Matcha has always been one of my favorite flavors to bake with, and these Matcha White Chocolate Cookies are my go-to treat. I’ve tweaked this recipe many times until I finally got the balance just right—soft and chewy in the middle, with just the right crunch around the edges.
One thing I’ve learned is that using good-quality white chocolate really makes a difference. Instead of chips, I like to chop up a bar of creamy white chocolate so every bite has those melty, rich chunks that pair perfectly with earthy matcha.
Ingredients
- 200 g flour
- 1 stick unsalted butter, softened
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 100 g brown sugar
- 50 g white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 bar good-quality white chocolate, chopped
- 15 g matcha powder
Instructions
- Preheat oven to 375°F (190°C).
- Cream together butter, sugars, and vanilla until smooth and fluffy.
- Sift together flour, matcha powder, baking powder, baking soda, and salt. Add gradually into the wet mixture.
- Fold in chopped white chocolate pieces. Use a scooper to scoop and weigh each cookie for about 100 grams.
- Mold into balls. Garnish with some more chopped chocolates.
- Chill dough for about 30 minutes (optional but helps with texture).
- Scoop onto a baking sheet and bake for 15–17 minutes, until edges are golden but centers are still soft.
These cookies come out with a gorgeous green hue from the matcha and taste absolutely divine—earthy, sweet, and just the right amount of indulgence. If you love matcha as much as I do, this is one recipe you’ll want to bake again and again.
If you like this, you will definitely like my Monster cookies recipe.
Matcha Cookies with White Chocolate
Ingredients
- 200 g flour
- 1 stick unsalted butter melted
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 100 g brown sugar
- 50 g white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 bar good-quality white chocolate chopped
- 15 g matcha powder
Instructions
- Preheat oven to 375°F (190°C).
- Cream together butter, sugars, egg and vanilla until smooth and fluffy.
- Sift together flour, matcha powder, baking powder, baking soda, and salt. Add gradually into the wet mixture.
- Fold in chopped white chocolate pieces.
- Use a cookie scoop. Weight each cookie for about 100 grams. Mold into balls.
- Chill dough for about 30 minutes (a must, but helps with texture).
- Scoop onto a baking sheet and bake for 15–17 minutes, until edges are golden but centers are still soft.
