Matcha White Chocolate Cookies
These Matcha White Chocolate Cookies are everything you didn't know you needed in a cookie: earthy, sweet, chewy, and so satisfying. This recipe combines the rich, earthy flavor of green tea with creamy white chocolate for a delicious, unique treat. Whether you're enjoying them with a cup of tea or gifting them to a friend, they're guaranteed to impress.
Why You'll Love Matcha White Chocolate Cookies
- Perfectly soft and chewy
- Balanced flavor-slightly bitter matcha meets sweet white chocolate
- Naturally vibrant green color (no food dye needed!)
- Easy to make and ready in under 30 minutes
- Great for tea lovers, gifting, or something a little different for your cookie platter
Ingredients You'll Need
- Unsalted butter, softened
- Granulated sugar
- Light brown sugar, packed
- Eggs
- Vanilla extract
- Maple Syrup
- All-purpose flour
- Cake flour
- Matcha powder
- Baking soda
- Baking powder
- Cinnamon
- Salt
- White chocolate chips
Equipment You'll Need
I love using my Kitchen-Aid stand mixer for cookies, but if you don't have one a hand mixer, or a whisk will work!
How to Make Matcha White Chocolate Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Cream butter and sugars together until light and fluffy, about 2-3 minutes.
- Add in eggs, maple syrup, and vanilla extract; mix until smooth.
- In a separate bowl, whisk together flour, matcha, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Fold in white chocolate chips.
- Scoop dough into 2-tablespoon-sized balls and place 2 inches apart on a baking sheet.
- Bake for 12-14 minutes, until the edges are set but the centers are still soft.
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Tips for Success
- Use high-quality matcha for the best flavor and vibrant green color. Look for "culinary grade" or "baking matcha."
- Don't overbake-cookies continue to cook as they cool.
Storage & Freezing
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough balls for up to 3 months-just bake straight from frozen, adding 1-2 minutes to the bake time.
For other delicious ways to use white chocolate: check out our white chocolate cherry shortbread cookies and our santa hat chex mix.
Matcha White Chocolate Cookies
These Matcha White Chocolate Cookies are everything you didn't know you needed in a cookie: earthy, sweet, chewy, and so satisfying. This recipe combines the rich, earthy flavor of green tea with creamy white chocolate for a delicious, unique treat. Whether you're enjoying them with a cup of tea or gifting them to a friend, they're guaranteed to impress.
Equipment
- 1 Kitchen-Aid Stand Mixer or a hand mixer
Ingredients
Dry Ingredients
- 2½ cups All-Purpose Flour
- ½ cup Cake Flour can substitute all purpose flour
- ½ cup Light Brown Sugar
- ½ cup Granulated Sugar
- 2 tablespoon Matcha Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- ½ teaspoon Salt
- 1 cup White Chocolate Chips
Wet Ingredients
- ½ cup Unsalted Butter softened
- 2 Eggs at room temperature
- 1 teaspoon Vanilla Extract
- ¼ cup Maple Syrup
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper or a silicone baking mat.
- Cream the butter and sugar together for 2-3 minutes, using a stand mixer or hand mixer.
- Add the eggs, vanilla, and maple syrup, and beat until smooth.
- Combine the flour, matcha powder, baking powder, baking soda, salt, and cinnamon in a separate bowl, and gradually add into the wet mixture. Mix until combined.
- Fold in the white chocolate chips.
- Scoop 2 tablespoon sized balls 2 inches apart on a baking sheet. Bake for 14 minutes.
- Enjoy!
Tried this recipe?Let us know how it was!
