![]() For these, I wanted a pretty pink middle to go with Valentine’s Day, so I added freeze-dried strawberry powder to the mochi. You can flavor these cookies with anything, in the mochi or in the cookie dough. This is the perfect time to add sprinkles on top, so that they stick to the cookie but don't melt or bleed. The cookies bake until they're golden brown, and they will seem too soft when you pull them from the oven. You roll the dough into a ball in your palms, flatten it out, then wrap it around a ball of the filling. Chilling the cookie dough while the mochi microwaves helps, too.Īssembling these cookies is very similar to making yaki manju, or any dumpling, really. I also increased the flour slightly so the rate of the cookie and mochi spreading would be more even (rather than the mochi staying lumpy while the cookie got too thin and crispy on the edges). Delicious, but overpowering if your mochi filling is flavored with something that doesn't go well with caramel or brown sugar. I decreased the amount of ratio of brown sugar to white sugar, since the original recipe from Pepper (which is no longer showing on their site) was a little too caramel-y for me. I made a few tweaks to make them more my speed, though. The basic gist is that the cookie is stuffed with chewy mochi on the inside. I devour mochi whenever I see it and I always have to have cookies on hand (how am I supposed to drink tea with nothing?), so I hopped on the bandwagon as soon as I saw a mochi cookie recipe pop up. ![]() These cookies have been a long time coming.
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