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!

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.

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.

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.

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.

✳ Recipe FAQ’s

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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

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