These matcha Oreo cookies are the perfect mashup of cozy matcha baking and nostalgic cookie vibes. They’ve got that earthy matcha flavor I can’t get enough of, with crunchy bits of Oreo cookies in every bite for a fun, chocolatey twist.
This recipe is such a fun take on matcha dessert recipes—it’s simple, pretty, and just unique enough to feel special. Whether you’re baking for a girls’ night, a casual afternoon pick-me-up, or something cute for your guests, these cookies totally hit the mark. If you’re into matcha dessert ideas that go beyond lattes and mochi, you’re going to love this one.
Let’s make some cookies!
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Ingredients for Matcha Oreo Cookies
Here’s everything you’ll need to bring these matcha cookies to life. This recipe makes about 22-26 cookies, depending on the size of your scoops.
- 1 ¾ cups all-purpose flour
- 2-4 Tablespoons matcha powder (adjust to your tastes. I went with 3 and thought these were super yummy)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 10–12 Oreo cookies, chopped (I absolutely adore Double Stuf Oreos, so that’s what I used, but feel free to use regular!)
How to Make Matcha Oreo Cookies
These cookies come together quickly with just a few steps—and in no time at all you have a yummy matcha dessert to share (or keep all to yourself).
Step 1: Preheat
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Whisk the dry ingredients
In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt. Set this aside while you work on the wet ingredients.
Step 3: Cream the butter and sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy. This usually takes about 2–3 minutes with a hand mixer, or a bit longer by hand with a sturdy spatula.
Step 4: Add the egg and vanilla
Crack in the egg and pour in the vanilla extract. Beat again until smooth and fully incorporated.
Step 5: Combine wet and dry
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. It will be a pretty green color thanks to the matcha—so pretty!
Step 6: Fold in chopped Oreos
Gently fold in the chopped Oreo cookies. You want them distributed evenly throughout the dough, but don’t overmix or they’ll turn the dough grayish.
Step 7: Scoop and bake
Scoop out the dough into 1.5 tablespoon-sized balls and place them a couple inches apart. Press a couple extra chopped Oreos into the tops of the cookies before you baking them for a pretty effect.
Bake for 9–12 minutes, or until the edges are just set and the centers still look slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
That’s it! You’ve just made a batch of soft, chewy, perfectly sweet matcha Oreo cookies.
Pro Tips
Here are a few little things I’ve learned while testing these cookies (more than once… for science, of course):
- Use fresh matcha: Matcha loses its flavor and color over time. If it looks dull or smells off, it might be time to restock.
- Chop the Oreos, don’t crush them: You want chunks, not crumbs, so the texture stands out in the cookie.
- Chill your dough: It’s not strictly necessary, but it can make a difference in how the cookies bake up. If your dough is too warm and/or mushy, your cookies will end up flat and melty looking after you bake them. Even if it’s just for a few minutes, or you chill some of the dough while your first batch is in the oven, chilling your cookie dough almost always helps!
- Try mix-ins: White chocolate chips or dark chocolate chunks can be a fun addition if you want to change it up.
- Bake one tray at a time: This helps the cookies bake more evenly. If you’re doubling the batch, bake in shifts. Also, always use a cool baking sheet! I like to stick my hot ones in the freezer for a few minutes if I’m short on time (You get it, I have a lot of matcha baking to do!).
FAQs
Can I make these cookies ahead of time?
Yes! You can chill the dough for up to 48 hours before baking. Just store it covered in the fridge and let it sit at room temp for 10–15 minutes before scooping.
Can I freeze them?
Absolutely. Freeze the cookie dough balls on a tray, then store in a freezer-safe bag. Bake straight from frozen—just add an extra minute or two to the bake time. Or, freeze already-baked cookies in a freezer-safe (and airtight) bag.
Can I use a different type of cookie instead of Oreos?
Totally. Any chocolate sandwich cookie will work, or even something like Biscoff if you’re in the mood for a spiced twist. Just know it’ll change the flavor a bit.
Are these cookies super sweet?
They’re sweet, but the matcha balances it out really nicely. If you’re into matcha dessert recipes that aren’t overly sugary, this one’s a great choice.
What kind of matcha is best?
Culinary-grade matcha is perfect for baking. It’s more affordable than ceremonial-grade and still gives you great flavor and color. You can find it pretty easily online; I’ve even found it at Costco before!
Whether you’re already a matcha lover or just testing the waters of matcha dessert recipes, these matcha Oreo cookies are such a fun treat. They’re chewy, colorful, and have that perfect sweet-and-earthy combo that makes matcha desserts so amazing.
Let me know if you give them a try—I’d love to hear what you think!
Matcha Oreo Cookies
Ingredients
- 1 3/4 cups flour
- 2-4 Tbsp matcha powder adjust to your liking. I went with 3 and thought it was enough.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 10-12 Oreo cookies, chopped I went with Double Stuf, but regular Oreos work too
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt. Set this aside while you work on the wet ingredients.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy. This usually takes about 2–3 minutes with a hand mixer, or a bit longer by hand with a sturdy spatula.
- Add in the egg and pour in the vanilla extract. Beat again until smooth and fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Gently fold in the chopped Oreo cookies. You want them distributed evenly throughout the dough, but don’t overmix or they’ll turn the dough grayish.
- Scoop out the dough into 1.5 tablespoon-sized balls and place them a couple inches apart. Press a couple extra chopped Oreos into the tops of the cookies before you baking them for a pretty effect.
- Bake for 9–12 minutes, or until the edges are just set and the centers still look slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
