Raspberry and White Chocolate Matcha Cookies Recipe

If you’re craving something different from your average chocolate chip cookie, these raspberry and white chocolate matcha cookies are for you. The combination of the earthy matcha, sweet white chocolate and slight tartness from the raspberries make for a delicious and colourful treat!

175g unsalted butter, softened

175g light brown soft sugar

1 teaspoon vanilla extract

1 large egg

225g plain flour

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon matcha powder

100g white chocolate chips

100g frozen raspberries

Makes around 12-16 cookies (depending on size of cookie dough portions)

Instructions:

Preheat your oven to 180°C or 160°C fan and line two baking trays with baking paper.
In a large bowl, cream together the softened butter and light brown sugar until light and fluffy. Beat in the vanilla extract.
Beat in the egg, then stir in the flour, baking powder, salt, and matcha powder until just combined.
Gently fold in the white chocolate chips and raspberries until evenly distributed.
Scoop rounded tablespoons of dough onto the prepared baking trays, leaving space between each cookie.
Rest the cookies for 30 mins in the fridge
Bake for 10-12 minutes, or until golden brown.
Let the cookies cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious raspberry white chocolate matcha cookies!

Tips:

If you prefer a firm and crisp cookie, skip the 30 minute chill in the fridge.
If you don't have matcha powder, you can substitute it with green tea powder.
You can use fresh or freeze dried raspberries instead of frozen, but you may need to adjust the baking time slightly.
You can also freeze portions and bake fresh as needed.
When the cookies are fresh out the oven, gently use a circle cookie cutter to get the perfect circle shape.

Storage tips:

The cookies are best on the first day of baking. However should be stored in an airtight container in the fridge for 4-5 days.