Peanut Butter Mochi Cookies with Miso are buttery cookies with crispy edges and a chewy mochi center. These cookies are rich in umami flavor, are fun to assemble, and come together in just a few easy steps. Make a batch for a cozy night in or sharing with friends and family.
This peanut butter mochi cookies recipe because it combines 2 of our favorite sweets: buttery cookies with chewy mochi. We add miso for an extra pop of flavor and umami punch.
These cookies have a buttery, crispy exterior and a delightful surprise when you bite into the mochi center. While they may seem intimidating, they're very easy to make and assemble. Make a batch of these cookies and Matcha Cookies (Soft and Chewy) for a fun mix of Japanese-inspired sweets.
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About Peanut Butter Miso Cookies
- Taste - This recipe combines rich peanut butter cookies with lightly sweet mochi.
- Texture - The outside of the cookies are tender and similar to a sugar cookie. They are chewy on the inside.
- Effort - You need to make the mochi, mix the cookie dough ingredients, then bake the cookies.
- Time - It takes about 10 minutes to make the mochi, 10 minutes to prepare the cookies, then about 15 minutes to bake them.
What is mochi?
Mochi are Japanese rice cakes made of glutinous rice (mochigome). Traditionally, the rice is cooked, then pounded, then formed into round balls to be eaten. In this recipe, we add mochi to the center of miso peanut butter cookies for a uniquely flavorful combination.
What is miso?
Miso a traditional Japanese seasoning. It is made of fermented soybeans, salt, and kōji (a fungus). It has a tangy flavor that adds an exciting dimension to the cookies.
Ingredients
- Mochiko glutinous rice flour - Mochiko sweet rice flour provides structure to the cookies. It is also naturally gluten free.
- Natural Peanut butter - Creamy peanut butter is best for a smooth cookie texture.
- All-purpose flour - Flour is the foundation for these mochi cookies.
- Baking soda - Baking soda helps the cookie dough spread.
- Baking powder - Baking powder helps make the miso cookie dough soft and tender.
- Butter - Room temperature butter is best for the cookie dough texture and adds a buttery flavor. We like European butter because it has a higher fat content resulting in a crisper, more buttery cookie.
- Sugar - Sugar adds sweetness to the cookies and helps the cookies spread as the sugar melts.
- Brown sugar - Brown sugar adds moisture and makes the cookies tender.
- Vanilla extract - Vanilla extract adds complexity and sweetness to the cookie dough. For a stronger vanilla flavor, use vanilla bean paste.
- Egg - Egg binds the ingredients together. Use a room temperature egg so it spreads evenly in the cookie dough.
- White miso paste - Miso paste gives the cookie a warm savory and lightly sweet flavor. We like Hikari miso paste because it is high-quality yet affordable.
See recipe card for quantities.
Substitutions
- Gluten free - Use gluten-free all-purpose flour to make these cookies gluten-free. We recommend this gluten-free flour for the best results.
- Chocolate mochi - Stuff the cookies with chocolate mochi instead of regular mochi for a delicious chocolate and peanut butter combination.
- Light brown sugar - Use light brown sugar for a lighter molasses flavor.
- Shiratamako Flour - Shiratamako flour is another type of glutinous rice flour to replace Mochiko flour. It has a more refined flavor and is easier to manipulate then Mochiko flour, but is more expensive.
- Chunky peanut butter - Use chunky peanut butter if you want the cookies to have a nuttier texture.
Variations
- Chocolate chip cookies - Add semi-sweet chocolate chips to make these chocolate chip mochi cookies.
- Peanut butter Chips - Use peanut butter chips if you want the cookies taste extra nutty.
- Nuts - Add chopped nuts, like walnuts or macadamia nuts for an added crunch.
- Milk - Enjoy the cookies dipped or beside your favorite milk.
Instructions
Mochi Filling
- Combine ingredients - In a large microwave-safe bowl, add mochiko flour and sugar. Whisk until combined. Add water and whisk until the mixture is smooth and silky. (Photo 1)
- Microwave ingredients - Microwave on high for 3 minutes. Hold the bowl with an oven mitt and mix the mochi with a silicone spatula. Dust a pastry board or plate with potato flour, then transfer and spread the mochi to cool. (Photo 2)
Cookie Dough
- Heat oven - Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- Whisk dry ingredients - In a large mixing bowl, whisk together flour, baking powder, baking soda, and kosher salt and set aside. (Photo 3)
- Mix wet ingredients - In a separate large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter, brown sugar, and granulated sugar until smooth and fluffy, about 2 minutes. Add the vanilla, miso paste, peanut butter, and egg and mix until combined. Use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl. (Photo 4)
- Combine dry and wet ingredients - Gradually add in the dry ingredients and mix until the ingredients are just combined. Do not over-mix the dough.
Assemble Mochi Stuffed Peanut Butter Cookies
- Prepare cookie dough and mochi - Use a small ice cream scooper, cookie dough scooper, or tablespoon to scoop the dough and form cookie dough into 18 or so balls. Divide the mochi into as many pieces as there are cookie dough balls so the quantities match. Dust your hands with corn or potato starch and roll the mochi into balls. (Photo 5, 6, and 7)
- Assemble cookies - Use your hands to flatten each cookie dough ball and place a mochi ball in the center of each cookie dough disk. Hold the cookie dough disc in your hand and fold the edges of the circle into the middle to cover the mochi ball.(Photo 8)
- Roll cookies - Pinch the edges in the middle to seal the cookie dough and roll each ball once in your hands to smooth the bottom. If desired, place coarse sugar in a shallow bowl and gently roll each ball in the sugar bowl until covered. Place the dough balls onto the prepared cookie sheets. Leave 1½-2 inches between each cookie to allow the dough to spread. (Photo 9, 10, and 11)
- Bake the cookies - Place the cookies on the middle rack in the oven and bake for 10-12 minutes. The cookies will look soft in the middle and the edges will turn slightly golden. Let the cookies rest for 5 minutes on the cookie sheet then transfer to a wire rack to cool.
Pro tip: Use room temperature butter and egg so the dough creams successfully.
What to Serve with Mochi Miso Cookies
Mochi cookies are a delicious dessert or snack. We usually enjoy them with as a dessert with a glass of oat milk for dipping, hot chocolate, or caramel iced coffee. They are also delicious as a snack with a matcha lemonade.
Recipe FAQs
One of the most common reasons cookies are too dry is too much flour. People often measure flour incorrectly by scooping directly from the canister and overpacking the flour. Properly measure flour by fluffing the flour in its canister, spooning the flour into a measure cup, and scraping a knife across the top of the measuring cup to level the flour.
Making fork marks helps the cookies bake evenly. Since peanut butter cookie dough is dense, pressing down on the dough with a fork can help ensure they cook evenly. Our recipe works without the fork prints, but you can add them for texture if you would like.
Mochi tastes like sweet rice but with a stretchy and chewy texture.
While mochi isn't super healthy for you, it is better for you than many other sweet snacks and desserts. It is low in saturated fat and cholesterol and is a good source of good source of Vitamins A, C, E, and K; Potassium; Protein; Magnesium, Copper, and Manganese.
No, mochi is traditionally cooked on the stovetop or microwaved. Check out our kinako mochi if you want to make mochi through this method. In this recipe, we bake the mochi and is still delicious.
Equipment
This peanut butter mochi cookie recipe requires common kitchen essentials. You will need a strainer or whisk to sift the flour, a mixing bowl, an electric handheld mixer or stand mixer, cookie dough scooper, parchment paper or silicone mat, baking sheet, and cooling rack.
Storage
These cookies are best enjoyed fresh. Store the baked cookies in an air-tight container and keep in a cool, dry place for up to 2 days. To warm them, heat the oven to 300°F and warm on a baking sheet for 2 to 3 minutes. You can also warm them in the microwave.
Baking tips
- These mochi cookies are best enjoyed fresh or within 2 days. If you are making them for just yourself or yourself and one other, we recommend making a half batch.
- Don't over-mix ingredients to ensure the cookies spread evenly and have a light texture. Over mixing can make the cookies tough.
- Bake on the middle rack for even cooking. If baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the lined baking sheet from top to bottom halfway through baking to ensure the cookies bake evenly.
- Cool down the cookies before storing to ensure the cookies maintain their texture. The steam from hot cookies will make the cookies soggy inside of the container.
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Peanut Butter Mochi Cookies with Miso
Equipment
- 1 whisk
Ingredients
Mochi
- ⅔ cup mochiko flour
- 2 tablespoon sugar
- ⅔ cup water
Peanut Butter Cookie Dough
- 2¼ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter room temperature
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1½ tablespoon miso paste
- ½ cup creamy peanut butter
- 1 large egg room temperature
- ½ cup coarse sugar such as turbinado
Instructions
Mochi Filling
- Combine ingredients - In a large microwave-safe bowl, add mochiko flour and sugar. Whisk until combined. Add water and whisk until the mixture is smooth and silky.⅔ cup mochiko flour, 2 tablespoon sugar, ⅔ cup water
- Microwave ingredients - Microwave on high for 3 minutes. Hold the bowl with an oven mitt and mix the mochi with a silicone spatula. Dust a pastry board or plate with potato flour, then transfer and spread the mochi to cool.
Cookie Dough
- Heat oven - Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- Whisk dry ingredients - In a large mixing bowl, whisk together flour, baking powder, baking soda, and kosher salt and set aside.2¼ cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Mix wet ingredients - In a separate large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter, brown sugar, and granulated sugar until smooth and fluffy, about 2 minutes. Add the vanilla, miso paste, peanut butter, and egg and mix until combined. Use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl.1 cup unsalted butter, ½ cup brown sugar, ½ cup granulated sugar, 1 teaspoon vanilla extract, 1½ tablespoon miso paste, ½ cup creamy peanut butter, 1 large egg
- Combine dry and wet ingredients - Gradually add in the dry ingredients and mix until the ingredients are just combined. Do not over-mix the dough.
Assemble Miso Peanut Butter Mochi Cookies
- Prepare cookie dough and mochi - Use a small ice cream scooper, cookie dough scooper, or tablespoon to scoop the dough and form cookie dough into 18 or so balls. Divide the mochi into as many pieces as there are cookie dough balls so the quantities match. Dust your hands with corn or potato starch and roll the mochi into balls.
- Assemble cookies - Use your hands to flatten each cookie dough ball and place a mochi ball in the center of each cookie dough disk. Hold the cookie dough disc in your hand and fold the edges of the circle into the middle to cover the mochi ball. Pinch the edges in the middle to seal the cookie dough and roll each ball once in your hands to smooth the bottom. If desired, place coarse sugar in a shallow bowl and gently roll each ball in the sugar bowl until covered. Place the dough balls onto the prepared cookie sheets. Leave 1½-2 inches between each cookie to allow the dough to spread.
- Bake the cookies - Place the cookies on the middle rack in the oven and bake for 10-12 minutes. The cookies will look soft in the middle and the edges will turn slightly golden. Let the cookies rest for 5 minutes on the cookie sheet then transfer to a wire rack to cool.
Notes
- These cookies are best enjoyed fresh. But you can also store them in an air-tight container for up to 2 days. To warm them, heat them in the oven at 300°F for 2 to 3 minutes. You can also warm them in the microwave.
- Use room temperature butter and egg so the dough creams successfully.
- Since these cookies are best enjoyed within 2 days, we recommend making a half batch if you're only making it for yourself or one other.
- Don't over-mix ingredients to ensure the cookies spread evenly and have a nice light texture. Over mixing will make the cookies tough.
- Bake on the middle rack for even cooking. If you are baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the baking sheet from top to bottom halfway through baking
- Cool down the cookies before storing to ensure the cookies maintain their texture. The steam from hot cookies will make the cookies soggy inside of the container.
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