Brown Butter Matcha Cookies

I love how these cookies combine the nutty richness of brown butter with the earthy vibrance of matcha. They’re soft, chewy, and studded with white chocolate—making them surprisingly elegant yet comfortingly familiar.

Why You’ll Love This Recipe

I adore brown butter for its toasted, caramel-like flavor—it adds a gourmet touch without fuss. Paired with the unique, slightly bitter notes of matcha and sweet white chocolate chunks, these cookies strike a perfect balance between indulgence and sophistication. Eric (from EricTriesIt) calls them “the BEST cookies I have ever made”.

ingredients

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

• 100 g unsalted butter

• 70 g white sugar

• 50 g light or raw brown sugar

• 1 large egg

• 153 g all-purpose flour

• 10 g culinary-grade matcha powder

• ¼ tsp baking soda

• ¼ tsp salt

• 120 g white chocolate, chopped (reserve ~¼ for toppings)

directions

1. Preheat oven to 175 °C (350 °F) and line a baking sheet with parchment.

2. Brown the butter: melt over medium, stirring until foam subsides and brown bits form. Remove from heat and let cool slightly.

3. Whisk cooled brown butter with sugars until smooth; beat in egg until mixture lightens.

4. In a separate bowl, combine flour, matcha, baking soda, and salt.

5. Gently fold dry mix into butter-sugar-egg blend, then stir in white chocolate, keeping some aside for topping.

6. Scoop dough onto the sheet (about 10 cookies), pressing extra white chocolate on top.

7. Bake 10–13 min until edges are golden but centers remain soft.

8. Cool cookies on the sheet for 5 min, then transfer to a rack.

Servings and timing

• Yields: ~10 cookies

• Prep: ~10 min

• Bake: 10–13 min

• Total: ~23 min

Variations

• Chill dough for 30 min to enhance chewiness and shape control.

• Sprinkle flaky sea salt on top before baking for a sweet-salty contrast.

• Use white chocolate bars instead of chips for higher quality and variety in size.

• Replace some white chocolate with macadamia nuts or pistachios for a nutty crunch.

storage/reheating

I keep cooled cookies in an airtight container for up to 5 days, enjoying them at room temperature. To refresh, I warm them for a few minutes in a low oven or microwave—reviving that soft center.

FAQs

How do I prevent matcha from clumping?

I sift the matcha into the flour mixture, then whisk thoroughly to ensure even distribution—this keeps the color and flavor smooth.

Can I skip browning the butter?

You could, but you’d miss the nutty toasty flavor that’s key to this cookie’s appeal.

Can I make them vegan?

You can swap butter for vegan butter and replace the egg with a flax or chia egg, though texture might change slightly.

How do I get chewy cookies instead of crisp?

Baking within the shorter time range and using a slightly cooled but still soft dough helps maintain chewiness.

Can I freeze the dough?

Yes—I freeze dough balls on a tray, then bake directly from frozen, adding a minute or two to the bake time.

Conclusion

These Brown Butter Matcha Cookies are a delightful twist on classic cookies—elegant in flavor, beautiful in color, and easy to make. They’re perfect for tea time, gifting, or whenever I want something a little extra special. I hope you enjoy the warm, nutty aroma and chewy, matcha-infused bites as much as I do!

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