Brown Butter Matcha Cookies are your classic white chocolate cookies… PLUS nutty, toasty brown butter and earthy matcha.
It’s the upgraded version of a standard cookie – deeper flavour, better texture, and just fancy enough to feel bakery-worthy without being fussy.
You’ve probably had matcha cookies before. And you’ve definitely had brown butter cookies.
But together? That’s where the magic happens. Browning the butter adds a rich,
caramelised nuttiness that makes the matcha taste smoother and more balanced –
not grassy, not bitter, just beautifully rounded.
And the best part? No mixer.
No creaming butter. Just melt, whisk, stir and bake. Big flavour. Minimal effort. Exactly how cookies should be.
For Brown Butter Matcha Cookies
- Flour – the base of the cookies, giving them structure and a soft, tender crumb.
- Matcha Powder – adds that earthy green tea flavour and beautiful natural colour.
- Baking Soda – helps the cookies spread slightly and bake up with soft centres and lightly golden edges.
- Salt – balances the sweetness and enhances the nutty brown butter flavour.
- Butter – browned until golden and nutty, this is where the deep, caramel-like flavour comes from.
- White Sugar – adds sweetness and helps create lightly crisp edges.
- Raw or Light Brown Sugar – brings moisture and a subtle caramel depth for a chewier texture.
- Egg – binds everything together and contributes to the soft texture.
- White Chocolate – creamy sweetness that pairs beautifully with matcha and pools into melty pockets throughout the cookies.
How To Make Brown Butter Matcha Cookies
Notes
Ingredients
Dry Ingredients
- 153g flour
- 10g matcha
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 100g butter
- 70g white sugar
- 50g raw or light brown sugar
- 1 egg
Mix-Ins
- 120g white chocolate
- Optional: additional chocolate to top
Instructions
1. Prepare the Oven Preheat the oven to 175°C / 350°F. Line a baking sheet with parchment paper. 2. Brown the Butter Place the butter in a small saucepan over medium heat. Allow it to melt, then continue cooking until it turns golden and you see toasted brown milk solids at the bottom of the pan. Remove from the heat and let it cool. 3. Combine the Dry Ingredients In a bowl, whisk together the flour, matcha, baking soda, and salt. Chop the white chocolate into small to medium chunks, setting aside about ¼ to press into the tops later. 4. Mix the Wet Ingredients Whisk the cooled browned butter with the white sugar and raw sugar. Add the egg and whisk until the mixture becomes lighter in color. 5. Bring Everything Together Add the dry ingredients into the wet mixture and stir until combined. Fold in the white chocolate chunks. Scoop portions of dough onto the prepared baking sheet and press the reserved chocolate pieces into the tops. 6. Bake Bake for 10–13 minutes, or until the edges are golden brown. Allow the cookies to cool slightly before serving.Helpful Notes
- For evenly sized cookies, use a scoop.
- Bars of white chocolate create varied textures when chopped.
- Chilling the dough for about 30 minutes can reduce spreading.
- Lightly pressing the dough balls before baking helps them bake evenly.
Common Questions (Read This Before You Bake!)
If you’re making these for the first time, I’ve got you covered. Here are the answers to the questions that usually come up!
1.Do I really need to brown the butter?
Yes — and it’s worth it. This is where that deep, nutty, almost caramel-like flavor comes from. Regular melted butter won’t give you the same richness. Just keep a close eye on it — once the milk solids turn golden and smell toasty, remove it from the heat immediately.
2.Do I need to chill the dough?
Not required — but highly recommended if you have the time. About 30 minutes in the fridge helps control spreading and gives you thicker, chewier cookies. If your kitchen runs warm, this step makes a big difference.
3.What kind of matcha should I use?
Culinary-grade matcha is perfect here. Save the ceremonial-grade for drinking. In cookies, you want good flavor and vibrant color without overspending. Win-win!
4.Why did my cookies spread too much?
This usually happens if the dough is too warm or the butter was still hot when mixed in. Let the browned butter cool before using, and chill the dough if needed. Also make sure your baking sheet isn’t warm from a previous batch.
5.How do I know when they’re done?
Look for lightly golden edges and soft centers. They may seem slightly underdone in the middle — that’s perfect. They’ll finish setting up as they cool, giving you that ideal soft texture.
