If you’ve ever wanted a cookie that feels like a cozy hug, these Matchmellow Cookies are it. The earthy sweetness of matcha pairs perfectly with creamy white chocolate, while marshmallow melts into little clouds with every bite. Soft, chewy, and a little whimsical, they’re the kind of treat that makes teatime feel magical.
Matcha Marshmallow White Chocolate Cookies 🍵
Ingredients (makes ~12–14 cookies)
1 ½ cups (190 g) all-purpose flour
1 ½ tbsp matcha powder (culinary grade)
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup (115 g) unsalted butter, softened
½ cup (100 g) granulated sugar
½ cup (100 g) brown sugar, packed
1 large egg (room temperature)
1 tsp vanilla extract
¾ cup (120 g) white chocolate chips or chunks
1 cup mini marshmallows (or large ones cut into pieces)
Instructions
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix dry ingredients: In a bowl, whisk together flour, matcha, baking soda, baking powder, and salt.
Cream butter & sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Add egg & vanilla: Mix in the egg and vanilla until smooth.
Combine: Gradually add the dry ingredients to the wet, mixing until just combined. Do not overmix.
Fold in mix-ins: Gently fold in white chocolate chips and marshmallows. (Tip: reserve a few marshmallows and chocolate chunks to press on top before baking for a prettier finish.)
Scoop & chill: Scoop ~2 tbsp dough per cookie. Chill dough balls for 20–30 minutes in the fridge — this helps marshmallows not spread too much.
Bake: Place dough balls on baking sheet 2 inches apart. Bake 9–11 minutes, until edges are set but centers are still soft. The marshmallows may puff and caramelize — that’s good!
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips
If marshmallows melt out and spread, you can gently push the edges back in with a spoon while the cookies are still warm.
For extra gooey centers, tuck one marshmallow piece in the middle of each dough ball before baking.
Store in an airtight container for 3–4 days (but they’re best fresh).
My kitchen is celiac friendly, gluten free, dairy free, and peanut free. Try out my favorite allergen friendly alternatives!
Gluten Free: Try out red mill all purpose flour and gluten free marshmallows.
Dairy Free: Try out vegan marshmallows, white chocolate, semi sweet chocolate, dark choc chips.