Description
Nutty black sesame cookies stuffed with soft and chewy mochi. Every single cookie bite is a surprise combo you didn’t know you needed!
Ingredients
Scale
- 2 ½ cup gluten free flour (or all purpose flour)
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ¾ cup brown sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 ½ cup black sesame paste (store bought or homemade)
Mochi
- ⅔ cup glutinous rice flour
- 2 tbsp granulated sugar
- ⅔ cup milk
Instructions
Mochi
- In a microwave-safe bowl, add glutinous rice flour, sugar, and milk together. Whisk together until no lumps.
- Microwave on high for about 2 minutes. Then use a spatula to mix and separate mochi from the side of the bowl (very sticky and hot, be careful!). Let cool for 10 minutes.
- Grease your hands with butter or cooking spray. Separate mochi into 18 equal portions and roll them into balls. Set aside.
Black Sesame Cookies
- In a large mixing bowl, add butter, brown sugar and granulated sugar. Using a electric mixer with paddle attachment, beat butter and sugars together until smooth and creamy. Then add eggs, one at a time. Then add black sesame paste and continue mixing until combined.
- In a separate bowl, combine flour, baking powder, baking soda, and salt together.
- Add the dry flour mixture into the wet ingredients, mix until just combined.
- Chill the dough in the refrigerator for about 15-30 minutes.
- Preheat the oven to 375°F. Line baking sheets with parchment paper or grease with cooking spray.
- ASSEMBLY: Take 2 tbsp of chilled cookie dough, roll into a ball, flatten it out, and make a dent in the middle. Top with a mochi ball, then use your hands to seal the dough edges around mochi until it is completely covered. Add some black sesame seeds on top if desired. Repeat until all dough is used (yield about 18 cookies).
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Place cookies onto the prepared baking sheets, leaving about 2 inches apart.
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Bake for 12-13 minutes or until the edges of cookies are set. Let cool for 10-15 on the baking sheet before transferring to the cooling rack. Enjoy!
Notes
Cookies can be stored in an air tight container for up to 3 days.
Fresh mochi is soft, sticky, and chewy, and it is best to be eaten on the same day. It has a tendency to harden very quickly. If the mochi is left out for too long, it becomes dry and hard.
- Category: Dessert
- Cuisine: American, Chinese, Japanese
Keywords: almond cookies, black sesame, mochi