These Matcha Mochi Stuffed Cookies combine the best of both worlds: chewy matcha-flavored mochi wrapped in soft, buttery cookies with a hint of matcha. If you're a fan of unique desserts that blend flavors and textures, this recipe will definitely become your new favorite!
What is Mochi and Matcha?
Mochi is a chewy, stretchy dough made from glutinous rice flour, popular in Japanese desserts for its satisfying texture. Matcha, on the other hand, is finely ground green tea powder that has a rich, earthy flavor with a subtle natural sweetness. Together, they create an irresistible combination of flavors that makes these cookies stand out.
Why You’ll Love This Recipe
- Unique flavor profile: Earthy matcha combined with sweet, buttery cookie dough creates the perfect balance of flavors.
- Amazing texture: Chewy mochi in the center contrasts beautifully with the soft and slightly crispy cookie exterior.
- Easy to make: While it looks impressive, the recipe is simple with easy-to-follow steps.
- Perfect for matcha lovers: A double dose of matcha in both the mochi and the cookie dough makes it a must-try for any green tea fan.
- Impressive but versatile: These cookies are perfect for parties, tea time, or a fun baking project to share with family and friends.
Ingredients
- Glutinous Rice Flour: The key ingredient for the mochi, giving it its signature chewy texture.
- Sugar: Sweetens both the mochi and cookie dough while balancing the earthiness of matcha.
- Matcha Powder: Adds the distinct green tea flavor and beautiful color to both the mochi and cookies.
- Milk: Provides moisture to help form the smooth mochi dough.
- Water: Combines with the milk to create the ideal consistency for the mochi.
- Butter: Adds richness and a buttery flavor to the cookies while keeping them soft.
- Brown Sugar: Contributes a deeper sweetness and soft texture to the cookies.
- Granulated Sugar: Adds sweetness and helps create the perfect cookie structure.
- Vanilla Extract: Enhances the flavor of the cookies with a hint of warmth.
- Egg: Binds the cookie dough together while adding richness.
- All-Purpose Flour: The base of the cookie dough, giving structure to the cookies.
- Salt: Balances the sweetness and enhances the overall flavors.
- Baking Powder: Helps the cookies puff up slightly and hold their shape.
- Baking Soda: Adds just the right amount of spread and lift to the cookies.
- Chopped Walnuts or Almonds: Adds a delightful crunch to complement the soft, chewy textures (optional).
How to Make Matcha Mochi Stuffed Cookies
Make the Mochi
Whisk together glutinous rice flour, sugar, and matcha powder in a microwave-safe bowl. Add the milk and water, stirring until smooth. Microwave the mixture for one minute, stir, then microwave for another minute and stir again. Finish with an additional 30 seconds in the microwave until the mochi becomes sticky, bouncy, and cohesive. Dust a work surface with cornstarch to prevent sticking, then pat out the mochi and divide it into 12 pieces. Set the pieces aside.
Prepare the Cookie Dough
Use a stand mixer with the paddle attachment to cream together the butter, brown sugar, and granulated sugar until smooth, about one minute. Add the vanilla extract and egg, mixing until just incorporated. In a separate bowl, whisk together the flour, matcha powder, salt, baking powder, and baking soda. Gradually add the flour mixture to the butter mixture in two batches, mixing on low speed until combined. Fold in the chopped nuts or any other add-ins, then chill the dough in the refrigerator for at least 30 minutes.
Assemble the Cookies
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about two tablespoons of cookie dough and flatten it into a disc. Place one piece of mochi in the center, then scoop another one to two tablespoons of dough, flatten it, and cover the mochi. Seal the edges and roll the dough into a smooth ball. Repeat until all cookies are assembled and arranged on the baking sheet with two inches of space between each one.
Bake the Cookies
Bake the cookies for 20-22 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For best texture, enjoy fresh!
Tips
- Cornstarch for mochi handling: Dust your hands and work surface with cornstarch to prevent the sticky mochi from sticking everywhere.
- Chill the dough: Chilling the cookie dough helps it hold its shape and ensures the cookies bake evenly.
- Customize your add-ins: If you’re not a fan of nuts, swap them for chocolate chips, white chocolate chunks, or even dried fruit.
Ingredients
Mochi
- ¾ cup glutinous rice flour
- ¼ cup sugar
- 1 tablespoon matcha powder
- ½ cup milk
- ⅓ cup water
Matcha Cookies
- ½ cup (1 stick) + 1 tablespoon butter, room temperature
- ½ cup brown sugar
- ½ cup sugar
- 2 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 ¾ cup all purpose flour
- 1 tablespoon matcha powder
- 1 teaspoon salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup chopped walnuts or almonds
Instructions
- Whisk together glutinous rice flour, sugar, and matcha. Add milk and water and whisk until smooth. Microwave for 1 min, stir, microwave for 1 , stir, microwave for 30 seconds, stir until sticky and bouncy. Use corn starch to pat all side and divide evenly into 12 pieces (you may have a little extra as you stuff the cookies)
- Use stand mixer paddle, cream butter, brown sugar, white sugar on medium until smooth, about 1 min. Add vanilla and egg and mix under incorporated.
- In a separate bowl, add flour, matcha powder, salt, baking powder, and baking soda. With mixer on low speed, add flour mixture in two batches to butter mixture until combined, about 1 min. Mix in chocolate or nuts. Chill dough in fridge for at least 30 mins before assembly.
- Preheat oven to 350F. Scoop about 2 tablespoon dough, flatten, and add a piece of mochi in center. Scoop another 1-2 tablespoon dough on top, seal, and roll into ball. Makes 12 medium-large cookies. Bake for 20-22 mins.
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