Name: Chewy Matcha White Chocolate Cookies Recipe
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Cuisine: Japanese-inspired
Ingredients: 1/2 cup butter, at room temperature; 1/2 cup granulated sugar; 1 egg; 1 tsp vanilla extract; 1 cup + 2 tbsp gluten free all-purpose flour, with xanthan gum; 1 tbsp matcha powder; 1/4 tsp baking soda; 1/4 tsp sea salt; 1/2 cup white chocolate chips

There’s something truly enchanting about the delicate earthy notes of matcha mingling with the creamy sweetness of white chocolate — and that’s exactly what you get with this Chewy Matcha White Chocolate Cookies Recipe. Soft, chewy, and bursting with flavor, these cookies make a perfect treat to enjoy anytime.

The image shows a batch of green cookies with white chocolate chips scattered evenly inside each one. The cookies have a soft, slightly cracked texture on top and are placed on a silver wire cooling rack. The cooling rack sits on a white marbled surface. Each cookie is round and thick, with the green color being bright and consistent throughout. The white chips create a nice contrast against the green dough, visible on the surface of all cookies. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chewy Matcha White Chocolate Cookies Recipe
Top Tip
How to Serve Chewy Matcha White Chocolate Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chewy Matcha White Chocolate Cookies Recipe

Why You'll Love This Recipe

I’ve made a lot of cookies, but these chewy matcha white chocolate ones have a special place in my heart. The balance of matcha’s subtle bitterness with bursts of sweet, melty white chocolate chips is simply addictive.

Soft & Chewy Texture: These cookies come out perfectly soft in the middle with just the right amount of chewiness that makes every bite satisfying.
Vibrant Matcha Flavor: Using quality matcha powder and baking them just right keeps their bright green color and delicate flavor intact.
Simply Wholesome Ingredients: Made with gluten-free flour and real butter, they’re approachable yet impressive.
Fun to Customize: You can easily swap white chocolate chips for semisweet or even add a sprinkle on top for festive occasions.

Ingredients & Why They Work

Every ingredient in this Chewy Matcha White Chocolate Cookies Recipe plays a key role, coming together to give you that irresistible texture and flavor. Using gluten-free flour with xanthan gum means the cookies hold together beautifully despite no traditional flour, and the butter and sugar create that tender chew we adore.

Flat lay of a small square of pale yellow butter, a small mound of fine white granulated sugar, one whole light brown egg with a clean shell, a small white ceramic bowl with clear vanilla extract, a white ceramic bowl filled with fine white gluten free all-purpose flour, another small white bowl with bright green matcha powder, a tiny amount of off-white baking soda powder sprinkled neatly next to a pinch of coarse sea salt crystals, and a small white bowl heaped with creamy white chocolate chips, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Use room-temperature butter that’s soft but not melted to create a light, tender dough.
Granulated Sugar: Sweetens the cookies without overpowering the delicate matcha.
Egg: Adds moisture and helps bind everything together.
Vanilla Extract: Deepens flavor and complements the matcha.
Gluten-Free All-Purpose Flour with Xanthan Gum: Ensures a sturdy yet tender cookie texture without gluten.
Matcha Powder: The star of the show—opt for a high-quality ceremonial grade for vibrant flavor and color.
Baking Soda: Provides just the right lift and spread.
Sea Salt: Balances sweetness and enhances all flavors.
White Chocolate Chips: Melts into gooey pockets of sweetness contrasting perfectly with the earthy matcha.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to mix things up with this Chewy Matcha White Chocolate Cookies Recipe depending on the season or mood. It’s such a forgiving dough, you can customize it easily without losing that chewy softness.

Variation: Sometimes I swap out white chocolate chips for semisweet or even dark chocolate if I want a richer flavor. It’s delicious either way!
Dietary tweaks: Using gluten-free flour makes these cookies accessible, and you can sub coconut sugar if you want to lower the glycemic index.
Seasonal add-ins: A sprinkle of toasted sesame seeds on top adds a nutty crunch that pairs well with matcha’s earthiness and looks beautiful too.

Step-by-Step: How I Make Chewy Matcha White Chocolate Cookies Recipe

The image shows six round, thick green cookies with white chocolate chunks mixed inside. One cookie is broken in half and placed on top of another cookie, revealing a soft, moist, textured inside that is the same green color as the outside. The cookies have a slightly cracked, rough surface with visible white chunks scattered throughout. They are set on white parchment paper on a white marbled surface. The focus is close up, showing the detailed texture of the cookies. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter and Sugar to Perfection

Start by warming your butter to room temperature—it should be soft enough to lightly press with your finger without melting. Using a stand mixer or hand mixer, beat the butter and sugar together until the mixture looks lighter in color and fluffy in texture. This step is essential for that tender chew and slight lift in your cookies.

Step 2: Add the Egg and Vanilla

Next, crack in the egg and pour in the vanilla extract, then mix until fully combined. The batter will look smooth now, and the vanilla brings a warm, subtle depth that beautifully highlights the matcha.

Step 3: Whisk Flour, Matcha, and Leavening

In a separate bowl, whisk together the gluten-free flour blend, matcha powder, baking soda, and sea salt. Sifting the matcha with the dry ingredients helps avoid clumps, ensuring an even green color throughout your dough.

Step 4: Combine Wet and Dry Ingredients

Slowly add the dry mix to your wet ingredients, beating on low speed until everything is just combined—don’t overmix or your cookies might turn out tough. Gently fold in the white chocolate chips, saving yourself some to sneak into a few extra cookies (I won’t tell!).

Step 5: Scoop and Chill

Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them at least 2 inches apart on a parchment-lined baking sheet. Chilling the dough for about 20 minutes helps maintain shape and prevents excessive spreading, especially if your kitchen feels warm.

Step 6: Bake Carefully for Optimal Color and Texture

Bake at 350°F for 11-13 minutes. Watch carefully—the edges should be golden but you want to pull them out before the centers are fully set to keep that soft, chewy texture and vivid matcha color. They’ll look fragile fresh from the oven but firm up beautifully as they cool.

Step 7: Cool and Enjoy

Let your cookies rest on the baking sheet for about 10 minutes before carefully transferring to a wire rack to cool completely. This is a good time for a little patience—you'll be rewarded with a chewy, flavorful cookie each time.

Top Tip

Through my many batches of this Chewy Matcha White Chocolate Cookies Recipe, I’ve learned a few key tricks that keep these treats coming out perfectly. They’re worth sharing to save you some baking headaches and guarantee success!

Don’t Overbake: Pull the cookies the moment the edges look golden but before the centers firm up. This keeps their softness and vibrant green color intact.
Soft Butter is Key: Butter should be soft enough to indent with a finger but definitely not melted, or else the dough spreads too thin and cookies lose chewiness.
Sift Matcha Powder: To avoid clumps and uneven color, always sift your matcha together with the flour before mixing.
Short Chill: Even a quick 20-minute chill firms up the dough nicely, especially in warm kitchens, helping cookies keep their shape while baking.

How to Serve Chewy Matcha White Chocolate Cookies Recipe

matcha white chocolate cookies - Serving Suggestion

Garnishes

I like to keep it simple—a light dusting of extra matcha powder on top right after baking adds a subtle hint of extra flavor and a pretty, matte finish. For a festive twist, adding a single red heart sprinkle or edible gold dust elevates these cookies for celebrations.

Side Dishes

Pair these cookies with a cup of warm green tea or a creamy latte for a cozy afternoon treat. I’ve also served them alongside fresh fruit like sliced strawberries or a small bowl of whipped cream for a light, balanced dessert.

Creative Ways to Present

For holiday gatherings, I’ve arranged these chewy matcha white chocolate cookies on a vintage platter garnished with fresh mint leaves and white edible flowers for an elegant look that guests always comment on. They also make adorable cookie gift boxes stacked with wax paper between layers.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. They keep their soft, chewy texture wonderfully well for up to a week — the matcha flavor even deepens after a day or two, which I love!

Freezing

These cookies freeze beautifully. I recommend freezing the dough balls before baking for the freshest results—just thaw slightly before baking. If you freeze baked cookies, seal them well and thaw at room temperature for a few hours.

Reheating

To revive frozen or leftover cookies, a 10-15 second zap in the microwave softens them back to that fresh-baked chewiness. Avoid overheating or they’ll toughen up quickly.

Frequently Asked Questions:

Can I use regular all-purpose flour instead of gluten-free?

Absolutely! You can swap in regular flour if you’re not gluten-sensitive. Just maintain the same amount, but you can skip xanthan gum if your flour doesn’t need it.

How do I prevent my matcha cookies from looking dull or brown?

Avoid overbaking because high heat and prolonged baking dull matcha’s vibrant green color. Also, use a high quality, fresh matcha powder and sift it into dry ingredients for the best appearance.

Can I substitute white chocolate chips with something else?

Yes! Semisweet or dark chocolate chips work well if you prefer less sweetness or a contrast in flavor. You could also try white chocolate chunks or even a few toasted nuts for crunch.

What texture should these cookies have when done?

They should be soft and chewy in the center with lightly crisp edges. The centers might look a bit underbaked when you pull them out; they firm up as they cool, so don’t worry if they seem fragile at first.

Final Thoughts

I genuinely enjoy baking these chewy matcha white chocolate cookies whenever I want a cozy, slightly sophisticated treat. It’s the kind of recipe you’ll revisit again and again because it’s easy to master and always impressive to share. Trust me, once you try this Chewy Matcha White Chocolate Cookies Recipe, you’re in for a deliciously chewy surprise that’s as fun to make as it is to devour.