My soft and chewy Matcha White Chocolate Cookies are rich, buttery, and infused with earthy matcha flavor. The sweet pops of creamy white chocolate balance the subtle bitterness of the matcha, making them both sophisticated and incredibly comforting.
Perfect for tea lovers or anyone looking to try a unique twist on a classic cookie, they’re a stunning treat for any season.
Matcha and white chocolate cookies shine during spring or winter for their fresh, festive, green hue, but they’re a welcome treat year-round.
They make an elegant addition to bridal showers, tea parties, and Mother’s Day gatherings, but are just as fitting for cozy afternoons at home. Their unique flavor also makes them a lovely edible gift for birthdays, thank-yous, or holiday cookie boxes.
If these cookies hit the sweet spot for you, you might also enjoy my matcha cupcakes or my matcha overnight oats for a nourishing breakfast idea. If you are looking for a similarly textured, classic cookie, try the chocolate chip cookie, which is my all-time favorite cookie!
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Ingredients
- unsalted butter, softened
- brown sugar, packed
- granulated sugar
- egg
- egg yolk
- vanilla extract
- all-purpose flour
- culinary-grade matcha powder
- baking soda
- baking powder
- kosher salt
- white chocolate, chopped
See recipe card for quantities.
Four-Step Overview
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Cream + mix: Beat butter, sugars, eggs, and vanilla.
Step 2: Add dry: Mix in flour, matcha, leaveners, and salt.
Step 3: Mix-ins: Fold in white chocolate. Then chill up to 24 hours if desired, but not required.
Step 4: Scoop + bake: Bake at 350°F for 10–12 min. Cool and garnish.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Butter: Use salted butter, but reduce added salt slightly.
- White chocolate: Swap with milk or dark chocolate for a different flavor balance. White chocolate chips will work fine, too.
- Matcha: Use high-quality green tea powder if matcha is unavailable, but note the flavor will be milder.
- Sugar: Use all brown sugar for extra chewiness and a deeper sweetness.
Variations
- Nuts: Add ½ cup of chopped macadamia nuts for extra crunch.
- Extra chocolate: Stir in a handful of white chocolate chips for more creamy sweetness.
- Drizzle: Melt white chocolate and drizzle over cooled cookies for a bakery-style finish.
Equipment
- Kitchen scale
- Stand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire cooling rack
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze baked cookies for up to 2 months, layering parchment paper between them to prevent sticking. Thaw in the refrigerator prior to moving to room temperature before serving.
Audrey's Tip
Use high-quality culinary-grade matcha for the best flavor and color.
Related
Looking for other cookie recipes like this? Try these:
Matcha White Chocolate Cookies
Equipment
- Kitchen Scale
- Stand Mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment Paper
- Cookie scoop
- Wire cooling rack
Ingredients
- 170 g unsalted butter softened (¾ cup)
- 150 g brown sugar packed (¾ cup)
- 100 g granulated sugar ½ cup
- 1 large egg
- 1 egg yolk
- 1 ½ teaspoon vanilla extract
- 280 g all-purpose flour 2 ¼ cups
- 2 tablespoon culinary-grade matcha powder about 10g
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
- 170 g chopped white chocolate 1 cup, or two 4-ounce bars
Instructions
- Prep the dry ingredients: Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, matcha, baking soda, baking powder, and salt.
- Cream the butter and sugars: In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Add eggs and vanilla: Beat in the egg and yolk, followed by vanilla extract.
- Mix the dough: Stir in the dry ingredients until just combined. Fold in chopped white chocolate. Can be chilled up to 24 hours for chewier cookies with a more complex flavor, but chilling isn't necessary for this dough.
- Bake: Scoop large 60g (3-tbsp) portions of dough onto a parchment-lined baking sheet. Bake for 10–12 minutes, until edges are set and centers are slightly underdone.
- Cool: Use a lard (6+ inch) round cookie cutter to "scoot" the cookies into uniform circles, if desired. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to finish cooling. Top with extra chopped white chocolate or a dusting of matcha if desired.
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