If you love matcha desserts and chewy textures, these cookies are about to become your new favorite. These matcha cookies are stuffed with soft, stretchy mochi and finished with melty white chocolate chips on top. The slightly earthy matcha balances the sweetness perfectly, so they’re not overly sweet, just rich, chewy, and incredibly satisfying. And the best part? That mochi center stays soft for days.
Why You’ll Like This Recipe
Perfect balance of flavors – the matcha cuts through the sweetness of the white chocolate beautifully
Chewy, stretchy center – thanks to the mochi filling
Not overly sweet – great if you prefer more balanced desserts
Make-ahead friendly – components can be prepared in advance
Stays soft for days – the mochi keeps that amazing texture
Ingredients and Substitutions
Unsalted butter – can substitute with salted butter (reduce added salt slightly)
Light brown sugar – adds moisture and chew; dark brown sugar works too
Egg – use room temperature for better mixing
All-purpose flour – standard base; cake flour will make it softer
Matcha powder – use good-quality culinary or ceremonial matcha for the best flavor
Baking powder – helps with a slight lift
Salt – balances sweetness
Glutinous rice flour – essential for mochi texture (no substitute)
Cornstarch – helps soften the mochi
Sugar – lightly sweetens the mochi
Milk – can substitute with dairy-free milk
White chocolate chips – optional but highly recommended
Tips for Success
Don’t overbake – cookies will firm up as they cool
Use good-quality matcha – it makes a big flavor difference
Oil your hands when handling mochi – it’s sticky
Chill the dough – It makes it easier to work with
Flatten slightly before baking – they don’t spread much
Make Ahead Tips
Mochi dough – make up to 1 day ahead, keep wrapped at room temp
Cookie dough – refrigerate up to 2 days or freeze up to 1 month. Simply thaw at room temperature before assembling the cookies
Fully assembled cookies – freeze unbaked and bake straight from frozen (add 1–2 minutes)
Variations to Try
Dark chocolate chips instead of white chocolate
Add red bean paste with the mochi for a classic combo
Sprinkle flaky salt on top for contrast
Use hojicha powder instead of matcha for a roasted flavor
Add a cream cheese filling for extra richness
What to Serve This With
Hot green tea or matcha latte
Coffee for a bitter contrast
Vanilla ice cream for a warm + cold combo
Fresh berries for a lighter pairing
Storage & Reheating
Store in an airtight container at room temperature for 2–3 days
Mochi stays soft during this time
Reheat in the microwave for 5–10 seconds for that fresh-from-the-oven texture
Frequently Asked Questions
Why is my mochi hard? It may be overcooked or not kneaded enough. Kneading is key to softness.
Can I freeze these cookies? Yes, freeze baked or unbaked. Reheat before serving for the best texture.
Why didn’t my cookies spread? This is normal—they’re meant to be thick and chewy.
Can I reduce the sugar? Slightly, but keep in mind it affects texture and moisture.
What matcha should I use? Culinary-grade works well, but higher-quality matcha gives better flavor and a brighter green color.
These matcha mochi cookies are one of those recipes that feel a little extra—but are totally worth it. The contrast between the soft cookie, stretchy mochi center, and creamy white chocolate is just so good. And since they stay soft for days, they’re perfect for making ahead or sharing (if they last that long).
Combine the glutinous flour, cornstarch, sugar, and milk in a mixing bowl. Make sure to whisk until they are combined thoroughly
Oil a shallow plate and pour the mixture onto the plate. Cover with a cling wrap and steam for about 20-25 minutes.
Proceed to "knead the mochi dough" step
To cook the mochi in the microwave:
Combine all ingredients in a microwave-safe bowl. Cover the bowl with a microwave-safe lid or cling wrap. Poke a few small holes in the wrap to allow steam to escape.
Microwave on high for 2 minutes. Remove and stir the batter with a silicone spatula. Continue microwaving in 1-minute intervals, stirring each time, until the mixture thickens and becomes sticky and translucent. Usually, this takes about 4–6 minutes total, depending on your microwave wattage.
Proceed to "knead the mochi dough" step
To knead the mochi dough:
Let it cool down for about 2-3 minutes and then scrape the dough onto an oiled silicone mat if you have one. Otherwise, parchment paper may work in a pinch
Use the silicone mat to help you "knead" the dough. The dough is still very warm and that's why the silicone mat comes in handy here. If you use parchment paper, you may want to wear a kitchen mitten so it won't be too hot for your hands
Keep kneading until the dough is really soft and pliable. Halfway through kneading, add the cocoa powder and continue to knead until it is evenly distributed.
This kneading process is what gives the mochi its amazing pliable stretchy texture
You can also put the dough in a standmixer bowl and use the flat beater to beat the dough until it is soft and pliable
Cover with a cling wrap and let it cool down when you prepare the cookie dough
Prepare the cookie dough
Combine the all-purpose flour, matcha powder, baking powder, and 1/4 tsp salt
About 30 minutes to 1 hour before you plan to bake, get the butter and egg out of the fridge and let them come to room temperature
Beat the softened butter and brown sugar vigorously until they are creamy. You don't have to use a mixer for this. Add a room-temperature egg and continue to mix again until combined. If it appears curdled, don't worry, it will come together once we add the dry mixture
Sift in the flour mixture and use a spatula to fold until everything is well-combined.
Flatten the dough into a disc, wrap with a cling wrap, and chill in the fridge for at least 30 minutes
Assembling:
Line two large baking sheets with parchment paper. Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
Portion the mochi dough into 18 portions (about 20 grams each) and round it up into a ball for easier wrapping. Portion the cookie dough into 18 portions (about 25 grams each)
Flatten the cookie dough with your palm, probably about 3-4 inches in diameter, roughly. Place one mochi dough in the center and wrap the cookie dough around the mochi dough to enclose.
The assembled cookie dough is kinda chubby and tall at this point. Flatten it slightly and press a few white chocolate chips on top
Continue with the rest of the cookie dough and mochi dough. Place the assembled cookie dough on the prepared baking sheet, about 2-inches apart. Flatten the cookie dough again a little bit. The cookies don't spread much
Baking:
I recommend baking one tray at a time. Place the baking pan in the middle rack of the oven and bake for 12-13 minutes. The edges should be just lightly browned and the center should still be soft. DO NOT overbake the cookies. They may appear soft coming out of the oven
Cool down:
Let the cookies cool down in the pan for 5 minutes and then transfer to the cooling rack to cool down completely
Storage:
Once the cookies have cooled down, transfer to an air-tight container. The mochi stays soft for 2-3 days at room temperature.
*Nutrition facts are just estimates and calculated using online tools*
Nutrition Facts
Amount per Serving
Calories
141
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
26
mg
9
%
Sodium
55
mg
2
%
Potassium
38
mg
1
%
Carbohydrates
18
g
6
%
Fiber
0.4
g
2
%
Sugar
7
g
8
%
Protein
2
g
4
%
Vitamin A
243
IU
5
%
Vitamin C
0.02
mg
0
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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