There’s something magical about the way matcha transforms a classic cookie into something totally unexpected. These White Chocolate Matcha Cookies are soft, chewy, and swirled with earthy green tea flavor balanced by creamy white chocolate chunks. They’re the kind of treat that feels equally at home in an afternoon tea moment or tucked into a cozy cookie jar for late-night snacking.
If you’re new to baking with matcha, this recipe is a gentle way in—culinary-grade powder adds just the right depth without overpowering, and the sweetness of the white chocolate brings everything into harmony. Plus, the gorgeous green hue makes these cookies as pretty as they are delicious. Whether you’re a longtime matcha fan or just dipping your toe into the trend, these are bound to be a new favorite.
White Chocolate Matcha Cookies
Equipment
- 1 9×11 in (23 × 28 cm) baking sheet
- Parchment Paper
- Mixing bowls, hand or stand mixer
- 1 ½ Tbsp cookie scoop (or two spoons)
- Wire rack
Ingredients
- ¾ cup 170 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- ½ cup 100 g packed light brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tsp pure vanilla extract
- 1 ¾ cups 220 g all-purpose flour
- ¼ cup 20–22 g culinary-grade matcha powder
- 1 Tbsp cornstarch
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 to 1 ¼ cups 170–210 g white-chocolate chunks or chips, plus a few extra for topping
Instructions
- Line a 9 × 11 in baking sheet with parchment paper. Preheat oven to 350 °F (175 °C).
- In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy—about 2 minutes.
- Mix in the whole egg until fully incorporated, then the egg yolk. Scrape the bowl and beat in vanilla.
- In a separate bowl whisk together flour, matcha, cornstarch, baking soda, and salt.
- With the mixer on low, add dry ingredients to the wet in two additions, mixing just until no flour streaks remain. Fold in white-chocolate chunks.
- Scoop 1 ½-Tbsp mounds of dough 2 in apart on the prepared sheet.
- For thicker cookies: refrigerate the scooped dough 20–30 minutes.
- Bake 11–13 minutes, until edges are set and tops look slightly puffed but still soft. (They’ll finish setting on the sheet.) Immediately press a few extra white-chocolate pieces into the tops for a bakery look.
- Let cookies rest on the sheet 5 minutes, then transfer to a wire rack to cool completely—or sneak one warm for maximum gooeyness!
Notes
Keep cookies in an airtight container at room temperature up to 5 days, or freeze up to 2 months (thaw at room temp).
