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matcha white chocolate cookies 1
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Matcha White Chocolate Cookies Recipe

Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Calories: 160kcal

Ingredients

  • 1 ¾ cups all-purpose flour – The backbone of our cookies. Reliable dependable, like that friend who always shows up on time.
  • 1 tablespoon matcha powder – The star ingredient. Gives flavor and that gorgeous green color.
  • ½ teaspoon baking soda – Helps the cookies rise instead of becoming sad little pancakes.
  • ¼ teaspoon salt – Balances sweetness. Small but important.
  • ½ cup unsalted butter softened – Butter = flavor. Don’t argue with science.
  • ¾ cup sugar – For sweetness and a soft cookie texture.
  • 1 large egg – Binds everything together.
  • 1 teaspoon vanilla extract – Adds warm flavor in the background.
  • ¾ cup white chocolate chips or chunks – Sweet creamy pockets of happiness.

Instructions

  • Preheat the Oven
  • Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Yes, preheating matters. Skipping it leads to uneven baking, and nobody wants that.
  • Mix the Dry Ingredients
  • Grab a bowl and whisk together:
  • Flour
  • Matcha powder
  • Baking soda
  • Salt
  • Mix until the matcha is evenly distributed. No green clumps allowed.
  • Cream Butter and Sugar
  • In another bowl, beat the softened butter and sugar until light and fluffy. This usually takes about 2–3 minutes.
  • This step adds air into the dough, which helps create soft cookies. Don’t rush it.
  • Add Egg and Vanilla
  • Add the egg and vanilla extract to the butter mixture.
  • Mix until everything looks smooth and creamy.
  • If the dough smells amazing already, you’re doing it right.
  • Combine Wet and Dry Ingredients
  • Slowly add the dry ingredients to the wet mixture.
  • Stir until a soft dough forms. Avoid overmixing—cookies like gentle treatment.
  • Add the White Chocolate
  • Fold in the white chocolate chips.
  • Try not to eat half of them before they reach the dough. We’ve all been there.
  • Scoop the Dough
  • Scoop tablespoon-sized portions of dough onto the baking sheet.
  • Leave about 2 inches of space between cookies so they can spread comfortably.
  • Bake the Cookies
  • Bake for 10–12 minutes, or until the edges look lightly golden.
  • The centers should still look slightly soft. That’s the secret to chewy cookies.
  • Cool (The Hardest Step)
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a rack.
  • Or eat one warm. I won’t judge.