These matcha white chocolate cookies are ultra chewy with crisp edges and creamy white chocolate in every bite. The matcha brings a bold, earthy flavor that makes them so much more exciting than your average white chocolate cookie.
My matcha pancakes turned out so well, I knew I needed to make another matcha-infused treat. And it just had to be cookies.
Let me warn you – these are dangerously addictive. The edges are crisp and chewy edges while the centers are perfectly soft.
The flavor combo works wonderfully as well. Earthy matcha and sweet white chocolate are such a good match.
These cookies are also very easy to make. Just keep my tips below in mind, and you’ll have no trouble with them.
If matcha makes you happy, these cookies will too.
Why You’ll Love These Matcha White Chocolate Cookies
These cookies have so much going for them. They’re thick, chewy, easy to make, and full of matcha flavor.
- They’re ultra chewy. These cookies have crisp and chewy edges and soft centers.
- White chocolate and matcha are so good together. The creamy sweetness of the white chocolate pairs perfectly with the earthy, bitter matcha.
- The dough is easy to make. You don’t even need a mixer!
Ingredients You’ll Need
Here’s what you’ll need and a few tips to help you make the most of each one.
- Matcha powder. This gives the cookies their green tea flavor and color. Culinary grade matcha is the better choice here because its stronger flavor holds up well in baking.
- White chocolate. This adds creamy sweetness and pairs perfectly with the matcha. You can use either white chocolate chips or chopped white chocolate.
- Granulated sugar. This adds sweetness and helps the cookies spread.
- Brown sugar. This gives the cookies moisture, chewiness, and a deeper flavor. You can use either dark or light, but dark brown sugar will give your cookies a richer taste.
- Butter. Melted butter gives these cookies a dense, chewy texture. Let it cool before mixing so the dough doesn’t get too loose.
- Egg. This helps hold the dough together and gives the cookies structure. Use room-temperature so it mixes in more smoothly.
- Vanilla extract. This adds warmth and rounds out the flavor. Use pure vanilla extract if you can for the best taste.
- All-purpose flour. This gives the cookies structure and helps them hold their shape. Spoon and level the flour so you don’t accidentally add too little.
- Baking soda. This helps the cookies rise and spread properly. To check if it’s still fresh, stir a little into vinegar or lemon juice. It should fizz right away.
- Salt. This balances the sweetness and makes the matcha flavor pop.
How to Make Matcha White Chocolate Cookies
These cookies are easy to make! The hardest part is waiting for the dough to chill.
1. Whisk the wet ingredients. In a large bowl, whisk together granulated sugar, brown sugar, melted cooled butter, egg, and vanilla until smooth.
2. Add the dry ingredients. Sift in the flour, baking soda, salt, and matcha powder, then fold just until combined. Fold in the white chocolate.
3. Shape the dough. Divide the dough into 6 large portions and shape them into tall, cylindrical mounds for thicker cookies. Place them on a lined baking sheet, leaving 2 inches between each.
4. Chill the dough. Chill the cookie dough for at least 1 hour, or until rock solid.
5. Bake the cookies. Bake straight from cold at 400°F for 12 to 14 minutes, or until the edges are set and the centers no longer look wet.
6. Let cool, then serve. Let the cookies cool on the baking sheet for 10 to 15 minutes before moving them to a wire rack to cool completely. Serve and enjoy!
Tips for the Best Matcha White Chocolate Cookies
This cookie dough tends to spread, so keep these tips in mind to help the cookies spread just enough without turning into one giant cookie.
- Let the butter cool first. Warm butter will make your dough too loose and lead to overspreading.
- Measure the flour carefully. Too little flour can cause overspreading, so make sure you measure your flour accurately using the spoon and level method.
- Sift the dry ingredients. Sifting helps distribute the matcha and baking soda evenly so you don’t end up with clumps in the dough.
- Do not overmix the dough. Mix just until everything comes together so the cookies stay tender.
- Make tall cookie dough mounds. Shaping the dough into tall cylinders helps the cookies bake up thicker instead of spreading flat.
- Chill the dough until rock solid. Very cold dough helps the cookies hold their shape and bake up thick and chewy.
- Bake straight from cold. Cold dough gives the cookies a better chance to set before the butter fully melts.
- Shape them after baking if needed. If the cookies come out uneven, place a round glass or cookie cutter over them right away and gently swirl to make them more circular.
Variations and Add-Ins
These cookies are already so good as is, but you can definitely play around with them. Here’s a few simple swap and add-in ideas.
- Use chopped white chocolate. Chopped white chocolate melts into bigger pools and gives the cookies a more bakery-style feel.
- Try macadamia nuts. Macadamia nuts add a buttery crunch that goes really well with matcha and white chocolate.
- Add a little almond extract. A small splash can add a subtle nutty flavor that pairs nicely with the matcha.
- Mix in both white and dark chocolate. This gives you a little more contrast and keeps the cookies from tasting too sweet.
- Add more matcha for a stronger flavor. You can bump it up slightly if you want a bolder green tea taste.
- Make them smaller. Smaller cookies will bake faster and give you more portions if you do not want giant bakery-style cookies.
- Sprinkle with flaky salt. A little flaky salt on top can make the sweetness and matcha flavor stand out even more.
How to Store Matcha White Chocolate Cookies
To Store: Store cookies in an airtight container at room temperature for about 3 to 4 days. If you want them to stay extra soft, toss in a small piece of bread in the container.
To Refrigerate: Refrigerate the cookies in an airtight container for up to 1 week, but keep in mind the fridge may dry them out a bit. Let them come to room temperature before serving.
Can You Freeze Matcha White Chocolate Cookies?
Yes. You can freeze the baked cookies once they are fully cooled, or freeze the shaped dough before baking.
To Freeze Unbaked Dough: Shape the dough into tall mounds. Place them on a parchment-lined tray and freeze until rock solid. Transfer to a freezer bag and freeze for up to 2 months. Bake straight from frozen and add 1 to 2 extra minutes if needed.
To Freeze Baked Cookies: Let cookies cool completely, then place them in a freezer bag with parchment between layers. Freeze for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use culinary grade matcha for cookies?
Yes, you can, and you should.
Culinary grade matcha has a stronger, bolder flavor, which actually helps it stand out once it’s mixed with butter, sugar, flour, vanilla, and white chocolate.
Ceremonial grade matcha is smoother and more subtle, which makes it better for drinking straight.
So it doesn’t really justify using an expensive matcha when a stronger, more affordable option works better for baking.
Why did my matcha cookies spread too much?
A few things can cause that.
- The butter may have been too warm
- The dough may not have chilled long enough
- There may have been too little flour packed into the measuring cup
- Your oven runs cool – the dough sits there longer before it sets, so the butter melts and the cookies spread too much before they firm up.
How to avoid overspreading?
- Check that your butter was cooled before mixing.
- Make sure you measured the flour correctly
- Shape the dough taller, which helps the cookies bake up thicker.
- Chilling the dough longer, until it is very firm or rock solid.
- Bake the cookies straight from cold.
Can I use chopped white chocolate instead of white chocolate chips?
Yes. Chopped white chocolate melts into bigger pockets and gives the cookies a more bakery-style feel. White chocolate chips work just fine too, so use whatever you have.
More Dessert Recipes You’ll Love
Brown Sugar Chocolate Chip Cookies
Matcha White Chocolate Cookies
Ingredients
- ½ cup granulated sugar
- ¾ cup brown sugar
- ½ cup butter melted and cooled
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ tablespoons matcha powder
- 1 cup white chocolate
- Flaky sea salt optional
Instructions
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together the granulated sugar, brown sugar, melted cooled butter, egg, and vanilla until smooth.
- Sift in the flour, baking soda, salt, and matcha powder. Fold just until combined, then fold in the white chocolate.
- Divide the dough into 6 large portions and shape them into tall, cylindrical mounds. Arrange them on the lined baking sheet, leaving 2 inches between each one. Chill for at least 1 hour, or until rock solid.
- Preheat the oven at 400°F. Bake straight from cold for about 14 minutes, or until the edges are set and the centers no longer look wet.
- Let the cookies cool on the baking sheet for 10 to 15 minutes before moving them to a wire rack to cool completely. Sprinkle with sea salt, if using. Serve and enjoy!
