Why You’ll Love This Recipe

I love how soft and chewy these cookies turn out every time. The matcha flavor is rich but balanced perfectly by the sweetness of the white chocolate. I also enjoy that the recipe feels elegant while still being easy enough to make at home. These cookies are perfect for tea time, dessert platters, or whenever I want something a little different from classic chocolate chip cookies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

180 g all-purpose flour
1 tablespoon matcha powder
1 tablespoon milk powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
115 g unsalted butter, softened to room temperature
150 g granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
100 g white chocolate, roughly chopped

Directions

I preheat the oven to 350°F and line a baking sheet with parchment paper.
In a small bowl, I whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt.
In a large mixing bowl, I beat the softened butter until creamy using an electric mixer. I add the sugar and continue mixing until the texture becomes light and fluffy, about 3–4 minutes.
I mix in the egg and vanilla extract until fully combined.
I slowly add the dry ingredients into the wet ingredients and mix just until the dough is almost combined.
I fold in the chopped white chocolate using a silicone spatula, being careful not to overmix the dough.
Using a large cookie scoop, I portion the dough onto the prepared baking sheet, leaving space between each cookie for spreading.
I bake the cookies for 12–14 minutes until the edges are set but the centers still look soft. Near the end of baking, I sometimes press extra white chocolate pieces on top for a prettier finish.
I let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack.

Servings and Timing

Servings: 10 cookies
Prep Time: 18 minutes
Bake Time: 14 minutes
Total Time: 32 minutes

Variations

I sometimes add macadamia nuts for extra crunch and richness. When I want a deeper flavor, I use browned butter instead of regular butter. I also like trying dark chocolate chunks for a less sweet version that makes the matcha flavor stand out even more.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I like placing a small slice of bread in the container with the cookies. If I want them warm again, I microwave a cookie for about 10 seconds to make the chocolate slightly melty and the texture soft again.

FAQs

What type of matcha works best for these cookies?

I prefer using ceremonial grade or high-quality culinary grade matcha because it gives the cookies a vibrant color and smoother flavor.

Why did my cookies spread too much?

I find that overly soft butter or warm dough can cause extra spreading. Chilling the dough for 15–20 minutes before baking can help.

Can I freeze the cookie dough?

Yes, I like freezing scooped cookie dough balls on a tray first, then storing them in a freezer bag for up to 2 months.

Can I make these cookies less sweet?

I sometimes reduce the sugar slightly or use less white chocolate when I want a stronger matcha flavor.

How do I keep the cookies soft?

I avoid overbaking them and store them in an airtight container once fully cooled.

Conclusion

I enjoy making these Matcha White Chocolate Cookies because they feel both cozy and elegant at the same time. The soft texture, rich matcha flavor, and creamy white chocolate create a combination that always disappears quickly in my kitchen. Whether I make them for guests or just for myself, they always turn out delicious and satisfying.