If you happen to fall into the chewy cookie camp, look no further than these incredibly soft sugar cookies stuffed with mochi and studded throughout with sprinkles. The edges of the cookie are slightly golden and just the tiniest bit crisp while the middle is ooey, gooey and oh-so-fun to pull apart. The key to the chewy texture of mochi is the sweet rice flour -- it should not be swapped for regular rice flour. For the ultimate success in making these cookies, use rainbow sprinkles that are oblong instead of spherical -- they are less likely to bleed into the dough when baked.
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Food Network Kitchen | 2022-06-15
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