If you’re a matcha lover, these matcha white chocolate cookies are about to become your new favorite treat! Soft, chewy, and bursting with the earthy richness of matcha, these cookies strike the perfect balance between sweet and slightly earthy. The creamy white chocolate chips add a luscious contrast, making every bite absolutely irresistible.
This matcha cookies recipe is incredibly simple to make, using just a handful of ingredients, and minimal prep time. Chewy cookie dough packed with earthy richness of matcha and creamy white chocolate chips. Skip the traditional chocolate chip cookies and go for these matcha chocolate chip cookies instead!
If you are a devoted matcha lover, or simply wanting to try something new, these cookies are a fun way to highlight the unique flavors of green tea. If you love fun cookie variations, consider trying our M&M Original Cookies for another colorful and delicious treat!
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What is Matcha?
Matcha is finely ground green tea leaves grown from shade-grown tree plants. Shade-grown gives matcha its bright green color. Matcha is sold in different grades, ceremonial grade being the finest leaves. While it is usually whisked into hot water as a beverage, it is also occasionally used in baking and creating matcha desserts. People bake with matcha for its fun, vibrant green color and unique flavor. Since green tea contains caffeine, these cookies will also have small amounts of caffeine in them.
Why We Love this Matcha Cookies Recipe
- Easy & fun to make
This matcha white chocolate cookies recipe comes together in no time with simple ingredients and minimal effort, making it perfect for beginner and experienced bakers alike. - Unique & vibrant
The bright green color from matcha makes these cookies stand out, making them a fun and eye-catching dessert for any occasion. - Perfectly balanced flavor
The earthy richness of matcha green tea cookies pairs beautifully with creamy white chocolate, creating a sweet treat that’s both indulgent and slightly sophisticated.
If you simply want the comfort of a traditional chocolate chip cookie we have perfected our recipe over the years and you won’t be disappointed.
Ingredients and Substitutions
- Unsalted butter: if using salted butter, reduce the added salt in the recipe.
- Granulated sugar (white sugar): you can substitute with coconut sugar for a slightly deeper flavor.
- Large egg: if you need an egg substitute, try using a flax egg (1 tbsp flaxseed + 3 tbsp water) for a plant-based alternative.
- Vanilla extract: enhances the flavors and balances the earthy matcha taste.
- All-purpose flour: if you prefer a gluten-free option, swap it with a 1:1 gluten-free baking flour.
- Matcha powder: high-quality culinary or ceremonial grade matcha is best for baking, as it provides a deep, earthy flavor and without being overly bitter.
- Cornstarch: helps keep the cookies soft and tender by reducing gluten development.
- Baking powder & baking soda: these leavening agents work together to give the matcha white chocolate chip cookies the perfect light, slightly crisp edges with a chewy center.
- White chocolate chips: for variety, try substituting with dark chocolate chips or chopped macadamia nuts for a different flavor twist!
Recipe Variations
- Swap the sweeteners: use brown sugar instead of white sugar for a deeper, caramel-like flavor and extra chewiness.
- Go big on chocolate: replace white chocolate chips with white chocolate chunks or even a chopped chocolate bar for pockets of melty goodness in every bite!
- Matcha & green tea blend: add finely ground green tea leaves along with green tea powder for an even more intense earthy tea flavor.
- Nutty crunch: add chopped macadamia nuts, almonds, or pistachios for extra crunch and a nutty contrast to the smooth white chocolate.
If you love unique cookies as much as we do, try our pumpkin oatmeal chocolate chip and lemon blueberry cake cookies!
How to Make Matcha Chocolate Chip Cookies
- Prep
Preheat your oven to 350℉ and line a baking sheet with parchment paper. This helps prevent sticking and ensures even baking. - Cream the butter and sugar
In a large mixing bowl, cream together the butter and sugar until light and fluffy. You may use use a stand mixer with the paddle attachment or a hand mixer - Add the egg and vanilla extract, to the creamed butter and mix until smooth and fully combined.
- Mix the Dry Ingredients
In a separate bowl, whisk together the dry ingredients—flour, matcha tea powder, baking powder, baking soda, and cornstarch. - Combine
Gradually add the dry ingredients into the wet ingredients, mixing on low speed or stirring with a silicone spatula until fully incorporated. The dough should be thick but well-mixed with no dry spots. - Fold in Chocolate
Gently fold in the white chocolate chips until evenly distributed throughout the cookie dough.
🎯 TFN Pro Tip
Chill the dough – For even better flavor and texture, refrigerate the dough for 30 minutes before baking.
- Scoop
Use a 2-tablespoon cookie scoop to portion out cookie dough balls onto the parchment-lined baking sheet. Space them at least 2 inches apart, as they will spread while baking. - Bake for 12 minutes, or until the edges are set but the centers remain slightly soft.
- Cool & Enjoy
Remove the white chocolate matcha cookies from the oven and let them rest on the baking sheet for 3-5 minutes before transferring them to a cooling rack.
Enjoy warm, or let them cool completely and store in an airtight container for later.
These matcha tea cookies are perfect for any matcha lover, combining the rich, earthy flavor of green tea with creamy white chocolate. If you love the taste of white chocolate try our raspberry cookies and strawberry cheesecake cookies.
🎯 TFN Pro Tip
Don’t overbake! The cookies should be slightly soft in the center when you take them out of the oven.
Serving Suggestions
These matcha sugar cookies are delicious on their own, but you can elevate them with a few creative serving ideas. Enjoy them with a warm drink like a matcha latte, green tea, or vanilla chai for a cozy pairing. For an elegant touch, dip half of each cookie in melted white chocolate from a large bowl and let it set before serving. Want an indulgent dessert? Use them to make matcha ice cream sandwiches by adding a scoop of vanilla, coconut, or matcha ice cream between two cookies.
Recipe FAQs
Ensure you are measuring out ingredients correctly and using no more than 2 tablespoons of dough per cookie dough ball. Using a 2 tablespoon cookie scoop will help ensure you get 24 cookies out of the dough. Make sure to scrape the sides of the bowl and use all of the dough.
rTo keep your matcha white chocolate cookies fresh and delicious, store them properly using these methods. Keep them at room temperature in an airtight container up to 3 days.
If you need to store them for more than a week, refrigerate them in a sealed container to extend their freshness. Freeze the cookies by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag or container. When ready to enjoy, simply let them come to room temperature or warm them slightly for that fresh-from-the-oven taste!
Of course, simply increase or decrease the amount of matcha by about ½ tablespoon to ensure the cookies still turn out good.
Of course! Use whichever flavored chocolate chips you prefer, just make sure to keep the amount of chocolate chips the same.
Other Sweet Treat Recipes to Consider…
If you tried this matcha cookie recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Matcha White Chocolate Cookies
Equipment
- large bowl
- medium bowl
- stand or hand mixer
- Baking Sheet
- parchment paper
- cookie scoop
Ingredients
- ½ cup unsalted butter if using salted, reduce added salt
- 1 cup granulated sugar can swap for coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 tablespoons matcha powder
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup white chocolate chips can swap with dark chocolate chips
Instructions
- Preheat your oven to 350℉ and line your baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. You may use use a stand mixer with the paddle attachment or a hand mixer. Add the egg and vanilla extract, then mix until smooth and fully combined.
- In a separate bowl, mix dry ingredients (except chocolate chips)-flour, matcha, cornstarch, baking powder and baking soda.
- Gradually add the dry ingredients into the wet ingredients, mixing on low speed or stirring with a silicone spatula until fully incorporated. The dough should be thick but well-mixed with no dry spots.
- Gently fold in the white chocolate chips until evenly distributed throughout the cookie dough.
- Using your 2 tablespoons cookie scoop, scoop 6 cookie dough balls onto each baking sheet. They do spread out while baking and there won’t be room for more than six cookies on your tray while they bake.
- Remove from the oven and let set on the tray for 3-5 minutes before moving to a cooling rack. Enjoy!
Notes
- Swap the sweeteners: use brown sugar instead of white sugar for a deeper, caramel-like flavor and extra chewiness.
- Go big on chocolate: replace white chocolate chips with white chocolate chunks or even a chopped chocolate bar for pockets of melty goodness in every bite!
- Matcha & green tea blend: add finely ground green tea leaves along with green tea powder for an even more intense earthy tea flavor.
- Nutty crunch: add chopped macadamia nuts, almonds, or pistachios for extra crunch and a nutty contrast to the smooth white chocolate.
- If you plan to enjoy them within a few days, keep them at room temperature in an airtight container to maintain their soft and chewy texture.
- If you need to store them for more than a week, refrigerate them in a sealed container to extend their freshness.
- For even longer storage, freeze the cookies by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag or container. When ready to enjoy, simply let them come to room temperature or warm them slightly for that fresh-from-the-oven taste!
Nutrition
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Lizzie says
I made these for a St. Patrick’s day party– they turned out amazing, tasted great, and I loved the bright green!