Mochi cookies aren't new. In fact, it's a fairly popular Korean snack and souvenir. Mochi is amazing, and we obviously love cookies; so combining them isn't such a crazy idea. If anything, it's genius. So we hacked our way through this delectable dessert slash snack.
Don't be daunted by the whole making-your-own-mochi part. We made it using the microwave. *wink wink*
Ingredients
Cookies
- ½ (100g) cup white sugar
- ¾ cup (150g) brown sugar
- 1 ½ tsp salt
- ½ cup (1 stick) butter, melted
- 1 egg
- 1 ¼ cup (150g) all-purpose flour
- ¼ cup (25g) dark cocoa powder
- ½ tsp baking soda
Mochi
- ½ cup (70g) glutinous rice flour
- 2 ½ tbsp (20g) cornstarch
- 1 tbsp (15g) sugar
- ½ cup + 2 tbsp (140ml) milk
- 1 tbsp (15g) softened butter
Make cookie dough: In a large bowl, whisk white sugar, brown sugar, and melted butter until well-combined and lighter in color and texture. Add egg and beat until well incorporated. Sift in all-purpose flour, cocoa powder, salt, and baking soda. Fold mixture with a spatula until just combined and no streaks of dry flour remain. Chill dough in the fridge for at least 1 hour.
Make mochi: Mix glutinous rice flour, cornstarch, sugar, and milk in a microwave-safe bowl. Cover bowl with plastic, then microwave the mixture and stir every 30 seconds until the mochi is ready. The texture should be thick. Mix in the butter with a spatula until the mixture is smooth. Set aside or refrigerate until cool to the touch.
Prepare for baking: Preheat the oven to 350°F. Line baking sheets with parchment paper or brush with either melted butter or neutral oil.
Form cookies: Portion the cookie dough and mochi into balls. Working one piece at a time, flatten a cookie dough ball with your palm into a disc. Place a mochi ball in the center. Pull the edges of the cookie dough over the mochi until it is completely covered, forming a ball. Repeat with remaining pieces and place balls on the prepared baking sheet, spacing them out 1-inch apart.
Bake: Bake cookies for 12 minutes. Let cool in the tray before serving.
