Cookie Dough Mochi

Cookie Dough Mochi combines raw cookie dough wrapped in a sweet rice dough. This is a new version of the traditional sweet rice cake.

Course Dessert

Cuisine Japanese

Keyword chocolate chip, Dessert Recipe, Desserts, Mochi, Mochiko

Servings servings

Calories 111kcal

Author Janine Waite

Preheat oven to 350°
Line a cookie tray with parchment paper.
Place flour on a cookie tray. Evenly distribute flour with the back of a spoon.
Bake for about 20 minutes in the oven. Remove from oven and allow the flour to cool before using.
Cream together the room temperature butter, vanilla, granulated sugar, and brown sugar in a mixing bowl.
Add baked flour and salt to the butter mixture. Next, add milk a tablespoon at a time and mix thoroughly in between tablespoons. Keep adding milk until cookie dough is moist and sticks together.
Form cookie dough into small balls and place them on a parchment-lined plate. Set the balls aside for later.

I use a glass bowl that I can place in the microwave. Mix with a whisk, the mochiko flour, and sugar In a medium-sized bowl. In another bowl, add water and the two drops of vinegar, and mix.
Now, add the water to the flour and sugar until well-blend. I use a whisk and sometimes use my hands to get rid of the clumps. Add food coloring once the mixture is smooth.
Place mochi mixture in the microwave and cook on a high setting for a minute. Not all microwaves have the same strength, so your cook time might be less or more. Please adjust accordingly. I have a powerful microwave.
Take out of the oven and stir. Cover again with plastic and cook another minute. Repeat this until you cook it for about 4 minutes. You'll notice that the mochi will start to bake on the sides of the bowl.
As you continue, the whole mixture will bake. If after 4 minutes everything is cooked except the middle, that's ok, and it's done.

Clean your counter and sprinkle it with Mochiko flour or cornstarch. I placed parchment paper down and then covered it with cornstarch.
Also, sprinkle a container or plate with Mochiko flour or cornstarch.
Scoop out your hot mochi onto your prepared surface. Cover the top of the dough with cornstarch or Mochiko flour.
Pat the mochi on a flat surface, adding cornstarch, so it doesn't stick. I usually flattened the dough to about a ¼ inch thickness. The mochi might be a bit hot, so you can let it cool a tiny bit before flattening.
Form dough into a small pancake about 3 ½ - 4 inches wide in diameter.
Place one cookie dough ball in the middle of your round pancake and bring up sides of mochi and pinch in the middle. Ensure that all edges get pinched together, so there are no holes.
Roll mochi in a ball in your hand. Place seams side down on a plate sprinkled with Mochiko flour or cornstarch.
Repeat this process until all ingredients are gone.
If the mochi dough gets dry and won't come together, add a tiny bit of powdered sugar or water, and it will revive the dough and becomes sticky and pliable again.
To store, place the plastic wrap around the mochi and put it in an airtight container.