Chocolate chip cookie dough mochi

Soft, fluffy mochi filled with chocolate chip cookie dough! East meets west in this bite-sized treats!

Have you ever tried a mochi? If not, get yourself to an Asian grocery store (or even Whole Foods – they sell mochi ice cream!) stat. Mochi are soft, fluffy and sticky treats that are bite-sized and usually filled with red bean paste, sesame paste or other sweet deliciousness.

When I saw Lindsay’s post about chocolate chip cookie dough mochi, my first thought was, “Why didn’t I think of that?” I mean come on – cookie dough is amazing on its own, but then you wrap a mochi around it and now it’s just about the best thing ever. In my mind, this is a perfect combination of Eastern and Western treats all rolled into one perfect bite.

I made my mochi into two different colors and used 2 drops of food coloring in each batch. If you want your colors to be lighter, use one drop. The mochi will harden as you start working with it, so I do recommend halving the mochi dough recipe if you are making multiple colors (then starting over again with another color).

I did include some step-by-step photos below so you could follow along and see how the mochi dough comes together. Just be sure to generously cover your hands in starch before you begin assembling or else you’ll be prone to a sticky mess.

My family and I adored these mochi and could not get enough of them. Perhaps a Nutella truffle filling is next…!


Chocolate chip cookie dough mochi

Soft, fluffy mochi filled with chocolate chip cookie dough! East meets west in this bite-sized treats!
Prep Time35 minutes
Chilling time30 minutes
Course: Appetizer, Dessert
Cuisine: Asian, Japanese
Keyword: Asian, Other
Servings: 15
Author: Eva Bakes


Cookie dough

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/4 cup packed light brown sugar
  • 1/4 cup glutinous sweet rice flour I used Mochiko brand, which you can find at most Asian grocery stores
  • 2 tablespoons milk of choice
  • 1/2 teaspoon vanilla extract
  • pinch sea salt
  • 1/4 cup mini semisweet chocolate chips regular-sized will do in a pinch


  • 3/4 cup glutinous sweet rice flour I used Mochiko brand, which you can find at most Asian grocery stores
  • 1/4 cup granulated sugar
  • 3/4 cup water
  • food coloring optional
  • potato starch or corn starch for rolling and dusting


Make the cookie dough

  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Add the glutinous rice flour and mix until incorporated. Add the milk, vanilla, and salt until smooth. Toss in the chocolate chips and mix well.
  • Using a small cookie scoop or two small spoons, portion out the cookie dough into 14-15 servings. Roll each portion into a ball and place on a parchment or waxed paper lined cookie sheet. Place the cookie dough balls in the refrigerator for about 15-30 minutes while you prepare the mochi.

Make the mochi

  • First, decide if you want to color your mochi. If you want to keep them white or only create one color, follow the directions and measurements written in the recipe. If you want to make multiple colors, my suggestion is to cut the mochi ingredients in half and work with half of the recipe at a time. The mochi will start to harden and be difficult to work with in large batches. I made two colors and cut the recipe in half.
  • In a medium microwave-safe bowl, mix the glutinous rice flour with the sugar. Add the water and mix well.
  • Add 1 or 2 drops of food coloring if using.
  • Mix well until everything is uniform.
  • Cover loosely with plastic wrap and microwave on high for 1 minute. Stir well until you achieve a paste-like texture.
  • If you are making a full batch, microwave for another 30-60 seconds. If you are making a half batch, microwave for another 15-20 seconds. Mix well - the mochi should be extremely sticky and elastic.
  • Cover your hands liberally with corn starch or potato starch (trust me on this). Dip a medium cookie scoop (or 2 spoons) in water. Scoop out a ball of mochi and place it on a corn starch or potato starch-lined cookie sheet (ideally on a silicone mat, if you own one). Roll it into a ball and make sure you cover most of the mochi in the starch. Flatten the ball and repeat with the remaining mochi.
  • Carefully roll the mochi out into an approximate 3" circle, keeping the centers fairly thick. Place a ball of chilled cookie dough in the center of each dough disc.
  • Bring the top and bottom ends up towards the middle and pinch. Then bring the two sides in towards the middle and pinch. Bring up any remaining sides towards the middle and pinch. Place the covered mochi ball in your palm and gently roll into a ball. Dust with additional starch if needed.
  • Repeat with remaining mochi discs and cookie dough balls.


Mochi is best the day they are made but can be stored in an airtight container in the refrigerator for 1-2 days.
Source: Love and Olive Oil


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