Peanut Butter Mochi Cookies

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Soft and chewy mochi encased by a nutty peanut cookie. A spin on the classic Chinese peanut cookies, but this time filled with a stretchy glutinous rice treat!

The Mochi Trend

I don’t know about you guys, but mochi cookies are popping up everywhere for me, on instagram, on facebook, in my ads?! I guess it’s all part of the rising trend and at this point we are going to have a mochi version of everything, mochi brownies, mochi muffins, mochi donuts, mochi, mochi, mochi…. and so I thought it was in everyones best interest that I contribute!

My baked mochi donut recipe is SO popular that it beats any recipe I’ve posted so far… Let’s see how this one goes 😆

peanut butter mochi cookies

How I developed this recipe

I wanted to create a flavour that really complements the soft, sweet and chewy mochi. In Japan a common mochi pairing is with kinako, a nutty soybean powder that reminds me in many ways of peanuts! And that was how this peanut butter mochi cookie was born. The crumbly texture of the cookie melts in your mouth and you are left with a super soft and sweet mochi. It is an incredible play on textures and flavours and I know you guys are going to love it!

Peanut butter mochi cookies
Peanut Butter Mochi Cookies

Tips on Creating Perfect Mochi Cookies

When I was playing around with this recipe I found the encasing of the mochi in the cookie dough a little difficult because the dough was so crumbly. The best way to make these is like ravioli!

Roll out the dough, place the mochi on top and cover with another sheet of dough. Then cut it out with a cookie cutter!

This makes it so much easier to shape the cookies as well as ensuring there is an even spread of mochi in the centre. On top of that your cookies will be the perfect shape!

If you need help visualising the process I’ve created a short video to accompany this recipe so I hope that helps.

Let’s get baking!

Thank you so much for stopping by again and I can’t wait to see your versions of my mochi cookie! If you make these make sure to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can share all your amazing creations. Until next time… happy baking!

One tip…The mochi hardens a little after a day, so when you want to eat them just pop them in the microwave for 10 seconds or so and they will return to their soft and squishy state!

Peanut Mochi Cookie Recipe

RatingDifficultyIntermediate

Soft and chewy mochi encased by a nutty peanut cookie. A spin on the classic Chinese peanut cookies, but this time filled with a stretchy glutinous rice treat!

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Yields10 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

Mochi Filling
 65 g Glutinous rice flour (1/3 cup 1 tbsp)
 15 g Sugar (1tbsp 1 tsp)
 140 g Whole milk (1/2 cup 4 tsp)
 60 g Unsalted butter (1/4 cup)
Peanut Butter Cookie
 120 g Plain flour (1 cup)
 100 g Icing/confectioners sugar (1 cup)
 45 g Vegetable oil (little less than 1/4 cup)*
 150 g Natural peanut butter (2/3 cup)**
 Roughly chopped peanuts, for topping

Mochi Filling
1

Combine all ingredients except butter in a medium sized microwave safe bowl and whisk to combine

2

Cover with cling wrap and microwave on high for 2 minutes, stopping halfway to give it a mix

3

Remove from microwave and add butter, mixing the mochi until the butter has been completely incorporated and smooth

4

Allow to cool

5

Portion into 10 equal balls (easier to portion using oiled hands)

Peanut Butter Cookie
6

Preheat oven to 180°C/ 356°F

7

Combine all ingredients in a medium sized mixing bowl and knead

8

Turn out onto a clean surface and continue kneading until smooth (if the dough is too crumbly add a little more vegetable oil)

9

Divide dough in half and roll each half to 3mm in thickness between two sheets of parchment paper

10

Onto one half equally space the portioned mochi balls (not all of them will fit, this step will be repeated)

11

Carefully lay the other rolled out half of cookie dough ontop and smooth around the edges of each ball

12

Using a round cookie cutter, cut around the mochi balls leaving a 0.5-1cm border

13

Repeat the above steps until all the cookie dough and mochi has been used

14

Top with roughly chopped peanuts

15

Bake for 15 Minutes, or until lightly golden brown

16

Cool completely and enjoy!***

CategoryCookie

Ingredients

Mochi Filling
 65 g Glutinous rice flour (1/3 cup 1 tbsp)
 15 g Sugar (1tbsp 1 tsp)
 140 g Whole milk (1/2 cup 4 tsp)
 60 g Unsalted butter (1/4 cup)
Peanut Butter Cookie
 120 g Plain flour (1 cup)
 100 g Icing/confectioners sugar (1 cup)
 45 g Vegetable oil (little less than 1/4 cup)*
 150 g Natural peanut butter (2/3 cup)**
 Roughly chopped peanuts, for topping

Directions

Mochi Filling
1

Combine all ingredients except butter in a medium sized microwave safe bowl and whisk to combine

2

Cover with cling wrap and microwave on high for 2 minutes, stopping halfway to give it a mix

3

Remove from microwave and add butter, mixing the mochi until the butter has been completely incorporated and smooth

4

Allow to cool

5

Portion into 10 equal balls (easier to portion using oiled hands)

Peanut Butter Cookie
6

Preheat oven to 180°C/ 356°F

7

Combine all ingredients in a medium sized mixing bowl and knead

8

Turn out onto a clean surface and continue kneading until smooth (if the dough is too crumbly add a little more vegetable oil)

9

Divide dough in half and roll each half to 3mm in thickness between two sheets of parchment paper

10

Onto one half equally space the portioned mochi balls (not all of them will fit, this step will be repeated)

11

Carefully lay the other rolled out half of cookie dough ontop and smooth around the edges of each ball

12

Using a round cookie cutter, cut around the mochi balls leaving a 0.5-1cm border

13

Repeat the above steps until all the cookie dough and mochi has been used

14

Top with roughly chopped peanuts

15

Bake for 15 Minutes, or until lightly golden brown

16

Cool completely and enjoy!***

Peanut Butter Mochi Cookies

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9 Comments

  1. Charles September 20, 2020 at 6:53 pm

    Great recipe. Here in Hawaii we’ve had mochi dishes like donuts, cookies brownie even stuffed mochi with everything and anything you can think of for many years. It’s definitely nice to see the world is catching on😁🤙🏼.

    Reply
    1. Catherine Zhang September 25, 2020 at 4:39 am

      Thank you! Yes the world definitely should because its delicious!

      Reply
  2. Iona October 15, 2020 at 3:24 pm

    Is it possible to add some flavour to the mochi filling? Could I use an alcohol based flavour extract, or will it disturb mochi in any way? Thank you

    Reply
  3. Eily November 16, 2020 at 2:02 pm

    Hi! I tried this recipe and made the mochi according to the recipe but it did not absorb the butter and I ended up just pouring all the melted butter out. I noticed other recipes for mochi don’t include butter so I think you can omit the butter.

    Reply
    1. Monica Ma February 7, 2021 at 8:23 pm

      I had the same problem! I was wondering if it was because the mochi wasn’t hot enough? Or the technique I was using to mix the mochi together (I used a fork first then switched to a whisk. I ended up using my hands to squeeze most of the butter into the mochi, but was still left with a lot of leftover butter).

      Reply
      1. Catherine February 8, 2021 at 12:43 am

        Hi Monica and Eily,
        The butter will need some mixing and kneading to get incorporated into the mochi. Of course you are free to leave it out, but adding the butter gives the mochi a softer and better mouthfeel! 🙂

        Reply
  4. Wynne February 6, 2021 at 2:31 pm

    Is there a way to do this on the stove? I don’t have a microwave.

    Reply
    1. Catherine February 7, 2021 at 10:23 am

      Yes! Cover the mochi in a heatproof bowl with cling wrap and steam for 15 minutes, or until the mochi is transparent.

      Reply
  5. ashok March 13, 2021 at 9:50 am

    Rated 5 out of 5

    My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    Reply

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