Matcha Mochi Cookies Recipe

I absolutely love how these Matcha Mochi Cookies turn out—soft, chewy, and packed with the earthy goodness of matcha powder. The mochi center adds this unique, pillowy texture that I’ve never found in ordinary cookies, making them a delightful treat for when you want something a little different. When I first tried this Matcha Mochi Cookies Recipe, I was surprised at how easy it was to combine the chewy mochi with the tender cookie dough without it becoming too heavy or complicated.

You’ll find that these cookies are perfect for afternoon tea or a cozy weekend baking project. Plus, they freeze well, so you can enjoy them anytime you crave a sweet bite with a fun twist. Whether you’re new to matcha or a longtime fan, this Matcha Mochi Cookies Recipe is one you’ll want to keep in your go-to recipe collection.

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Ingredients You’ll Need

The ingredients for this Matcha Mochi Cookies Recipe come together beautifully, balancing the earthy notes of matcha with the sweet creaminess of white chocolate. A few pantry staples and matcha powder are all you need to create these irresistible treats.

• Unsalted butter: Using unsalted allows you to control the saltiness precisely for a balanced cookie.
• Brown sugar: Adds moisture and a deep, caramel-like flavor that complements the matcha perfectly.
• Egg: Binds the dough together while adding richness.
• Plain flour: Forms the base of your cookie dough, providing structure.
• Matcha powder: The star ingredient; go for a high-quality ceremonial grade for vibrant flavor and color.
• Baking powder: Gives the cookies just a bit of lift without overpowering the chewiness.
• White chocolate chips: Adds bursts of sweetness and creaminess that contrast delightfully with the matcha’s earthiness.
• Glutinous rice flour: Essential for the mochi dough’s signature chewiness.
• Corn starch: Keeps the mochi tender and prevents it from becoming too sticky.
• Sugar: Sweetens the mochi dough subtly without masking the matcha flavor.
• Milk: Moistens the mochi ingredients, creating a smooth dough.

Variations

I like to play around with this Matcha Mochi Cookies Recipe to keep things interesting—there’s plenty of room for personalization here! Feel free to swap ingredients or add your favorite mix-ins to make it your own.

• White chocolate alternative: I’ve swapped white chocolate chips for dark chocolate chunks before, and it adds a nice bitterness that pairs well with matcha.
• Dairy-free option: Use coconut oil instead of butter, and almond milk for the mochi dough—it still yields a deliciously chewy cookie.
• Add nuts: Chopped pistachios or almonds can add a fun crunch element, which my family goes crazy for.
• More matcha punch: If you love matcha, increase the powder slightly—but be cautious not to overpower the cookie’s sweetness.

How to Make Matcha Mochi Cookies Recipe

Step 1: Prepare the Mochi Dough

Start with mixing the glutinous rice flour, corn starch, and sugar in a large bowl until well combined. Slowly stir in the milk to form a smooth batter with no lumps. Pour this mixture into a deep plate — using something like a small casserole dish works well. Steam it for about 20 minutes; this step is key to getting that chewy mochi texture. When it’s done, the dough will be glossy and slightly firm to the touch.

Step 2: Make the Cookie Dough

Cream the unsalted butter using a hand mixer until it’s soft and smooth. Next, add the brown sugar gradually—dividing it into three portions—and beat each time until the mixture is light and fluffy. This slow sugar incorporation traps air and helps the cookies have that tender crumb we all love. Add the egg and mix well.

Now, sift together the plain flour, baking powder, and matcha powder—this keeps everything light and avoids clumps. Gently fold this dry mixture into the wet ingredients using a cut-and-fold technique. This involves cutting through the dough with a spatula and folding it over repeatedly until just combined. It prevents overmixing, which can toughen the cookies.

Roll the dough into a cylinder and divide it into 12 pieces. Shape each into a ball, wrap them in cling film, and chill them for 30 minutes to an hour. This step firms up the dough, making it easier to work with and helping the cookies hold their shape.

Step 3: Shape the Mochi Cookies

Once your mochi dough has steamed, add the butter and knead it until smooth—that usually takes about 10 minutes. Then, divide this mochi dough into 12 balls, about 22 grams each. Next, press a small dent in the center of each chilled cookie dough ball with your thumb. Pop a mochi ball into that dent, wrap the cookie dough all around it, and roll it gently back into a ball shape.

Repeat for all 12 cookies. You’ll notice the mochi is perfectly encased within the matcha cookie dough, ready to give you that luscious chewy center after baking.

Step 4: Bake Your Matcha Mochi Cookies

Preheat your oven to 190ºC (375ºF). Line a baking tray with parchment paper and space the cookies evenly, leaving room for spreading. Press a few white chocolate chips on top of each cookie for that melty, sweet finish. Bake for 12 to 15 minutes—watch for gentle puffing and just slight golden edges. Let them cool on a rack for 5-10 minutes. I highly recommend enjoying these cookies warm; that way, the white chocolate is gooey, and the mochi center is perfectly soft.

How to Serve Matcha Mochi Cookies Recipe

Garnishes

I like to sprinkle a little extra matcha powder on top of the cookies right after baking for an added burst of color and flavor. Sometimes I also dust them lightly with powdered sugar just for a pretty contrast. The white chocolate chips on top melt a bit for that inviting golden touch, which I personally can’t resist!

Side Dishes

These Matcha Mochi Cookies pair wonderfully with a hot cup of green tea or a lightly sweetened milk tea. For something extra indulgent, they’re also delightful alongside a scoop of vanilla or matcha ice cream—this combo is a real winner in my house!

Creative Ways to Present

For special occasions, I arrange these cookies on a tiered cake stand or packaged them in pretty boxes tied with ribbon, making them perfect gifts. Sometimes, I garnish with edible flowers or gold leaf on top of the white chocolate for a festive touch. They definitely stand out on any dessert table!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days. Keeping them sealed well preserves the softness of the mochi center and prevents the cookie from drying out. If your kitchen is warm, I’d suggest refrigerating them briefly but bring them back to room temp before eating.

Freezing

These cookies freeze beautifully! I usually flash freeze them on a tray first, then transfer to a freezer-safe bag or container. When frozen, they keep their texture for up to 2 months—perfect for planning ahead or special celebrations.

Reheating

To reheat, I pop the cookies in the microwave for about 15 seconds or warm them in a low oven at 160ºC (320ºF) for 5 minutes. This softens both the cookie and the mochi, refreshing their originally chewy, tender texture. Just avoid overheating so you don’t dry them out.

FAQs

Final Thoughts

This Matcha Mochi Cookies Recipe holds a special place in my heart because it brings together two beloved textures in one neat package—the tender crumb of a cookie and the chewy delight of mochi. Once you try making them, I’m confident you’ll find yourself reaching for this recipe whenever you want to wow your family or guests with something a little unexpected yet totally comforting. Give it a go—I guarantee these cookies will become a fast favorite in your baking repertoire!

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