These matcha cookies with white chocolate chips are super chewy, boast a distinctive matcha green tea flavor, and are finished with extra white chocolate on top. This is a no-chill recipe, so the dough can be baked immediately—perfect when you want warm cookies fast. Soft, tender, and slightly crisp at the edges, these cookies are a delightful twist on a classic.
These matcha white chocolate cookies are simple to prepare and make a fun change from typical chocolate chip or sugar cookies. The result is a softly chewy cookie with a bright natural green hue from the matcha.
This article covers key tips and techniques to help you bake perfect matcha cookies every time.
Featured 5-star reviews:
Readers loved this recipe—here are a few five-star reviews:
- “These cookies are sooo delicious, and my son loves the green color! (I told him they’re Grinch cookies!) Love the flavor of matcha with white chocolate.” – Liza
- “These cookies are DIVINE. The matcha and white chocolate are such an amazing combo and they look so beautiful!” – Dana
- “OMG. These cookies were AMAZING!! I love matcha lattes and I’ve never baked with matcha before so I wanted to give this recipe a try. I will definitely be making these cookies again. I made some with white chocolate chips and some with semi sweet chocolate chips and both were delicious.” – Jenna
Matcha pairs well with coconut, too. Consider serving coconut macaroons alongside these cookies for a pretty and flavorful holiday platter or a homemade cookie box.
For more cookie ideas, try egg-free double chocolate cookies or lemon cookies with a bright lemon glaze. Browse the cookie section for additional easy recipes and baking inspiration.
Why You’ll Love This Recipe
- No chilling required—these cookies can be scooped and baked right away.
- Soft and chewy centers with lightly crisp edges for a pleasing contrast.
- Matcha lends a unique, slightly earthy flavor that complements the sweetness of white chocolate.
- White chocolate chips highlight the matcha without overpowering it; you can also substitute other chocolates if you prefer.
- A naturally green color makes these cookies festive for holidays or fun for kids.
Ingredients
- Salted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Matcha powder (culinary grade)
- Salt
- White chocolate chips
Refer to the recipe card below for exact measurements and full ingredient details.
Substitutions
If you need to adjust ingredients, try these options:
- Gluten-free: This recipe has only been tested with all-purpose flour. For a gluten-free version, try a trusted 1:1 gluten-free baking flour and follow the package instructions for best results.
Variations
To customize your cookies, consider these ideas:
- Swap white chocolate chips for milk or dark chocolate for a richer flavor.
- Omit chips entirely to let the matcha shine in a tender, chewy cookie.
- Roll the dough in a light dusting of matcha sugar before baking for a subtle sparkle and extra matcha flavor.
- Drizzle cooled cookies with a simple glaze—vanilla, matcha, or strawberry glazes work well. Mix powdered sugar with a little liquid until you reach the desired consistency.
If you make changes, share your results so others can learn from your experience.
How To Make Matcha Cookies with White Chocolate
Step 1: Cream softened butter with the granulated and brown sugars until light and fluffy. Add the egg and vanilla, and beat until combined.
Step 2: Whisk together the dry ingredients, including the matcha powder, until evenly combined.
Step 3: Add the dry mixture to the wet ingredients and mix just until combined—avoid over-mixing.
Step 4: The dough will have a vibrant green color from the matcha.
Step 5: Fold white chocolate chips into the dough until evenly distributed.
Step 6: Use a cookie scoop to portion 12–15 dough balls. Roll each between your palms to form a smooth ball and arrange on a parchment-lined baking sheet, leaving space between cookies.
Step 7: Press extra white chocolate chips into the tops of the dough balls for an attractive finish. Bake on the center rack at 350°F (176°C) for about 12 minutes, until the edges are set and lightly golden.
Step 8: Let the cookies cool on the baking sheet for a few minutes before transferring to a rack. Store cooled cookies in an airtight container for up to seven days.
Expert Baking Tips
- Place your oven rack in the center to promote even baking and prevent burnt bottoms or overheated chips.
- Line the baking sheet with parchment paper to avoid sticking and for easy cleanup.
- Portion dough with a medium cookie scoop for consistent sizes. Roll dough briefly between your palms for tidy rounds.
- This recipe is designed as a no-chill cookie. Chilling will change the texture and spread—if chilled, cookies may bake taller and spread less.
Frequently Asked Questions
Answers to common questions about matcha and this recipe:
Matcha is a finely ground green tea powder used in traditional Japanese tea ceremonies and in many modern recipes. It adds a distinct, slightly vegetal flavor and a bright green color to drinks and baked goods.
Yes, matcha contains caffeine. The amount varies by brand and grade, but many people find matcha’s effects gentler than coffee due to other compounds in the tea.
Matcha has a slightly sweet, mildly bitter, and umami-like character. Higher-quality matcha tastes brighter and more balanced; lower-quality matcha can be more astringent.
For baking, culinary-grade matcha is suitable and more affordable. Choose a powder with a vibrant green color for the best flavor. Ceremonial-grade matcha is reserved for drinking and is typically pricier.
Equipment
No special equipment is required—just a baking sheet, parchment paper, mixing bowl, measuring tools, a rubber spatula, and a cookie scoop or spoon.
Storage
Room Temperature
Store cooled cookies in an airtight container for up to one week. They are best within the first 3–4 days.
Freezing Instructions
Freeze cooled cookies in a freezer-safe container for up to two months. Thaw at room temperature before serving.
To freeze unbaked dough balls: place scooped dough on a tray with space between each ball and freeze until firm, then transfer to a freezer bag. When ready to bake, thaw in the fridge or at room temperature. If baking from frozen, reduce the oven temperature by 25°F and add a few extra minutes to the bake time to ensure centers cook through.
Note: Cookies baked from frozen dough may differ slightly in texture and appearance from freshly baked cookies.
More Recipes You’ll Love
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Eggless Frosted Sugar Cookies
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Cranberry Cobbler
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Peach Cobbler
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Beer Cream Cheese Pretzel Dip
Recipe
Matcha White Chocolate Chip Cookies
These matcha cookies are soft, chewy, and topped with white chocolate chips. A no-chill recipe for quick baking and delicious results.
- Author: Marley Braunlich
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 12–15 cookies
- Category: Cookies
- Method: Bake
- Cuisine: American
Ingredients
- ½ cup salted butter, softened
- ¼ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- 1 tablespoon + 2 teaspoons matcha powder (culinary grade)
- ½ cup white chocolate chips (mini chips optional)
Instructions
- Preheat oven to 350°F (176°C) and line a baking sheet with parchment paper.
- Cream together softened butter and both sugars until light and fluffy.
- Add the egg and vanilla, mixing until well combined.
- In a separate bowl, whisk the flour, matcha powder, baking soda, and salt until evenly combined.
- Mix the dry ingredients into the wet ingredients until you have a sticky dough. Fold in the white chocolate chips with a rubber spatula.
- Use a small or medium cookie scoop to portion the dough into 12–15 balls. Roll each between your palms to form a round ball, press extra white chocolate chips into the tops, and place on the prepared baking sheet with about 2 inches between each.
- Bake on the center rack for about 12 minutes, until edges are set and the bottoms are lightly golden.
- Cool the cookies on the baking sheet for at least 3 minutes before transferring to a cooling rack.
- Store cooled cookies in an airtight container at room temperature for up to one week.
Notes
- See the article above for extra tips, substitution ideas, and storage information.
LET US KNOW WHAT YOU THINK!
Did you try these matcha cookies? Leave a five-star review and tag @bakedabundance on Instagram or Facebook to share your photo!