These matcha cookies are a unique take on classic chocolate chip cookies.
Prep time: PT20M
Cook time: PT10M
Rating
4.65 stars (513 reviews)
Keywords
matcha cookies
Ingredients
2 cups + 2 tbsp all purpose flour
1 tsp baking soda
½ tsp salt
2 tbsp matcha powder (see note 3)
1 cup unsalted butter
½ cup granulated sugar
1 cup light brown sugar
1 tsp vanilla extract
2 eggs (room temperature)
1 cup white chocolate chips
Categories
Dessert
Cuisine
Asian
Steps
Brown your butter. Heat your butter over medium heat until it turns a golden yellow color. Pour butter in a heat proof bowl to cool. As the butter cools, it will get darker in color.
Combine flour, baking soda, salt, and matcha powder in a medium size mixing bowl. Mix well and set aside.
Next add in white sugar and brown sugar to your butter. Mix to combine. Once well combined, add in your eggs and vanilla. Whisk together. Whisk until you get a light and creamy texture (~1 minute). This is the key to getting a crisp and chewy cookie.
Once the wet ingredients are well mixed, slowly add in the dry ingredients from step 3. Combine with a spatula until a green dough forms.
Add in the white chocolate chips and mix until they are well incorporated.
Let the dough rest in the fridge for 1 hour.
Preheat oven to 350 degrees F.
Cover 2 baking sheets with parchment paper. Use a 3 tablespoon (1.5 oz) ice cream scoop to scoop cookie dough onto baking sheets. Cookies should be 2-3 inches apart.
Bake for 10-12 minutes.
Let cookies cool for 10 minutes before putting them on a cooling rack.
Cool cookies for another 15 minutes before serving.
Nutitrion
Serving Size: 1 cookie
Calories: 312 kcal
Carbohydrates: 40 g
Protein: 4 g
Fat: 16 g
Saturated Fat: 10 g
Cholesterol: 53 mg
Sodium: 248 mg
Sugar: 27 g
Reviews
Meghana on 2026-06-11 (5 stars): I made this recipe the second time, I used dark chocolate chips instead, turnt out delicious, thank you for the recipe !
Anon on 2026-05-26 (5 stars): Just tried this when I was having a bad day. Halved the sugar (based on metrics measurements) & it turned out sooo good. Did half without matcha for my partner & the brown butter really stands out. I'm in love!
kale on 2026-05-19 (5 stars): love this recipe ⭐️🍵🍵!!! i halved the sugar and added a tad bit more matcha and they still turned out super delicious🤸🤸🤸thank you so much for sharing this recipe!
Charm on 2026-05-18 (3 stars): I tried the recipe above but the cookie did not spread. I followed exact instructions above. Let rest in fridge and 1 cup browned butter. The cookie dough was also very crumbly after letting the dough rest in the fridge.
Carolyn on 2026-05-09 (5 stars): These are very chewy cookies with a lot of matcha flavor (I use Aiya culinary grade matcha powder for all the things I make--thanks for the recommendation!) The first time I made them, I only put the dough in the fridge for an hour, but I put it in the fridge overnight for the second batch and they came out much better. They were less hard and retained more moisture. They are also the prettiest green color!
Matcha lover 419 on 2026-04-28 (5 stars): Sooo good I made a tester in my air fryer to check they were matcha-y enough. 5 mins on 180 and it was the perfect treat before baking the whole lot
Micha Daoud on 2026-04-23 (5 stars): I did make it once and today the end time . The only thing I changed was using milk and dark choc instead of white so its not as sweet and they turned out superb..2nd time I used bakers flour because I wanted a chunkier cookie not as spreadable and I was very happy with the results. Thank you for a great recipe
David A on 2026-04-21 (4 stars): The butter needs to be adjusted since there is a loss of content after browning. I put the melted butter back in to the refrigerator and then weighed out the cold browned butter and then added softened unsalted butter to the 8 ounces as stated in the recipe I rested the dough in the refrigerator for 72 hours before baking. I also baked the cold scooped dough approximately 18-20 minutes @ 350 They turned out great soft chewy and buttery :)
Piper on 2026-04-13 (4 stars): This recipe was right up my alley as a person who absolutely adores matcha, my only issue was that I misread the instructions and added both the wed and dry ingredients straight into a bowl together. Although it didn't effect it at all, another tiny mistake was unintentionally purchasing huge white chocolate chips, nevertheless it did not take away from the cookie at all. They were delicious and I will be making them again..correctly next time.
Olivia on 2026-03-28 (5 stars): Followed this recipe step by step and holy crap came out perfectly. I was worried it would be too sweet but it actually didnt. I used a grocery store Matcha latte brand and still came out great!
