These super soft-baked matcha white chocolate cookies are a delightful way to enjoy matcha green tea. They have just the right amount of sweetness and plenty of matcha flavour. This cookie recipe doesn’t require chilling so you can enjoy your cookies as soon as possible!
These matcha white chocolate cookies are one of the BEST cookies I've ever made. Cookie texture is a very personal preference but these are the ideal texture for me. They're soft with a chewy and doughy center and slightly crisp edges.
The fresh and earthy matcha flavour mellows out the sweetness from the white chocolate chunks. It's the perfect balance of sweet and almost savoury.
I have to admit, I love these matcha cookies more than classic chocolate chip cookies. They just have so much matcha flavour and they’re a unique spin on a classic cookie. I hope you love these as much as I do!
Why you’ll love this recipe
- These matcha white chocolate cookies are very easy to make. No chilling needed.
- They’re soft and chewy cookies with crisp edges when fresh out of the oven.
- Matcha and white chocolate are a perfect flavour combination. The sweetness of the white chocolate balances out the slight bitterness of the matcha powder.
- These matcha cookies freeze well. They can be made in advance and baked whenever you’re in the mood for a fresh, warm cookie.
- Electric hand mixer - An electric hand mixer or a stand mixer makes creaming butter and sugar together very easy. There isn't really a better way to aerate the batter without it. It's a kitchen essential if you bake often!
- 4-tablespoon cookie dough scooper - I recommend using the biggest cookie dough scooper or ice cream scooper you can find for the best bakery-style cookies. Using a scooper means all your cookies will be about the same size and you never have to touch the cookie dough with your hands. A 4-tablespoon scooper is perfect for me (I would even go bigger but scoopers that big are hard to find) but a 3-tablespoon scooper is also acceptable.
- All-purpose flour
- Matcha powder - Use a high-quality culinary grade matcha powder or ceremonial grade matcha powder (my personal preference). Use your favourite matcha powder that has a vibrant green colour and sweet taste.
- Milk powder - This is an optional "secret" ingredient that gives baked goods a slightly rich and milky flavour. I would recommend it but you can omit it if you don't have it on hand.
- Baking powder - Both baking powder and baking soda help the cookies puff up and stay nice and thick.
- Baking soda
- Unsalted butter - Let the butter soften to room temperature before using it. You'll be creaming it with the sugars to incorporate lots of air into the batter so that your cookies turn out fluffy and soft.
- Granulated sugar
- Egg - Let your egg come to room temperature before using it to ensure that it combines smoothly with the rest of the mixture.
- Vanilla extract - This adds a lovely creamy flavour when combined with the matcha.
- White chocolate - Roughly chop your chocolate into small chunks and set aside a handful for pressing into the tops of each cookie for picture-perfect cookies.
How to make matcha white chocolate cookies
Prep - Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
Mix dry ingredients - In a small bowl, stir together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar - In a large mixing bowl, use an electric hand mixer to beat softened butter until very creamy. Add sugar and cream together with the mixer until very creamy and fluffy, about 3-4 minutes.
Add eggs - Add in the eggs and vanilla extract and mix again until combined.
Add dry ingredients to wet ingredients - Add the flour mixture into the butter mixture and briefly mix with the hand mixer until almost combined with some flour patches left.
Fold in chocolate - Add the chopped chocolate and finish folding the dough together with a silicone spatula until just combined. Don't overmix.
Scoop cookie dough - Using a 4-tablespoon ice cream scooper, scoop out balls of cookie dough and place them on your baking sheet, leaving about 2" between each cookie for spreading.
Bake - Bake cookies for 12-14 minutes or until the edges are set but the middle is still very soft. In the last 2 minutes of baking, press a few extra white chocolate chunks on top of each cookie (optional).
Cool - Let the cookies cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely.
These matcha white chocolate cookies can be stored in an airtight container or wrapped in plastic wrap at room temperature for up to 4 days.
The unbaked cookie dough can be stored in the fridge for about 1-2 days.
To freeze the cookie dough - Scoop out the dough into balls and place them on a baking sheet. Place the entire sheet in the freezer for about 30 minutes or until the dough balls are firm. Transfer the cookie dough balls to an airtight container, freezer bag, or wrap them well with plastic wrap and/or aluminum foil, and freeze for up to 1 month. Thaw in the fridge overnight before baking.
To freeze baked cookies - Place the cookies in an airtight container, freezer bag, wrap them well with plastic wrap and/or aluminum foil and freeze them for up to 1 month. Thaw completely at room temperature or reheat until warm before serving.
Tips & tricks
- Use room temperature ingredients. Your butter should be softened and eggs should be at room temperature before using them. This allows them to mix together seamlessly without curdling.
- Cream the butter and sugars together very well. You want to whip lots of air into the batter so that your cookies are fluffy and thick rather than flat and thin.
- Use a large cookie scooper. If you find that your cookies don't spread nicely and look like the ones from bakeries, you're likely not using enough dough for each cookie. There simply isn't enough dough to spread if they're too small. I wouldn’t use a scooper smaller than 3 tablespoons. Personally, a 4-tablespoon scooper is perfect.
- Press extra chocolate pieces on top of the cookies. Add the chocolate pieces a few minutes before the cookies are finished baking to get picture-perfect cookies.
- Use a large circular ring or fork to make your cookies perfect circles. This is completely optional but if you want perfectly round cookies, use this tip! Immediately after taking your cookies out of the oven, use a circular cookie cutter or any round bowl that’s slightly larger than your cookies and swirl your cookies around inside the ring to knock any uneven edges into a perfect circle. You can also use a fork to push in any uneven edges.
Frequently asked questions
Browning in the oven is natural as cookies bake. For vibrant green matcha poweder, use a high-quality matcha powder with a bright green colour to begin with. They will still brown slightly but it helps if you start with a naturally greener matcha powder. I find that most culinary matcha powders tend to run more brown. If all else fails, you should check your oven to make it doesn’t run hotter than the temperature you set and bake your cookies on the middle rack.
Matcha goes well with other mix-ins such as dark chocolate, dried fruits like cranberries, and nuts like macadamia nuts.
The light and creamy flavour of white chocolate allows the flavour of matcha to shine without overpowering it. It also add sweetness to the slightly bitter and earthy matcha flavour. Matcha and white chocolate really are a perfect pairing!
Yes, you can make the cookie dough about 1-2 days ahead of time. Scoop them into balls and store them in the fridge until you're ready to bake them. You can also freeze the cookie dough for up to 1 month before baking.
More matcha recipes to try
- Matcha Mochi Cookies
- Matcha Muffins
- Matcha Madeleines
- Matcha Basque Cheesecake
- Matcha Linzer Cookies
- Matcha Mille Crepe Cake
- Matcha Strawberry Cake
Matcha White Chocolate Cookies
- 180 g all-purpose flour
- 1 tablespoon matcha powder, ceremonial grade or high-quality culinary grade
- 1 tablespoon milk powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 115 g unsalted butter, softened to room temperature
- 150 g granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 100 g white chocolate, roughly chopped, plus a handful extra for topping
- Prep: Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
- Mix dry ingredients: In a small bowl, stir together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, use an electric hand mixer to beat softened butter until very creamy. Add sugar and cream together with the mixer until very creamy and fluffy, about 3-4 minutes.
- Add eggs: Add in the eggs and vanilla extract and mix again until combined.
- Add dry ingredients to wet ingredients: Add the flour mixture into the butter mixture and briefly mix with the hand mixer until almost combined with some flour patches left.
- Fold in chocolate: Add the chopped chocolate and finish folding the dough together with a silicone spatula until just combined. Don't overmix.
- Scoop cookie dough: Using a 4-tablespoon ice cream scooper, scoop out balls of cookie dough and place them on your baking sheet, leaving about 2" between each cookie for spreading.
- Bake: Bake cookies for 12-14 minutes or until the edges are set but the middle is still very soft. In the last 2 minutes of baking, press a few extra white chocolate chunks on top of each cookie (optional).
- Cool: Let the cookies cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely.
- There's no need to chill this cookie dough before baking but if it's too sticky, it doesn't hurt to chill it for about 30 minutes before scooping.