Matcha Cookie

Get ready to elevate your cookie game to a whole new level with this upgraded matcha cookie recipe. Forget about sugar - this recipe is all about bold flavors and irresistible texture. The real game changer here is the combination of matcha caramel and creamy cashew butter, creating a unique and unforgettable taste experience. Imagine biting into a perfectly baked cookie, where the earthy notes of matcha intertwine with the rich sweetness of caramel and the nutty richness of cashew butter. The result is a harmonious blend of flavors that will tantalize your taste buds and leave you craving for more. You can almost feel the chewy yet crispy texture of these cookies, with every bite offering a delightful contrast that keeps you coming back for another taste. The combination of matcha, caramel, and cashew butter creates a symphony of flavors that is simply irresistible. If you're looking for a cookie recipe that breaks the mold and offers a luxurious twist on a classic treat, look no further. This upgraded matcha cookie recipe is a true culinary masterpiece that will impress even the most discerning palates. Treat yourself to a taste sensation like no other – your taste buds will thank you.

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Elevate your cookie game

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Matcha Granola

Mix dry ingredients together and add warm honey and butter. Spread granola mixture onto a baking tray lined with parchment paper or baking mat. Bake at 375ºF/190ºC for about 12 minutes.

Cashew Butter

Toast cashews for the cashew butter and cookie dough as well in the oven for about 15 minutes or do it in large frying pan over the stove. Let cool and save cashews for the cookie dough. In the food processor, throw the lukewarm cashews along with white chocolate and oil and turn into spread. Use at room temperature.

Matcha Cookie Dough

Crush the saved toasted cashews. Meanwhile, combine flour and baking soda; set aside. In the food processor, blend butter along with cream cheese, salt, matcha powder and sugar. Add the egg and and mix. Add powders and continue to process until dough comes together.
Transfer cookie dough onto the work surface and incorporate cashews and scoop out into 65g portions. Place in the refrigerator for a couple of hours prior to bake or for up to 4 days. Cookie dough can be kept frozen for a couple of months as well.

Matcha Caramel

In a small saucepan, bring to a simmer the heavy cream, milk, corn syrup, vanilla and matcha – stir up every so often with a whisk. In medium size frying pan, cook sugar into caramel. Turn off the heat and carefully, swirl the hot matcha mixture into the caramel. Turn the heat back on, bring matcha caramel to boil stirring constantly. Transfer mixture to a narrow container – add white chocolate and the chilled butter; mix well and refrigerate. Leave out to soften up before using or microwave for a few sec if too firm to handle.

Baking

Preheat oven to 350ºF/180ºC. Place 6 cookies per tray and pre-bake for 10 minutes (one tray at the time). Press down cookies using a flat bottom glass or similar device. Stuff each cookie with 5 or 6 dots of caramel matcha and do like wise cashew butter. Top with pieces of granola and bake for 8 to 10 minutes more (do not over bake). Top cookies with white chocolate, sliced off from block or use chocolate wafers or drops. Let cool to room temp and dot out cookies with more matcha caramel and cashew butter if desired. Enjoy!

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