If you’re a fan of bakery-style cookies with a twist, you’re going to love these white chocolate macadamia nut matcha cookies. They’re chewy, earthy, and perfectly sweet — with just enough matcha flavor to keep things unique. Like the classic, these are loaded with white chocolate and chopped macadamia nuts. Adding matcha to cookies and baked good elevates your treats to something unique and decadent.
Blending matcha powder into baked goods gives a slight green hue and adds extra depth and flavor to the dough. This cookie only uses 2 tablespoons of matcha but that is enough to flavor everything perfectly! These would be great as part of a holiday cookie box or cookie exchange.
You might also like these Chewy Toffee Chocolate Chip Cookies or my Thick Monster Cookies. Find all of my easy cookie recipes and more dessert ideas here for endless baking inspiration!
What Makes This Recipe Special
- Gooey center and crispy edges: these soft and chewy cookies have crisp edges and stay nice and gooey in the center. A sprinkle of flaky salt on top adds the perfect touch.
- Studded with chocolate: this is one mighty cookie, loaded with melty white chocolate and salty, chopped macadamia nuts.
- 30 minute chill time: luckily this cookie only takes 30 minutes to chill, so you can pop it in the oven in no time!
- Unique cookie combo: it’s not often you see someone bringing loaded matcha cookies to an event – everyone will love this flavor combo. Even if you’re not a big matcha fan, the subtle flavors will be a favorite!
- Simple ingredients: this cookie is made with mostly pantry ingredients you already have on hand like all-purpose flour, granulated sugar, salt, baking soda, and chocolate. Grab some macadamia nuts and your favorite matcha powder and you’re good to go!
What Is Matcha
Matcha is a finely ground green tea powder made from green tea leaves — it’s more concentrated in flavor and nutrients. It has a grassy, slightly sweet flavor, and contains caffeine.
Key Ingredients
These cookies are made with simple pantry ingredients, several you probably already have on hand. If there is a substitution, you’ll find it below.
- Unsalted Butter: if using salted butter, omit adding more salt later in the recipe. Do not substitute margarine.
- Granulated white sugar: I do not recommend swapping any other type of sugar for this recipe. Other sugars can impact the dough differently and change how the cookie bakes and rises.
- Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this cookie. Let your eggs come to room temperature for this recipe, this helps the eggs incorporate better.
- Pure vanilla extract: use homemade or store-bought vanilla extract, almond extract can be added for additional flavor is desired.
- All-purpose flour: no substitution here, other types of flour will change the texture and affect baking differently.
- Baking soda: make sure your baking soda is fresh and not expired, after a couple of months it will start to lose it’s potency.
- White chocolate: use a bar of white chocolate or white chocolate chips.
- Macadamia nuts: I used roasted, salted macadamia nuts, they can be found in most grocery stores.
- Matcha: I use this culinary grade matcha powder, use your favorite brand! Make sure it is just matcha powder and not a matcha latte mix.
How To Make The Matcha Cookies
Here’s how to make them: White Chocolate Macadamia Nut Matcha Cookies (The printable instructions are in the recipe card below.)
Quick overview:
- Cream butter and sugar.
- Mix in eggs, and vanilla. Slowly mix in dry ingredients.
- Fold in nuts and chocolate. Chill dough.
- Scoop and bake. Enjoy!
- Using a stand mixer fitted with a paddle attachment, or an electric hand mixer cream butter and sugar in a large bowl for 4-5 minutes, until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
- In a small mixing bowl combine the flour, baking soda, matcha powder, and salt. With the mixer on low slowly add the dry ingredients into the wet ingredients and mix until fully incorporated. Fold in chocolate and nuts, set some aside for sprinkling on top of the cookies if desired.
- Cover and chill the dough for 30 minutes, or overnight if needed. Using a measuring spoon or a portion scoop, scoop even amounts of dough, about 1 oz. Use your hands to roll into smooth balls.
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and arrange 2-3 inches apart on the prepared sheet pan.
- Bake for 8-11 minutes until slightly golden brown, the cookies will still be soft. Allow to cool 3-5 minutes on the cookie sheet before transferring to a wire rack to cool completely.
More Scratch Cookie Recipes
- Chewy Oatmeal Raisin Cookies – with hints of cinnamon these are loaded with chewy raisins!
- Chocolate Hazelnut Oatmeal Cookies – full of gooey, rich chocolate flavor!
- Snickerdoodle Cookies – a soft and chewy cookies rolled in cinnamon sugar!
- Oatmeal Chocolate Chunk – chewy and decadent studded with oats and chocolate.
Tools I Recommend
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
- Stand Mixer – I use this for so many of my dessert and baked good recipes! I love it for these Buttery Shortbread Cookies!
Recipe FAQs
Yes, chilling cookie dough allows the fat to set up so the cookie doesn’t spread too thin. This dough only needs to chill for an hour, if you do not chill this dough – the cookies could spread into each other.
I like a roughly chopped up chocolate bar. But any type of chocolate would work from white chocolate chips, to mini chocolate chips and semi-sweet chocolate.
Leftover cookies can be cooled completely, transferred to a airtight zip top bag or glass container and kept at room temperature for 4-5 days. See below instructions for freezing cookie dough.
Look for culinary-grade matcha — it’s made for cooking and baking and is more budget-friendly than ceremonial-grade, while still giving great flavor and color.
Tips for Perfect Cookies
- Sprinkle with flaky sea salt while warm if desired, this adds the perfect sweet and salty combo.
- If chilling dough overnight allow to come to room temperature before scooping for easier scooping.
- Do not overcrowd baking sheets allow ample space for these cookies to spread and not stick together. If the pan is overcrowded cookies will not turn out as intended.
- Start with less time and add baking time as needed so cookies stay chewy, I always recommend taking cookies out before you think they are done, they will continue to cook on the baking sheet.
- Use a round cookie cutter or lid to gently scoot warm cookies into perfect circles.
You Can Freeze This Cookie Dough
Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions (or reference back to this post for baking directions!). Keep in your freezer stash for 3-4 months. Remove desired cookie dough when needed, thaw, bake, and enjoy! You may even want to make a double batch!
White Chocolate Macadamia Nut Matcha Cookies
Equipment
Ingredients
- 1 cup Unsalted Butter, softened
- 1 1/2 cups Granulated sugar
- 2 whole Eggs, room temperature
- 1 tbsp Vanilla Extract
- 2 1/2 cups All-purpose Flour
- 2 tbsp Matcha powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 8 oz. Chopped white chocolate
- 1 cup Macadamia nuts, chopped
Instructions
- Using a stand mixer fitted with a paddle attachment, or an electric hand mixer cream butter and sugar in a large bowl for 4-5 minutes, until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.1 cup Unsalted Butter, 1 1/2 cups Granulated sugar, 2 whole Eggs, 1 tbsp Vanilla Extract
- In a small mixing bowl combine the flour, baking soda, matcha powder, and salt. With the mixer on low slowly add the dry ingredients into the wet ingredients and mix until fully incorporated. Fold in chocolate and nuts, set some aside for sprinkling on top of the cookies if desired.2 1/2 cups All-purpose Flour, 2 tbsp Matcha powder, 1 tsp Baking Soda, 1 tsp Salt, 8 oz. Chopped white chocolate, 1 cup Macadamia nuts
- Cover and chill the dough for 30 minutes, or overnight if needed. Using a measuring spoon or a portion scoop, scoop even amounts of dough, about 1 oz. Use your hands to roll into smooth balls.
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and arrange 2-3 inches apart on the prepared sheet pan.
- Bake for 8-11 minutes until slightly golden brown, the cookies will still be soft. Allow to cool 3-5 minutes on the cookie sheet before transferring to a wire rack to cool completely.
Notes
Nutrition
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