon fine salt
For topping
15 -
1/2 cup (85 g) white chocolate chips or chopped white chocolate
# Instructions:
01 -
Whisk glutinous rice flour, cornstarch, sugar, and milk in a microwave-safe bowl until smooth. Cover loosely and microwave for 1 minute, stir, then microwave in 30-second bursts until thick, sticky, and slightly translucent, about 2-3 minutes total.
02 -
Let the mochi cool for 2 minutes. Rub a spatula or gloved hands with a little oil, then knead in the softened butter until smooth. Cover tightly and let it cool while you make the cookie dough.
03 -
Beat butter and brown sugar until creamy, about 1 minute. Mix in the egg and vanilla. Add flour, sifted matcha, baking powder, and salt, then fold until a soft green dough forms.
04 -
Flatten the dough into a disk, wrap, and chill for 30 minutes. Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
05 -
Divide the mochi into 16 small pieces and the cookie dough into 16 pieces. Flatten one dough piece, place mochi in the center, and wrap the dough around it. Seal well and roll gently.
06 -
Place cookies 2 inches apart on the baking sheets. Press each cookie slightly flatter and add white chocolate chips on top. Bake one sheet at a time for 11-13 minutes, until edges are set and centers still look soft.
07 -
Let the cookies cool on the pan for 8-10 minutes, then move them to a rack. Serve slightly warm for the softest mochi center.
# Good to know:
01 -
The mochi filling can be made a few hours ahead if kept tightly covered.
02 -
Cookies are best slightly warm, when the white chocolate is soft and the mochi center pulls gently.
03 -
Do not swap regular rice flour for glutinous rice flour.