Description
These mochi cookies wrap store-bought chocolate chip cookie dough around chewy mini mochi for crispy edges and a gooey, stretchy center. An easy mochi cookie hack.
Ingredients
Scale
- 1 package (16.5 oz) refrigerated cookie dough (makes about 8 cookies)
- 1/2 cup mini mochi bites (about 2 tablespoons per cookie)
Equipment
Instructions
- Preheat and prep. Heat the oven to 350F and line a baking pan with parchment paper.
- Portion the dough. For each cookie, divide about 4 tablespoons of cookie dough into two 2 tablespoon balls, then flatten each into a shallow disc.
- Add the mochi. Place the mini mochi bites in the center of one disc, top with the second disc, pinch the seams, and roll into a ball so the mochi is fully sealed.
- Shape. Set each ball on the pan and press down slightly into a thick hockey-puck shape, spacing them 2 inches apart.
- Bake. Bake for 18 minutes, or until golden brown.
- Cool. Let the cookies cool on a wire cooling rack for at least 15 minutes, until solid enough to pick up. Enjoy.
Notes
- Seal the seams completely so the mochi center does not leak while baking.
- Store-bought mini mochi bites melt into a gooey, chewy center; freeze them briefly first if they are too soft to handle.
- Do not overbake; pull the cookies at golden brown so the mochi stays soft, not tough.
- Let them cool fully before moving; the mochi center is molten straight from the oven.
- Warm leftovers 8 to 10 seconds in the microwave to soften the mochi again.
- Prep Time: 15
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American, Japanese
Nutrition
- Serving Size: 1 cookie
- Calories: 255 kcal
- Sugar: 17g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg