These White Rabbit Chocolate Chip Cookies are made with mochiko and all-purpose flour, studded with milk candy and chocolate chips.
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.
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 Macau-Style Almond Mung Bean Cookies
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
White Rabbit Chocolate Chip Cookies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 120 g salted butter softened
- 120 g brown sugar
- 30 g granulated cane sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 80 g all-purpose flour
- 60 g mochiko flour glutinous rice flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 20 pieces White Rabbit candies cut into pieces
- 1 C chocolate chips
Instructions
- 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 350°F/177°C.
- 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.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
David @ Spiced
I haven't come across White Rabbit candy before, but it does sound quite tasty - after all, I haven't met too many candies that I didn't like. 🙂 This is a great idea to mix it into a cookie. I haven't had the original, but I'm perfectly ok with this inspired version instead!!
Michelle
White Rabbit candies are very similar to taffy, only they're white in color. You can usually find them in Asian supermarkets 🙂
Tasia
The cookies look perfectly soft and chewy and the addition of mochiko flour must give them a delicious flavor. I'll be looking for these White Rabbit candies at my local market, which has a very large selection of ethnic ingredients and candies.
Michelle
Thanks Tasia, the White Rabbit candies are a fun addition to chocolate chip cookies!
2pots2cook
Never heard of this one but looks so inviting! Must get the ingredients to try for holidays!
Michelle
Thanks Davorka, the candies are ubiquitous in Asian households! 🙂 You can find the White Rabbit candies in many Asian supermarkets.
Dawn
I've only recently heard about those candy, but haven't actually saw around here or tried. Must go on the lookout for them so I can give these cookies a try. Such a treat and a perfect way to kick off the weekend! 🙂
Michelle
You can find White Rabbit candies in most Asian supermarkets, or even Loblaws in their international aisle 🙂
Raymund | angsarap.net
These White Rabbit Chocolate Chip cookies sound like a delightful fusion of classic chocolate chip cookies with the unique flavor of White Rabbit Creamy Candy. White Rabbit candies hold a special place in my heart, I grew up with this lolly, and incorporating them into cookies is a brilliant idea.