If you love matcha, these Matcha White Chocolate Cookies will become your new favorite treat! Soft, chewy, and with the perfect balance of earthy matcha and sweet white chocolate, these cookies are a delightful way to indulge in the unique flavors of green tea. No chilling time is required, meaning you can enjoy them fresh out of the oven in no time.
These cookies have a perfectly chewy center with slightly crisp edges and are packed with matcha flavor that’s complemented beautifully by the sweetness of white chocolate chunks. If you’re a matcha fan like me, these cookies will win your heart, and if you’re not yet a fan, this recipe might just convert you!
Why You’ll Love These Matcha White Chocolate Cookies
These cookies are incredibly easy to make and don’t require chilling, so you can have a batch ready in no time. Here’s why this recipe is worth trying:
- Perfect Balance of Flavors: The slight bitterness of the matcha complements the sweetness of the white chocolate, creating a delightful flavor profile.
- Soft and Chewy Texture: These cookies are soft in the middle with chewy centers and crisp edges—just the right texture for a cookie.
- Freezer-Friendly: Make the dough in advance, scoop it out, and freeze it for a fresh batch of cookies whenever the mood strikes.
Ingredients for Matcha White Chocolate Cookies
To make these delicious cookies, you’ll need a few basic baking ingredients, plus a special matcha touch!
Essential Ingredients
- All-purpose Flour: This is the base for your cookies.
- Matcha Powder: Use high-quality culinary or ceremonial grade matcha for the best flavor. The vibrant green color is an indication of quality!
- Milk Powder: Optional, but it adds a rich, milky flavor that enhances the overall taste of the cookies.
- Baking Powder and Baking Soda: These help the cookies puff up and stay thick.
- Salt: A pinch of salt balances the sweetness of the white chocolate.
- Unsalted Butter: Softened to room temperature for creaming with the sugars, which helps create a fluffy dough.
- Granulated Sugar: Adds sweetness to balance the bitterness of the matcha.
- Egg: Room temperature for easy incorporation into the dough.
- Vanilla Extract: Adds a subtle depth of flavor.
- White Chocolate: Roughly chop into small chunks. Set aside a handful to press into the tops of the cookies for an extra sweet touch.
How to Make Matcha White Chocolate Cookies
Making these cookies is simple and quick! Here’s how:
Step-by-Step Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside. - Mix Dry Ingredients
In a small bowl, whisk together the flour, matcha powder, milk powder (if using), baking powder, baking soda, and salt. Set aside. - Cream Butter and Sugar
In a large mixing bowl, beat softened butter with an electric hand mixer until creamy. Add the granulated sugar and cream together until fluffy and light, about 3-4 minutes. - Add Wet Ingredients
Add the room-temperature egg and vanilla extract. Mix until fully combined. - Combine Dry and Wet Ingredients
Gradually add the flour mixture to the wet ingredients and mix with the hand mixer until just combined. Leave a few flour patches for a rough dough. - Fold in White Chocolate
Gently fold in the chopped white chocolate with a silicone spatula, ensuring it’s evenly distributed without overmixing. - Scoop Cookie Dough
Using a large cookie scooper (around 4 tablespoons), scoop dough into balls and place them on the baking sheet, leaving about 2 inches between each cookie to allow for spreading. - Bake
Bake the cookies for 12-14 minutes, or until the edges are set, and the centers are still soft. In the last 2 minutes, press a few extra white chocolate chunks on top for a picture-perfect look. - Cool
Let the cookies cool on the baking sheet for 10 minutes. Then transfer them to a wire rack to cool completely.
Storage Tips for Matcha White Chocolate Cookies
These cookies are best when fresh, but they also store well. Here’s how to keep them fresh:
- Room Temperature: Store cookies in an airtight container at room temperature for up to 4 days.
- Refrigerate Cookie Dough: If you’re not baking immediately, you can refrigerate the unbaked dough for 1-2 days.
- Freezing Cookie Dough: Scoop the dough into balls and freeze them on a baking sheet for about 30 minutes. Once firm, transfer to an airtight container or freezer bag. Store in the freezer for up to 1 month. Thaw overnight in the fridge before baking.
- Freezing Baked Cookies: Place baked cookies in an airtight container and freeze for up to 1 month. Allow them to thaw at room temperature or reheat before serving.
Tips & Tricks for Perfect Matcha Cookies
- Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature to help create a smooth and consistent dough.
- Cream Butter and Sugar Well: Whip plenty of air into the butter and sugar mixture. This will help your cookies achieve a fluffy, chewy texture.
- Don’t Skimp on the Scooper: A large scooper (at least 3 tablespoons) ensures your cookies have enough dough to spread properly and look like bakery-style cookies.
- Add Extra White Chocolate: For a picture-perfect finish, press extra white chocolate chunks into the tops of the cookies just before they finish baking.
- Make Perfect Circles: If you want perfectly round cookies, use a circular cookie cutter to shape them immediately after baking. This will give you that perfect, bakery-worthy look.
Conclusion: Why You’ll Love These Matcha White Chocolate Cookies
These Matcha White Chocolate Cookies are a unique twist on a classic cookie, with vibrant green matcha paired with creamy white chocolate chunks. Their soft, chewy texture and perfect balance of flavors will leave you craving more. Whether you’re a matcha enthusiast or just looking to try something new, these cookies are a must-try!
Did you try making these Matcha White Chocolate Cookies? Rate this recipe or share your creations with us—we’d love to hear how they turned out!