A chewy, bakery-style cookie infused with earthy matcha and studded with roasted pistachios, topped with creamy matcha spread, chopped white chocolate, and crushed nuts. These soft matcha pistachio cookies are the perfect fusion of flavor and texture—slightly crisp at the edges, tender in the center, and finished with a gourmet topping that elevates every bite. Whether served with tea or as part of a dessert table, this unique treat is sure to impress.
Why You’ll Love This Recipe
These cookies stand out not only for their stunning green hue but for their complex balance of flavors. The matcha brings a subtle bitterness that pairs beautifully with the buttery cookie base, while white chocolate and pistachios add sweetness and crunch. They’re easy to make, aesthetically pleasing, and offer a refined twist on classic cookie recipes. Perfect for matcha lovers and anyone seeking a dessert with depth and sophistication.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookie Dough:
unsalted butter, softened
brown sugar
granulated sugar
large egg
vanilla extract
all-purpose flour
culinary grade matcha powder
baking soda
salt
chopped pistachios
For the Topping:
white chocolate, chopped
roasted pistachios, roughly chopped
matcha spread (store-bought or homemade)
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, and beat until smooth and fully incorporated.
- In a separate bowl, whisk together the flour, matcha powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chopped pistachios evenly throughout the dough.
- Scoop out large portions of dough and place them on the prepared baking sheet, spacing them apart to allow for spreading.
- Bake for 10–12 minutes, or until the edges are set but the centers are still soft. Allow to cool completely on the baking sheet or a wire rack.
- Once cooled, spread a dollop of matcha spread over each cookie.
- Garnish with chopped white chocolate and extra pistachio pieces before serving.
Servings and timing
Servings: 10–12 cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–30 minutes
Variations
- Dark Chocolate Option: Replace white chocolate with dark chocolate chunks for a more intense flavor contrast.
- Coconut Twist: Add 2 tablespoons of shredded coconut to the dough for a tropical note.
- Nut-Free Version: Substitute sunflower seeds or omit nuts entirely for an allergy-friendly treat.
- No Matcha Spread: Dust cooled cookies with powdered sugar and matcha instead of topping with a glaze.
- Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend suitable for baking.
Storage/Reheating
Storage: Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week.
Freezing: Unfrosted cookies can be frozen for up to 2 months. Thaw at room temperature before topping.
Reheating: These cookies are best enjoyed at room temperature. If desired, warm briefly in the microwave (5–10 seconds) to soften slightly.
FAQs
What kind of matcha should I use for baking?
Use culinary grade matcha, which is specifically designed for cooking and baking. It provides vibrant color and balanced flavor without being overpowering.
Can I use a different nut instead of pistachios?
Yes, almonds, walnuts, or macadamia nuts are great alternatives that pair well with matcha and white chocolate.
What is matcha spread and where can I find it?
Matcha spread is a creamy, sweetened matcha-flavored topping similar to Nutella or cookie butter. It can be found in specialty grocery stores or made at home.
Do these cookies stay soft after baking?
Yes, they are designed to be soft and chewy in the center with slightly crisp edges, especially when not overbaked.
Can I make the dough ahead of time?
Absolutely. The dough can be refrigerated for up to 48 hours or frozen for up to 2 months. Let it come to room temperature before baking.
Is this recipe suitable for children?
Yes, the matcha flavor is mild, but be aware that matcha contains caffeine. For a kid-friendly version, reduce or omit the matcha.
Can I skip the topping?
Yes, the cookies are delicious on their own, but the topping adds a visually appealing and flavorful finishing touch.
How can I make homemade matcha spread?
Mix 2 tablespoons of matcha powder with 1/4 cup sweetened condensed milk and 1 tablespoon butter until smooth. Adjust to taste.
What makes these cookies green?
The matcha powder gives the dough a naturally vibrant green hue, which deepens slightly during baking.
How do I keep the cookies from spreading too much?
Chill the dough for 15–30 minutes before baking to reduce spread and maintain thickness.
Conclusion
Soft matcha pistachio cookies with white chocolate chunks are a beautifully balanced and eye-catching dessert, perfect for those looking to try something beyond the ordinary. With their vibrant color, chewy texture, and complex flavors, they bring a refined touch to any cookie platter. Whether served for tea, gifted to friends, or simply enjoyed on your own, these cookies are an unforgettable treat.
Print
Soft Matcha Pistachio Cookie with White Chocolate Chunks
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 10–12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Description
A chewy and vibrant matcha-flavored cookie studded with pistachios and finished with a glossy matcha glaze, white chocolate chunks, and roasted pistachio pieces. A gourmet treat for tea time or dessert tables.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tablespoon culinary grade matcha powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped pistachios
- 1/4 cup white chocolate, chopped
- 2 tablespoons roasted pistachios, roughly chopped
- 1/4 cup matcha spread (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugars until light and fluffy.
- Beat in the egg and vanilla until smooth.
- In a separate bowl, whisk together flour, matcha, baking soda, and salt.
- Add dry ingredients to the wet mixture and stir until just combined.
- Fold in the chopped pistachios.
- Scoop out dough into large balls and place on the baking sheet, leaving room to spread.
- Bake for 10–12 minutes, until edges are set but centers remain soft.
- Cool completely on a wire rack.
- Once cooled, spread a dollop of matcha spread on each cookie.
- Top with chopped white chocolate and extra pistachios.
- Serve and enjoy!
Notes
- Do not overbake to maintain a soft, chewy center.
- Use high-quality matcha powder for vibrant color and flavor.
- Cookies can be stored in an airtight container for up to 4 days.
- Optional: warm the matcha spread slightly to make it easier to drizzle or spread.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
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