Matcha Oreo Cookies
These soft and chewy Matcha Oreo Cookies are the perfect blend of earthy matcha flavor and sweet chocolate crunch. A fun and easy twist on classic matcha baking—ready in under an hour!
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.