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 😆
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!
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
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!
Combine all ingredients except butter in a medium sized microwave safe bowl and whisk to combine
Cover with cling wrap and microwave on high for 2 minutes, stopping halfway to give it a mix
Remove from microwave and add butter, mixing the mochi until the butter has been completely incorporated and smooth
Allow to cool
Portion into 10 equal balls (easier to portion using oiled hands)
Preheat oven to 180°C/ 356°F
Combine all ingredients in a medium sized mixing bowl and knead
Turn out onto a clean surface and continue kneading until smooth (if the dough is too crumbly add a little more vegetable oil)
Divide dough in half and roll each half to 3mm in thickness between two sheets of parchment paper
Onto one half equally space the portioned mochi balls (not all of them will fit, this step will be repeated)
Carefully lay the other rolled out half of cookie dough ontop and smooth around the edges of each ball
Using a round cookie cutter, cut around the mochi balls leaving a 0.5-1cm border
Repeat the above steps until all the cookie dough and mochi has been used
Top with roughly chopped peanuts
Bake for 15 Minutes, or until lightly golden brown
Cool completely and enjoy!***
Ingredients
Directions
Combine all ingredients except butter in a medium sized microwave safe bowl and whisk to combine
Cover with cling wrap and microwave on high for 2 minutes, stopping halfway to give it a mix
Remove from microwave and add butter, mixing the mochi until the butter has been completely incorporated and smooth
Allow to cool
Portion into 10 equal balls (easier to portion using oiled hands)
Preheat oven to 180°C/ 356°F
Combine all ingredients in a medium sized mixing bowl and knead
Turn out onto a clean surface and continue kneading until smooth (if the dough is too crumbly add a little more vegetable oil)
Divide dough in half and roll each half to 3mm in thickness between two sheets of parchment paper
Onto one half equally space the portioned mochi balls (not all of them will fit, this step will be repeated)
Carefully lay the other rolled out half of cookie dough ontop and smooth around the edges of each ball
Using a round cookie cutter, cut around the mochi balls leaving a 0.5-1cm border
Repeat the above steps until all the cookie dough and mochi has been used
Top with roughly chopped peanuts
Bake for 15 Minutes, or until lightly golden brown
Cool completely and enjoy!***
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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😁🤙🏼.
Thank you! Yes the world definitely should because its delicious!
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
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.
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).
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! 🙂
Is there a way to do this on the stove? I don’t have a microwave.
Yes! Cover the mochi in a heatproof bowl with cling wrap and steam for 15 minutes, or until the mochi is transparent.
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.