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.
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
Storage
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.
Top Tips
Use room temperature butterand 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.