Description
A fusion dessert featuring a classic peanut butter cookie exterior stuffed with a soft, stretchy Japanese-style mochi center.
Ingredients
Scale
- 70g Glutinous Rice Flour
- 20g Cornstarch
- 30g Granulated Sugar
- 120ml Whole Milk
- 15g Unsalted Butter (melted)
- 1/2 cup Unsalted Butter (softened)
- 1/2 cup Creamy Peanut Butter
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
Instructions
- Mix mochi ingredients and microwave until translucent and sticky.
- Divide mochi into small balls and let cool.
- Cream butter, peanut butter, and sugars together.
- Add egg and vanilla, then fold in dry ingredients to form cookie dough.
- Flatten a piece of cookie dough, place a mochi ball inside, and seal.
- Chill the stuffed dough balls for 30 minutes.
- Bake at 350°F for 10-12 minutes until golden.
Notes
High-protein snack, unique texture contrast, and long-lasting chewiness.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 280 kcal per cookie