Peanut Butter Mochi Cookies with Miso are buttery cookies with crispy edges and a chewy mochi center. These cookies are flavored with white miso for a subtle savory depth and are simple to assemble. Make a batch to share or to enjoy on a cozy evening.
This recipe combines two favorites: a classic peanut butter cookie and soft, chewy mochi. White miso adds a pleasant umami note that balances the sweetness. The cookies bake up with a tender exterior and a surprise mochi center that stretches with each bite. Try these alongside other Japanese-inspired treats like matcha cookies for a themed selection.
About Peanut Butter Miso Cookies
- Taste – Rich peanut butter cookies paired with lightly sweet mochi and a touch of savory miso.
- Texture – A tender, slightly crisp exterior with a gooey, chewy mochi interior.
- Effort – You’ll prepare the mochi, make the cookie dough, assemble, and bake.
- Time – About 10 minutes to make the mochi, 10 minutes to prepare the dough, and 10–12 minutes to bake each sheet.
What is mochi?
Mochi is a Japanese rice cake made from glutinous rice or glutinous rice flour. In modern home baking, mochiko (sweet rice flour) is often used to make a soft, chewy mochi that works well as a filling for these cookies.
What is miso?
Miso is a traditional Japanese seasoning made from fermented soybeans and salt. White miso is mild and slightly sweet; when added to cookie dough it lends a savory, umami lift that complements peanut butter.
Ingredients
- Mochiko (sweet rice flour) – used to make the mochi filling; naturally gluten free.
- Natural creamy peanut butter – gives the cookie its signature flavor and texture.
- All-purpose flour – base for the cookie dough.
- Baking soda and baking powder – leavening for the dough.
- Unsalted butter – room temperature for proper creaming and a buttery flavor.
- Granulated sugar and brown sugar – provide sweetness, spread, and chew.
- Vanilla extract – for flavor depth.
- Egg – binds the dough; use room temperature.
- White miso paste – a small amount adds savory complexity that pairs with peanut butter.
See the recipe section below for exact quantities.
Substitutions
- Gluten free – swap in a gluten-free all-purpose flour blend for the wheat flour.
- Chocolate mochi – use chocolate-flavored mochi as a filling for a chocolate-peanut butter twist.
- Shiratamako – an alternative glutinous rice flour often used for mochi; it behaves slightly differently but can work.
- Chunky peanut butter – for added texture, substitute chunky for creamy peanut butter.
Variations
- Chocolate chip – fold in semi-sweet chocolate chips for chocolate-peanut butter mochi cookies.
- Peanut butter chips – add peanut butter chips for extra nuttiness.
- Nuts – fold in chopped walnuts or macadamia nuts for crunch.
- Serving – pair with milk, dairy-free hot chocolate, or coffee for a comforting treat.
Instructions
Mochi Filling
- Combine dry and water – In a microwave-safe bowl whisk mochiko flour with sugar. Add water and whisk until smooth.
- Cook – Microwave on high for about 3 minutes, carefully stir with a heatproof spatula, then transfer the hot mochi onto a surface dusted with potato or cornstarch to cool slightly. When cooler, divide into portions and roll into small balls, dusting your hands with starch to prevent sticking.
Cookie Dough
- Preheat – Heat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients – Whisk together all-purpose flour, baking powder, baking soda, and kosher salt; set aside.
- Cream wet ingredients – Using a mixer, cream room-temperature butter with brown and granulated sugar until light and fluffy. Add vanilla, miso paste, peanut butter, and the egg; mix until combined, scraping the bowl as needed.
- Combine – Gradually add the dry ingredients and mix just until incorporated. Avoid over-mixing to keep the cookies tender.
Assemble Mochi-Stuffed Peanut Butter Cookies
- Form dough balls – Scoop the dough into roughly 18 equal portions and roll into balls. Divide the mochi into the same number of small mochi balls.
- Stuff – Flatten each dough ball into a disk, place a mochi ball in the center, and fold the edges over to enclose the mochi. Pinch to seal and roll gently to smooth the bottom. Optionally roll each assembled ball in coarse sugar.
- Space and bake – Place balls on prepared sheets 1½–2 inches apart. Bake on the middle rack for 10–12 minutes, until edges begin to turn golden but the centers still look soft. Let rest on the sheet for 5 minutes before transferring to a rack to cool.
Pro tip: Use room-temperature butter and egg so the dough creams properly and spreads evenly while baking.
What to Serve with Mochi Miso Cookies
These mochi-stuffed cookies are great as a dessert or snack. Enjoy them with a glass of oat milk, dairy-free hot chocolate, iced coffee, or a refreshing matcha lemonade.
Recipe FAQs
Too much flour is the most common cause of dry cookies. Spoon flour into the measuring cup and level it off instead of scooping straight from the bag to avoid packing in extra flour.
Fork marks flatten dense peanut butter cookie dough to help it bake evenly. This recipe does not require fork marks, but you can press a fork pattern for a classic look and slightly more even baking.
Mochi tastes mildly sweet like rice but is distinctive for its stretchy, chewy texture.
Mochi is primarily a carbohydrate-based snack. Like many sweet treats, enjoy it in moderation as part of a balanced diet.
Mochi made from mochiko flour should be cooked—either microwaved or steamed—before eating. In this recipe the mochi is cooked before being used as a filling.
Equipment
Basic kitchen tools are all you need: a whisk, mixing bowls, a hand mixer or stand mixer, a cookie scoop, parchment paper or silicone baking mats, baking sheets, and a cooling rack.
Storage
These cookies are best eaten fresh. Store cooled cookies in an airtight container at room temperature for up to 2 days. To refresh, warm in a 300°F oven for 2–3 minutes or briefly in the microwave.
Baking tips
- These mochi cookies are best within 2 days; consider making a half batch if baking for one or two people.
- Do not over-mix the dough—overworking can produce tough cookies.
- Bake on the middle oven rack for even results. If baking multiple sheets, rotate them halfway through.
- Allow cookies to cool completely before storing to prevent trapped steam from making them soggy.
Related Recipes
-
Chocolate Truffle Mochi -
Matcha Cookies (Soft and Chewy)
-
Gluten-Free Mochi Waffles
-
Kinako Mochi
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📖 Recipe
Peanut Butter Mochi Cookies with Miso
Buttery peanut butter cookies with crispy edges and a chewy mochi center, balanced by a touch of white miso for savory depth.
Ingredients
Mochi
- 2/3 cup mochiko (sweet rice flour)
- 2 tablespoons sugar
- 2/3 cup water
Peanut Butter Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 tbsp white miso paste
- 1/2 cup creamy peanut butter
- 1 large egg, room temperature
- 1/2 cup coarse sugar (optional, for rolling)
Instructions
- Make the mochi: Whisk mochiko and sugar, add water and mix until smooth. Microwave on high for about 3 minutes, stirring carefully after cooking. Transfer to a starch-dusted surface and let cool slightly, then divide into 18 small balls.
- Prepare dough: Preheat oven to 350°F. Whisk flour, baking powder, baking soda, and salt in a bowl. In another bowl, cream butter with brown and granulated sugar until light, then add vanilla, miso, peanut butter, and egg; mix until combined.
- Combine: Gradually add dry ingredients to the wet mixture and stir until just combined. Avoid over-mixing.
- Assemble: Scoop dough into 18 balls. Flatten each, place a mochi ball in the center, and wrap the dough around the mochi, sealing the edges. Roll each assembled cookie in coarse sugar if desired.
- Bake: Arrange cookies on parchment-lined sheets 1½–2 inches apart. Bake 10–12 minutes until edges are lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Store cooled cookies in an airtight container for up to 2 days. Reheat briefly in a warm oven or microwave before serving.
- Top Tips: Use room-temperature butter and egg for best texture. Do not over-mix dough. Bake on the middle rack and rotate sheets if baking multiple trays.
Nutrition (approx. per cookie)
Calories: 253 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 16 g