Matcha Cookie Dough Balls
These no-bake matcha cookie dough balls are soft, sweet, and loaded with earthy matcha flavor. Made with heat-treated flour, mini semi sweet chocolate chips, and a hint of vanilla, they’re the perfect quick treat to keep in the fridge for when you need a little pick-me-up.
Equipment
- Electric or stand mixer
- Various Mixing bowls
- Small Cookie Scoop optional
- Mini Cupcake Liners optional, for storing
Ingredients
- 1 cup flour heat treated (see instructions below)
- 2 Tbsp matcha powder culinary grade works best
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1-2 Tbsp milk adjust amount for texture
- 1 tsp vanilla
- 1/2 cup mini semi sweet chocolate chips white works too
Instructions
- Heat-treat the flour: Microwave the flour in a bowl for about 1 minute, stirring every 15 seconds to ensure it reaches 165°F throughout. Let it cool before using.
- In a medium bowl, whisk together the heat-treated flour, matcha powder, and salt.
- In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the vanilla and a bit of milk (maybe 1-2 teaspoons) until smooth.
- Gradually add the flour mixture to the wet ingredients and mix until fully incorporated.
- Stir in the mini chocolate chips.
- If your dough seems too thick and crumbly rather than smooth, add milk a teaspoon at a time and beat until everything is smooth.
- Use a small cookie scoop or tablespoon to form the dough into balls. Place them on a parchment-lined plate or in mini cupcake liners.
- Refrigerate the dough balls for at least 30 minutes before serving. Store leftovers in an airtight container in the fridge.