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Matcha White Chocolate Cookies

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These thick, chewy Matcha White Chocolate Cookies are made with our classic sugar cookie base, just enough matcha to give every bite the perfect amount of flavor, as well as lots of white chocolate, of course! The best part? These cookies are made in ONE bowl with no chilling required. YUM!

three matcha cookies on parchment lined metal tray with more cookies and white flowers around, a bowl of matcha powder, a white mug, and empty glasses behind.

I love matcha and I love cookies. So, why not combine them and create a cookie even more delicious than the classic chocolate chip cookie?! A bold statement, I know…but these cookies really are worth all that hype! They’re tender and chewy, with perfectly crisp edges, and a flavor so good you won’t be able to resist wanting more. 😉

What Does Matcha Taste Like?

Matcha tends to be a very controversial flavor. You either will love it or hate it. It starts with a very grassy, earthy, somewhat bitter flavor and finishes with a smooth, lightly sweet flavor.

Why You Will Love These Matcha Cookies

  • A vibrant green. There’s no food dye in this recipe! The matcha not only provides a deliciously earthy flavor to these cookies to compliment the sweet creaminess of the white chocolate, but it also creates a naturally vibrant green making these cookies perfect for St. Patrick’s Day or even Easter.
  • Soft & chewy. While cookie texture is truly a personal preference, these matcha cookies are definitely my textural cookie preference! Crispy edges, soft, thick, and oh-so chewy centers. It’s the perfect blend of textures AND flavors.
  • Easy to make. I honestly can’t think of an easier cookie to make! They’re made in one bowl (with no electric mixers needed!), require ZERO chilling time, and are ready to eat in less than an hour.
  • Rich & full of flavor. When developing this recipe, we were careful to make sure that the matcha was complimentary in flavor and not too dominate. This recipe still tastes like a classic sugar cookie, but with a hint of tea in every bite to compliment the sweetness of the cookie and the white chocolate.
overhead image of matcha cookies with flowers around.
cropped close up of matcha cookie with bite missing on parchment paper with flowers and cookies around.

These 8 Ingredients Are All You Need!

These cookie share the same thoroughly-tested and loved sugar cookie base as many of our popular cookie recipes.

  • Salted Butter – While adding richness, tenderness, structure, and flavor, salted butter eliminates the need for additional salt in this recipe.
  • Granulated Sugar – This is the main sweetener in the recipe. It also helps create the cookie’s texture, contributing to both tenderness and crispness.
  • Egg – Acting as the binder that holds the dough together, egg also contributes to the tenderness and richness.
  • Vanilla Extract – A classic flavor enhancer, vanilla rounds out the flavors of the other ingredients with a subtle undertone that adds a warm, familiar sweetness.
  • All Purpose Flour – This is the foundation of the cookie dough, providing structure and bulk.
  • Matcha Powder – The star ingredient! Matcha offers a lovely grassy, slightly bitter flavor that complements the sweetness from the sugar and white chocolate. It also gives your cookies that beautiful green hue.
  • Baking Soda – Contributing to the rise and structure, baking soda also helps these cookies spread.
  • White Chocolate Baking Bar – Provides chunks of creamy, sweet white chocolate. The baking bar format lets you chop it for the perfect-sized pieces in your cookies. Of the brands readily available, we prefer Ghirardelli.
ingredients for matcha white chocolate cookies on marble surface.

The Secret To Chewy Matcha Cookies

We tested so many different ways to achieve the most delicious chewy cookie…and we found that the secret to a chewy, moist cookie is actually using melted butter! So, we combined melted butter with standard cookie ingredients (eggs, sugar, vanilla, flour, and baking soda). Then we added matcha and white chocolate to give these cookies a special flavor.

matcha white chocolate cookie dough in glass bowl.

Baking Tips For Success

We know how finicky cookie baking can be. There are so many aspects and factors that play a part in the perfect cookie. So, while every cookie is different, here is what we know will ensure perfect cookies every time with this recipe:

  • Line the pan. Using parchment paper on your sheet pan is FAR more reliable than greasing your pan. With a lined pan, there is no worry that excess grease will seep into your cookies and ruin the carefully crafted structure and texture.
  • 6 cookies per pan. Unlike traditional cookie recipes, these cookies are made with a 3 tbsp cookie scoop so they are EXTRA large. To give these cookies enough room to bake and spread, as well as allow for even heat distribution/flow, it’s best to place only 6 cookies per pan.
  • Don’t open your oven. We know it may be tempting to open the oven to see how the cookies are baking or if they need turning around, this is an absolute must-not! Once the oven door is open, even if it’s only for a moment, heat will be let out of the oven and the temperature will drop. Since these cookies only bake for about 12 minutes, opening the oven door midway through the bake will not allow the oven enough time to heat back up and the texture/bake of the cookies will not be the same. It will skew the bake time as well.
  • Don’t press these cookies down. These cookies naturally spread thanks to the melted butter and baking soda. You do not need to press them down to ensure the perfect cookie. As the cookie bakes, it will spread just enough to ensure a thick center and thin, crispy edges.
three baked matcha cookies on lined sheet pan.

Recipe FAQ’s

Of course! Follow the recipe through step 8 and place portioned cookie dough on a lined sheet pan. Place in the freezer and freeze until solid. Once solid, place in a freezer-safe zip-top bag.

If you would like to keep these cookies from spreading as much, you can refrigerate the dough for 30 minutes – 1 hour before baking and make sure you line your pan with parchment paper or a silicone sheet. Spraying the pan with cooking spray or oiling the pan will cause the cookies to spread. It’s best to portion the dough beforehand and then refrigerate.

If the cookies are dry and/or crumbly, either they were over-baked or the flour was over-measured.

More Recipes You Will Love

close up of matcha white chocolate cookie on parchment lined metal tray with white flowers and more cookies around.

When you make these Matcha White Chocolate Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Happy baking!
x, Caylie

three matcha cookies on parchment lined metal tray with more cookies and white flowers around, a bowl of matcha powder, a white mug, and empty glasses behind.
5 from 1 vote

Matcha White Chocolate Cookies

Thick, chewy, and DELICIOUS! These Matcha White Chocolate Cookies are made in one bowl with only 8 ingredients and NO chilling time. They're the perfect cookie!
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 cookies


  • cup salted butter, melted
  • cup granulated sugar
  • 1 large egg, room temperature
  • ¾ teaspoon vanilla extract
  • cups all purpose flour*
  • teaspoons matcha powder
  • ½ teaspoon baking soda
  • 1 4-ounce white chocolate baking bar, chopped


  • Heat oven to 350℉.
  • Line 2 sheet pans with parchment paper. Set aside.
  • In a large bowl, whisk butter and sugar together.
  • Whisk in egg and vanilla.
  • Add flour, matcha powder, and baking soda.
  • Stir just until combined.
  • Fold in chocolate.
  • Use a 3 Tablespoon scoop to portion dough onto prepared pans.
  • Bake for 12 minutes, or until cookies are just starting to brown around the edges.

Notes + Tips!

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
  • Room temperature is about 70℉.
  • Use an oven thermometer to ensure accurate cooking temperatures.
  • To substitute unsalted butter for the salted, add 1/4 teaspoon salt.
  • If you want smaller cookies, use a 1 1/2 Tablespoon scoop and bake for about 10 minutes.


Serving: 1cookie | Calories: 223kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 133mg | Potassium: 29mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 379IU | Calcium: 8mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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