Matcha white chocolate cookies they are the best matcha treatment! They’re chewy, full of flavor, and chunky—a delicious twist on your regular cookie that everyone will love.
If you love fudgy cookies, you have to bake these Peanut Butter Chocolate Chip Cookies!
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🍪Why bake matcha cookies
I am so excited to share this recipe with you! If you’re a fan of matcha, you’ve probably thought about cooking with this ingredient. I did, and after some trial and error, I finally got the perfect cookie I was looking for!
My matcha cookies are packed with:
- matcha flavor;
- White chocolate chips that melt in your mouth;
- A dark interior in the mouth that will leave you wanting more!
And you can bake them in less than an hour! Trust me, these cookies are so good they can turn a matcha hater into a matcha fanatic.
🥣Ingredients and substitutions
This cookie recipe is made with easy-to-find ingredients.
Matcha. I use culinary grade matcha. Baking matcha is a bit more bitter and has a less vibrant green color, but it works well for baked goods.
Expert advice: Use a matcha powder that is 100% matcha.
butter Use unsalted butter. We are melting the butter for a sweeter cookie. Don’t worry, it will work!
sugar Use granulated or powdered sugar.
Brown sugar. You can use dark brown sugar or yellow/light brown sugar. A dark brown sugar will make a cookie a little darker and add a stronger hint of caramel.
Baking soda and baking powder. Use both. Before you start, make sure they are not expired.
- Baking soda: Add ¼ teaspoon of baking soda to hot water with vinegar: if it bubbles, it’s good for baking.
- Copper powder: Add ¼ teaspoon of baking powder to the hot water: if it foams, it’s good for baking.
Sal. Use fine sea salt.
flour Use white, unbleached all-purpose flour.
egg The egg must be large.
cornstarch Cornstarch is used to make the cookie less spreadable, while maintaining a sweet interior.
White chocolate chips. Use chocolate chips or chunks.
Expert advice: Chocolate chips do not melt like a chocolate bar. They have a lower amount of cocoa, and this makes them more resistant to heat. If you want deep pockets of melted white chocolate in your cookies, chop up your favorite white chocolate bar and use it instead of chips.
🍫 Flavor variations
Matcha chocolate chip cookies: Use milk chocolate chips instead of white.
Dark chocolate cookies with matcha pistachio: Use dark chocolate chips instead of white, add ⅓ cup chopped pistachios.
Matcha White Chocolate Macadamia Cookies: add ⅓ cup crushed macadamias.
Matcha Almond Cookies: Use crushed almonds instead of white chocolate chips.
🥄 How to make matcha cookies
Ready to bake the best matcha cookies? Get your ingredients!
In a large bowl, add the melted butter, brown and white sugar, and mix until the sugar dissolves.
Add egg Mix until combined.
In a medium bowl, whisk together the dry ingredients: all-purpose flour, matcha powder, baking powder, and baking soda and salt.
Add dry ingredients to wet mixture. Stir until no dry spots remain.
Add chips or pieces of white chocolate. Mix until incorporated into the dough. Refrigerate while the oven is preheating.
Shape the cookies with a spoon or cookie scoop. Bake for 12 minutes.
🍪Tips for the best cookies
- Want extra matcha flavor? Add twice the requested amount of matcha powder for a stronger green color and taste.
- Tap the pan a couple of times as soon as the cookies come out of the oven. This will create a nice wrinkled look.
- Let the cookies rest on the baking sheet for another 5 minutes before turning them out onto a wire rack to cool.
- Never use a hot/hot baking tray – let it cool before baking the next batch, or use another that is at room temperature.
🙋🏻♀️Questions you may have
Use a culinary grade matcha when brewing. It is possible to use ceremonial or higher grade matcha if you want, but remember: a premium version of this ingredient will cost (at least three times) more than its simpler version. In particular, I don’t think it makes much of a difference when baking these cookies. They are delicious, have a bold matcha taste and are not bitter.
The color depends on the quality of the matcha powder, how the powder was stored and how long these cookies were baked. The longer it cooks, the more golden it will be.
I don’t recommend it. I’ve tried it and doing it changes the taste of these cookies. If you don’t use 100% matcha powder, these cookies won’t have a prominent matcha flavor.
Store in the fridge for 3 days. If it takes longer, I recommend shaping and freezing the dough.
No, that is not possible. They are made from the same leaves, but they are two different ingredients.
🫙 Storage and freezing
These cookies should be good if stored in an airtight container for up to 5 days.
Depending on the quality of the matcha powder used and how it was stored before baking, the matcha flavor may fade a little after 3 days. Always store your matcha powder properly to prevent it from spoiling.
You can freeze these cookies. If frozen after baking, allow them to cool completely before storing in a freezer-safe bag. If freezing unbaked cookies, do so after shaping the dough. They last about 2 months if frozen.
To bake frozen no-bake cookies, add a minute or two to the baking time.
🥛 What to have with these cookies
What goes better with matcha cookies than more matcha? I have a delicious iced matcha latte that has a secret tip for a creamier drink!
Matcha pairs amazingly with honey and lemon, so having these cookies with coffee lemonade or honey iced tea is great on hot summer days.
Strawberries are also a great combination, as is milk, so dipping these cookies in strawberry milk is heaven.
📖 Recipe
Cookies with Matcha white chocolate chips
Matcha White Chocolate Cookies are the ultimate matcha treat! They’re chewy, full of flavor, and chunky—a delicious twist on your regular cookie that everyone will love.
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Instructions
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In a large bowl, add the melted butter, brown and white sugar, and mix until the sugar dissolves.
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Add egg Mix until combined.
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In a medium bowl, whisk together the dry ingredients: all-purpose flour, matcha powder, baking powder, and baking soda and salt.
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Add dry ingredients to wet mixture. Mix until no dry spots remain. Don't overmix, or you'll get a tough cookie.
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Add white chocolate chips. Mix until incorporated into the dough. Cool the dough between 20 and 30 minutes.
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Preheat oven to 350℉. Line a baking sheet with parchment paper or use a silicone mat.
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Shape cookies with a spoon or cookie scoop. Place shaped cookies on a lined baking sheet.
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Bake in the oven for 12 to 15 minutes.
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Remove from the oven and let the cookies rest on the tray for 5 minutes before placing them on a wire rack to cool.
notes
I use a 3-tablespoon scoop to make these cookies, though you can make them smaller and without a cookie scoop. Just try to make them the same size so the cookies cook evenly.
Chocolate chips do not melt like a chocolate bar. If you want deep pockets of molten white chocolate in your cookies, Chop up your favorite white chocolate bar and use it instead of chips.
Use a matcha powder that is 100% matcha. Culinary grade matcha works great for this recipe.
nutrition
Service: 1cookieCalories: 278kcalCarbohydrates: 38gProtein: 4gFat: 13gSaturated fat: 8gPolyunsaturated fats: 1gMonounsaturated fats: 3gTrans fats: 0.4gCholesterol: 43mgSodium: 256mgPotassium: 69mgFiber: 1gSugar: 23gVitamin A: 385UIVitamin C: 0.04mgCalcium: 47mgIron: 1mg