Matcha Cookies with White Chocolate

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The Irresistible Charm of Matcha Cookies with White Chocolate: A Perfect Blend of Flavour and Comfort

There’s something magical about these soft-baked matcha cookies with white chocolate. One bite, and you’ll see why. The earthy flavour of matcha green tea melts into the creamy sweetness of white chocolate — it’s balanced, bold, and seriously hard to resist.

I’ll be honest — I love these even more than classic chocolate chip cookies. The matcha brings such a unique depth, and paired with the white chocolate? It’s a match made in cookie heaven. They’re chewy in the middle, a little crisp on the edges, and full of that rich, fresh matcha flavour.

If you’ve followed my baking journey, you know I’m all about cookies. From gooey Chocolate Chip Oreo to buttery Snickerdoodles — I’m always trying new combos. But these matcha white chocolate cookies? Total obsession. They’ve completely stolen my heart.

These are the kind of cookies that feel a bit special, but are still easy to whip up. Whether you bake all the time or just now and then, this recipe is one you’ll want to keep. So go ahead, preheat that oven — and let’s make some magic with matcha.

🍵 What Is Matcha?

If you’ve never baked with matcha before, you’re in for something special.

Matcha is a finely ground powder made from specially grown green tea leaves. It comes from Japan, where it’s been used for centuries in traditional tea ceremonies. But today, it’s found its way into everything from lattes and smoothies to cakes, cookies — and yes, these irresistible matcha white chocolate cookies.

What makes matcha different from regular green tea? You actually consume the whole leaf in powdered form, so it’s richer in antioxidants, gentle caffeine, and vitamins. It has a beautiful, vibrant green colour and a distinct flavour — slightly earthy, a little grassy, with a touch of natural sweetness and umami.

That subtle bitterness balances out beautifully with white chocolate, making these cookies something truly unique.

What Makes these Matcha Cookies with White Chocolate So Special:

1. That vibrant green colour: Matcha gives these cookies a rich, earthy green hue that makes them stand out on any plate. They’re just as pretty as they are tasty.
2. A flavour like no other: The earthy, slightly bitter notes of matcha pair perfectly with creamy white chocolate. It’s a unique combo that feels indulgent, but balanced.
3. The perfect texture: Soft and chewy in the middle, with just a hint of crisp around the edges. Every bite melts and crunches in just the right way.
4. A little healthier: Thanks to matcha’s natural antioxidants, these cookies have a tiny boost of goodness tucked inside every bite.
5. Gentle energy lift: Matcha offers a smoother caffeine kick than coffee — no jitters, just a calm kind of focus. Perfect for an afternoon pick-me-up.
6. Any-time kind of treat: Great with tea, packed into lunchboxes, or shared as a sweet little gift — they suit just about any occasion.

Ingredients Used to Make Matcha Cookies with white Chocolate

Here’s what you’ll need to make these soft, chewy matcha cookies with white chocolate:

• All-purpose flour – Gives the cookies their classic structure.
• Matcha powder – Use good quality culinary-grade matcha for bold flavour and colour.
• Milk powder – Adds richness and gives the cookies a lovely chewy texture.
• Baking powder + baking soda – For that perfect lift and soft centre.
• Salt – Just a bit to balance the sweetness.
• Unsalted butter – Softened to room temperature so it creams easily.
• Granulated sugar + light brown sugar – A mix gives the perfect balance of sweetness and chew.
• Egg – Brings it all together. Make sure it’s at room temperature.
• White chocolate – Roughly chopped for those melty pockets of sweetness. Keep a little aside for topping before baking.

That’s it — pantry staples with a matcha twist!

How to Make the Best Matcha Cookies with White Chocolate

Here’s how to make these soft, chewy matcha cookies with white chocolate:

Start by preheating your oven to 180°C (350°F). Line two baking trays with parchment paper and set them aside.

In a small bowl, whisk together the flour, milk powder, baking powder, baking soda, and salt. Sift in the matcha powder to avoid any lumps, then give everything a quick mix to combine.

In a larger mixing bowl, cream the unsalted butter, granulated sugar, and light brown sugar using a hand mixer or stand mixer. Mix on medium speed for 2–3 minutes, until the mixture looks pale and fluffy.

Add the egg and a splash of vanilla extract. Mix until smooth, scraping down the sides of the bowl as needed.

Slowly add the dry ingredients into the wet. Mix gently — just until there are a few patches of flour left.

Now fold in the chopped white chocolate using a spatula. Don’t over mix — just bring the dough together.

Using a cookie scoop, portion out the dough and place it onto your prepared baking trays, leaving about 2 inches between each cookie.

Bake for 10 minutes, just until the edges start to set. The centres will still look a little puffy — that’s exactly what you want.

Around the 8-minute mark, quickly open the oven and press a few extra white chocolate chunks onto the tops of the cookies. This gives you that beautiful, bakery-style look once they’re done baking. (Totally optional, but highly recommended.)

As soon as they’re out of the oven, give the tray a gentle bang on the counter. It flattens the cookies slightly and gives them that soft, bakery-style look. If you like, use a cookie cutter or glass to gently nudge them into perfect circles.

Let the cookies cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

While they’re still warm, press a few extra white chocolate chunks on top. Totally optional — but so worth it.

Store in an airtight container at room temperature. They’ll stay soft and fresh for up to 5 days.

🍵 The Perfect Matcha Powder for Cookies

Not all matcha is created equal — and for baking, the kind you use really matters.

For cookies, go with culinary-grade matcha. It’s made for cooking and has a stronger flavour than ceremonial-grade. Plus, it’s more affordable. It still gives that gorgeous green colour and subtle earthiness, without being too intense.

Look for matcha that’s:

• Bright, vibrant green (not dull or yellowish)
• Smooth and finely ground
• Labeled culinary grade or baking matcha

When you bring it home, store it in an airtight container away from light and heat. This keeps the colour and flavour fresh for longer.

New to baking with matcha? Cookies are the perfect place to start. The flavour is gentle and pairs so well with white chocolate.

Helpful Tips & Tricks for the Best Matcha Cookies with White Chocolate

1. Use a good matcha powder. You don’t need anything fancy, just a nice, vibrant green one that says “culinary grade” on the label. It makes all the difference in both colour and flavour.
2. Sift the matcha. It can get a bit clumpy, so giving it a quick sift with the dry ingredients helps everything mix more evenly.
3. Milk powder might seem like a weird one, but it’s worth it. It gives the cookies this rich, chewy centre — totally optional, but I love the texture it adds.
4. Make sure your butter is soft, not melted. Let it sit out for a bit until it’s easy to press with a finger, but not greasy. It helps everything cream together just right.
5. Give the butter and sugar some time. Don’t rush this part — 2 to 3 minutes of mixing really helps get that light, soft texture in the finished cookie.
6. Go easy with the mixing. Once the flour’s in, stop as soon as things come together. Overmixing can make the cookies a bit dense.
7. Don’t wait until they look ‘done’. They should look just barely set when you take them out of the oven. They’ll firm up as they cool.
8. Pop some extra white chocolate on top. Do this around the 8-minute mark, while the cookies are still baking. It gives that gooey, bakery-style look — so simple, but so pretty.
9. Want them perfectly round? Use a cookie cutter to nudge them into shape right after baking. I do this all the time when I want them to look extra neat.
10. Chilling the dough is optional. I usually don’t bother, but if you like thicker cookies, you can chill it for 30 minutes before baking.

How to Serve These Delicious Cookies

These matcha cookies are great just as they are — warm from the oven, a little gooey in the middle, and perfect with a cup of tea or coffee.

If you want to take things up a notch:

• Pair them with a matcha latte for a full green tea moment (because matcha-on-matcha is never a bad idea).
• Serve with vanilla ice cream for an easy dessert. The mix of warm cookie and cold ice cream? Always a win.
• Wrap them up for gifting — they look lovely stacked in a box or tied up in a little clear bag with ribbon.
• Enjoy them chilled. They’re surprisingly good straight from the fridge the next day. The white chocolate goes all fudgey and soft.

These cookies also make a sweet little treat for picnics, afternoon tea spreads, or just when you want something a bit special with your morning brew.

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Matcha Cookies with White Chocolate

Serves: 12 Cookies Prep Time: 20 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

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Ingredients

• 180g all-purpose flour
• 1 tbsp matcha powder (culinary grade)
• 1 tbsp milk powder
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 115g unsalted butter, softened to room temperature
• 100g granulated sugar
• 50g light brown sugar
• 1 large egg, room temperature
• 75g white chocolate, roughly chopped
• 25g additional white chocolate, for topping

method

1. Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper. Set aside.
   (180°C / 350°F, 2 baking trays)

2. In a small bowl, whisk together the flour, milk powder, baking powder, baking soda, and salt. Sift in the matcha powder and mix until everything is evenly combined.
   (180g all-purpose flour, 1 tbsp milk powder, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tbsp matcha powder)

3. In a separate mixing bowl, cream the softened butter with the granulated sugar and light brown sugar. Use a hand mixer or stand mixer on medium speed for about 2–3 minutes, until the mixture is light and fluffy.
   (115g unsalted butter, 100g granulated sugar, 50g light brown sugar)

4. Add the egg and vanilla extract. Mix until smooth and fully incorporated, scraping down the sides of the bowl as needed.
   (1 large egg, 1 tsp vanilla extract)

5. Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined — it’s fine if a few flour patches remain.
   (Dry ingredients from step 2)

6. Fold in the chopped white chocolate with a spatula, mixing just until everything comes together. Do not overmix.
   (75g white chocolate, roughly chopped)

7. Using a cookie scoop or spoon, scoop out dough balls and place them on the prepared trays. Leave about 2 inches between each cookie for spreading.
   (2-inch spacing)

8. Bake on the middle rack for 10 minutes, until the edges are set but the centres still look soft and slightly puffed.
   (10 minutes at 180°C / 350°F)

9. Remove the tray from the oven and gently bang it on the counter to flatten the cookies slightly. While they’re still warm, use a round cookie cutter to shape them into neat circles (optional).

10. Let the cookies cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

11. While the cookies are still warm, press a few extra white chocolate chunks onto the tops for that bakery-style finish.
    (25g white chocolate, for topping)

12. Store in an airtight container at room temperature. They’ll stay fresh for up to 5 days.
    

Did You Make This Recipe?

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