Kakimochi is also known as Japanese rice cracker. It’s a teriyaki crunchy cracker and yes, there are some Hawaii bakeries that put them in cookies. The cracker kind of acts as a replacement for nuts or cereal, anything crunchy. Don’t knock it til you try it!

When I saw HEART SHAPED kakimochi in Hawaii, well, I just couldn’t resist and I knew I had to make up my own version of this old skool snack…

1/2 cup (1 stick) butter
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
1 /2 teaspoons baking soda
1 cup crushed kakimochi (arare) + more to decorate if you wish
3/4 cup mini chocolate chips

Preheat the oven to 350 degrees and prep baking sheets with silpats.

I have NEVER come across kakimochi in this shape except for in Hawaii. It is so cute I can hardly stand it.

You can use any shape, of course since hearts are pretty hard to find. It hurts to crush up these cute little kakimochi hearts, but it has to be done.

In a freezer bag, place the kakimochi and crush them to pieces using a rolling pin, your hands, your full aggression. Hello anger management. Set aside.

In a small bowl whisk together the flour and the baking soda. Set aside.

In the bowl of an electric mixer, cream the butter and the brown sugar. Add the egg and the vanilla.

Add in the flour/baking soda mixture until combined.

Personally, I love mini chocolate chips. They add a lot of flavor in very little bites.

By hand, fold in the crushed kakimochi and the mini choco chips into the batter.

Spoon by teaspoonfulls onto the prepped baking sheets. Make them rounded and press them down slightly. Since the heart were SO cute I also placed one on top of each batter ball before sending it into the oven. You don’t have to do this, but I thought it looked adorable and added even more crunch.

Bake for 8-10 minutes until brown. Let cool on a wire rack.

For people who may have only eaten kakimochi as a snack, this is a new and interesting take that is worth trying out!