I still remember the first time I tried matcha white chocolate cookies at a tiny Tokyo café that perfect balance of earthy matcha and sweet white chocolate blew me away! After years of tweaking recipes, I finally nailed my dream version: soft-baked centers, crisp edges, and that gorgeous green hue. The best part? No chilling required these cookies go from bowl to baking sheet in minutes. Whether you’re a matcha newbie or obsessed like me, this recipe delivers vibrant flavor without fuss. Just wait until you bite mel melty white chocolate pockets against the rich matcha backdrop. Trust me, your cookie jar won’t stand a chance!
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Why You’ll Love These Matcha White Chocolate Cookies
These cookies aren’t just delicious they’re downright addictive! Here’s why they’ve become my go-to treat:
- No waiting around: Skip the annoying chill time just mix, scoop, and bake. Perfect for sudden cookie cravings!
- That gorgeous green: High-quality matcha gives these cookies their vibrant color and that earthy-sweet flavor you can’t get from regular cookies.
- Texture heaven: Crisp edges with soft, chewy centers plus those melty white chocolate chunks that make every bite exciting.
- Impressively easy: Even if you’re new to baking, this recipe walks you through each step without fuss.
Seriously, one batch and you’ll understand why I make these weekly. The aroma alone is worth it! Fans of soft cookies will also enjoy my matcha crinkle cookies.
Ingredients for Matcha White Chocolate Cookies
Grab these simple ingredients – measuring matters here for that perfect cookie texture:
- 180g all-purpose flour (about 1 ½ cups, spooned & leveled)
- 1 tablespoon matcha powder – ceremonial grade for vibrant color/rich flavor
- 1 tablespoon milk powder – boosts tenderness (see swaps below)
- ½ teaspoon each: baking powder, baking soda, and salt
- 115g unsalted butter – softened to room temp (that finger-indent stage!)
- 150g granulated sugar (¾ cup) – for crisp edges
- 1 large egg – room temp blends smoother
- 1 teaspoon vanilla extract – enhances the matcha
- 100g white chocolate – roughly chopped for melty pockets
Ingredient Notes & Substitutions
Matcha: Culinary grade works but may taste bitter – I splurge on ceremonial for baking. Milk powder can swap for malted milk powder or omit (add 1 tbsp extra flour). White chocolate alternatives: try chopped macadamias or freeze-dried strawberries for color contrast! For dairy-free, use coconut oil instead of butter (cookies will spread more).
How to Make Matcha White Chocolate Cookies
Ready to make magic? Follow these simple steps – I promise it’s easier than folding a perfect origami crane (and way tastier)!
Step 1: Preheat & Mix Dry Ingredients
First, crank that oven to 350°F (175°C) – this gives your baking sheet time to heat evenly while you prep. Grab a small bowl and whisk together your flour, matcha powder, milk powder, baking powder, baking soda, and salt until no clumps remain. Pro tip: Sift the matcha if yours tends to clump – we want that gorgeous green color evenly distributed!
Step 2: Cream Butter & Sugar
Now for the fun part – in a large bowl, beat that softened butter until it’s smooth and creamy. Add the sugar and whip for a full 3-4 minutes with an electric mixer. Don’t rush this! When done right, the mixture turns pale yellow and fluffy – like edible clouds. This step creates those perfect crispy edges we love.
Step 3: Combine Wet & Dry Ingredients
Beat in the egg and vanilla until just combined. Then, add your dry ingredients in two batches, mixing on low speed until you still see a few flour streaks. Resist overmixing! Gently fold in those glorious white chocolate chunks with a spatula – some hiding inside, some peeking out for that bakery-style look.
Step 4: Bake & Cool
Scoop 4-tablespoon mounds onto your lined baking sheet (they’ll spread, so leave 2 inches between). Bake 12-14 minutes until edges firm up but centers stay soft – they’ll keep cooking as they cool. Want extra indulgence? Press a few extra chocolate chunks on top during the last 2 minutes of baking. Let cookies rest on the sheet for 10 minutes before transferring – this prevents crumbly disasters!
Tips for Perfect Matcha White Chocolate Cookies
After dozens of test batches (tough job, I know!), here are my foolproof secrets:
- Matcha matters: Cheap powder turns bitter when baked – splurge on ceremonial grade for that vibrant green and smooth taste.
- Underbake slightly: Pull cookies when edges are golden but centers look underdone – they firm up perfectly while cooling.
- Chocolate chunks > chips: Roughly chopped bars melt better than pre-made chips for those gooey pockets we crave.
- Store smart: Keep in an airtight container with a slice of bread to maintain softness for days (the bread trick works wonders!).
- Add some contrast with fruity matcha thumbprint cookies.
Serving & Storing Matcha White Chocolate Cookies
These cookies shine brightest with a steaming cup of jasmine tea or iced matcha latte the flavors dance together beautifully! Store leftovers (if you have any!) in an airtight container at room temperature for up to 4 days. For that fresh-from-the-oven feel, pop a cookie in the microwave for 8-10 seconds just enough to make the chocolate ooze again. Pro tip: Layer cookies with parchment paper to prevent sticking!
Nutrition Information
Now, I’m no nutritionist – I’m just a cookie lover sharing delicious treats! Keep in mind these are rough estimates since values change based on your exact ingredients and brand choices (especially with matcha quality and chocolate percentages). But for those curious, each cookie contains a balance of that energizing matcha goodness and sweet chocolate comfort. They’re definitely an indulgence, but hey – life’s too short not to enjoy vibrant green cookies with melty white chocolate pockets! As my grandma used to say while handing me warm cookies: “Everything in moderation… including moderation.”
Try This Recipe and Share Your Results!
Alright, it’s your turn to make some matcha magic! I can’t wait to hear how your cookies turn out. Did you add any fun twists? Maybe a sprinkle of sea salt on top or a dash of cinnamon in the dough? Snap a photo of your gorgeous green creations and tag me – I live for those melty chocolate close-ups! Remember, baking should be fun, so don’t stress if your first batch isn’t perfect. Even my early attempts looked more like abstract art than cookies. The important thing? That first bite of warm, matcha-infused bliss. Now go preheat that oven – your future self (and anyone within cookie-scent range) will thank you!
Matcha White Chocolate Cookies FAQs
Got questions? I’ve got answers! Here are the most common things readers ask me about these addictive matcha cookies:
Can I use dark chocolate instead of white chocolate?
Absolutely – but expect a bolder flavor clash! Dark chocolate’s intensity can overpower the delicate matcha. If you try it, I recommend 70% cacao max and cutting chunks smaller so the matcha still shines through. White chocolate’s creaminess balances the earthiness perfectly though.
Why add milk powder? Can I skip it?
That tablespoon works magic! Milk powder boosts tenderness without making dough too wet (like liquid milk would). No milk powder? Substitute 1 tbsp malted milk powder for a caramel-like hint, or just add 1 extra tbsp flour – your cookies might be slightly less tender but still delicious.
Help – my dough seems dry and crumbly!
Don’t panic! This usually happens if flour got overmeasured or butter wasn’t quite soft enough. Mix in 1 tsp milk at a time until it comes together. Next time, fluff your flour before measuring, and really wait for that butter to soften (it should dent easily when pressed).
Can I make these cookies ahead and freeze the dough?
You bet! Scoop dough balls onto a tray, freeze solid (about 2 hours), then transfer to a freezer bag. When cravings hit, bake straight from frozen – just add 1-2 extra minutes. They’ll taste freshly made with zero effort!
Why did my cookies turn out bitter?
Two likely culprits: low-quality matcha (always taste your powder first – it should be sweet/grassy, not harsh) or overbaking. Matcha’s delicate flavors turn bitter if baked too long. Remember – underbaked is better than overbaked with these!
Matcha White Chocolate Cookies
- Total Time: 29 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
These Matcha White Chocolate Cookies are soft, chewy, and packed with vibrant matcha flavor and creamy white chocolate chunks. No chilling required just mix, bake, and enjoy!
Ingredients
- 180g all-purpose flour
- 1 tablespoon matcha powder (ceremonial or high-quality culinary grade)
- 1 tablespoon milk powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 115g unsalted butter, softened to room temperature
- 150g granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 100g white chocolate, roughly chopped (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together flour, matcha powder, milk powder, baking powder, baking soda, and salt.
- In a large bowl, use an electric mixer to beat the softened butter until creamy. Add sugar and beat until light and fluffy, about 3-4 minutes.
- Mix in the egg and vanilla extract until well combined.
- Add the dry ingredients to the wet mixture. Mix on low speed until almost combined, leaving a few flour patches.
- Add chopped white chocolate and gently fold with a spatula until just combined. Do not overmix.
- Using a 4-tablespoon ice cream scoop, portion dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 12–14 minutes, until edges are set but centers are still soft. In the last 2 minutes of baking, press a few extra white chocolate chunks on top of each cookie (optional).
- Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use high-quality matcha for the brightest color and best flavor.
- Don’t overbake cookies will continue to set as they cool.
- Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg