These matcha white chocolate cookies are soft and chewy, not-too-sweet, and have a vibrant green tea flavor! They’re perfect not only for longtime matcha fans, but also for those who have yet to taste (or appreciate) matcha 😉. Once they take their first bite, they’ll fall in love with the flavor!
Love matcha? Try my matcha mochi brownies!
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❤️ Why You’ll Love This Recipe
- You won’t need any special equipment. Simply mix everything in one bowl with a spatula, scoop, then bake!
- It’s simply delicious! If you’ve never tasted matcha, these cookies are a great entry dessert to enjoy matcha for the first time. White chocolate complements the earthy flavor of matcha, making it a match(a) made in heaven!
- No long wait times necessary. With just 5 minutes of prep time and a relatively short chill time (30 minutes), you’ll have a warm matcha chocolate cookie in less than an hour—tops!
- It can be made 2 different ways. You can either (1) mix the white chocolate into the cookie dough and bake, or (2) bake the cookies without any mix-ins, then dip or spread melted white chocolate on the bottoms!
Looking for more easy matcha recipes? Try out my cut-out matcha cookies, matcha brownies, or matcha cold foam!
Ingredients
To make matcha white chocolate cookies from scratch, you’ll need the following ingredients:
- Melted unsalted butter makes the cookie dough really easy to mix by hand.
- Use quality culinary matcha powder for maximum flavor and that vibrant green color!
- I like to use a mix of brown sugar and granulated sugar to create the perfect balance of flavor and chew. You can use light or dark brown sugar; dark brown sugar will just give you a deeper butterscotch flavor.
- Adding in both baking powder and baking soda gives us the exact texture and rise we’re aiming for!
- You can use either vanilla extract or vanilla paste (1:1) in this recipe.
- Not pictured, but you can top the cookies with flaky sea salt!
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tip
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- For rounder cookies, place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round! This step is totally optional and purely for plating purposes! 🙂
How to Make Matcha White Chocolate Cookies
Step 1: In a large bowl, mix melted butter and sugars until smooth. Then, mix in sifted matcha powder, an egg, and vanilla until smooth.
Step 2: Now add all the dry ingredients—all purpose flour, baking powder, baking soda, and salt. Mix until no dry spots remain. At this point, you can fold in white chocolate chips. Alternatively, you can later bake the cookies plain and dip them in melted white chocolate after baking—I did a mix of both.
Step 3: Scoop 2-3 tablespoon cookie dough balls onto a tray. Cover with plastic wrap and let chill in the fridge for at least 30 minutes (or up to 2 days). When ready to bake, preheat the oven to 350°F/177°C and line two baking trays with parchment paper. Place cookies on the lined baking trays, about 3-4 inches apart.
Step 4: Bake for 9–11 minutes, until the edges are set and the centers are just baked through. If desired, sprinkle with flaky sea salt and press extra white chocolate onto cookies with mix-ins. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. For cookies without mix-ins, spread or dip the bottoms in melted white chocolate. Enjoy!
For full instructions, see the recipe card below.
“I can’t stop eating these cookies! Send help!” – taste tester 😂
Storage
- Room temperature: Store cooled matcha white chocolate cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months. You can also freeze cookie dough balls for up to a year and bake as usual—just add a couple more minutes to the baking time.
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Matcha White Chocolate Cookies
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Equipment
- 1 large mixing bowl for mixing dough
- 1 Medium cookie scoop 2-3 tablespoon capacity
Ingredients
Dry ingredients:
- 1 ½ cups (187.5 g) all-purpose flour
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (2 g) baking powder
- ½ teaspoon (3 g) fine sea salt or table salt
Wet ingredients:
- ½ cup (113.5 g) unsalted butter melted and cooled
- ⅓ cup (66.67 g) granulated sugar
- ¼ cup (55 g) light or dark brown sugar packed
- 1 tablespoon (6 g) matcha powder
- 1 (50 g) egg room temperature
- 1 tablespoon (13 g) vanilla extract or paste
Mix-ins/Dip:
- ½ cup (66 g) white chocolate chips or chopped bar, plus more for topping
Toppings:
- flaky sea salt optional
Instructions
For the cookie dough:
- In a large bowl, use silicone spatula to mix melted ½ cup unsalted butter, ⅓ cup granulated sugar, and ¼ cup light or dark brown sugar until smooth.
- Mix in 1 tablespoon matcha powder, 1 egg and 1 tablespoon vanilla until smooth.
- Add in all of the dry ingredients: 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine sea salt. Mix until no dry spots remain.
- At this point, you can fold in white chocolate. Alternatively, you can bake the cookies plain and dip them in melted white chocolate after baking—I did a mix of both!
- Scoop 2-3 tablespoon cookie dough balls onto a tray. Cover with plastic wrap and refrigerate for 30 minutes or up to 2 days.
Bake cookies:
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper.
- Place cookie dough balls on the lined baking trays, about 3-4 inches apart.
- Bake one tray at a time for 9-11 minutes, or until edges are set and middles mostly baked through. Sprinkle flaky sea salt.Tip for rounder cookies (optional): While the cookies are fresh out of the oven and warm, place a large circular cutter or mug on top. Move it around in a circular motion until your cookie is perfectly round! Feel free to add more pieces of white chocolate on top of the cookies with mix-ins.
- Cool cookies on pan for 5 minutes, then transfer cookies to a wire rack to cool completely.
- For cookies without mix-ins: spread white chocolate on the bottoms of the cookies with a spoon. Alternatively, simply dip the bottoms of the cookies. Let dry for 15-20 minutes, and enjoy!
Notes
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- For rounder cookies, place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round! This step is totally optional and purely for plating purposes! 🙂
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months. You can also freeze raw cookie dough balls for up to 3 months and bake as usual; just add a few minutes to the baking time.
