If you’re anything like me, the idea of a buttery, chewy cookie with a vibrant twist sounds absolutely irresistible. That’s why I’m so excited to share this Matcha Cookies with White Chocolate Recipe with you—it’s one of those recipes that perfectly blends the earthy, slightly bitter matcha flavor with the sweet, creamy bursts of white chocolate. Your kitchen will smell amazing, and your taste buds will thank you. Trust me, once you try these, you’ll find yourself baking them again and again!
Why You’ll Love This Recipe
- Balanced Flavors: The matcha adds a subtle earthy note that perfectly balances the sweetness of white chocolate.
- Brown Butter Magic: Using brown butter gives the cookies a rich, nutty flavor that makes them extra special.
- Simple Ingredients: You probably have most of these ingredients on hand already, making this an easy bake anytime.
- Texture Perfection: These cookies have a chewy center with lightly crispy edges—exactly how I like them!
Ingredients You’ll Need
This recipe is a great example of how a few well-chosen ingredients work together to create something surprisingly delicious. The brown butter brings warmth, the matcha powder gives that stunning green color and earthy flavor, and the white chocolate adds creamy sweetness to every bite.
- Unsalted Butter: Browning it adds a nutty depth you’ll notice in every bite.
- All-Purpose Flour: The base that holds everything together, easy to find in any pantry.
- Baking Soda: Gives the cookies a little lift without being cakey.
- Salt: Enhances all the flavors and balances the sweetness.
- Matcha Powder: I recommend using ceremonial grade for the best color and taste.
- Light Brown Sugar: Adds moisture and a caramel-like note to the cookies.
- Granulated Sugar: Works with brown sugar for the perfect sweetness and a nice texture.
- Lemon Zest: This little zing brightens the whole cookie and pairs wonderfully with matcha.
- Eggs (Room Temperature): Help with binding and add richness to the dough.
- Vanilla Extract: Brings warmth and rounds out the flavors beautifully.
- White Chocolate Chips: Melty pockets of sweetness that contrast perfectly with the matcha.
Variations
I love how versatile this Matcha Cookies with White Chocolate Recipe is—you can tweak it to suit your mood or dietary needs with just a few adjustments. It’s always fun to experiment and make it your own.
- White Chocolate Almond Matcha: Add chopped almonds with the white chocolate chips—I tried this last winter, and my family went nuts for the crunch.
- Matcha Dark Chocolate: Swap white chocolate chips for dark chocolate if you want a richer, slightly less sweet cookie.
- Vegan Version: Use plant-based butter, a flax egg, and dairy-free white chocolate chips for a dairy-free treat that’s just as delicious.
- Matcha Coconut: Toss in shredded coconut for a tropical twist I discovered when I needed a fun summer cookie.
How to Make Matcha Cookies with White Chocolate Recipe
Step 1: Brown the Butter to Bring Out Richness
This step really sets this cookie apart. Melt the butter slowly on low heat until it starts to foam and the color deepens to a golden brown, releasing a fragrant nutty aroma. Stir frequently so it doesn’t burn—once you see toasted bits and smell that nuttiness, take it off the heat. Then, pour it into a heat-safe bowl to cool for about 10-15 minutes before you mix it with the sugars. I learned this the hard way—if the butter is too hot when you add eggs, it cooks them, so patience here is key!
Step 2: Mix Dry Ingredients for Even Flavor
While your butter cools, whisk together the flour, baking soda, salt, and matcha powder in a large bowl. This helps distribute the matcha evenly, so you get that beautiful green color and earthy flavor in every bite. I prefer ceremonial grade matcha here—it really makes a difference in taste and vibrancy.
Step 3: Cream Sugars with Brown Butter, Lemon, Eggs, and Vanilla
In another bowl, whisk the browned butter with both sugars and lemon zest until smooth and fragrant. The lemon zest might seem unexpected but adds a fresh brightness that cuts through the richness beautifully. Then, whisk in the eggs and vanilla extract until everything is fully combined.
Step 4: Bring It All Together and Add White Chocolate
Slowly mix the dry ingredients into the wet until just combined—you don’t want to overmix, or your cookies might turn out tough. Then gently fold in those lovely white chocolate chips. Every time I fold them in carefully, it prevents the dough from becoming too dense while still ensuring each cookie gets pockets of melty sweetness.
Step 5: Chill the Dough for Better Texture
Scoop out about 2 tablespoons of dough onto a lined baking sheet or plate and pop them in the fridge for an hour. Chilling firms up the dough, so the cookies don’t spread too much while baking—you’ll get a perfectly chewy center with slightly crisp edges. This is one of the tricks I discovered after my first few batches spread out too thin!
Step 6: Bake and Enjoy!
Preheat your oven to 350°F (177°C). Place 5-6 dough balls spaced about 3 inches apart on parchment-lined baking sheets. If you want, add a few extra white chocolate chips on top for presentation and extra melty bites. Bake for 10-12 minutes until edges are set and lightly golden. Let cool on the baking sheet for 3 minutes before transferring to a rack to cool completely.
Pro Tips for Making Matcha Cookies with White Chocolate Recipe
- Use Ceremonial Grade Matcha: It gives the cookies that gorgeous green color and authentic flavor you want in a matcha cookie.
- Don’t Skip Chilling the Dough: It prevents spreading and lets flavors meld, which results in a better texture and taste.
- Brown the Butter Slowly: Watch carefully so it doesn’t burn; the nutty aroma is your cue it’s ready.
- Avoid Overmixing: Mix just until combined to keep your cookies tender and chewy, not tough.
How to Serve Matcha Cookies with White Chocolate Recipe
Garnishes
I love sprinkling a little extra matcha powder lightly over the cookies just before serving; it adds a pop of color and a touch more of that green tea flavor. Sometimes I also press a few extra white chocolate chips on top right out of the oven for an inviting look and that gooey texture.
Side Dishes
These cookies go beautifully with a simple cup of green tea or jasmine tea, which complements the matcha flavor without overwhelming it. For a more indulgent pairing, a glass of cold milk or a lightly sweetened latte works wonders, especially if you want to mellow out the matcha’s sharpness.
Creative Ways to Present
If you’re bringing these Matcha Cookies with White Chocolate Recipe to a party or special occasion, arrange them stacked on a pretty plate with edible flowers or a drizzle of white chocolate on top. I once layered them in a clear jar with parchment between layers for a beautiful gift that got rave reviews.
Make Ahead and Storage
Storing Leftovers
Once baked, these cookies store wonderfully in an airtight container at room temperature for up to 7 days. I learned that storing them with a slice of bread helps keep them soft longer—give it a shot if they start drying out too fast!
Freezing
If you’re not planning to bake all the dough at once, you can freeze the shaped dough balls in a sealed container or wrapped tightly in plastic wrap for up to 2 months. When you’re ready, just bake them straight from frozen, adding a couple of extra minutes to the baking time.
Reheating
To refresh leftover cookies, pop them in a 300°F (150°C) oven for about 5 minutes. This warms them up and softens them just like fresh-baked. I avoid the microwave because it can make the white chocolate seizing a bit oddly.
FAQs
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Can I substitute regular butter for brown butter in this Matcha Cookies with White Chocolate Recipe?
Absolutely! While brown butter adds a lovely nutty depth, you can use melted regular butter if you’re short on time or prefer a milder flavor. The recipe calls for 1 cup of unsalted butter, but if using regular melted butter, reduce it to ¾ cup to keep the right consistency.
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What kind of matcha powder should I use for these cookies?
I recommend ceremonial grade matcha powder because it has a vibrant green color and a smooth, authentic flavor. Culinary grade matcha is usually more bitter and less vibrant, which can affect the taste and appearance of the cookies.
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Can I make this recipe vegan?
Yes! Replace the butter with a plant-based alternative, substitute the eggs with flax eggs or chia eggs, and use dairy-free white chocolate chips. The texture might be slightly different, but it’s a great option for vegan friends and family.
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How do I prevent my matcha cookies from spreading too much during baking?
Chilling the dough for at least an hour is key to preventing too much spreading. Also, make sure not to overmix the dough, as that can break down the structure and cause them to flatten. Using parchment paper and spacing the dough balls about 3 inches apart helps as well.
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Can I store unbaked cookie dough and bake later?
Definitely! Wrap your dough tightly in plastic wrap and store it in the fridge for up to a week. For longer storage, freeze it for up to 2 months. When ready, thaw it overnight in the fridge and bake as usual.
Final Thoughts
Honestly, this Matcha Cookies with White Chocolate Recipe has become a go-to in my kitchen because it’s just so incredibly satisfying. The balance of flavors, the chewy texture, and that pop of white chocolate melting in every bite make it a winner every time. I hope you give it a try—it’s the kind of recipe you’ll want to share with friends and keep baking for your own cozy afternoons. Happy baking!
Print
Matcha Cookies with White Chocolate Recipe
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese inspired
- Diet: Vegetarian
Description
These chewy matcha cookies combine the earthy flavors of ceremonial grade matcha powder with the rich nuttiness of brown butter and bursts of sweetness from white chocolate chips. Perfectly balanced with a hint of lemon zest, these cookies deliver a unique twist on a classic treat, ideal for green tea lovers seeking a delightful and sophisticated dessert.
Ingredients
Brown Butter
- 1 cup (226 g) unsalted butter
Dry Ingredients
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1–2 tablespoons matcha powder (preferably ceremonial grade)
Wet Ingredients
- 1 cup (200 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 lemon, zested
- 2 large eggs (US), room temperature
- 1 teaspoon (5 ml) vanilla extract
Add-ins
- 1 cup (140 g) white chocolate chips
Instructions
- Brown the Butter: In a saucepan or pot, melt the unsalted butter over low heat. Allow it to foam and stir frequently until the foam subsides and you notice browned bits forming on the bottom. This indicates the butter has turned brown and developed a nutty aroma. Pour the brown butter into a heat-safe bowl and let it cool for 10-15 minutes.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and matcha powder until fully combined, ensuring an even distribution of the matcha for consistent green tea flavor.
- Combine Wet Ingredients: In another large bowl, whisk the warm brown butter with the light brown sugar, granulated sugar, and lemon zest until the mixture is smooth and well combined. Then, whisk in the eggs and vanilla extract thoroughly.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough. Fold in the white chocolate chips gently to distribute them evenly throughout the dough.
- Chill the Dough: Scoop approximately 2 tablespoons (30 ml) of dough per cookie onto a lined baking sheet or plate. Refrigerate the dough balls for 60 minutes to allow them to firm up, which helps maintain shape during baking.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper. Place 5-6 chilled dough balls on each sheet, spacing them about 3 inches apart. Optionally, top with extra white chocolate chips for added texture and appearance.
- Bake the Cookies: Bake the cookies for 10-12 minutes until the edges are set and lightly golden. The centers will remain soft, giving you a chewy texture.
- Cool and Serve: Remove the baking sheets from the oven and let the cookies rest for 3 minutes on the sheets. Then transfer them to a cooling rack to cool completely to room temperature before enjoying.
Notes
- Matcha Powder: For the best vibrant green color and authentic green tea taste, use ceremonial grade matcha powder.
- Brown Butter Substitution: If you prefer, you can use regular melted butter instead of browning the butter. Use ¾ cup (170 g) melted unsalted butter as a substitute.
- Storing Dough: Wrap leftover cookie dough tightly in plastic wrap. Store in the refrigerator for up to one week or freeze for up to 2 months.
- Storing Cookies: Keep baked cookies in an airtight container at room temperature for up to 7 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
