Mochi cookies have really been taking off recently as more and more people start making them during these quarantine times. I personally love the taste of matcha (and recently acquired a 1lb tub of it) so I wanted to put my own twist on this classic korea cookie and make it entirely matcha filled! Here’s to the birth of a matcha cookie, filled with matcha mochi, and topped with matcha chocolate chips!
I was actually really surprised by how good these cookies turned out! The cookie itself had a nice crumbly texture which contrasted so well with the chewy mochi center and needless to say, this cookie was also jam packed with amazing matcha flavor. (the recipe to make your own matcha chocolate chips can be found here!)
I was also surprised by the fact that the mochi center still managed to stay soft and chewy the next day without needing to be reheated! The middle does eventually harden after 3 days or so though so be careful about that, but I’m sure very few, if any, of them will even last that long before being devoured.
Ingredients
Matcha cookie
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1 egg
- 1 cup all purpose flour
- 1 tablespoon matcha powder
- 1/4 teaspoon baking powder
- 1/2 cup matcha chocolate chips
Matcha Mochi
- 3 tablespoons glutinous rice flour
- 2 teaspoons cornstarch
- 2 teaspoons granulated sugar
- 1/4 cup whole milk
- 1 tablespoon unsalted butter
- 1 teaspoon matcha powder
Instructions
Matcha Mochi
- In a small, microwave-able bowl, mix together the glutinous rice flour, matcha powder, cornstarch, sugar, and milk
- Cover with plastic wrap and poke a few holes on top
- Microwave for 2 minutes
- Remove from microwave and mix together a bit
- Then put in chunks of cubed butter into the mochi mixture while it's still hot and continue to mix the butter into the mochi until it's all combined
- Cover the bowl with plastic wrap and push the plastic wrap down until it touches the surface of the mochi and refrigerate for an hour
Matcha cookie
- Cube up the butter and place in a large bowl until softened
- Mix the butter until fluffy
- Pour the brown sugar into the large bowl and cream together until fluffy and smooth
- Add in 1 egg and mix until combined
- Sift in the all purpose flour, matcha powder, and baking powder into the large bowl with the egg and butter mixture
- Fold in the dry ingredients until its all combined and cover the bowl with plastic wrap and refrigerate for 30 minutes
Assembly
- Preheat the oven to 375F
- Remove the mochi mixture from the fridge and divide and roll into even sized balls to go within the cookie dough
- Remove the cookie dough from the fridge and divide and roll into balls to wrap around the mochi
- Flatten out the cookie dough and place the mochi in the middle
- Wrap the cookie dough around the mochi and flatten into disks
- Place the matcha chocolate chips on top of the cookie dough
- Place the cookie dough onto a tray lined with parchment paper
- Put the tray in the oven and bake for 15 minutes
- Remove from the oven and leave to cool on a wire rack
12 comments
Hi, how many cookies does this recipe make?
The recipe makes roughly 8 cookies!
H! Great recipe! Can I freeze the dough?
Freezing the cookie dough itself should be fine, but I wouldn’t recommend freezing the mochi!
Could I substitute coconut oil for the butter?
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