Chocolate Mochi-Filled Churro Cookies

Classic churro meets trendy mochi cookie – these cookies have a cinnamon cookie shell coating a stretchy chocolate mochi surprise!

At first, I made a mochi that would harden after literally a couple hours – turns out all I needed was to add more hydration and cook it longer! Kneading it for 10-15 minutes gives it that stretch as well. These cookies are super fun, so give it a try!


Makes 14-15 cookies

For the churro dough:

1/2 cup (113g) unsalted butter, softened

1/2 cup (113g) brown sugar

2 Tbsp (25g) sugar

1 egg

1-1/4 cup (180g) all-purpose flour

1-1/2 tbsp (6g) cinnamon

1/2 tsp salt

1/2 tsp baking powder

For the mochi filling:

1/2 cup + 2 Tbsp (70g) glutinous rice flour, I use Mochiko

1 Tbsp (6g) cocoa powder, I use Hershey’s Dark

2-1/2 Tbsp (18g) corn starch

2 tbsp (25g) sugar

3/4 cup + 2 tbsp (200mL/g) water

3 tbsp (45g) unsalted butter

30 bittersweet chocolate chips, about 1/2 cup

For the churro rolling sugar:

1/4 cup sugar

1 tbsp cinnamon

For the chocolate drizzle:

2 oz bittersweet chocolate chips


For the cookie dough:

Cream the butter and sugar together until light and fluffy. Add the egg into butter mixture and beat until combined.

Sift in the flour, salt, cinnamon, and baking powder. Whisk until evenly mixed. Chill in the fridge for 1 hour or overnight. This is also freezable.

In the meantime, make the mochi.

For the mochi filling:

In a bowl, whisk glutinous rice flour, cocoa powder, corn starch, sugar, and water until there are no clumps.

Cover with plastic wrap and poke a few holes on top.

Microwave for 2 minutes (may vary by microwave but basically microwave until there is no liquid)

Remove from microwave and mix in butter with a spatula while it’s still hot until it’s all combined and mochi is smooth.

Knead with the spatula (or a gloved hand, be careful it’s REALLY hot) for 10-15 minutes. This will make the mochi stretchy!

Cover the bowl with plastic wrap and push the plastic wrap down until it touches the surface of the mochi. Place in the freezer for an hour or refrigerate for a couple hours. This can also be completely freezable and thawed.

Separate mochi into 14 pieces (you will have extra mochi), place two chocolate chips in each piece and roll into balls. Each ball will be around 15-20 grams.

For assembly:

Preheat oven to 375F. Split cookie dough into 14-15 portions (about 32-35 grams each) and roll into balls.

Flatten each into a disk and place a mochi ball in the center. Wrap dough around the mochi. Roll and seal well. These dough balls are freezable.

Chill the dough balls for an hour, overnight or freeze them and you can bake them directly out of the freezer (it’ll just be thicker) or thaw for 15 minutes.

Roll the dough balls in the rolling cinnamon sugar. If it’s not sticking, moisten the outside of the dough ball with water, then roll.

Place on parchment-lined baking sheet and flatten slightly. Bake the dough balls for 12-15 minutes.

Let it sit on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.

Melt chocolate in the microwave. Drizzle on top and serve or if you want the chocolate to stiffen, place the cookies in the freezer.