These Small Batch Matcha White Chocolate Chunk Cookies come together in one bowl, bake in under 10 minutes, and yield the perfect amount: just a few cookies. They're fudgy, chewy with lightly crisp edges and ideal for when you're craving something sweet without committing to a full batch.
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This recipe uses melted butter, which gives the cookies a beautifully chewy texture with lightly crisp edges, while matcha green tea adds a subtle earthiness that balances the sweetness of white chocolate.
If you're a matcha lover, these might become your new go-to.
Are you new to matcha?
Be sure to check out my Beginner's Guide to Matcha!
Why you'll love this recipe
Small batch: perfect for a quick treat or late-night craving
Delicious: chewy and soft with slightly crisp edges with natural green color from high-quality matcha
One-bowl: everything comes together in a bowl -- no mixer needed
Easy to make: and ready in under 30 minutes
Ingredients you'll need
- salted butter: melted for that classic chewy cookie texture; if using unsalted butter, add ⅛ teaspoon sea salt
- brown sugar & granulated sugar: adds caramel notes and helps the cookies spread
- egg yolk: enriches the dough; you can also use ½ beaten egg (about 22-25g)
- matcha powder: use a good-quality culinary or ceremonial grade for color and flavor
- all-purpose flour: regular plain flour; if you prefer a more chewier cookie, use bread flour
- baking soda: a leavener that helps the cookies spread
- white chocolate chunks/chopped chocolate or chocolate chips: adds creamy pockets of sweetness that pair beautifully with matcha
How to make chewy matcha white chocolate chunk cookies
Preheat oven to 350F.
Line a baking sheet with parchment paper.
In a small bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
Add the egg yolk and vanilla extract; mix until combined.
Sift in flour, matcha, and baking soda. Stir until just incorporated.
Fold in the white chocolate chunks.
Scoop the dough into 4 portions and arrange on the baking sheet, leaving space in between.
Bake at 350F for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
Note: for a rippled edge look, remove the cookies halfway through the bake and bang the pan a few times before returning to the oven to continue baking.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to completely cool.
What to pair with
Pair the Matcha White Chocolate Cookies with a hot matcha latte, iced matcha latte, or hojicha latte.
How to store
Store cooled matcha white chocolate cookies in an airtight container at room temperature for 3-4 days.
Freeze cookie dough balls or baked cookies in an airtight freezer-safe container for up to 2 months.
Expert tips
Use high-quality matcha: fresh, vibrant matcha will give the best green tea flavor and color.
Tap the tray: after baking for slightly thinner, chewier cookies.
For perfectly round cookies: use a large cookie cutter to "scoot" the cookies right when the come out of the oven.
For texture and crunch: add in macadamia nuts.
Other matcha cookie recipes you may like
Did you make this recipe?
Let me know if you try out this recipe -- I love seeing your creations! Tag me on Instagram @siftandsimmer and be sure to leave me a comment/rating below!
Small Batch Matcha White Chocolate Chunk Cookies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 42 g salted butter melted; if using unsalted butter, add ⅛ teaspoon salt
- 40 g brown sugar
- 15 g granulated sugar
- 1 large egg yolk or ½ egg (beaten), about 20-22g
- ½ teaspoon vanilla extract
- 60 g all-purpose flour
- 1 ½ - 2 teaspoon matcha powder
- ⅛ teaspoon baking soda
- 40 g chopped white chocolate white chocolate chunks or chips
Instructions
- Preheat oven to 350°F/177°C.
- Line a baking sheet with parchment paper.
- In a small bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the egg yolk and vanilla extract; mix until combined.
- Sift in flour, matcha, and baking soda. Stir until just incorporated.
- Fold in the white chocolate chunks.
- Scoop the dough into 4 portions and arrange on the baking sheet, leaving space in between.
- Bake at 350°F/177°C for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Note: for a rippled edge look, remove the cookies halfway through the bake and bang the pan a few times before returning to the oven to continue baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to completely cool.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Raymund | angsarap.net
These small‑batch cookies are such a smart idea when you just want a quick treat without committing to a huge batch.
Michelle
Yes, the recipe makes 4 cookies, so just enough for that craving! 😉 Thanks Raymund.
Healthy World Cuisine
Love that you weigh your ingredients as this assures the best results when baking. They matcha white chocolate cookies look chewy, rich and would be the first to disappear from a holiday cookie tray!
Michelle
Thanks Bobbi, definitely love weighing ingredients... yields consistent results! 🙂 And these matcha cookies were very quick to disappear!
Ben | Havocinthekitchen
Michelle, these matcha white-chocolate cookies look so inviting - bright, flavourful, and perfect for a sweet craving.
Michelle
Thanks Ben, they're not too sweet since the matcha tempers the white chocolate! 🙂