My partner is definitely more of a chocolate person, while I’m the one constantly reaching for Asian-inspired flavors, so these Matcha White Chocolate Cookies ended up being the perfect compromise in our house.
The slight bitterness of matcha paired with creamy white chocolate creates the most incredible balance, and the cookies themselves bake up soft, thick, and chewy with slightly crisp edges.
They look bakery-worthy but are surprisingly simple to make at home.
Tips to make them even better:
Use a scoop to make even cookies, this cookie scoop set is really good.
Chilling the dough is worth the extra time and helps create thick bakery-style cookies.
Choose good-quality white chocolate chunks instead of chips, as chunks melt into pockets of creamy sweetness.
Sprinkle a tiny pinch of flaky sea salt over the cookies while they’re still warm to enhance both the matcha and white chocolate flavors.
A silicone baking mat helps prevent spreading and gives even baking, something like this works beautifully.
Matcha White Chocolate cookies
Course: DessertDifficulty: Easy16
cookies20
minutes12
minutesIngredients
½ cup unsalted butter, softened
¾ cup light brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1¾ cups all-purpose flour
1½ tablespoons matcha powder
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup white chocolate chunks, plus extra for topping
2 tablespoons shredded coconut (optional, for garnish)
Directions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy. Beat in the egg and vanilla extract until smooth and fully incorporated.
- In a separate bowl, whisk together the flour, matcha powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms. Fold in the white chocolate chunks, reserving a few pieces to press into the tops of the cookies before baking.
- Cover the cookie dough and refrigerate for at least 30 minutes. Chilling helps prevent the cookies from spreading too much and creates a thicker, chewier texture.
- Scoop the dough into approximately 2-tablespoon portions and place them a few inches apart on the prepared baking sheets. Press the reserved white chocolate pieces onto the tops and sprinkle with a little shredded coconut if using.
- Bake for 10–12 minutes, or until the edges are just set while the centers still look slightly underbaked. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- I absolutely love these during the weekend. My partner loves them too!
Get the best cookies with these tips:
Swap the white chocolate for macadamia nuts for a nutty twist
Use gluten-free all-purpose flour if needed, using a 1:1 baking blend.
Add ¼ teaspoon almond extract for a subtle bakery-style flavor.
Replace the shredded coconut with chopped pistachios for extra crunch and beautiful color contrast.
Make them extra festive by mixing in freeze-dried strawberries for a fruity pop.
For smaller cookies, use a 1-tablespoon scoop and reduce the baking time by 1–2 minutes.
Here are a few more cookie recipes you might enjoy:
