Sometimes I want a dessert that’s quick, fun, and just a little bit unique. That’s exactly where these Matcha Cake Mix Cookies come in. They’re soft, chewy, and flavored with earthy matcha that pairs perfectly with melty chocolate chips. Plus, since they start with a box of white cake mix, they come together in minutes.
If you love easy cake mix desserts with a twist, or you want to add a new idea to your list of matcha baked goods, this recipe is for you.
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Ingredients for Matcha Cake Mix Cookies
- 1 box white cake mix
- 1/3 cup vegetable oil (or melted butter)
- 2 large eggs
- 2-3 tablespoons matcha powder (depending on how strong you like it)
- 1 cup semi-sweet chocolate chips, divided (White chocolate also pairs nicely with matcha)
How to Make Matcha Cake Mix Cookies
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix the dough. In a large bowl, stir together the cake mix, oil, eggs, and matcha powder until a thick dough forms.
Add the chocolate chips. Fold in about ¾ cup of the chocolate chips.
Scoop and top. Use a cookie scoop to portion dough onto the baking sheets. Press a few of the remaining chocolate chips onto the tops of each cookie and flatten them slightly with your hand.
Bake. Bake for 9–11 minutes, until the edges are set but the centers still look slightly soft.
Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. If you’re worried about your cookies being under-baked, you can leave them on the baking sheet until they’re completely cool. I like to make my cookies slightly underdone and then just leave them cool completely on the baking sheet.
Pro Tips for Matcha Cake Mix Cookies
- Balance the flavor: Semi-sweet chocolate adds a bold contrast to the earthy matcha. If you prefer a sweeter, creamier cookie, swap for white chocolate chips when you have them on hand.
- Chip trick: Always press a few extra chocolate chips onto the tops before baking so they stay visible for both taste and photos.
- Don’t overbake: Pull the cookies when the centers are still a little soft. They’ll set as they cool and stay chewy.
- Flatten your cookies: There are cookies you flatten and cookies you don’t. These fall into the category of the cookies you want to flatten a bit if you use a cookie scoop. They spread out kind of, but not a ton, so if you start with an actual ball of cookie dough, your cookies will be pretty round rather than typical-cookie-shaped.
FAQs about Matcha Cake Mix Cookies
Which brand of cake mix should I use?
Theoretically any white cake mix would work, but certain brands are slightly different sizes than others. And because we’re using a cake mix for something that it wasn’t really intended to be used for, you do want to be careful about your wet to dry ingredient ratio. I say all of that to say, I prefer the Duncan Hines white cake mix for this recipe. I can’t say for sure that other brands wouldn’t work, but Duncan Hines is my go-to cake mix brand for pretty much everything and it works for this recipe for sure.
Do I have to use semi-sweet chocolate chips?
Definitely not! Honestly, I only used semi-sweet here because that’s what I had, but white chocolate goes super well with matcha. Dark chocolate also works if you like deeper flavors.
What kind of matcha should I use?
Culinary-grade matcha is perfect for baking. If you don’t know if your matcha is culinary-grade, just check the box/packaging it came in and see if it’s labeled as okay for baking.
How many cookies does this make?
That’s a great question! I used about 2 tablespoons of batter per cookie and got around 22 cookies, but it all depends on how big you make your cookies to begin with.
These Matcha Cake Mix Cookies are soft, chewy, and packed with flavor, proving that cake mix desserts can be both easy and unique. Whether you’re adding to your collection of matcha baked goods or just want to try something new, these cookies are a quick win. They’re fun to bake, delicious to eat, and beautiful to share.
Matcha Cake Mix Cookies
Ingredients
- 1 box white cake mix I used the Duncan Hines brand
- 2 eggs
- 1/2 cup oil or melted butter
- 2-3 Tbsp matcha powder You can adjust for your tastes. I went with a full 3 tablespoons.
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix the dough. In a large bowl, stir together the cake mix, oil, eggs, and matcha powder until a thick dough forms.
- Add the chocolate chips. Fold in about ¾ cup of the chocolate chips. Save the rest (or more!) to press into the tops of your cookies later.
- Scoop and top. Use a cookie scoop to portion dough onto the baking sheets.
- Press a few of the remaining chocolate chips onto the tops of each cookie and flatten them slightly with your hand.
- Bake. Bake for 9–11 minutes, until the edges are set but the centers still look slightly soft.
- Cool. Let the cookies cool on the baking sheet before transferring to a wire rack.
