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. Balanced, bold, and seriously hard to resist.
Honestly, I love these even more than classic chocolate chip cookies. The matcha brings such a unique depth, and paired with 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 has been used for centuries in traditional tea ceremonies. Today it finds its way into everything from lattes and smoothies to cakes and cookies, including these matcha white chocolate cookies.
What makes matcha different from regular green tea is that you consume the whole leaf in powdered form, so it is richer in antioxidants, gentle caffeine, and vitamins. It has a vibrant green colour and a distinct flavour, slightly earthy and 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 So Special
- 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.
- 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.
- 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.
- A little healthier: Thanks to matcha’s natural antioxidants, these cookies have a tiny boost of goodness tucked inside every bite.
- 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.
- 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 You’ll Need
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
Start by preheating your oven to 180°C (350°F) and line two baking trays with parchment paper.
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 mix briefly to combine.
In a larger bowl, cream the butter with the granulated sugar and light brown sugar using a hand mixer or stand mixer. Beat on medium speed for two to three minutes, until pale and fluffy. Add the egg and a splash of vanilla extract, then mix until smooth, scraping down the sides as needed.
Add the dry ingredients to the wet in stages, mixing gently just until a few patches of flour remain. Fold in the chopped white chocolate with a spatula, taking care not to overmix.
Scoop the dough onto your prepared trays, leaving about two inches between each cookie, and bake for ten minutes, until the edges have just set. The centres will still look a little puffy, which is exactly what you want. Around the eight-minute mark, open the oven briefly and press a few extra chunks of white chocolate onto the tops, giving the cookies that proper bakery finish as they finish baking.
As soon as they come out of the oven, give the tray a gentle bang on the counter. This flattens the cookies slightly and helps that soft, bakery-style look. If you like a neater shape, gently nudge each one into a circle with a cookie cutter or the rim of a glass while they’re still warm. While they’re still warm, press a few more chunks of white chocolate on top for extra melty pockets.
Let the cookies cool on the tray for ten minutes before transferring them to a wire rack to cool completely. Once fully cool, store in an airtight container at room temperature, where they’ll stay soft and fresh for up to five 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
- Use a good matcha powder. Nothing fancy needed, just a vibrant green one labelled culinary grade.
- Sift the matcha. It can clump a little, so a quick sift with the dry ingredients helps everything combine evenly.
- Don’t skip the milk powder. It might seem like an odd addition, but it gives the cookies their rich, chewy centre.
- Make sure your butter is soft, not melted. It should give easily to a finger press without feeling greasy.
- Give the butter and sugar time. Two to three minutes of mixing is what gets you that light, soft texture.
- Go easy on the mixing once the flour goes in. Stop as soon as it comes together, since overmixing can make the cookies a little dense.
- Don’t wait for them to look fully done. They should look just barely set when you take them out, and they’ll firm up as they cool.
- Want them perfectly round? Nudge them into shape with a cookie cutter right after baking, while they’re still warm.
- Chilling the dough is optional. I usually skip it, but thirty minutes in the fridge gives a slightly thicker cookie if you prefer that.
How to Serve These Delicious Cookies
These matcha cookies are lovely 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 further, pair them with a matcha latte for a full green tea moment, since 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 is always a win. Wrap them up for gifting, as they look lovely stacked in a box or tied with ribbon in a small clear bag. Or enjoy them chilled, since they’re surprisingly good straight from the fridge the next day, with the white chocolate turning soft and fudgy.
These also make a sweet treat for picnics, afternoon tea spreads, or whenever you want something a little special with your morning brew.
If you make this recipe I’d love to hear how it turned out. Leave a comment below and let me know. It genuinely makes a difference to know what’s working and what isn’t, and I read every single one. You can also find me on Pinterest, Instagram and Facebook where I share new recipes, behind the scenes and whatever else is happening in the kitchen at Poetry of Spices.
Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper. Set aside. 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. 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. Add the egg and vanilla extract. Mix until smooth and fully incorporated, scraping down the sides of the bowl as needed. 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. Fold in the chopped white chocolate with a spatula, mixing just until everything comes together. Do not overmix. 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. Bake on the middle rack for 10 minutes, until the edges are set but the centres still look soft and slightly puffed. 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). Let the cookies cool on the tray for 10 minutes, then transfer to a wire rack to cool completely. While the cookies are still warm, press a few extra white chocolate chunks onto the tops for that bakery-style finish. Store in an airtight container at room temperature. They’ll stay fresh for up to 5 days.
Ingredients
method
(180°C / 350°F, 2 baking trays)
(180g all-purpose flour, 1 tbsp milk powder, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tbsp matcha powder)
(115g unsalted butter, 100g granulated sugar, 50g light brown sugar)
(1 large egg, 1 tsp vanilla extract)
(Dry ingredients from step 2)
(75g white chocolate, roughly chopped)
(2-inch spacing)
(10 minutes at 180°C / 350°F)
(25g white chocolate, for topping)
2 comments
These cookies turned out great! The texture was just as described and they tasted so good. My favourite part is the lovely bright green colour from the Matcha.
Tristin
These cookies turned out great! the texture was just as described and they tasted so good. My favourite part is the lovely bright green colour from the Matcha.
Tristin