Matcha White Chocolate Cookies
These Matcha White Chocolate Cookies combine earthy matcha richness with creamy white chocolate sweetness, creating a balanced treat that’s both comforting and sophisticated. With soft, chewy centers and lightly crisp edges, every bite melts in your mouth. Perfect for matcha lovers and cookie enthusiasts alike, this recipe requires no chilling time and comes together easily for an impressive homemade treat that tastes as good as it looks.
- Prep Time: 20 mins
- Cook Time: 14 mins
- Total Time: 34 mins
- Yield: 10 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Ingredients
All-Purpose Flour – 180 g
Matcha Powder – 1 tablespoon (ceremonial or high-quality culinary grade)
Milk Powder – 1 tablespoon
Baking Powder – ½ teaspoon
Baking Soda – ½ teaspoon
Salt – ½ teaspoon
Unsalted Butter – 115 g, softened to room temperature
Granulated Sugar – 150 g
Large Egg – 1, room temperature
Vanilla Extract – 1 teaspoon
White Chocolate – 100 g, roughly chopped (plus extra for topping)
Instructions
1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
2. In a small bowl, whisk together flour, matcha powder, milk powder, baking powder, baking soda, and salt until evenly combined.
3. In a large mixing bowl, beat softened butter using an electric hand mixer until light and creamy, about 1–2 minutes.
4. Gradually add granulated sugar and continue beating until fluffy and pale, 3–4 minutes.
5. Add the room temperature egg and vanilla extract, mixing until just combined. Scrape down sides as needed.
6. Add dry ingredients into the butter mixture and mix on low speed until almost combined, leaving a few streaks of flour.
7. Fold in chopped white chocolate using a silicone spatula until just combined. Avoid overmixing.
8. Scoop 4-tablespoon portions of cookie dough and place on the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 12–14 minutes or until edges are lightly golden and centers are soft. During the last 2 minutes, press extra white chocolate chunks on top.
10. Remove from oven and let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
11. Serve warm or at room temperature and enjoy the perfect harmony of matcha and white chocolate.
Notes
Use high-quality matcha powder for a bright green color and smooth flavor.
Room-temperature butter and eggs are essential for even mixing.
Do not overmix once flour is added; this ensures soft, chewy cookies.
If dough feels sticky, chill for 20–30 minutes before baking.
Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Find it online: https://pinchofwarmthbakes.com/matcha-white-chocolate-cookies/