This matcha white chocolate cookie skillet is soft and gooey in the middle with crispy edges! And that slightly bitter matcha balances out the sweetness of the white chocolate so well. It’s such a good combo! you’re definitely going to want this one.
If you love matcha and white chocolate, you’re going to want to try this matcha white chocolate cookie skillet! It’s soft and gooey in the middle with crispy edges, and the earthy, slightly bitter matcha balances out the sweetness of the white chocolate so well. Everything comes together in one skillet, so you get that warm, cozy cookie straight from the oven without making a big mess.
And the best part? You don’t even need a mixing bowl! This one-skillet cookie is made entirely in a cast iron skillet, which means less prep and way less cleanup. Just melt the butter, mix everything together, fold in the white chocolate, and bake until the edges are golden and crispy while the center stays soft and slightly gooey. It’s such an easy matcha dessert for when you’re craving something sweet.
WHY YOU’LL LOVE THIS MATCHA WHITE CHOCOLATE COOKIE SKILLET
- It’s a one skillet dessert! Everything comes together right in the cast iron skillet, so there’s no need for a mixing bowl and barely any cleanup.
- The matcha and white chocolate are such a good combo. The earthy, slightly bitter matcha balances the sweet, creamy white chocolate perfectly.
- You get the best texture. Crispy, golden edges with a soft, gooey center, basically everything you want in a warm cookie.
- It’s quick and easy to make. No complicated steps or chilling the dough. Just mix, bake, and enjoy it warm from the skillet.
- The perfect dessert for sharing with your friends or family! Bring the whole skillet to the table, grab a spoon, and dig in while it’s still warm and gooey.
INGREDIENTS NEEDED & NOTES
Butter – I always bake with unsalted butter so I can control the amount of salt in the recipe. If you’re using salted butter, you can simply reduce the added salt slightly.
Sugar – This recipe uses a combination of granulated sugar and brown sugar. Granulated sugar helps give the cookie those crisp edges, while brown sugar adds moisture, chewiness, and a subtle caramel flavor. Both light and dark brown sugar work well here.
Eggs – You’ll need 1 large egg and 1 egg yolk. For the best texture, let them come to room temperature before adding them to the dough.
Vanilla Extract – A splash of vanilla adds warmth and brings out the flavors of the matcha and white chocolate. Pure vanilla extract will give you the best flavor.
Salt – A little salt helps balance the sweetness and brings out the flavors of the matcha and white chocolate. Fine sea salt or kosher salt both work well.
Flour – All-purpose flour gives the cookie enough structure while keeping the center soft and gooey.
Matcha – Use a good quality matcha for the best flavor. Both culinary grade and ceremonial grade matcha work well in this recipe, so use whichever you have on hand.
Baking Soda – Baking soda gives the cookie just enough lift while helping create those golden, chewy edges.
White Chocolate Chips – White chocolate chips make this cookie extra sweet and creamy. You can also chop up a white chocolate bar into chunks if you prefer bigger pockets of melted chocolate.
TOOLS & EQUIPMENT YOU’LL NEED
9-inch cast iron skillet
a whisk
rubber spatula
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS MATCHA WHITE CHOCOLATE COOKIE SKILLET
(Be sure to check the printable recipe card below)
226g (2 sticks) unsalted butter, melted
150g (3/4 cup) granulated sugar
73g (1/3 cup) light brown sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
312g (2+1/2 cups, spoon and level method) all-purpose flour
1 1/2 tablespoons mathca
1 teaspoon baking soda
1/4 teaspoon salt
130g (3/4 cup) white chocolate chips
Preheat the oven to 350°F. Melt the butter in a 9-inch cast iron skillet over low heat, making sure it melts completely without browning. Remove the skillet from the heat and let it cool for a few minutes, you want it warm, not hot, so the eggs don’t scramble when you add them later. A slightly warm skillet is perfectly fine.
Add the granulated sugar, light brown sugar, eggs, and vanilla extract, then whisk until smooth and well combined. Add the flour, matcha, baking soda, and salt, stir until a soft dough forms and no dry flour remains.
Fold in the chocolate chips and walnuts, then spread the dough into an even layer. Bake on the middle rack of the oven for about 25 minutes, or until the edge is golden brown and the edges are set.
Immediately top with some extra white chocolate chips, if desired. Let the cookie cool for a few minutes before serving. Enjoy it warm with a few scoops of vanilla ice cream!
TIPS FOR MAKING THE BEST MATCHA WHITE CHOCOLATE COOKIE SKILLET
- Use good quality matcha. Since matcha is one of the main flavors, a good-quality matcha will make a noticeable difference. Look for matcha that’s vibrant green and tastes fresh, earthy, and slightly sweet rather than dull or overly bitter.
- Don’t overmix the dough. Once you add the flour, baking soda, and matcha, mix just until everything comes together. Overmixing can make the cookie dense instead of soft and chewy.
- Use room-temperature eggs. They mix more easily with the melted butter and sugars, helping create a smoother cookie dough.
- Don’t overbake it. The center might look slightly underdone when you take it out, and that’s exactly what you want. It will continue to set as it cools, while keeping that soft, gooey texture.
- Use a cast iron skillet. A cast iron skillet holds heat really well, giving you those crispy, golden edges while the center stays soft.
- Add plenty of white chocolate. The creamy sweetness of white chocolate balances the earthy, slightly bitter matcha. You can use chips or chop up a bar for bigger melty pockets.
- Let it rest for a few minutes. I know it’s tempting to dig in right away, but letting the cookie skillet sit for about 5–10 minutes helps the center set slightly while keeping it warm and gooey.
- Serve it warm. This cookie skillet is best enjoyed straight from the skillet while the edges are crisp and the white chocolate is still melty.
HERE’S HOW TO STORE THIS MATCHA WHITE CHOCOLATE COOKIE SKILLET
If you happen to have leftovers, this skillet cookie stores beautifully and tastes just as delicious the next day!
At Room Temperature – Once the cookie has cooled completely, cover the skillet tightly with foil or plastic wrap, or transfer the cookie to an airtight container. Store at room temperature for up to 3 days.
In the Refrigerator – For longer storage, place the cookie in an airtight container and refrigerate for up to 1 week. Keep in mind that refrigeration will make the cookie firmer, but it will soften again when reheated.
To Freeze – Let the cookie cool completely, then wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then warm before serving for the best texture.
To Reheat – Warm individual slices in the microwave for 10–20 seconds, or reheat the entire skillet in a 325°F oven for 5–10 minutes until warmed through. This helps restore the gooey center and melty chocolate.
Matcha White Chocolate Cookie Skillet
This matcha white chocolate cookie skillet is soft and gooey in the middle with crispy edges! And that slightly bitter matcha balances out the sweetness of the white chocolate so well. It’s such a good combo! you’re definitely going to want this one.
Ingredients
- 226g (2 sticks) unsalted butter, melted
- 150g (3/4 cup) granulated sugar
- 73g (1/3 cup) light brown sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 312g (2+1/2 cups, spoon and level method) all-purpose flour
- 1 1/2 tablespoons mathca
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 130g (3/4 cup) white chocolate chips
Instructions
- Preheat the oven to 350°F. Melt the butter in a 9-inch cast iron skillet over low heat, making sure it melts completely without browning.
- Remove the skillet from the heat and let it cool for a few minutes, you want it warm, not hot, so the eggs don’t scramble when you add them later. A slightly warm skillet is perfectly fine.
- Add the granulated sugar, light brown sugar, eggs, and vanilla extract, then whisk until smooth and well combined.
- Add the flour, matcha, baking soda, and salt, stir until a soft dough forms and no dry flour remains.
- Fold in the chocolate chips and walnuts, then spread the dough into an even layer.
- Bake on the middle rack of the oven for about 25 minutes, or until the edge is golden brown and the edges are set.
- Immediately top with some extra white chocolate chips, if desired.
- Let the cookie cool for a few minutes before serving. Enjoy it warm with a few scoops of vanilla ice cream!