Irresistible Matcha Mochi Cookies with Gooey Center

I still remember the first time I bit into a matcha mochi cookies. It was at a tiny Tokyo bakery – that crisp shell giving way to an almost magical chewiness, the earthy matcha flavor dancing with sweet white chocolate.

I came home obsessed with recreating that perfect texture. After countless batches (some disastrous, let’s be real!), I finally nailed these Matcha Mochi Cookies.
They have those signature crackly edges and a wonderfully gooey center. The secret? Homemade matcha mochi tucked inside like a little surprise.

These aren’t your average cookies. They’re chewy, slightly sticky, and packed with that vibrant green tea flavor that makes you close your eyes and savor every bite. Trust me, one taste and you’ll be as hooked as I was!

Table of Contents

Why You’ll Love These Matcha Mochi Cookies

Oh my gosh, where do I even start? These cookies are seriously addictive here’s why:

• That magical chew: The mochi center stays soft and stretchy even after baking like biting into a cookie and getting a mochi surprise!
• Matcha that actually tastes like matcha: No weak tea flavor here we use enough high-quality powder to get that earthy, slightly bitter green tea kick.
• Sweetness that doesn’t overwhelm: The brown sugar balances the matcha perfectly, while white chocolate chunks add creamy pockets of indulgence.
• Faster than you’d think: From mixing bowl to cooling rack in under an hour perfect for when that cookie craving hits hard.

Seriously, these disappear every time I make them. Hide a few for yourself you’ve been warned!

You’ll also love my chewy matcha mochi bites for a quick snack.

Ingredients for Matcha Mochi Cookies

Okay, let’s gather our goodies! Here’s what you’ll need to make these magical cookies happen:

• For the mochi filling: Mochiko glutinous rice flour (trust me, the blue box works best), granulated sugar, and good quality matcha powder don’t skimp here! Plus coconut milk (though almond milk works in a pinch) and water.
• For the cookie dough: Room temperature butter (yes, actually room temp not melted! I’ve learned this the hard way), brown sugar for that caramel depth, more granulated sugar, vanilla extract (the real stuff, please), and one large egg also at room temp unless you want lumpy dough.
• The dry team: All-purpose flour, more matcha (we’re going bold here), salt, baking powder and soda for lift.
• The fun part: Chopped white chocolate bars (not chips they don’t melt as nicely) for those melty pockets of joy.

Pro tip: Sift your matcha and flour together to avoid those pesky green clumps in your dough. And if you’re out of coconut milk? Any neutral milk alternative works just don’t tell my Japanese grandma I said that!

Equipment You’ll Need

Don’t worry you probably have most of this stuff already! Here’s what I grab before diving in:

• Stand mixer (or a trusty hand mixer and some elbow grease)
• Steamer basket for the mochi I use my metal colander over a pot in a pinch
• Fine-mesh sieve to catch those stubborn matcha clumps
• Baking sheet lined with parchment paper (no sticking disasters!)

That’s it! No fancy gadgets needed just the basics to create mochi magic.

How to Make Matcha Mochi Cookies

Alright, let’s get to the fun part! I know it looks like a lot of steps, but trust me each one is totally worth it when you bite into that first perfect cookie. Just follow along, and don’t stress if your first batch isn’t Instagram-perfect (mine sure weren’t!).

Preparing the Matcha Mochi Filling

First up: our chewy green surprise! Whisk together the glutinous rice flour, sugar, and matcha in a bowl. Pour in the coconut milk and water it’ll look way too thin at first, but keep whisking! If you spot stubborn lumps, press the mix through a sieve (this saved me from lumpy mochi disasters). Cover tightly with plastic wrap no peeking! Steam for 20 minutes, stirring halfway when it turns from milky to slightly translucent. Undercooked mochi turns gummy, so wait until it’s stretchy like taffy. Let it cool completely I pop mine in the fridge for 15 minutes while I make the dough.

Making the Cookie Dough

Now for the cookie magic! Cream that softened butter with both sugars until it’s light and fluffy about 1 minute in my stand mixer. Scrape down the sides (so important!), then add the egg and vanilla. In another bowl, whisk the flour, matcha, salt, baking powder, and soda. Add this in two batches to the butter mixture, mixing just until combined overmixing makes tough cookies! Fold in half the white chocolate (save the prettiest chunks for topping). The dough should be soft but not sticky if it is, add 1 tbsp more flour.

Assembling and Baking the Cookies

Preheat your oven to 350°F (177°C) this part’s crucial for that perfect crispy edge. Scoop dough into balls (I use a #20 cookie scoop). Use your thumb to make a deep well in each, then press in a nickel-sized mochi piece. Pinch the dough closed really seal it well, or the mochi oozes out (learned that the messy way!). Top with reserved chocolate chunks. Bake 12-14 minutes until the edges are golden but centers look slightly underdone they’ll keep cooking on the pan. For extra crinkles, give the baking sheet one firm tap on the oven rack right before removing. Let cool 5 minutes before transferring that mochi filling is lava-hot!

Tips for Perfect Matcha Mochi Cookies

After burning through way too many batches (and eating my “failures” anyway), here are my hard-earned secrets for cookie success:

• Matcha matters: Splurge on ceremonial-grade the vibrant color and complex flavor make all the difference. Store it in the freezer to keep it fresh!
• Chill the mochi: Warm mochi makes sticky dough disasters. I pop mine in the fridge for 15 minutes it firms up just enough to handle easily.
• The tap trick: Want those gorgeous crinkled edges? Right before pulling cookies out, bang the baking sheet on the oven rack once watch them deflate beautifully!
• Seal tight: Pinch those dough balls like you’re hiding treasure (because you are!). Any gaps = mochi lava eruptions (still tasty, just messy).

If your cookies spread too much, your butter was probably too warm next time, chill the dough balls for 20 minutes before baking. And if the mochi gets tough? You steamed it too long set a timer for exactly 20 minutes! And if you’re craving cookies, try my matcha crinkle cookies.

Storing and Serving Matcha Mochi Cookies

Listen, I know it’s hard, but try to eat these the same day that’s when the mochi is at its chewiest and most magical! If you must save some (willpower I don’t have), store them in an airtight container for up to 1 day any longer and the texture changes. They’re perfect with jasmine tea or as a fancy dessert plated with fresh berries. Pro tip: Warm leftovers for 10 seconds in the microwave to revive that gooey center!

Nutritional Information

Each of these glorious Matcha Mochi Cookies packs about 220 calories – totally worth it, if you ask me! Here’s the breakdown per cookie (rough estimates, since ingredients vary):

• Calories: 220
• Fat: 10g (6g saturated)
• Carbs: 30g
• Protein: 3g

Keep in mind these numbers might change slightly depending on your specific ingredients especially if you use different chocolate or adjust the sugar. I like to think of it as “approximate deliciousness” rather than strict math!

Share Your Matcha Mochi Cookies

Did you make these? I’d love to see your creations! Tag me on Instagram or leave a comment below tell me about your cookie adventures (and any brilliant tweaks you discovered!). Happy baking, friends!

Matcha Mochi Cookies FAQs

Got questions? I’ve got answers here are all the things I messed up so you don’t have to!

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