Best Matcha Mochi-Stuffed Cookies with Chocolate Chips
These Matcha Mochi Cookies are made with a delicious matcha chocolate chip cookie and stuffed with chewy mochi in the middle.
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Today, we are making matcha mochi chocolate chip cookies. I like to call this recipe a “triple threat recipe” because it features three ingredients that will leave you speechless: browned butter, stretchy mochi, and delicious green tea matcha.
I’m a big lover of desserts and all things mochi, like mochi pancakes and Nutella-stuffed mochi daifuku. However, out of all the mochi recipes I’ve made, these mochi cookies are by far, hands down the BEST.
These cookies are made with browned butter, which adds a rich nuttiness that pairs well with the matcha. It’s a chewy cookie with crispy edges and is packed with gooey strands of mochi.
Why You’ll Love This Recipe
- Delicious matcha flavor in every bite
- A yummy and chewy mochi center.
- The browned butter adds richness, which pairs well with the matcha.
- HIGHLY addictive. I made these for my friends and I ended up eating them all by myself LOL!!!
- Can be made ahead of time and baked later.
Ingredients to Make Matcha Mochi Cookies
- Butter: We brown the butter to add a delicious nuttiness that pairs well with the mochi.
- All-Purpose Flour: Gives a balance of structure, chewiness, and crispiness.
- Matcha Powder: The kind of matcha powder you use does not matter. You do NOT need the highest quality matcha you can find. As long as it’s culinary-grade matcha.
- Kosher Salt: Everything needs salt!
- Baking Soda: For Leavening
- Granulated White Sugar: For sweetness.
- Light Brown Sugar: Adds moisture which promises an extra soft cookie.
- Eggs: Adds richness, softness, and binds the cookie dough together.
- Vanilla Extract:
- Semi-Sweet Chocolate Chips: I use semi-sweet chocolate chips because I feel that they taste the best. Feel free to use white chocolate chips or milk chocolate chips.
- Glutinous Rice Flour: For the mochi. You can use Mochiko flour as well.
- Corn Starch: To prevent the mochi from sticking
Overview: How To Make Matcha Mochi Cookies
Make The Mochi
It’s pretty easy to make the mochi. It takes a couple of minutes of time.
All you have to do is combine the sweet rice flour, water, and sugar in a heatproof bowl. Then, you microwave it. No oven is needed.
Make The Matcha Cookie Dough
First, we brown the butter. The browned butter gives a rich nuttiness to the dough, which compliments the matcha taste.
Make the matcha cookie dough the same way you would make any cookie dough. Mix the dry ingredients in a separate bowl. Then, mix the wet ingredients in the bowl of your stand mixer. Combine all the ingredients then shape. No fancy steps are needed.
Fill The Cookie Dough With Mochi
With your thumb, press down on the cookie dough ball. Place a piece of mochi in the indentation. Then, close the dough ball up. Then, bake and enjoy!
Make sure to seal the bottom of the cookie dough all the way. This ensures that the mochi does not leak outside during baking.
Tips and Tricks
Dust Mochi With Cornstarch
Do not be scared to use too much corn starch. The cornstarch prevents the mochi from sticking. Trust me, it is VERY sticky!
Use Room Temperature Eggs
Whenever you make cookie dough, always be sure to use room-temperature eggs. Using room-temperature eggs leads to better mixing, texture, and leavening.
If you forgot to take your eggs out of the refrigerator beforehand, place them in lukewarm water for 5-15 minutes.
Use A Large Cookie Scooper
These are LARGE cookies. Each dough ball should weigh 2.7 ounces (76 grams).
If you don’t have a cookie/ice cream scooper set, I highly suggest investing in them. If not, use a scale to measure each dough ball by weight.
Chill The Cookie Dough Before Adding The Mochi
This makes the cookie dough easier to handle.
Refrigerate The Cookie Dough for 72 Hours Before Baking
This is optional but HIGHLY advised! Chilling the cookie dough in the fridge for three days leads to better flavor development, which means yummier cookies.
During the three days, the flour absorbs moisture and the ingredients meld together. This creates more complex flavors.
Storage
It is best to store these cookies in the refrigerator or freezer. Due to the mochi filling, these cookies must be refrigerated. They will last in the refrigerator for up to five days.
If you have any leftover cookies, you can freeze them.
Freezing The Mochi Matcha Cookies
You can freeze the raw cookie dough or the baked cookies.
To freeze the raw cookie dough, simply place it in a freezer-safe bag. They will last in the freezer for up to three months. When you are ready to eat them, bake them for an additional 1-2 minutes.
To freeze the baked cookies, place them into a freezer-safe bag. When you are ready to eat them, place them on the counter for one to two hours before serving.
Frequently Asked Questions
Can I make these cookies in advance?
Yes, you can! You have a couple of options:
- Freeze the cookie dough and bake the day you want to eat it.
- Freeze the baked cookies. Take them out of the freezer one hour before serving.
- Make The cookie dough and let it sit in your fridge for up to three days.
What’s the difference between mochiko and glutinous rice flour?
Mochico is made from short-grain glutinous rice, whereas the latter is made from long-grain glutinous rice.
Mochiko creates a slightly denser, more elastic chew. On the other hand, regular glutinous rice flour can be softer and stretchier. They are often used interchangeably.
For this cookie recipe, it does not matter which one you use.
Does the quality of the matcha powder matter?
You do NOT need to use high-quality matcha for baked goods!!! Since we are baking the cookies, the quality of the matcha you use does not matter. In this case, opt to use the cheaper matcha powder.
Ceremonial-grade matcha powder is high quality and meant for drinking. Culinary matcha is a lower grade that is meant to be used in baked goods.
So, in short, no, the quality of the matcha powder does not matter.
Help! My cookies are flat!
If you made flat cookies, there are two culprits:
- Ingredients weren’t measured correctly. Use a scale and measure the ingredients by weight.
- Oven Temperature was too low: Make sure to use a separate thermometer to measure the temperature inside your oven.
Other Recipes To Try
Best Matcha Mochi Cookies with Brown Butter
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Ingredients
Mochi
- 1 Cup (160 g) Glutinous Rice Flour also called Sweet Rice Flour or Mochiko
- 1/4 Cup (50 g) Granulated White Sugar
- 1 Cup (236 ml) Water
- 1/4 Cup (59.15 ml) Cornstarch for Dusting or potato starch
Matcha Cookie
- 1 Cup (227 g) Unsalted Butter
- 2 Cups + 2 Tbsp (265 g) All Purpose Flour
- 2 tbsp (2 tbsp) Matcha Powder
- ½ tsp (0.5 tsp) Kosher Salt
- 1 tsp (1 tsp) Baking Soda
- ½ Cup (100 g) Granulated White Sugar
- 1 Cup (200 g) Light Brown Sugar
- 2 Large Eggs room temperature
- 1 tsp (1 tsp) Vanilla Extract
- 1 Cup (180 g) Semi-Sweet Chocolate Chips
Instructions
Mochi
- Make The Mochi Mixture: Combine the glutinous rice flour, white sugar, and water into a microwave-safe bowl. Stir until smooth (It does not have to be perfect. Some lumps are okay.). Cover the bowl with plastic wrap and microwave for one minute. Stir, cover, then microwave for an additional minute. Stir, cover, and then microwave for an additional 30 seconds.
- Roll The Mochi Dough: Place a piece of parchment paper (or a nonstick silicone pastry mat) onto your work surface. Dust it with a layer of cornstarch. Scrape the mochi dough onto the parchment paper (be careful, it is HOT!).
- Dust the top of the mochi with corn starch. Dust a rolling pin with corn starch. Use the rolling pin to roll the mochi dough into a rectangle. Divide into 14 even pieces. Coat each piece with cornstarch. Set aside and let cool.
Matcha Cookies
- Brown The Butter: Place the butter onto a stainless steel or nonstick pan. Turn on the stove to medium heat. Stir the butter the entire time to keep it moving. Once the butter melts, it will begin to foam and sizzle. Keep stirring. The butter will turn golden brown in about 5-8 minutes. You will see bits of dark brown specks at the bottom of the pan. Turn off the stove and pour the butter into a heat-proof bowl. Let the butter cool for 15 minutes to room temperature.
- Combine Flour Mixture: In a medium mixing bowl, mix the flour, matcha powder, salt, and baking soda. Make sure the ingredients are evenly distributed. Set aside.
- Make Wet Mixture: In the bowl of a stand mixer, add the butter, granulated sugar, and brown sugar. Using the paddle attachment, mix on medium speed until combined. The mixture should turn light and creamy. Then, add the eggs to the butter mixture and mix well. Add the vanilla extract and mix until combined.
- Combine Wet Mixture and Flour Mixture: In the bowl of the stand mixer, add the flour mixture. Mix on low speed until combined and you see no more dry specks of flour. This will take 5-15 seconds.
- Add Chocolate: Add the chocolate chips. Mix on medium-low speed until the chocolate is evenly distributed (roughly 30 seconds).
- Scoop Cookie Dough: Use a 4 tablespoon ice cream scooper to scoop out balls of dough. Each ball should be roughly 2.7 ounces (76 grams). Place them on a lined baking sheet. No need to space these out yet. Cover and refrigerate the cookie dough balls for one hour or until firm.
- Shape: Press your thumb into the middle of one cookie dough ball and press outwards to create a depression. Place a piece of mochi in the middle. Then, press the dough back together, seal the mochi inside, and form a ball.
- OPTIONAL OVERNIGHT CHILL: If you plan on baking these the same day, you can bake right now. However, I highly recommend chilling the cookie dough for at least 24 hours and up to 72 hours. This produces a more flavorful cookie.
- Bake: Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. Place 6-9 cookie dough balls onto the baking sheet, roughly 2 inches apart. Bake the cookies for 11-13 minutes. After 10 minutes of cooling on the baking sheet, transfer the cookies to a wire rack to cool completely.
Video
Notes
- Special Tools (affiliate links): Cookie Scoopers | Stand Mixer | Kitchen Scale | Baking Sheets | Cooling Rack
- No Mixer? No problem! Feel free to make this recipe by hand. It’ll take a little elbow grease but you can definitely do it.
- Make Ahead and Freeze Instructions: The cookie dough freezes great! You can batch-make these cookies, shape the dough, and freeze. When ready to bake, add an additional 1-2 minutes to bake time.
- How To Store: Place the baked cookies in an airtight container at room temperature for up to two days. Or, you can place it in the refrigerator for up to 5 days and in the freezer for up to two months.
- Can I add nuts or different add-ins?: Yes, you absolutely can. You will need to measure by volume and not by weight if you want to use different mix-ins. For instance, replace one cup of chocolate chips with one cup of nuts, dried berries, white chocolate chips, etc.
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