Name: Brown Butter White Chocolate Matcha Cookies
Prep time: 15 min
Cook time: PT-489749H31M16S
Total time: 1 h 30 min
Cuisine: Fusion
Ingredients: 1 cup unsalted butter; 3/4 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1 1/2 tbsp matcha powder (culinary or ceremonial grade); 1 tsp baking soda; 1/2 tsp salt; 1 cup white chocolate chips or chopped white chocolate

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Brown Butter White Chocolate Matcha Cookies are a sophisticated twist on the classic cookie. These cookies bring together the nutty richness of brown butter, the earthy depth of matcha green tea, and the creamy sweetness of white chocolate chips in a perfectly chewy cookie. I love how unique and flavorful they are—just the right balance of comforting and bold.

Why You’ll Love This Recipe

I love the depth that brown butter brings to this cookie—it adds a toasty, caramel-like base that pairs beautifully with the slightly bitter, grassy flavor of matcha. The white chocolate softens the intensity and adds creamy pockets in every bite. They’re chewy on the inside, crisp on the edges, and full of personality. If I’m craving something a little different from the usual chocolate chip cookie, this is my go-to. Brown Butter White Chocolate Matcha Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Matcha powder (culinary grade or ceremonial grade for brighter color)
Baking soda
Salt
White chocolate chips or chunks

Directions

I start by browning the butter: I melt it in a saucepan over medium heat until it turns golden and smells nutty, then let it cool slightly.
In a bowl, I mix the brown butter with both sugars until combined.
I whisk in the eggs and vanilla extract until smooth.
In another bowl, I combine the flour, matcha powder, baking soda, and salt.
I slowly mix the dry ingredients into the wet until a dough forms.
I fold in the white chocolate chips until evenly distributed.
I chill the dough for at least 1 hour to let the flavors develop and keep the cookies from spreading too much.
I preheat the oven, scoop the dough onto a lined baking sheet, and bake until the edges are just golden and the centers are soft.
I let them cool on the tray for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 20 cookies. It takes 15 minutes to prep, 1 hour to chill the dough, and 10–12 minutes to bake per batch. Total time is around 1 hour and 30 minutes.

Variations

Sometimes I add chopped macadamia nuts for extra texture and a bit of saltiness. For a more intense green color and smoother flavor, I use ceremonial-grade matcha. If I want to change it up, I use dark chocolate instead of white—it gives a more bittersweet contrast. I’ve even made mini cookie sandwiches with a white chocolate ganache filling for a fancier treat.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I place a slice of bread in the container. They freeze well, too—either as baked cookies or unbaked dough balls. To reheat, I warm them in the microwave for about 10 seconds to bring back that fresh-baked texture. Brown Butter White Chocolate Matcha Cookies

FAQs

What kind of matcha should I use?

I use culinary-grade matcha for baking, but ceremonial grade gives a brighter color and smoother flavor if I want something more vibrant.

Why brown the butter?

Browning the butter adds a deep, nutty flavor that makes the cookies taste richer and more complex. It’s worth the extra step.

Can I skip chilling the dough?

I don’t recommend it. Chilling helps the dough firm up and allows the flavors to deepen. It also keeps the cookies from spreading too thin.

How do I keep the cookies chewy?

I make sure not to overbake. I take them out when the centers still look slightly soft—they continue baking on the tray.

Can I use chopped white chocolate instead of chips?

Absolutely. I love using high-quality chopped white chocolate for bigger, meltier pockets in the cookies.

Conclusion

Brown Butter White Chocolate Matcha Cookies are a beautiful blend of classic technique and bold flavor. I love how the nutty butter, earthy matcha, and creamy white chocolate come together in every chewy, green-tinged bite. Whether I’m baking for friends or just treating myself to something a little extra, these cookies never fail to impress.