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Matcha White Chocolate Swirl Cookies for a Delightful Treat

These Matcha White Chocolate Swirl Cookies blend earthy matcha with creamy white chocolate for a delightful treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 tablespoons Matcha Powder Use culinary-grade for baking.
  • 1 cup White Chocolate Chips Can substitute with milk or dark chocolate.
  • 2 cups All-Purpose Flour Gluten-free flour blend can be used.
  • 3/4 cup Granulated Sugar
  • 3/4 cup Brown Sugar An extra tablespoon for chewier cookies.
  • 1 cup Butter Unsalted is best.
  • 1 large Egg
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt Enhances flavor.
For Baking
  • 1 sheet Parchment Paper For lining baking sheets.

Equipment

  • mixing bowl
  • Measuring cups
  • Cookie scoop
  • Baking sheets
  • parchment paper
  • oven

Method
 

Step-by-Step Instructions
  1. Prepare Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C).
  2. Make Dough: Cream together softened butter, granulated sugar, and brown sugar, then mix in the egg until smooth.
  3. Combine Dry Ingredients: Whisk flour, matcha powder, baking soda, and salt, then gradually add to the wet mixture.
  4. Add Chocolate: Gently fold in the white chocolate chips.
  5. Chill: Cover the dough and refrigerate for at least 30 minutes.
  6. Shape Cookies: Use a cookie scoop to portion dough onto baking sheets, swirling the tops for a marbled effect.
  7. Bake: Bake for 10-12 minutes until edges are golden.
  8. Cool: Let cookies cool on baking sheets for 5 minutes before moving to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 30mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.

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