Biscoff Cookie Butter Mochi

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You already know I can’t leave butter mochi alone, and this Biscoff butter mochi might be my best spin on it yet. It takes that chewy, gooey, coconut-scented base and loads it up with Biscoff cookie butter, both swirled through the batter and drizzled on top, so every square tastes like a caramelized spiced cookie with a squishy mochi bite. It’s SO chewy and gooey in the best way, and the cookie butter plays perfectly with that subtle coconut. If you love mochi and you love Biscoff spread, this is the pan you’re gonna want in your oven this weekend! 🤯

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It’s also part of my 54 Game Day Food Ideas With an Asian Twist, if you want more delicious inspo.

What Makes This Biscoff Butter Mochi So Good

It’s the texture, first and foremost. You get that signature butter mochi chew, dense and stretchy and a little custardy in the middle, with a lightly crisp, cakey top where the edges caramelize. It’s the same base as my banana butter mochi, just swapped over to a warm, spiced cookie butter flavor instead of fruit.

Plus, the Biscoff cookie butter does double duty. It’s folded into the batter so the whole thing tastes like speculoos, then swirled on top and drizzled at the end for those gooey ribbons. Add crushed Biscoff cookies over the top and you get little crunchy bits against all that chew. It’s a lot going on in one square, and it works!

What Is Butter Mochi and Where Does It Come From?

Butter mochi is a chewy baked dessert from Hawaii, born out of the islands’ mix of Japanese and local cultures. It’s made with sweet rice flour (mochiko), the same glutinous rice flour used in Japanese mochi, plus coconut milk, butter, eggs, and sugar. What makes it special is the texture: instead of a fluffy cake, you get a dense, chewy, almost taffy-like crumb with a golden top. If you want a deeper dive into the classic version, The Kitchn has a great write-up on Hawaiian butter mochi. One quick note on the flour: mochiko is sweet or glutinous rice flour, which is stickier and chewier than regular rice flour, so don’t swap in plain rice flour or you’ll lose the whole mochi texture.

Tips for Making Biscoff Butter Mochi

1. Warm the cookie butter first

Biscoff cookie butter is thick and stiff at room temp, so warm it slightly (a few seconds in the microwave) before you mix it in. Loosened up, it blends into the batter smoothly and swirls on top way more easily.

2. Whisk the batter smooth

Pour the wet ingredients into the dry and whisk really well until there are no lumps. You want a thin, pourable batter. Any dry pockets of mochiko will bake up gummy, so take an extra minute here.

3. Use good eggs

For this one I partnered with Eggland’s Best, and I went with their eggs because they pack more Vitamin D, more Vitamin E, more Omega-3s, and 25% less saturated fat than ordinary eggs. It’s a simple swap that quietly upgrades a treat like this, ya know?

4. Watch for the jiggle

Bake until the top is golden brown and the edges pull away slightly, but the center still jiggles just a little when you shake the pan. It firms up as it cools, so pulling it right at that point keeps it chewy instead of dry.

What Does Biscoff Cookie Butter Taste Like?

Biscoff cookie butter (also sold as Biscoff spread) is made from crushed Lotus Biscoff cookies, those caramelized Belgian speculoos cookies. It tastes like warm brown sugar, cinnamon, and toasted caramel, kind of like if graham crackers and gingerbread had a baby, spreadable and rich. It’s the same spiced cookie butter I churned into my homemade Biscoff cookie butter ice cream, and it’s just as good baked into mochi! That cozy, spiced flavor is exactly why it works so well against the mellow coconut here.

Storage and Leftovers

Butter mochi is best the day you make it, when the top is still a little crisp and the middle is at its chewiest. Keep leftovers in an airtight container at room temperature for a day, or in the fridge for up to three days.

Cold from the fridge, it gets firmer and chewier, which I actually love. If you’d rather have it soft again, microwave a square for about 10 seconds. I wouldn’t freeze it, since the texture turns grainy once it thaws. You can make it a few hours ahead for a party, no problem.

Equipment

• 9×13 baking pan
• Whisk
• Mixing bowls
• Spatula
• Measuring cups

Ingredients

• 2 cups sweet rice flour (mochiko)
• 1 1/2 cups granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1 can (13.5 oz) coconut milk
• 1 cup whole milk
• 3/4 cup unsalted butter, melted
• 3/4 cup Biscoff cookie butter, slightly melted (for the batter)
• 1 tsp vanilla extract
• 1/3 cup Biscoff cookie butter, slightly melted (to swirl on top)
• 1/3 cup Biscoff cookie butter, slightly melted (to drizzle at the end)
• 4-5 Biscoff cookies, crushed (optional)

Substitutions and Swaps

• Biscoff cookie butter: this is the star, so I wouldn’t skip it, but any speculoos or cookie butter spread works if that’s what you’ve got. For a totally different vibe, peanut butter or Nutella swirl in the same way, though you’ll lose the spiced-cookie flavor.
• Sweet rice flour (mochiko): don’t swap this one. Regular rice flour or all-purpose flour won’t give you that chewy mochi texture, they’ll bake up cakey or gummy. Shiratamako works if that’s what you have.
• Coconut milk: full-fat canned coconut milk gives the richest result and that subtle coconut note. In a pinch, evaporated milk works, you’ll just miss a little of the coconut flavor.
• Whole milk: 2% is fine, and a plant milk works too. The batter just sets a touch less rich.
• Biscoff cookies: the crushed cookies on top are optional and just for crunch. Any crunchy cookie or even a few chopped nuts would do the job.

Instructions

1. Preheat the oven to 350F. Grease a 9×13 baking pan well with butter or line it with parchment paper.
2. In a large bowl, whisk together the mochiko, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the eggs with the coconut milk, whole milk, melted butter, the 3/4 cup Biscoff cookie butter, and the vanilla until smooth.
4. Pour the wet ingredients into the dry and whisk really well to get rid of any lumps. You want a thin batter that pours easily.
5. Pour the batter into the prepared pan. Drizzle the 1/3 cup warmed Biscoff cookie butter over the top and swirl it through with a knife for a marbled look. Sprinkle on the crushed Biscoff cookies now if you’re using them.
6. Bake for 55 to 65 minutes, until the top is golden brown, the edges pull away slightly, and the center is set but still jiggles a little when you shake the pan.
7. Let it cool for at least 1 hour before cutting into squares. It firms up nicely as it comes to room temperature.
8. Drizzle with the last 1/3 cup Biscoff cookie butter, sprinkle on more crushed cookies, and dig in!

Real talk, this Biscoff butter mochi is one of those desserts that feels a little fancy but takes almost no skill. You whisk a batter, pour it in a pan, and the oven does the rest, then you get chewy, gooey, spiced-cookie squares that disappear fast!

Make a pan for a potluck, a game day spread, or just a cozy weekend at home. And if you want to keep the butter mochi train going, my red bean butter mochi is another flavor worth a shot. Big thanks to Eggland’s Best for making this one happen.

If you want to go in a completely different mochi direction, this brulee salted caramel mochi uses kirimochi on the stovetop instead of mochiko in the oven, and it comes together in about 10 minutes with butter and caramel.

If you make this, come back and leave a star rating on the recipe card, and drop a comment to let me know how it turned out. I read every single one! 🙌

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