Matcha Mochi Cookies Recipe

Hey there! I’m so excited to share this Matcha Mochi Cookies Recipe with you—these cookies are a total game-changer. Imagine that lightly chewy, soft mochi center wrapped in a perfectly delicate matcha-flavored cookie dough that just melts in your mouth. It’s like the best of both worlds, blending classic Japanese flavors with a comforting cookie texture that’s seriously addictive.

When I first tried making Matcha Mochi Cookies, I was blown away by how unique yet comforting they felt. These cookies work wonders for afternoon tea, special gatherings, or whenever you want to impress friends with something a little unexpected. Plus, the recipe is fun to make and doesn’t require super fancy ingredients—you’ll find that once you master this, it becomes a go-to treat in your baking rotation.

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Ingredients You’ll Need

For the perfect Matcha Mochi Cookies Recipe, the ingredients come together to create a balance of chewy mochi and tender matcha cookie dough. I always recommend using good-quality matcha powder—they really make a difference in flavor and color.

• Unsalted butter: Using unsalted butter lets you control the salt in your dough for a cleaner flavor.
• Brown sugar: Adds warmth and moisture for moist, tender cookies.
• Egg: Helps bind the ingredients and adds richness.
• Plain flour: The base for the cookie dough, not too heavy, not too light.
• Matcha powder: Choose a culinary grade matcha for that vibrant green color and authentic taste.
• Baking powder: Gives a gentle lift while keeping the cookie light.
• White chocolate chips: Sweet little bursts that contrast wonderfully with matcha’s earthiness.
• Glutinous rice flour: This is essential for that classic chewy mochi texture.
• Corn starch: Keeps the mochi light and soft without making it gummy.
• Sugar (for mochi): Adds a touch of sweetness in the mochi center.
• Milk: Blends the mochi ingredients smoothly together.

Variations

I love tweaking this Matcha Mochi Cookies Recipe depending on the mood and occasion. Feel free to personalize it—the chewy mochi center invites creativity!

• White chocolate substitution: I sometimes swap white chocolate chips for dark or milk chocolate for a richer, less sweet cookie.
• Matcha intensity: If you’re a matcha lover like me, add an extra half teaspoon of matcha powder for a deeper flavor punch.
• Vegan adaptation: Use plant-based milk and vegan butter to make these cookies vegan-friendly—the mochi still turns out great!
• Nutty twist: Adding chopped pistachios or almonds complements matcha’s grassy notes beautifully.

How to Make Matcha Mochi Cookies Recipe

Step 1: Steam the Mochi Dough

Start by mixing glutinous rice flour, corn starch, and sugar in a large bowl. Slowly stir in the milk until it’s fully incorporated—no lumps, just smooth batter. Pour the mixture into a deep plate or shallow baking dish, then steam it for about 20 minutes until it firms up and becomes translucent. This is the magical base that gives your cookies that signature chewy center.

Step 2: Prepare the Cookie Dough

While the mochi is steaming, cream the softened butter with brown sugar gradually in a large bowl using a hand mixer. Adding the sugar in three additions took me a while to figure out, but it really helps achieve a lighter, fluffier texture by trapping more air. Beat in the egg thoroughly, then sift in the plain flour, baking powder, and matcha powder. Use the cut-and-fold method to mix just until combined—that keeps your dough tender instead of tough. Then, roll the dough into a log and split it into 12 equal pieces. Wrap each in cling film and chill for at least 30 minutes. This step chills the dough and makes it easier to handle later.

Step 3: Knead and Portion the Mochi

Once steamed, add butter to the hot mochi dough and knead it until smooth—it takes about 10 minutes of kneading, and yes, it’s a bit of a workout but so worth it! Divide the dough into 12 pieces and roll each into a small ball around 22 grams. These will be your gooey centers.

Step 4: Assemble the Cookies

Take the cookie dough balls from the fridge, press your thumb into each to create a little dent, and nestle a mochi ball inside. Then gently wrap the cookie dough around the mochi ball and roll it back into a smooth ball. This part requires a bit of patience, but it’s super satisfying once you get the hang of it.

Step 5: Bake to Perfection

Preheat your oven to 190ºC (375ºF). Place the assembled cookies on a baking sheet lined with parchment paper, spacing them out so they can spread a touch while baking. Before popping them in the oven, sprinkle white chocolate chips on top of each cookie for a melty, sweet finish. Bake for 12–15 minutes, then transfer to a cooling rack for 5–10 minutes. Pro tip: enjoy them warm for that irresistible gooey center!

How to Serve Matcha Mochi Cookies Recipe

Garnishes

I love topping my cookies with a few extra white chocolate chips just before baking—they melt slightly and add a creamy sweetness that contrasts with the matcha beautifully. Sometimes, I dust a tiny pinch of extra matcha powder on top once cooled for a pretty finish and extra pop of flavor.

Side Dishes

These cookies pair wonderfully with a simple cup of green tea or matcha latte to enhance the matcha flavor. I also like them alongside fresh fruit or a scoop of vanilla ice cream for a special dessert moment.

Creative Ways to Present

For gatherings, I’ve layered them on pretty plates with edible flowers and bamboo leaves for that authentic Japanese tea vibe. You can also place each cookie in a cute paper cup or wrap with cellophane tied with a green ribbon for gifting.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though they rarely last), store them in an airtight container at room temperature for up to 2 days to keep the chewy texture. Avoid refrigerating them as this can make the cookie dough hard and the mochi lose its softness.

Freezing

I’ve frozen unbaked cookie dough balls wrapped tightly in cling film and then thawed them overnight in the fridge before assembling and baking. This works great if you want to prepare in advance and bake fresh whenever you like.

Reheating

To reheat, pop the baked cookies in a preheated oven at 160°C (320°F) for about 5 minutes to revive the softness and gooey mochi center. Avoid microwaving as this can make the texture rubbery.

FAQs

Final Thoughts

I absolutely love how this Matcha Mochi Cookies Recipe brings together two favorite textures and flavors into one delightful bite. Honestly, making these cookies has been a little adventure for me that keeps paying off—every batch is a hit! I can’t wait for you to try them out—grab your matcha powder and glutinous rice flour, and have fun in the kitchen. You’re going to impress yourself and anyone lucky enough to taste these chewy, buttery treats. Trust me, once you make these, they’ll become your new favorite cookie variation.

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