Kakimochi (Japanese rice crackers or mochi crunch) are a popular local Hawaiian savory snack. Combined with white chocolate chips, they make a delicious salty-sweet cookie with a little bit of extra crunch.
1–1/4 cups small kakimochi (like mini yakko arare)*
1–1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
Sea salt, for sprinkling (optional)
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a mixing bowl combine the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer cream together the butter and sugars (brown and white) until light and fluffy. Add the egg and vanilla and mix until well combined.
Add the dry ingredients and mix until just combined. Stir in the kakimochi and white chocolate chips (you may need to do this by hand).
Drop by spoonfuls onto prepared cookie sheets, leaving about 2″ between cookies. Sprinkle with sea salt, if desired. Place in the oven and bake for 12-15 minutes or until the cookies are golden brown.
Allow the cookies to cool completely on a wire rack. Store in an airtight container.
*If you can only find larger kakimochi, place in a zip top bag and use a rolling pin to roughly break up the kakimochi into smaller pieces (similar in size to the chocolate chips). Then measure the quantity needed for the recipe.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Cuisine: Hawaiian-American
- Serving Size: 1 cookie
- Calories: 100.07
- Sugar: 8.77 g.
- Sodium: 76.25 mg.
- Fat: 4.36 g.
- Saturated Fat: 2.64 g.
- Carbohydrates: 14.16 g.
- Fiber: 0.21 g.
- Protein: 1.14 g.
- Cholesterol: 13 g.
Keywords: kakimochi, arare, mochi crunch, white chocolate