Go Back
+ servings
matcha cookies on a plate stacked on top of each other.
Print Recipe
5 from 2 votes

Matcha Cookies

These matcha cookies have crisp buttery edges and soft chewy centers filled with a gooey white chocolate cream cheese filling. This uniquely delicious dessert bakes to perfection in less than 15 minutes. Serve them at your next cookie exchange, or holiday party, or just enjoy them as a snack!
Prep Time1 hour 30 minutes
Cook Time13 minutes
Cooling Time25 minutes
Total Time2 hours 8 minutes
Course: Anytime, Cookies, Dessert, Snack
Cuisine: American
Servings: 14 cookies
Calories: 333kcal
Author: Britney

Equipment

  • Mixing Bowls
  • Stand Mixer or Electric Hand Mixer
  • Baking Sheet

Ingredients

Filling

  • 2 oz Cream cheese (room temperature)
  • ¾ cup + 2 tbsp Powdered sugar
  • 3 oz White chocolate chips
  • 1 tbsp Flour

Cookies

  • cup Flour
  • 2 tbsp Culinary matcha powder
  • 2 tbsp Cornstarch
  • ½ tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ tsp Kosher salt
  • 1 cup Salted butter (room temperature)
  • cup Sugar
  • 1 Egg
  • 1 Egg yolk
  • 1 tsp Vanilla extract

Instructions

  • Make the white chocolate cream cheese filling. Melt white chocolate according to package instructions until smooth. Allow it to cool for 5 minutes, then use a hand mixer to combine the cream cheese, powdered sugar, and flour. 
  • Spoon out 1 tsp of the filling and place onto a parchment lined baking sheet. You should have about 14 spoonfuls, there may be some filling leftover. Place in the freezer for 1 hour. 
  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, whisk together flour, matcha powder, cornstarch, baking powder, baking soda, and kosher salt. 
  • In the bowl of stand mixer, cream together salted butter and sugar for 3 minutes until lighter in color. Then add the egg and egg yolk and vanilla extract. Continue to mix until fully combined. 
  • Add the flour mixture into the wet ingredients and mix until flour is just incorporated.
  • Scoop out 3 tbsps of cookie dough and roll into a ball. Gently press on the center to make an indent and place the cream cheese ball into the center of the cookie dough. Roll back into a ball to encase the dough around the filling.
  • Place onto a baking sheet. Space cookies about 3 inches apart. Bake about 5-6 cookies at a time.  
  • Bake in the oven for 12-13 minutes, until the edges are set. Allow cookies to cool on the cookie sheet for 10 minutes, then remove them and let them cool for 20 minutes on a cooling rack.
  • Drizzle with additional white chocolate (optional).

Notes

Tips for the Best Matcha Cookies
  • The best way to make the filling is to use an electric mixer. It helps
  • It's good practice to sift the matcha when adding it to other ingredients. This will prevent clumping and you'll get a more even vibrant green color.
  • Don't overmix when adding the dry ingredients to the wet ingredients. To get the perfect texture, mix the matcha cookie batter until just combined.
  • If you prefer flatter cookies, tap the pan immediately after taking the cookies out of the oven.
  • Don't overbake the cookies. If the cookies are more brown than green, you've overbaked them. The cookies continue to bake even after coming out of the oven so take them out when the edges turn a golden brown.
Substitutions and Variations
  • Nuts: The crunch of macadamia nuts would go well in these chewy matcha cookies.
  • Chocolate chips: Instead of a white chocolate center, you could throw chocolate chips in the cookie dough to make matcha chocolate chip cookies. Semi-sweet or dark chocolate chips would work too - you could even use white chocolate chunks.
  • Sea salt: Want a sweet and salty combo? When the matcha cookies are fresh out of the oven, sprinkle them with sea salt.

Nutrition

Calories: 333kcal | Carbohydrates: 40g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 204mg | Potassium: 55mg | Fiber: 1g | Sugar: 23g | Vitamin A: 604IU | Vitamin C: 0.03mg | Calcium: 35mg | Iron: 1mg