matcha cookie butter is my go to answer when I want something sweet but also a little grown up, you know? Some days I just need a treat that feels cozy without being too heavy, and these cookies hit that exact vibe. They are creamy in the middle, lightly crisp on the edges, and the matcha gives this gentle earthy flavor that keeps the sweetness in check. I started making them after a friend brought over a jar of cookie butter and I basically became obsessed. If you have ever stared into your pantry hoping a dessert will magically appear, this is for you. 
Ingredients, Substitutions & Adjustments
I like keeping this recipe pretty simple, because the real stars are the matcha and the cookie butter. The goal is a soft, creamy cookie with a clear matcha flavor and little pockets of warm cookie butter. This is one of those recipes where using decent matcha matters. It does not need to be the fanciest ceremonial tin, but try to avoid the dull brownish stuff if you can.
Here is what you will need:
- All purpose flour
- Matcha powder (1 to 2 tablespoons depending on how strong you like it)
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Brown sugar (for that caramel cozy taste)
- 1 egg plus 1 egg yolk (this helps the creamy chew)
- Vanilla extract
- Cookie butter (Biscoff style), for stuffing and a little swirl
- Optional: white chocolate chunks or chips
Easy swaps that still work: If you only have salted butter, use it and just reduce the added salt. If you want them extra rich, you can brown the butter and cool it until it is soft again. I do that sometimes when I am already on a cookie kick, and if you love that flavor, you might also like these brown butter chocolate chip cookies with sea salt.
If you are out of cookie butter, you can do a peanut butter version, but then it will not have that signature spiced cookie vibe. In my opinion, matcha cookie butter is the whole point here, so I try not to mess with that part. If you want to lean harder into cookie butter desserts though, this Biscoff cookie butter cake is a fun one to bake when you need a bigger centerpiece treat.
Tools you will need for these matcha cookies
You do not need anything fancy, but a couple tools make the process smoother and the cookies more consistent. I learned the hard way that “close enough” scoops can lead to some cookies leaking cookie butter like crazy while others barely have any. Not a tragedy, but if we can avoid it, let us avoid it.
My basic tool list:
- Mixing bowl
- Hand mixer or stand mixer (you can do it by hand, but it takes longer)
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop (or tablespoon)
- Baking sheet
- Parchment paper
- Cooling rack
One extra tip. If your cookie butter is super runny, pop the jar in the fridge for a bit so it is scoopable. It makes stuffing the cookies much less messy. If you are in a big cookie baking phase, you can also browse this collection of brown butter cookie recipes for more ideas when you want to switch flavors but keep the cozy cookie energy.
Making my matcha cookies
This is the part where your kitchen starts smelling like vanilla, warm butter, and that toasty sweet scent from cookie butter. The process is pretty straightforward, and once you do it once, you will feel like you can whip these up anytime.
Step by step, the way I actually do it
1) Preheat your oven to 350 F and line a baking sheet with parchment paper.
2) In a small bowl, whisk together flour, matcha powder, baking powder, and salt. This helps the matcha spread evenly so you do not get random bitter pockets.
3) In a larger bowl, cream the softened butter with granulated sugar and brown sugar until it looks fluffy. This usually takes about 2 minutes with a hand mixer.
4) Add the egg, egg yolk, and vanilla. Mix until it looks smooth and glossy.
5) Add the dry ingredients and mix just until the flour disappears. If you are adding white chocolate, fold it in now.
6) Stuffing time. Scoop a ball of dough, flatten it a little in your palm, add about 1 teaspoon of cookie butter in the center, then wrap the dough around it and roll gently. If you want that extra pretty look, add a tiny smear of cookie butter on top too, but do not go overboard or it can melt and spread too much.
7) Bake for 10 to 12 minutes. The edges should look set, but the middle should still look a bit soft. That is how you get that creamy bite once they cool.
8) Let them cool on the baking sheet for 5 minutes, then move to a rack.
When I want a more classic cookie vibe with deeper caramel notes, I make brown butter cookies on another day. If that sounds like you too, these chewy brown butter chocolate chip cookies are a great “next bake” after you try this matcha cookie butter batch.
Tips for making the best matcha cookies
I have baked enough batches to know where things can go weird. Here is what actually helps, without making it complicated.
Little details that make a big difference
Chill the stuffed dough if your kitchen is warm. Even 20 to 30 minutes in the fridge helps the cookies hold their shape and keeps the cookie butter from rushing out too fast.
Do not overbake. Matcha cookies can go from soft to dry quickly. Pull them when the edges look done and the centers look slightly under. They will finish setting as they cool.
Use matcha you like the taste of. Since matcha is a main flavor, it is worth buying a small bag that tastes good to you. If it tastes too bitter in a latte, it will taste too bitter here too.
Salt matters. A little salt makes the cookie butter taste more buttery and less one note sweet. If you love that sweet and salty contrast, you might also be into these brown butter chocolate chip cookies for another cozy option.
Make them bakery thick. Keep your dough balls taller than they are wide. It sounds silly, but it helps them bake up thicker and softer.
And one more personal thing. I like these best the next day. The matcha flavor settles in and the centers get extra creamy. If you can hide a couple cookies from everyone else in your house, do it.
Trending
Matcha and cookie butter are having a moment, and honestly, I get why. The combo tastes like a cafe treat but you can make it in pajamas. Lately I have been seeing people do matcha cookie butter stuffed brownies, matcha cookie butter iced lattes, and even matcha cookie butter ice cream sandwiches.
If you want to lean into the trend without baking, try swirling cookie butter into vanilla yogurt and dusting matcha on top. It sounds almost too easy, but it totally scratches the itch. Still, these cookies are my favorite way to do it because matcha cookie butter feels like a full dessert experience with basically the same effort as a regular cookie.
Also, if you are in your cookie era right now, I get it. There is something comforting about baking a batch and having a little sweet treat ready for the week. For another cookie that always disappears fast, check out these buttery chocolate chip cookies when you want something classic and cozy.
Common Questions
Can I make the dough ahead of time?
Yes. You can make the dough and keep it covered in the fridge for up to 2 days. I actually like it better after chilling because the flavor deepens and the cookies bake thicker.
How do I stop the cookie butter from leaking out?
Make sure the cookie butter is fully sealed inside the dough. Chilling the stuffed dough balls also helps a lot, especially if your cookie butter is very soft.
What matcha should I use for cookies?
Culinary grade matcha is totally fine. Just choose one that still looks bright green and smells fresh, not dusty or dull.
Can I freeze these matcha cookies?
Yep. Freeze baked cookies in a sealed container for up to 2 months. You can also freeze stuffed dough balls and bake from frozen, just add 1 to 2 minutes to the bake time.
Do I need white chocolate?
No, but it is really good here. White chocolate makes the cookie taste extra creamy and it softens the earthy edge of matcha.
A sweet little wrap up
If you bake one cozy thing this week, let it be these matcha cookie butter treats. They are easy, they feel special, and they hit that perfect sweet creamy spot without being fussy. If you want more matcha and cookie butter inspiration, I loved this Cookie Butter Matcha Latte idea, and these Brown Butter White Chocolate Matcha Cookies are also worth a look for another matcha twist. Now go grab your matcha, scoop that cookie butter, and treat yourself to a batch. You deserve it.
Matcha Cookie Butter Cookies
Ingredients
Dry Ingredients
- 1 cup All purpose flour
- 1-2 tablespoons Matcha powder Depending on how strong you like it
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
Wet Ingredients
- 1/2 cup Unsalted butter, softened Can use salted butter with reduced added salt
- 1/2 cup Granulated sugar
- 1/2 cup Brown sugar For a caramel cozy taste
- 1 large Egg
- 1 large Egg yolk Helps with the creamy chew
- 1 teaspoon Vanilla extract
Filling
- 1/2 cup Cookie butter (Biscoff style) For stuffing and a little swirl
- Optional: white chocolate chunks or chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together flour, matcha powder, baking powder, and salt.
- In a larger bowl, cream the softened butter with granulated sugar and brown sugar until fluffy, about 2 minutes.
- Add the egg, egg yolk, and vanilla, mixing until smooth and glossy.
- Add the dry ingredients and mix just until the flour disappears. If adding white chocolate, fold it in now.
Assembly
- Scoop a ball of dough, flatten it slightly, add about 1 teaspoon of cookie butter in the center, then wrap the dough around it and roll gently.
- For an extra pretty look, add a tiny smear of cookie butter on top.
Baking
- Bake for 10 to 12 minutes, until the edges look set and the middle looks a bit soft.
- Let them cool on the baking sheet for 5 minutes, then move to a cooling rack.
