Peanut Butter Mochi Cookies

Peanut butter cookies filled with soft and chewy mochi

5 from 1 review

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!



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

  1. Preheat oven to 180°C/ 356°F
  2. Combine all ingredients in a medium sized mixing bowl and knead
  3. Turn out onto a clean surface and continue kneading until smooth (if the dough is too crumbly add a little more vegetable oil)
  4. Divide dough in half and roll each half to 3mm in thickness between two sheets of parchment paper
  5. Onto one half equally space the portioned mochi balls (not all of them will fit, this step will be repeated)
  6. Carefully lay the other rolled out half of cookie dough ontop and smooth around the edges of each ball
  7. Using a round cookie cutter, cut around the mochi balls leaving a 0.5-1cm border
  8. Repeat the above steps until all the cookie dough and mochi has been used
  9. Top with roughly chopped peanuts
  10. Bake for 15 minutes, or until lightly golden brown
  11. Cool completely and enjoy!***

Keywords: cookie, peanut, peanut butter, mochi, glutinous rice flour

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