Matcha White Chocolate Cookies
DifficultyEasy
Servings12 cookies
Prep time15 minutes
Cook time10 minutes
Total time5 minutes
Soft, chewy cookies with a cozy twist — earthy matcha meets sweet, creamy white chocolate in every bite. A little unexpected, totally delicious, and just the thing for matcha lovers.
Ingredients
- 1/2 cup (113g) Unsalted butter, softened
- 1/2 cup (100g) Brown sugar
- 1/4 cup (50g) Granulated sugar
- 1 large Egg
- 1 tsp Vanilla extract
- 1 1/4 cups (160g) All-purpose flour
- 1 1/2 tbsp Matcha powder , (culinary grade)
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 3/4 cup (135g) White chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- 3
Beat in the egg and vanilla extract.
- 4
In a separate bowl, whisk together the flour, matcha powder, baking soda, and salt.
- 5
Gradually mix the dry ingredients into the wet ingredients until just combined.
- 6
Fold in the white chocolate chips.
- 7
Scoop the dough into 1.5-tbsp balls and place on the baking sheet, leaving space between each.
- 8
Bake for 9–11 minutes, or until the edges are just set and the centers look slightly underbaked.
- 9
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Keep in an airtight container at room temp for up to 5 days.
- Ingredient swap: Use dairy-free butter and vegan white chocolate to make them dairy-free.
- Make-ahead tip: Freeze the dough balls and bake straight from the freezer, adding 1–2 extra minutes.
Nutrition(per 100g)
| Calories | 435kcal |
| Carbohydrates | 54g |
| Fat | 22g |
| Protein | 4g |
