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5 from 3 votes

Frog-Shaped Matcha White Chocolate Cookies

These cookies are soft, have a slight chew, have crispy edges, and are so, SO good.
I used slightly less brown/granulated sugars than my usual recipes to account for how sweet the white chocolate is, which balances PERFECTLY with the bitterness of the matcha! They're a favorite amongst my friends—you definitely need to try them soon!
Course Dessert
Keyword animal cookie, cookie, cookies, frog, frog cookie, gourmet cookie, gourmet matcha cookie, levain, matcha, white chocolate, white chocolate matcha cookie
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings 16 cookies
Cost $4.66


Dry ingredients:

  • 1 ⅓ cup all-purpose flour (160g, $0.23)
  • 1 tbsp matcha ($0.80)
  • ½ tsp baking soda ($0.01)
  • ½ tsp salt ($0.01)

Wet ingredients:

  • ½ cup melted unsalted butter, cooled (1 stick butter/8 tbsp, $1.25)
  • ¼ cup brown sugar, packed (50g, $0.27)
  • ½ cup granulated sugar (100g, $0.19)
  • 1 egg ($0.17)
  • 1 tsp vanilla extract ($0.42)


  • ½ cup white chocolate chips (85g, $1.31)

Decorations for face:

  • melted milk chocolate for the eyes + smile
  • melted white chocolate for the blush (optional)


  • Place oven rack in the middle of the oven. Preheat the oven to 350°F/177°C. Line two baking sheets with parchment paper/silicone mat.
  • In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, matcha, baking soda, and salt.
  • In a large bowl, whisk the melted butter and both sugars until combined.
  • Add egg and vanilla extract to the bowl. Whisk until it comes together.
  • Dump in all of the dry ingredients and white chocolate chips. Fold together using rubber spatula until no dry flour remains.
  • Use cookie scoop to gather dough (about 1.5-2 tablespoons each) and roll into a ball. This will be the frog's head. For each of the eyes, take about 1/4 tsp of dough (without any white chocolate chips mixed into it), roll it into a ball, and place it on top of the head.
  • Bake for 10-13 minutes, until edges are slightly browned. Remove from oven.
    Allow to cool on sheet for at least 5 minutes then transfer to cooling rack.
  • Place melted chocolate into small piping bags and cut a small tip. Pipe on facial features.
    *If you don't have piping bags, you can use ziploc bags and cut the tip off of one corner.
  • Enjoy!


  • Store cookies at room temp in airtight container for up to 5 days.