These matcha white chocolate cookies are soft and chewy, packed with rich green tea flavor and white chocolate chips in every bite. These easy homemade cookies have a vibrant matcha color and bakery-style texture.
Why You'll Love It
- Perfect Matcha and White Chocolate Balance: The earthy matcha and sweet white chocolate chips work beautifully together in every bite.
- Easy to Make at Home: The dough comes together simply, making these cookies an easy homemade treat when you want something a little different.
There was a small café I used to visit that served matcha desserts in the afternoons, and the cookies were always the first thing to sell out. They were soft in the center, lightly crisp at the edges, and the sweetness of white chocolate balanced the earthy matcha beautifully. That combination stayed with me and eventually inspired me to create my own version at home. If you already enjoy baking chocolate chip cookies or peanut butter cookies, this recipe offers a fresh twist while remaining easy and familiar.
Now, these matcha white chocolate cookies are the kind of recipe I bake when I want something simple but a little different from classic chocolate chip cookies. The dough comes together quickly, the cookies bake with a beautiful green color, and the white chocolate chips melt into the dough to create little creamy pockets throughout each cookie. They also fit in nicely with other homemade favorites like peanut butter cookies or shortbread cookies when I want to put together a small cookie spread.
Key Ingredients in Matcha White Chocolate Cookies
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Butter, Sugar & Egg: I like starting with butter, sugar, and an egg because they create the base for cookies that are soft in the center with lightly crisp edges. This simple combination, I find, gives the cookies a rich texture and helps the dough come together smoothly.
- Matcha Powder: Using good-quality matcha powder gives the cookies their vibrant green color and gentle earthy flavor. I usually choose a bright matcha because it keeps the cookies flavorful without tasting bitter.
- Flour & Baking Soda: I add flour to give the cookies structure, while baking soda helps them spread slightly as they bake. The balance between the two, I find, keeps the cookies soft and chewy.
- White Chocolate Chips: I like folding in white chocolate chips because they add little creamy pockets of sweetness throughout the cookies. The sweetness of the chocolate, I think, balances the earthy matcha really nicely.
How to Make Matcha White Chocolate Cookies
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Mix the Dry Ingredients and Cream the Butter: In a bowl, whisk together the flour, matcha powder, milk powder, baking soda, baking powder, and salt. In a separate bowl, beat the softened butter with the sugar until light and fluffy.
2. Add the Egg and Combine the Dough: Beat in the egg and vanilla extract until smooth, then switch to a spatula and gently mix in the dry ingredients just until combined.
3. Fold in the White Chocolate and Chill: Fold in the white chocolate chips, then scoop the dough onto a lined baking sheet, leaving space between each cookie. Chill the whole tray in the fridge for 30 minutes.
4. Bake and Let the Cookies Cool: Bake in a preheated oven at 350°F/175°C (320°F convection /155°C fan) for 10-12 minutes, until the edges are set but the centers still look soft. Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack.
My Tips for Matcha White Chocolate Cookies
Don't skip the milk powder: It might seem optional, but it really adds tenderness and depth to the texture, worth keeping in!
Press Extra White Chocolate on Top: I like to press a few extra white chocolate chips on top of each dough ball before baking, so the cookies come out looking more bakery-style.
Rotate the Baking Tray: Halfway through baking, I like to rotate the tray so the cookies bake evenly and keep a consistent color.
Let the Cookies Set on the Tray: I usually leave the cookies on the baking sheet for a few minutes after baking because they continue to set and develop that soft, chewy center.
Storage
I usually keep these cookies in an airtight container at room temperature so they stay soft for a few days.
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Recipe
Matcha White Chocolate Cookies
Ingredients
- 180 g all-purpose flour
- 1½ tablespoon matcha powder - see note 1
- 1 tablespoon milk powder
- ½ teaspoon baking soda
- ½ tsp baking powder
- ½ teaspoon salt
- 115 g unsalted butter
- 150 g granulated sugar
- 1 large egg - room temperature
- 1 teaspoon vanilla extract
- 100 g white chocolate chips
Instructions
- Preheat the oven to 350°F/175°C (320°F convection /155°C fan) and line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, matcha powder, milk powder, baking soda, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. Add the egg and vanilla extract, then continue mixing until everything is smooth and well combined.
- Add the dry ingredients to the wet mixture and stir gently until just combined. Fold in the white chocolate chips until evenly distributed throughout the dough.
- Scoop the dough using a 4-tablespoon ice-cream scoop and place the portions on the baking sheet, leaving about 2 inches between each one. Transfer the tray to the refrigerator and chill the scooped dough for 30 minutes.
- Bake for 10-12 minutes, until the edges are set and the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Tom says
Loved this matcha cookies recipe, so simple, and the matcha adds such a nice earthy flavor and color!