These mini mochi konpeito cookies are such a fun, colorful, and easy dessert. Rainbow mochi bites add color and chew while konpeito candies act as sprinkles and provide a contrasting crunchy texture. White chocolate chips round everything out with pops of melty, gooey sweetness. These mochi bite cookies make great treats for birthdays, kids parties, and spring events! Disclaimer: This post contains affiliate links.
Mochi Cookies
Mochi cookies are a relatively new trend to hit the internet, and none seem quite the same. I’ve seen some where the cookie dough itself is made with mochi flour. There are some with a giant chunk of mochi right in the middle of the cookie. Those seem like they are definitely for the #teamchewycookie side of the internet.
My take on mochi cookies are the EASIEST because they use store bought mini mochi bites. Obviously, you could definitely make your own mochi. I have a really easy homemade mochi recipe if you want to try. Buuuuut my whole thing these days is easy recipes for busy people. And store bought rainbow mochi bits are as easy as using chocolate chips. Just add it to your cookie dough et voila! Mochi cookies!
Speaking of chocolate chips, I have included white chocolate chips as a mix in for this cookie recipe. I just think white chocolate goes well with rainbow colored candies and treats. But feel free to substitute any other kind of chocolate you like. Now that I’m thinking of it, I wish I could get my hands on some ruby chocolate chips….
What is Konpeito?
Konpeito is a type of Japanese sugar candy that looks like little multicolored stars. Have you ever seen the Ghibli movie, Spirited Away? In that movie there are little spirits called susuwatari that eat konpeito.
Konpeito are literally just made from sugar crystals, so they are crunchy and sweet. With their rainbow colors and cute star shapes, they are pretty similar to sprinkles, which is why I thought I’d try them out in cookies!
Konpeito are popular for special celebratory events and festivals. I have some friends who like to give/eat konpeito on Hinamatsuri (Girls Day). These rainbow mochi and konpeito cookies would be a great Hinamatsuri dessert!
I can find konpeito at my local Japanese market, but they also have them on Amazon. Be forewarned, they seem to be a lot more expensive online than in store.
Are Mochi Cookies Japanese?
Okay, I don’t know if you’ve figured it out by now, but these cookies are DEFINITELY my own invention. I don’t think I’ve ever seen a mochi cookie in Japan, but who knows, maybe it exists by now. I just thought I’d shoot out this disclaimer just in case one of you goes to Japan and starts asking for mochi konpeito cookies.
Regardless of its dubious origins (aka my brain), these mochi cookies are SUPER easy and SUPER fun. They don’t require any chilling, and they’re as easy to make as chocolate chip cookies. What are you waiting for?? Give these a try!
More Asian Cookie Recipes
If you enjoyed these mochi konpeito cookies, be sure to browse some of my other Asian flavored cookie creations:
Mini Mochi Konpeito Cookies
Ingredients
- 1/2 cup softened butter 1 stick
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 3/4 tsp kosher salt
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 cup white chocolate chips
- 1/2 cup rainbow mini mochi bits plus more for decorating
- 1/4 cup konpeito
Instructions
- Preheat oven to 350 degrees F and line two baking sheets with parchment or silicone.
- With an electric mixer, cream butter, sugar, brown sugar, baking soda, and baking powder until fluffy.
- Add egg and vanilla, and mix again until homogenous.
- Add flour and mix slowly until the dry ingredients are just combined.
- Add mochi and white chocolate chips and mix again until evenly combined.
- Divide cookie dough into 13 balls, each about the size of a golf ball, and divide among the two baking sheets.
- Add additional mochi bits and the konpeito candies on top of the cookie balls for decoration, pressing them into the dough.
- Bake each tray of cookies for 15 minutes or until lightly browned at the bottom, no chilling required.
- Cookies keep well in an airtight container at room temperature.
Notes
- Please make sure to use kosher salt and not table salt, or your cookies will be too salty.
- Feel free to substitute the white chocolate chips for other kinds of chocolate.