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Easy Chewy Matcha Cookies 

matcha cookies with one cookie half showing melty chocolate center

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These chewy matcha cookies are my new obsession – slightly crisp at the edges with soft, barely baked centers that ooze matcha and chocolate peppermint bark. Made with cornstarch for that perfectly chewy texture, they’re everything a classic chocolate chip cookie wants to be when it grows up, with a refreshing peppermint twist. 

Ingredients

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1 cup all-purpose flour 

2 ½ tablespoons Matcha powder

½ teaspoon baking soda

2 tablespoons cornstarch

¼ teaspoon sea salt

½ cup Unsalted Butter, at room temperature

⅓ cup brown sugar

½ cup granulated sugar 

1 large egg, room temperature

Optional add-ins ½ cup peppermint bark pieces, white chocolate or chocolate chips

Instructions

  1. In a medium bowl, whisk together the flour, matcha powder, baking soda, cornstarch and salt.
  2. In a large bowl, beat the butter and both sugars together until light and fluffy, about 2-3 minutes.
  3. Beat in the egg until combined.
  4. Add the dry ingredients to the wet ingredients and use a spatula to mix until just combined. Do not over-mix.
  5. Gently fold in peppermint bark or chocolate chips if using.
  6. Scoop out ten portions of matcha cookie dough on a small baking sheet or plate and transfer to the refrigerator for at least 15 minutes. This prevents cookies from spreading too much.
  7. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  8. Remove the matcha cookie dough from the refrigerator and place matcha dough rounds 2 inches apart on the prepared baking sheet. (You may need to do this on two separate baking sheets).
  9. Bake for 10-11 minutes, until edges are set but centers are still soft.
  10. Allow matcha cookies to cool on the baking sheet for 5 minutes.

Notes

The trick for perfectly round cookies is to use a slightly larger cookie cutter or small bowl and swirl it around the freshly baked cookie right out of the oven, which shapes the cookies into perfect circles.

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