I wanted a simple recipe to share, so I chose edible cookie dough. Since I turn almost everything into mochi, I figured — why not combine the two? I was pleasantly surprised by the result. The soft, chewy mochi exterior paired with the molasses-like flavor of chocolate chip cookie dough is heavenly. This is definitely a love-it-or-hate-it treat, but if you enjoy “raw” cookie dough, you’ll love these.
This is one of the easier mochi recipes on my site. The cookie dough filling takes about 10–15 minutes to prepare, and shaping the mochi into balls is straightforward once the dough is handled with starch.
@jasmineandtea Cookie dough mochi! I’ve never seen this before.. did I just create something 🙄 #cookiedough #mochi #mochimochi #japanese #asianfood #howto
♬ The Avatar’s Love – Johnnie Bailey
Chocolate Chip Cookie Dough Mochi
Yield: 4 pieces 1x
Ingredients
Scale
Mochi Dough
- 1/2 cup milk (whole milk recommended, but any milk works)
- 1/3 cup white sugar
- 1/2 tsp vanilla extract
- 2 tsp coconut oil (or another neutral-flavored oil)
- 1/2 cup glutinous rice flour (sweet rice flour; Mochiko brand works well)
Filling and Shaping
- 4 rounds edible cookie dough (see a quick edible cookie dough recipe — it takes about 10 minutes)
- Potato starch or cornstarch for dusting (potato starch is best for stretch; toasted sweet rice flour is an alternative)
Instructions
Making the Mochi Dough
- Gently heat the milk and sugar together until the sugar dissolves.
- Stir in the vanilla extract.
- Add the coconut oil to help retain moisture in the dough.
- Slowly whisk in the sweet rice flour until smooth and lump-free. Once smooth, raise the heat to medium.
- Cook the mixture in a non-stick pan for 3–5 minutes, stirring and folding constantly. Keep the heat moderate so the dough doesn’t burn; lower the heat if the edges start to firm too quickly. Flatten and fold the dough repeatedly with a spatula so it cooks evenly. The dough is ready when it looks glossy and bouncy and has a chewy texture.
Shaping the Mochi
- Liberally dust a cutting board and your hands with potato starch or cornstarch. This prevents sticking and makes shaping easier.
- Transfer the hot mochi dough to the dusted board. If it’s too hot to handle, cover it with plastic wrap to keep moisture in and wait until it cools slightly. Flattening it helps it cool faster so you can shape it sooner.
- Flatten the dough with your hands, flip it, and stretch the edges until you reach an even thickness. Cut the dough into four equal pieces.
- Place a ball of edible cookie dough in the center of each mochi piece. Bring the edges together to enclose the filling, trimming any excess dough for a smoother shape. Roll each piece between your palms or on the board to form a round ball. Dust off excess starch before serving.
- Plate the mochi and dust lightly with powdered sugar or cocoa powder if desired. These are best eaten immediately. If not consumed within an hour, store in the refrigerator and allow to come to room temperature before serving for the best texture and flavor. Enjoy!