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!
Background
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
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 Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
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Peanut Butter Mochi Cookies
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!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10 1x
- Category: Cookie
- Method: Intermediate
- Cuisine: Chinese
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
Instructions
Mochi Filling
- 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)
Peanut Butter Cookie
- 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!***
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.
Made this for the first time and it was SOO GOOD ! BUT I found the mochi recipe to be a little off… if I scooped out 1/3 cup +1tbsp of Glutinous rice flour, it defo does not reach 65g. Personally will weigh out the flour and sugar, use the measuring cup to measure milk instead of weight. Finally, the butter is the most peculiar… the first time I made it I literally had to pour out the excess butter. What made my mochi worked is by halving the butter, slowly add it with a plastic spatula then use hands once cooled off.
Hi Dana! Thank you so much for your comment and so glad you like them. Gram measurements often don’t translate well to cups, so I definitely recommend weighing out the ingredients. I have heard a lot of comments about the butter and that sounds like a good tip! This recipe is probably due for an update soon so I’ll include it then 😉 Thanks!
Would it be okay to use a non-dairy milk for this?
Hi George, yes non-dairy milk will work great!
For the cookie part, can I freeze the dough until I am ready to bake? Would love to prep this a week or two in advance with the same consistency.