Matcha White Chocolate Chip Cookies

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Matcha white chocolate chip cookies are soft, chewy cookies with a subtle earthy green tea flavor balanced by sweet white chocolate chips.

The vibrant green color makes them stand out on any cookie platter, and the flavor combination is surprisingly addictive.

Why You’ll Love It

  • Unique flavor that stands out from typical cookies
  • Soft and chewy texture
  • Beautiful natural green color — no food dye needed
  • Simple one-bowl mixing method
  • Freezer-friendly dough for baking fresh cookies anytime

Ingredients

For the cookies:

  • 2 1/4 cups all-purpose flour
  • 2 tablespoons culinary-grade matcha powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups white chocolate chips

Optional additions:

  • 1/2 cup macadamia nuts, roughly chopped
  • Flaky sea salt for topping

Steps

  1. In a medium bowl, whisk together the flour, matcha powder, baking soda, and salt until the matcha is evenly distributed with no clumps.
  2. Sift the matcha through a fine mesh sieve if it’s clumpy — matcha tends to lump.
  3. In a large bowl, beat the softened butter with both sugars using a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the vanilla extract.
  6. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined — don’t overmix.
  7. Fold in the white chocolate chips (and macadamia nuts if using) with a spatula or wooden spoon.
  8. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to 24 hours — this step is essential for thick, chewy cookies.
  9. When ready to bake, preheat your oven to 350°F (175°C).
  10. Line baking sheets with parchment paper or silicone baking mats.
  11. Scoop the dough into balls about 2 tablespoons each — a cookie scoop ensures uniform size.
  12. Place the dough balls 2 inches apart on the prepared baking sheets.
  13. Sprinkle each cookie with a few flakes of sea salt if desired.
  14. Bake for 10-12 minutes until the edges are set but the centers still look slightly underdone.
  15. Let the cookies cool on the baking sheet for 5 minutes — they’ll continue to set as they cool.
  16. Transfer to a wire rack to cool completely.

Helpful Tips & Substitutions

Matcha quality matters. Use culinary-grade matcha, not ceremonial grade — culinary grade is meant for baking and is more affordable.

Sift the matcha. Matcha clumps easily and won’t fully incorporate if you skip sifting — you’ll end up with green pockets in your cookies.

Chill the dough. Chilling prevents the cookies from spreading too thin and intensifies the flavors — don’t skip this step even if you’re impatient.

Don’t overbake. Matcha cookies should come out when they look slightly underdone — the green color makes it harder to judge doneness visually, so rely on timing.

White chocolate chips vs. chunks. Chips hold their shape better, but chopped white chocolate from a quality white chocolate bar tastes better.

Adjust matcha to taste. Start with 2 tablespoons for a noticeable but not overpowering matcha flavor — add more if you want a stronger green tea taste.

Room temperature eggs. Cold eggs can cause the butter to seize and create a lumpy batter — set eggs out 30 minutes before baking.

Serving Ideas

Serve matcha cookies with a glass of cold milk or a cup of hot green tea for a thematic pairing.

Stack them on a plate for a striking addition to a cookie exchange or holiday cookie platter.

Sandwich two cookies together with vanilla ice cream for matcha ice cream sandwiches.

Package them in clear cellophane bags tied with ribbon for edible gifts — the green color makes them especially giftable.

Serve alongside other flavored cookies like classic chocolate chip and snickerdoodles for variety.

Make-Ahead & Storage

Room temperature: Store baked cookies in an airtight container at room temperature for up to 5 days.

Freeze baked cookies: Layer cooled cookies between parchment paper in a freezer container — they’ll keep for up to 3 months.

Freeze cookie dough: Scoop dough balls onto a baking sheet, freeze until solid (about 1 hour), then transfer to a freezer bag — bake from frozen, adding 2-3 minutes to bake time.

Refresh day-old cookies: Warm them in a 300°F oven for 3-4 minutes to restore soft, fresh-baked texture.

Keep them soft: Add a slice of bread to the storage container — the cookies will absorb moisture from the bread and stay soft longer.

A Cookie That Gets Noticed

These cookies never fail to start conversations — the green color catches attention and the flavor keeps people coming back for more.

The earthy matcha and sweet white chocolate balance each other perfectly, creating something that’s familiar yet unexpected.

Once you add these to your baking rotation, you’ll find yourself making them for every gathering.

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