Name: White Rabbit Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Ingredients: 120 g salted butter (softened); 120 g brown sugar; 30 g granulated cane sugar; 1 large egg; 1 tsp vanilla extract; 80 g all-purpose flour; 60 g mochiko flour (glutinous rice flour); 1/2 tsp baking soda; 1/4 tsp baking powder; 20 pieces White Rabbit candies (cut into pieces); 1 C chocolate chips

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These White Rabbit Chocolate Chip Cookies are made with mochiko and all-purpose flour, studded with milk candy and chocolate chips.

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These White Rabbit Chocolate Chip cookies are inspired by the iconic ones from Kouign Café here in Vancouver.

The cookies are made with a combination of all-purpose flour and mochiko flour (also known as glutinous rice flour, made from short-grain rice, used commonly in mochi).

What is White Rabbit milk candy?

White Rabbit Creamy Candy is a confection originating from China.

It is an iconic Asian brand that holds a lot of nostalgia, especially for those who grew up eating the candy during childhood.

The soft and chewy candies have a texture similar to salt water taffy, and are made from a combination of milk, maltose, sugar, gelatin and butter.

They are small and rectangular in shape.

What makes the milk candies unique is that they are wrapped in an edible glutinous rice paper before being wrapped up in the blue/white/red wax paper.

Why you'll love this recipe

This white rabbit cookie recipe is:

Unique: this recipe yields a delightfully crisp cookie, with a little chew from the globs of melted White Rabbit milk candies.

A great way to use leftover candy: it's a fun way to use up any leftover White Rabbit candy you may have lying around.

Not too sweet: using salted butter balances out the overall flavor of the cookies.

Ingredients you'll need

salted butter: softened, or you can use ghee (clarified butter), which works as well; if using unsalted butter, add a pinch of salt to the dry ingredients
brown sugar: adds a moisture and flavor to the cookies
granulated cane sugar: for structure; you can use regular white sugar as well
egg: acts as the binder
vanilla extract: for flavor
all-purpose flour: regular plain flour
mochiko flour (glutinous rice flour): is also known as glutinous rice flour or sweet rice flour, and adds a crispness to the cookies; typically used to make chewy treats such as mochi; you can find mochiko flour in Asian supermarkets and large grocery stores
baking soda: acts as a leavener, helps the cookies brown
baking powder: another leavener
White Rabbit candies: cut into pieces; you can find these packaged candies in Asian supermarkets
dark chocolate chips: use your favorite good-quality chocolate chips, or chocolate feves or callets

You can find these ingredients at Asian supermarkets or large grocery stores.

How make the cookies

In a bowl of a stand mixer with a paddle attachment, add in the softened butter and sugars. Beat butter mixture on medium-high speed until creamy and lightened in color.

Add in the egg, vanilla extract and use a spatula to scrape down the sides of the bowl.

Add in all-purpose flour, mochiko flour, baking soda, and baking powder and stir with the paddle on low speed to incorporate.

Fold in the chopped white rabbit candies and chocolate chips.

Use a small ice cream scoop (or tablespoon) and scoop cookie dough onto a cookie sheet or baking tray lined with parchment paper. (If baking on the same tray, be sure to leave a few inches of space for the cookie to spread).

Press additional chocolate chips and White Rabbit candies onto the cookie dough.

Chill in the fridge for 10-15 minutes.

Preheat oven to 350F.

Bake the cookies, about 5 or 6 on a tray for about 8-10 minutes, or until golden brown.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.

Sprinkle on flaked sea salt if desired.

Step by step photos on how to make white rabbit cookies, with number overlay.

How to serve

Serve the cookies warm or at room temperature with a glass of milk, sesame oat milk, or soy milk.

How to store

Store the cooled cookies in an airtight container at room temperature for up to 5 days.

Freezer:

Keep the raw cookie dough in an airtight, freezer-safe container in the freezer for up to 3 months.

Bake cookie dough from frozen and add an additional few more minutes to the baking time.

Optional additions

To counterbalance the overall sweetness, you can add a sprinkling of Maldon sea salt (flaked sea salt).

Miso paste would be another delicious savory addition.

Notes & expert tips

The rice paper wrapper is completely edible. You can leave the paper on, or rub it off when you cut the White Rabbit candies.

The White Rabbit candies do stick to your teeth, in the same way taffy does. Be careful if you have dental work.

Depending on the age of the candies, they can range from soft to hard.

Use caution when cutting the candies, if they are hard. I like to use a sharp serrated knife to cut the candy in a sawing motion into 3 or 4 pieces.

Other cookie recipes you may like

Be sure to check out these recipes:

Chinese Almond Cookies

Matcha Snickerdoodle Cookies

Chinese Macau-Style Almond Mung Bean Cookies

Matcha Crinkle Cookies

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

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5 from 5 votes