JojoM

Soft, chewy, and bursting with earthy matcha flavor—these Matcha White Chocolate Cookies are a bakery-style treat you can easily make at home. Perfect for tea lovers!
I love soft and chewy chocolate chip cookies. I also love Asian food and flavours. So when I saw these matcha white chocolate chip cookie recipe, I just had to try them!
Matcha mixed with white chocolate brings together the earhiness and bitterness of matcha together with the sweetness of white chcolate.
I also did an experiment to find out what is the most optimal temperature and baking time for these cookies to achieve a good color, crack, texture and chewiness. I will share this with you on a separate blog post.
For now, let's see how to make these Matcha Chocolate Chip Cookies.
Try these alternative ingredients to achive different flavour variations.
Based on a serving size of around 100 grams, these cookies provide approximately:
Keep the cookies in an airtight container at room temperature for up to a week.
Absolutely! Tightly wrap the dough in plastic wrap and store it in the freezer for up to 3 months. Thaw it in the refrigerator before baking.
You can use a silicone baking mat or lightly grease the baking sheets with butter or non-stick cooking spray.
Yes, you can! Replace the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to check the label for any additional adjustments that might be needed.
For accurate measurements, use a kitchen scale to weigh the matcha powder. If a scale is unavailable, sift the matcha powder before measuring it with a tablespoon to prevent lumps and ensure consistency.
Soft, chewy, and bursting with earthy matcha flavor—these Matcha White Chocolate Cookies are a bakery-style treat you can easily make at home. Perfect for tea lovers!

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Sift together flour, matcha powder, baking powder, and salt in a bowl.
In another bowl, cream softened butter and sugar until light and fluffy.
Add egg and vanilla extract; mix until fully incorporated.
Gradually mix in the dry ingredients to form a dough.
Fold in white chocolate chips.
Divide dough into 9 balls and chill for at least 2 hours until firm.
Preheat oven to 340°F (170°C) and line baking sheets with parchment paper.
Bake cookies for 20 minutes or until edges are lightly golden.
Let cool on baking sheets for 5 minutes, then transfer to a wire rack.
10/2/2025
Used culinary-grade matcha and wow, the color stayed vibrant! Everyone thought they were bakery-bought.
6/10/2025
Mine spread a little too much, but the flavor was incredible. Will chill longer next time.
4/12/2025
Tried baking these with ruby chocolate chips instead of white—so good! The colors looked amazing too.
2/25/2025
I added a pinch of espresso powder and it made the matcha flavor pop even more. Fantastic recipe—soft in the middle and crisp at the edges!
12/15/2024
Made this with my daughter—super kid-friendly and they look amazing in lunchboxes. Win-win!
10/3/2024
Not a big fan of matcha usually, but this recipe changed my mind. Subtle and not too bitter. Thank you!
6/8/2024
I chilled the dough overnight and the cookies turned out thick and chewy! Great texture and flavor.
2/1/2024
Loved how easy the recipe was to follow. I reduced the sugar a bit and still found it sweet enough.
11/25/2023
These cookies are absolutely divine! The matcha flavor balances perfectly with the white chocolate. Will definitely bake again!
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Serving Size: 100 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The Heirloom Pantry's Kat and Alec adapted by JojoM
Catherine Zhang adapted by JojoM