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Matcha cookies with milk chocolate glaze stacked on top of each other on a cooling rack. One bite is taken from the top cookie.

Matcha cookies

These crispy on the edges and chewy in-the-middle matcha cookies, covered with milk chocolate, are delicious and perfect for any matcha lover! This easy-to-follow recipe will guide you through the steps to make these delightful treats in no time.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 16 cookies
Calories: 205kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • Stand mixer with a paddle attachment or a hand mixer and a mixing bowl
  • Parchment paper
  • Rubber spatula
  • Cookie scoop

Ingredients

  • 200 g bread flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon matcha powder
  • 140 g unsalted butter
  • 180 g white granulated sugar
  • 1 large egg
  • ¼ teaspoon vanilla extract
  • 150 g milk chocolate chips or finely-chopped bar

Instructions

  • Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
  • In a bowl, whisk together the bread flour, baking soda, salt, and matcha powder until well combined.
  • In a stand mixer fitted with a paddle attachment (or use a hand mixer and a bowl), cream together the butter and sugar until paste-like in consistency.
  • Add the egg and vanilla extract to the butter-sugar mixture and mix until fully incorporated.
  • Gradually add the dry ingredients mixture to the butter-sugar mixture and mix until just combined, being careful not to overmix.
  • Form 16 even dough balls using your hands or a cookie scoop and place them on the prepared baking sheets, spacing the cookies about 2 inches apart.
  • Bake the cookies in batches for 10-12 minutes or until the edges are lightly golden, the cookies are puffy, and they have finished spreading.
  • Remove the cookies from the oven and drop the baking sheet a couple of times on a flat surface to deflate the cookies. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • Place ⅔ of the chocolate in a microwave-safe bowl. Heat in short increments, mixing well in between, until 85% of the chocolate has melted.
  • Fold the rest of the chocolate and leave it to sit on the kitchen counter for 1 minute. Then, mix until all chocolate has melted and the mixture looks homogenous.
  • Dip approximately half of each cookie in the chocolate and shake off the excess. Place the cookies on the parchment paper to set.

Video

Notes

Store the cookies in an air-tight container for up to 2 weeks.
Store the dough in the fridge for up to 4 days
Freeze the cookie dough for up to 2 months.
 
 

Nutrition

Nutrition Facts
Matcha cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
205
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
29
mg
10
%
Sodium
 
112
mg
5
%
Potassium
 
46
mg
1
%
Carbohydrates
 
26
g
9
%
Fiber
 
0.3
g
1
%
Sugar
 
17
g
19
%
Protein
 
2
g
4
%
Vitamin A
 
281
IU
6
%
Calcium
 
12
mg
1
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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