Matcha white chocolate cookies bring together the bold, earthy flavor of matcha with the creamy sweetness of white chocolate for a cookie that’s as beautiful as it is delicious. These soft and chewy treats are a joy to bake and even better to share. Whether you’re already obsessed with matcha or just starting your green tea journey, this recipe makes it easy to whip up bakery-style cookies at home. In this guide, you’ll learn how to make matcha and white chocolate cookies, why they pair so well, what to serve with them, and how to keep them vibrant—not brown.
Table of Contents
Table of Contents
Baking Memories with Matcha White Chocolate Cookies and Green Tea Dreams
Why I Love Matcha White Chocolate Cookies
Growing up, I was always drawn to anything green in my grandmother’s pantry—it usually meant matcha, and it always meant something special was baking. When I combined that earthy matcha powder with white chocolate for the first time, the result was better than I imagined. These matcha and white chocolate cookies turned out soft, chewy, and perfectly balanced with a mellow green tea flavor and bursts of creamy sweetness in every bite. They instantly became a go-to treat in my kitchen.
Even now, every time I bake a batch of matcha cookies white chocolate, it takes me right back to those cozy kitchen memories—mixing batter while the smell of green tea filled the air. The combination of matcha and white chocolate is so distinct and comforting, it’s easy to see why these are some of the best matcha white chocolate cookies I’ve ever made. If you’ve never tried matcha green tea white chocolate cookies, you’re in for a flavorful surprise that’s hard to resist.
They’ve become a staple for everything from rainy afternoons to cheerful cookie swaps. And if you’re into creative takes on classics, my sugar-free chocolate chip cookies are another must-try. But when it comes to blending calm and sweet, nothing beats these white chocolate matcha cookies.
How These Matcha White Chocolate Cookies Came Together
I tested a lot of versions before landing on this one. Some were too grassy, others spread out too thin. I wanted matcha white chocolate chip cookies that were soft in the center, slightly crisp around the edges, and held their color. After combining insights from top food blogs like Cooking Therapy and Emily Laurae, I adjusted the matcha ratio and added white chocolate chunks instead of chips for bigger, bolder bites.
And the best part? There’s no chilling required—unless you want to! These matcha white chocolate cookies are quick enough for a weeknight treat and impressive enough to serve at any gathering. If you love experimenting in the kitchen, try these strawberries and cream cookies next, or my peanut butter oatmeal chocolate chip cookies for something heartier.
Key Ingredients for Perfect Matcha White Chocolate Cookies
Choosing the Right Matcha and Chocolate
The foundation of great matcha white chocolate cookies is—you guessed it—the matcha. You’ll want to use a high-quality culinary-grade or ceremonial-grade matcha powder. This ensures a vibrant green color and rich earthy taste without any bitterness. Avoid cheaper matcha powders that look dull or brown; they’ll affect both the flavor and appearance of your cookies.
White chocolate is equally important. Choose bars or high-quality chunks instead of chips, which often contain stabilizers that prevent melting. I prefer chopping up white chocolate from a baking bar for larger, melty pockets in each bite. Trust me, it makes a difference in texture.
The beauty of matcha green tea white chocolate cookies is that each ingredient complements the next—the matcha brings balance to the sweet creaminess of the white chocolate, and the white chocolate keeps the earthy notes from overpowering the cookie.
If you’re into flexible baking, you’ll love my oat flour cookies—they’re naturally gluten-free and easy to adapt with flavors like matcha.
Tips to Keep Your Cookies Vibrant Green
A common concern with baking white chocolate matcha cookies is that they can turn brown or lose their signature green color during baking. The fix? Lower the oven temperature slightly—baking at 325°F instead of 350°F can help preserve the green hue. Also, don’t overbake them! Once the edges are just barely golden, pull them out. They’ll continue to firm up on the tray.
Here’s a simple trick I swear by: mix your dry ingredients—including matcha—first. Then fold them gently into your wet ingredients. Overmixing can dull the matcha’s vibrant color and introduce too much air into the dough, which may lead to browning.
Finally, use a light-colored baking sheet and parchment paper. Dark pans tend to absorb more heat and brown the bottoms too quickly, even before the centers have set. These small steps keep your matcha white chocolate chip cookies looking as good as they taste.
Want something equally indulgent and creative? Try these chocolate chip protein cookies—perfect for those days when you want cookies with a little extra fuel.
How to Make Matcha White Chocolate Cookies Like a Pro
Step-by-Step Baking Instructions
Making matcha white chocolate cookies is straightforward, especially when you follow a few tried-and-true steps. Here’s a simple breakdown to help you get that soft, chewy texture every time:
- Preheat your oven to 325°F and line two baking sheets with parchment paper. This temperature helps preserve that lovely green matcha color.
- In a large bowl, whisk together your dry ingredients: all-purpose flour, baking soda, salt, and matcha green tea powder. Sift the matcha if it’s clumpy.
- In a separate bowl, cream butter and sugar together until light and fluffy. This adds air, which helps the cookies rise.
- Add eggs and vanilla extract, mixing until fully combined.
- Slowly add the dry mixture into the wet ingredients, stirring until just combined. Overmixing can make the cookies tough.
- Fold in chopped white chocolate. Use large chunks for gooey pockets in every bite.
- Scoop the dough into balls and place on prepared trays. Leave enough space between each one—these matcha white chocolate chip cookies do spread slightly.
- Bake for 10–12 minutes. Remove once the edges are barely golden. Let them cool on the sheet for 5 minutes before transferring to a wire rack.
That’s it. No chilling required. If you want a more intense flavor, refrigerate the dough for 30 minutes, but it’s optional.
For another no-chill cookie recipe, my no-bake cookies without peanut butter offer a fast fix when you’re short on time but still craving something sweet.
Troubleshooting Common Issues
Even the best bakers run into bumps. If your matcha white chocolate cookies come out flat, your butter might’ve been too warm—try chilling the dough briefly next time. If they’re cakey, you may have overmixed the dough or used too much flour.
Worried about bitterness? Your matcha might be too strong or of lower quality. Try cutting the amount slightly or switching to a different brand. On the flip side, if your cookies are too sweet, reduce the white sugar just a touch. Matcha has a powerful presence—it won’t disappear.
Dry cookies? You might be overbaking. Pull them from the oven once the edges firm up; they’ll continue to set as they cool. This ensures a chewy center and soft bite, which is what makes white chocolate matcha cookies so satisfying.
Serving, Storing, and Remixing Matcha White Chocolate Cookies
How to Store and Serve These Cookies Right
Once your matcha white chocolate cookies are baked and cooled, store them in an airtight container at room temperature for up to 5 days. If you want to enjoy them later, freeze them! These white chocolate matcha cookies freeze well for up to two months—just layer them with parchment paper and seal in a bag. Reheat in the microwave for a soft, freshly baked bite.
These cookies are best served slightly warm. Their chewy texture and the earthy-sweet flavor of matcha pair perfectly with green tea, oat milk, or coffee. Whether you’re setting out a dessert tray or sneaking one after dinner, matcha white chocolate cookies are always the right choice.
Hosting a gathering? Create an unforgettable dessert platter by pairing them with chilled cookie dough ice cream cake or stacking them into mini ice cream cookie sandwiches. Add some color with fresh strawberries, which complement the vibrant tones of your matcha green tea white chocolate cookies.
Creative Variations and Pairing Ideas
Ready to remix your batch? These matcha white chocolate cookies are great as-is, but you can easily upgrade them. Add chopped macadamia or pistachios for crunch. A pinch of flaky salt right after baking adds flavor contrast that enhances both the matcha and the white chocolate.
Want something fun and high-protein? Mix a bit of vanilla protein powder into the dough—just slightly reduce the flour. For a tropical twist, fold in toasted coconut or lime zest. These creative options keep your matcha white chocolate chip cookies exciting every time.
When it comes to pairing, these cookies shine with fruity elements. Serve them with mango sorbet or a berry compote for an elevated dessert plate. If you’re in the mood for variety, add chocolate cookies or strawberries and cream cookies to the mix.
Matcha White Chocolate Cookies
Ingredients
Equipment
Method
- Preheat oven to 325°F and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, and sifted matcha powder.
- Cream butter with both sugars until light and fluffy.
- Add eggs and vanilla extract to creamed mixture and beat until combined.
- Slowly stir in dry ingredients until just combined — do not overmix.
- Fold in chopped white chocolate chunks evenly throughout the dough.
- Scoop dough into balls and place on prepared baking trays with space in between.
- Bake for 10–12 minutes until edges are just golden. Let cool 5 minutes on tray.
- Transfer to a wire rack to cool completely. Serve warm for melty centers.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQ: Matcha White Chocolate Cookies
Do white chocolate and matcha go together?
Yes, absolutely. The rich, creamy sweetness of white chocolate perfectly balances the earthy, slightly bitter flavor of matcha. That’s why matcha white chocolate cookies are so popular—they combine bold green tea notes with smooth white chocolate chunks for a cookie that’s both unique and irresistible.
Are matcha cookies nice?
They’re more than nice—they’re delicious. If you enjoy subtle sweetness and soft, chewy textures, you’ll love matcha green tea white chocolate cookies. The matcha gives them a gentle tea-like flavor that feels calming, while the white chocolate adds just enough indulgence to keep you reaching for more.
Why do matcha cookies turn brown?
Matcha cookies can turn brown if baked at too high a temperature or if the matcha powder is low quality. To keep your matcha white chocolate cookies vibrant green, use fresh, bright green matcha powder and bake at 325°F. Also, avoid overmixing and overbaking.
What goes well with matcha cookies?
These cookies pair beautifully with light drinks like green tea, oat milk, or even citrus-infused water. For dessert boards, match them with strawberries, raspberries, or mango. They also taste great alongside other cookies like chocolate chip protein cookies or oat flour cookies.
Conclusion
Matcha white chocolate cookies are a beautiful balance of cozy, nostalgic baking and bold, modern flavor. Whether you’re new to matcha or a longtime fan, this recipe for white chocolate matcha cookies gives you chewy centers, golden edges, and that signature pop of green tea goodness in every bite. With simple steps, no chill time, and ingredients you can easily find, they’re a treat you’ll come back to again and again.
From my kitchen to yours, I hope these white chocolate matcha cookies bring joy, comfort, and maybe even a little green magic to your day. Happy baking!