Matcha White Chocolate Raspberry Cookies
These matcha cookies are soft and chewy! Fold sweet raspberries and creamy white chocolate chips into a soft cookie dough base. The signature sweet grassy/earthy matcha flavor plus mix-in’s bake into a matcha lovers dream cookie.
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Matcha White Chocolate Raspberry Cookies
These cookies have a long name, but I promise you, they’re worth baking. Soft matcha cookies are one of my favorite cookies ever because I’m a HUGE matcha fan. If you are too, then I know you’ll love this recipe.
While I was writing up recipes, I was daydreaming of a matcha cookie combination that would create excitement. Typically you see matcha and white chocolate paired together because they work so well! I wanted to build on that without creating a cookie that would be too sweet. To do that, this recipe cuts down on the white chocolate chips and adds an addition of raspberries. The raspberries tie together the earthy matcha and creamy white chocolate with a slightly tart note. If you love these three flavors, then you’ll love this recipe.
You’ll scoop these cookies with a 3-tablespoon cookie scoop, which may seem big, but they create chewy and perfect bakery style cookies. If you’re unsure of what that means, a bakery style cookie is often large, chewy, soft, thick, and pretty!! (I can confidently say this recipe checks all of those.)
Why You’ll Love This Recipe
- soft with chewy centers and slightly crisp edge
- perfect for matcha lovers
- matcha, white chocolate, and raspberries pair well together
- the white chocolate chips give a nice “crunch” against the soft cookie texture
- the raspberries add a slightly tart uplifting flavor
- no chilling required
- the dough can be made and frozen in advanced
- bakery style cookies (the best imo)
Ingredients + Notes
Before you get to baking, make sure to check the ingredients list! I always recommend using a scale for the most accurate measurements.
- all-purpose flour
- matcha powder: use good quality culinary grade matcha or ceremonial grade matcha powder
- baking powder
- baking soda
- salt
- unsalted butter: make sure it’s room temperature
- granulated sugar: don’t change the sugar amount or you’ll lose moisture (matcha powder is slightly drying so we need that moisture!)
- egg: make sure it’s room temperature
- vanilla extract
- white chocolate chips: you can chop a white chocolate bar, but chips work better in this recipe because they add the best “crunch”
- frozen raspberries: frozen work the best. fresh raspberries fall apart and freeze dried have no moisture and burn!
A few tips about matcha powder
How To Make Matcha White Chocolate Raspberry Cookies
Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
In a small bowl, whisk together the dry ingredients: flour, matcha powder, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer with a paddle attachment, or hand held mixer, beat the softened butter until creamy. Add the granulated sugar and mix on high speed until very creamy and fluffy for 3 minutes.
Add the egg and vanilla extract and mix on medium speed until combined.
Slowly add the dry ingredients and mix until dough starts turning into large crumbs. Stop mixing. Use a spatula to fold in the white chocolate chips. The dough should start coming together to look smooth. Then add in the frozen raspberries. Gently fold in the raspberries, but work fast because they will start to thaw and break into small pieces. Try not to overmix, stop when the add-ins are well distributed.
Use a 3 tablespoon cookie scoop (1.5 oz) to scoop dough directly onto the prepared baking sheet, about 2-inches a part. Bake for 14-16 minutes until the edges looks set. The middle should still look soft and slightly doughy. You don’t want to overbake of they will dry out. Allow the cookies to cool on the baking sheet before transferring to a wire cooling rack so the edges set nicely.
Storage
Keep these cookies fresh in an airtight container at room temperature for up to 5 days.
Freezing & Baking Ahead
Freezing cookie dough: Make the cookie dough and scoop into balls. To avoid dough from freezing together, place the dough balls onto a baking sheet and freeze for 20 minutes or until firm to the touch. Move the frozen dough balls into a freezer safe bag or container. Freeze for up to 1 month. When you’re ready to bake, take the dough balls out of the freezer and let them thaw in the refrigerator overnight. I don’t recommend baking from frozen or the bottoms burn.
Freezing baked cookies: Put baked cookies in an airtight container or freezer bag and push out any extra air. Freeze them for up to 2 months. Let them thaw completely before serving.
FAQ’s
What Kind Of Raspberries Can I Use?
I’ve tried freeze dried and they burnt and dried out because they have no moisture. Fresh raspberries break into pieces and didn’t create a good texture in the cookie because they’re too soft. I recommend frozen only!
Why Are My Cookies Browning?
Browning is a natural part of the baking process. Make sure that you are using high-quality matcha powder that has a vibrant green color. There’s no avoiding matcha cookies from getting slightly browned. Try baking your cookies one pan at a time on the middle rack. Always check your oven to make sure it doesn’t run too hot! Use an oven thermometer to check.
My Cookies Are Dry
It’s really important not to overbake these cookies. Matcha is a drying ingredient so overtime as cookies sit out they will naturally get drier. A few things you can do are to always bake one cookie tray at a time on the center rack so cookies bake evenly. Check to make sure your oven doesn’t run hot with an oven thermometer. Lastly, take out the cookies sooner than you think. For my oven, 15 minutes is perfect and then I let them cool on the baking tray.
Do I need To Cool Them on The Baking Tray
No, not technically but it helps! It let’s the cookies slowly cool down and the edges will set perfectly. I find cooling these cookies on a baking tray helps with extra chewiness.
Can I use a Smaller Cookie Scoop?
I don’t recommend using any cookie scoop smaller than the 3-tablespoon scoop. This size allows you to get the best chewy texture.
RECIPE
Matcha White Chocolate Raspberry Cookies
Ingredients
- 1 ⅔ cups all-purpose flour (200g)
- 1 ½ tbsp matcha powder high-quality culinary grade or ceremonial
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup unsalted butter, room temperature (113g)
- ¾ cup granulated sugar (150g)
- 1 large egg, room temperature
- ¾ tsp vanilla extract
- ½ cup white chocolate chips (100g)
- ½ cup frozen raspberries (50-60g)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a small bowl, whisk together the dry ingredients: flour, matcha powder, baking powder, baking soda, and salt. Set aside.1 ⅔ cups all-purpose flour, 1 ½ tbsp matcha powder, ½ tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt
- In the bowl of a stand mixer with a paddle attachment, or hand held mixer, beat the softened butter until creamy. Add the granulated sugar and mix on high speed until very creamy and fluffy for 3 minutes.½ cup unsalted butter, room temperature, ¾ cup granulated sugar
- Add the egg and vanilla extract and mix on medium speed until combined.1 large egg, room temperature, ¾ tsp vanilla extract
- Add the dry ingredients and mix until dough starts turning into large crumbs. Stop mixing. Use a spatula to fold in the white chocolate chips. The dough should start coming together to look smooth. Then add in the frozen raspberries. Gently fold in the raspberries, but work fast because they will start to thaw and break into small pieces. Try not to overmix, stop when the add-ins are well distributed.½ cup white chocolate chips, ½ cup frozen raspberries
- Use a 3 tablespoon cookie scoop (1.5 oz) to scoop dough directly onto the prepared baking sheet, about 2-inches a part. Bake for 14-16 minutes until the edges looks set. The middle should still look soft and slightly doughy. Allow the cookies to cool on the baking sheet before transferring to a wire cooling rack so the edges will set nicely.
- Keep these cookies in an airtight container at room temperature for up to 5 days.
