Hey y'all! If you're a fan of chewy, gooey cookies with a twist, you're in for a treat with these Matcha Mochi Cookies with White Chocolate Chips. The earthy flavor of premium matcha meets the sweet, creamy taste of white chocolate in a soft-baked cookie with a mochi center — perfect for bake sales, holidays, or just a cozy night in. Let’s get baking!
Why You'll Love This Matcha Mochi Cookies Recipe
- The cookies are uniquely chewy thanks to the mochi center, offering a fun texture in every bite.
- Vibrant green matcha not only adds beautiful color but also provides earthy, antioxidant-rich flavor.
- White chocolate chips melt into creamy pockets, perfectly complementing the slightly bitter matcha.
- This recipe is easy to follow and great for impressing friends or family at any gathering.
- They’re freezer-friendly, so you can bake ahead or save leftovers for a delightful treat any time!
Ingredients for Matcha Mochi Cookies with White Chocolate Chips
- For the Mochi:
- ⅓ cup sweet rice flour (glutinous rice flour)
- 2 tablespoon granulated sugar
- ⅓ cup milk (dairy or non-dairy)
- ½ teaspoon vanilla extract
- For the Cookies:
- 1 ¾ cups all-purpose flour
- 2 tablespoon matcha powder (culinary grade, see what makes a good matcha)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup white chocolate chips
Directions: How to Make Matcha Mochi Cookies with White Chocolate Chips
Step 1: Prepare the Mochi Filling
- In a microwave-safe bowl, whisk together sweet rice flour, sugar, milk, and vanilla extract until smooth.
- Microwave for 1 minute, stir, then microwave for another 45 seconds to 1 minute, until the mixture thickens to a sticky, stretchy dough.
- Allow to cool for a few minutes, then scoop heaping teaspoonfuls onto a parchment-lined tray, making 12 small balls. Cover and set aside.
Step 2: Mix the Cookie Dough
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, matcha powder, baking soda, and salt.
- In a separate large mixing bowl, beat softened butter and sugars together until light and fluffy (about 2 minutes).
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the white chocolate chips.
Step 3: Assemble the Matcha Mochi Cookies with White Chocolate Chips
- Scoop out about 2 tablespoons of cookie dough, flatten it in your palm, and place a mochi ball in the center.
- Wrap the dough around the mochi, sealing well. Roll into a smooth ball and place on the baking sheet about 2 inches apart.
Step 4: Bake and Cool
- Bake at 350°F (175°C) for 12-14 minutes, or until edges are set and tops appear slightly cracked (do not overbake for the chewiest texture).
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.
Prep Time: 25 mins | Cook Time: 14 mins | Total Time: 39 mins | Yield: 12 cookies
Notes & Tips for Perfect Matcha Mochi Cookies with White Chocolate Chips
- If the mochi is too sticky to handle, dust your hands with a little cornstarch.
- For best flavor, use high-quality matcha powder — learn about matcha types at The Spruce Eats.
- Don’t overbake—cookies continue to cook on the tray after being pulled from the oven.
Variations on Matcha Mochi Cookies with White Chocolate Chips
- Dark Chocolate Chips: Swap white for dark chocolate for a rich, less-sweet flavor.
- Vegan Version: Use non-dairy butter, plant-based milk, and vegan white chocolate chips.
- Nutty Crunch: Fold in ⅓ cup chopped macadamia nuts for extra texture.
Required Equipment
- Mixing bowls (medium & large)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Microwave-safe bowl
- Parchment paper
- Baking sheets
- Wire cooling rack
Storage & Shelf Life for Matcha Mochi Cookies with White Chocolate Chips
Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze cookies wrapped tightly for up to 1 month (thaw at room temperature before enjoying).
Serving Suggestions for Matcha Mochi Cookies with White Chocolate Chips
- Enjoy with a steaming cup of matcha latte or green tea for a cozy pairing.
- Pair with fresh berries for a refreshing finish.
- Serve warm with a scoop of vanilla ice cream for a decadent dessert.
Pro Tips for the Best Matcha Mochi Cookies with White Chocolate Chips
- Use matcha powder specifically labeled for baking to prevent bitterness (learn more about baking matcha).
- Don’t skip chilling the mochi balls before wrapping – it makes assembly much easier.
- Measure flour with a spoon-and-level method for soft, non-dense cookies.
Matcha Mochi Cookies with White Chocolate Chips FAQ
Can I make Matcha Mochi Cookies with White Chocolate Chips gluten-free?
Yes! Substitute the all-purpose flour for a 1:1 gluten-free flour blend, and ensure your sweet rice flour is naturally gluten-free.
How do I prevent matcha flavor from being too bitter?
Use a good quality, culinary-grade matcha and don’t use more than the amount listed—even a little extra can overpower the sweetness.
Can I freeze Matcha Mochi Cookies with White Chocolate Chips?
Absolutely! Once baked and cooled, freeze in an airtight bag for up to a month. Thaw at room temperature before serving.
Ingredients
- 1 cup glutinous rice flour (mochiko)
- ½ cup all-purpose flour
- 2 teaspoons matcha powder
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup white chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a medium bowl, whisk together glutinous rice flour, all-purpose flour, matcha powder, baking powder, and salt.
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3In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the egg and vanilla extract.
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4Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the white chocolate chips.
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5Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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6Bake for 12–15 minutes, or until the edges are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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