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Matcha White Chocolate Macadamia Nut Cookies

Yields27 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

 2 ⅓ cups all-purpose flour
 2 tbsp matcha powder
 1 tsp baking soda
 1 tsp salt
 1 cup unsalted butter (room temperature)
 ½ cup white granulated sugar
 1 ½ cups golden brown sugar
 2 eggs
 2 tsp vanilla extract
 1 ½ cups white chocolate chips
 1 cup macadamia nuts, roughly chopped

In a separate bowl, whisk together 2 1/3 cup all-purpose flour, 2 tbsp matcha powder, 1 tsp baking soda, and 1 tsp salt. Set aside.


Roughly chop up the macadamia nuts and set aside.


Make sure your baking racks are in the middle to upper half of your oven and preheat to 350°F. Using the paddle attachment of the standing mixer, cream 1 cup unsalted butter, 1/2 cup white granulated sugar, and 1 1/2 cups golden brown sugar together until very light and airy (about 5 minutes at speed 4-6 on a KitchenAid standing mixer). Scrape down the sides a few times during the process to make sure everything is evenly incorporated.


Add in 2 eggs, one at a time, and 2 tsp vanilla extract, Mix until the entire mixture is evenly distributed. Remember to scrape down the sides to make sure it's all incorporated.


Slowly add the dry ingredient mixture in 1/3 at a time (flour, matcha powder, baking soda, salt) and mix until just combined. Scrape down the sides once during the mixing. Try not to over mix! Then, add in 1 1/2 cups white chocolate chips and 1 cup roughly chopped macadamia nuts. Mix until evenly distributed in the dough.


Line baking sheets with parchment paper. Using an ice cream scoop (or 3 tbsp), scoop mounds of dough onto the sheet. The dough will be wetter and stickier than typical cookie dough. Refrigerate the dough for 15 minutes, then roll the dough mounds in your hands until they are circle-shaped. Place them back into the refrigerator for 5 minutes to firm back up.


Then, place the balls of dough on the cookie sheet you will be baking, leaving plenty of space in between as the dough will spread when baking. (On a large sheet, I can fit about 9 cookies).


Bake in the oven for ~14 minutes. Everyone's oven is really a different temperature, and convection vs conduction ovens will make a difference too. I suggest watching your cookie at ~12 minutes and gauge from there. The edges should be lightly golden but the middle shouldn't look dry or overbaked when you take it out (it'll still be slightly puffy, and the puff will decrease as it cools on the tray). Take the cookies out, bang the tray on the counter a few times to flatten them, and let them cool on the tray for ~10 minutes until they set and don't break apart when you try to lift them with a spatula. Transfer the cookies to a cooling rack to completely cool.


Repeat steps 7 and 8 until the dough is finished. Enjoy!

Nutrition Facts

Servings 27