Matcha and white chocolate go together so perfectly and they work incredibly well together in my stuffed cookie recipe! I adapted my Peanut Butter White Chocolate Stuffed Cookies recipe which was inspired by one of my most popular recipes on the blog, Giant Ben’s Cookies, to be flavoured with matcha and they are utter perfection!! These are my Matcha White Chocolate Stuffed Cookies!
The recipe uses a combination of both plain and self-raising flour. The self raising flour contains raising agents which give the cookie a softer more delicate texture and as the cookie expands during baking, the surface cracks. I love how these cracks look in the final cookie and I exploit this even further by flattening out the cookies with the back of a spoon before they finish baking, creating a slight crater. It’s important not to press too hard otherwise the white chocolate filling could leak out and you want it to stay inside the cookie.
I know that matcha can be quite expensive and sometimes hard to find but I’ve found some really good value and good quality matcha powder on Amazon and it’s where I get it from for the value and convenience. By purchasing the product through clicking the image below or by clicking here, I will receive a small commission but you don’t have to pay anything extra! This is part of my affiliate policy and you can read more details about it in the ‘Contact Me’ page of my blog.
Make sure to check out my other recipes that use matcha:
125g granulated sugar
1 large egg
125g plain flour
125g self raising flour
4g matcha powder
100g bar of white chocolate, 10 squares reserved for the centre of the cookies, the rest chopped up into chunks
Preheat the oven to 180˚C. Line a baking sheet with a sheet of baking parchment.
In a small saucepan, melt the margarine over a medium heat. Add in the granulated sugar and stir to combine. Leave to cool for about 5 minutes before adding in the egg and mixing until even.
In a large bowl, combine the two flours with the matcha powder and make a well in the centre. Pour in the wet ingredients and using a rubber spatula, fold the cookie dough together. Just before all of the flour has been incorporated, mix through the chopped white chocolate chunks. The dough should come together easily.
Weigh out 60g portions of the dough. Shape each one into a ball in your hands and flatten out a space to put a square of white chocolate. Reshape the cookie dough to cover the white chocolate and place onto the baking tray, flattening slightly. Repeat with the remaining dough and chocolate.
Bake the cookies for about 10 minutes until slightly expanded and cracked but still soft. Use the back of a large spoon to press the cookie down in the centre. The surface should crack further, the cookie should spread and have a slight crater but still maintain its structure. Bake the cookies for a further 3 minutes until just starting to turn golden around the edges.
Leave the cookies to cool for about 15 minutes on the baking tray before moving to a cooling rack to finish cooling. Store the cookies in an airtight container where they will keep for about 3 to 4 days.
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