Kirbie's Cravings

Matcha Green Tea Mochi Cookies

photo of a stack of Matcha Green Tea Mochi Cookies

These matcha green tea cookies are crispy and chewy, with pieces of mochi sprinkled throughout.

overhead photo of Matcha Green Tea Mochi Cookies

As you know, I love mochi. I especially like it when they are bite-sized and multi-colored. I previously made frozen yogurt ice pops with mochi, and now I’ve made delicious cookies with them.

These are similar to my Crispy, Chewy, Matcha Green Tea Cookies but with colorful chewy mochi treats baked right into the cookies.

close-up photo of a stack of Matcha Green Tea Mochi Cookiesclose-up photo of a cookie with a bite taken out of it
The idea came to  me when I was reorganizing my kitchen pantry. I had a package of open mochi and I put them in one of  my OXO pop containers and then stacked them on the shelf with my chocolate chips. And it suddenly occurred to me, why not make a cookie studded with mochi instead of chocolate chips?

photo of mochi piecesoverhead photo of a package of colored mochi
I buy my mochi pieces from Costco Business Center. They can also be found at some Asian markets.

close-up photo of a stack of cookies
These came out just as I hoped. The mochi turn super soft and chewy when baked and give these cookies a really unique texture. And they make the cookies really colorful too. It’s definitely not your typical cookie, but it totally works for me!

You might like my soft matcha chocolate chip cookies, too!

photo of a stack of matcha mochi cookies

Matcha Green Tea Mochi Cookies

Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Course: Dessert
Cuisine: American
These chewy matcha cookies are studded with pieces of mochi that turn soft after baking.


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 1/2 tbsp  high quality matcha green tea powder I use maeda-en gold canister quality
  • 1 cup mochi pieces


  • Preheat oven to 350°F. In the bowl of a stand mixer, cream together the butter and sugar until fluffy. Beat in egg. Add in remaining ingredients, except matcha powder and mochi, and mix on low speed until dough comes together. Add in matcha powder and mix until dough is uniformly green. Stir in half of the mochi pieces.
  • Make balls 1 inch in diameter and place onto cookie sheet. Repeat with remaining dough, spacing about 2 inches apart. Use remaining mochi to press a few mochi on the top of each ball so that they remain visible.
  • Bake about 10-11 minutes, until edges begin to turn a golden brown and dough is cooked. Let cookies cool completely before removing from sheets.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

8 comments on “Matcha Green Tea Mochi Cookies”

  1. How did you store the cookies? Did mochi dry out after a few days?

  2. I tried this recipe and it failed miserably. I saw in the comments afterwards that there was an issue with the mochi melting. That happened to me as well and I used the exact same brand as you did but the non colored version. I don’t mind them melting but my issue was there was too much flour or something because it was super dry. When i finished mixing everything it didn’t even stick together. I had to wet my hands to form the 1″ balls. Not sure where I went wrong because i followed the recipe exactly..

    • Hi Amy, I’m sorry to hear your cookies didn’t turn out right. A couple of things: you need to be really careful with measurements, especially with cookies. If you overpack the flour, it will definitely change the consistency or make the dough too dry. Overpacking occurs when you directly scoop your measuring cup into the flour; instead you should be using a small spoon to spoon the flour into the cup and then leveling off the top to get an accurate measurement. Also be careful not to reduce other ingredients. Sometimes people will reduce the sugar thinking that only cuts sweetness and doesn’t affect the recipe but for cookies, the sugar does so much more and is the key to producing these thin and chewy cookies. I hope this helps. I haven’t had any issue with my mochi melting but you can always pop them in the freezer before baking if that is an issue

  3. Thank you so much for this recipe! My family loved it! The sweetness and texture of the cookies were perfect! I am making them again today and I highly recommend others to try this recipe! Its so easy and bakes perfectly! Thanks again! 

  4. Kirbie,

    I tried your recipe today, but it failed. The mochi bits melted making the cookies a mess. I used the mochi bits from And they look exactly like the mochi bits you used. But maybe it’s the brand? Any suggestions?

    • Oh no! I suspect it’s the brand. Most mochi bits look the same but I’ve had ones that softer and ones that are chewier. You could try freezing the mochi and then mixing them into the batter. Then they shouldn’t melt as fast. Hope that helps!