The Best Brown Butter Matcha Cookies You’ll Ever Bake
I have to be honest with you—I didn’t plan on making these cookies at first. One day I was melting butter for regular cookies, and I thought, “What if I make it brown butter instead?” Then the matcha tin on my counter was staring at me.
That’s how these brown butter matcha cookies happened.
And let me tell you—they are rich, nutty, slightly earthy, and so soft that you’ll want to eat three at once. If you’ve never mixed matcha and brown butter before, this is your sign to try.
What Makes Brown Butter Special?
If you’ve never browned butter before, let me explain why it’s magic. When you slowly cook butter, the milk solids at the bottom toast into little golden bits.
This gives the butter a nutty, caramel-like flavor that regular melted butter just can’t match. In cookies, brown butter makes every bite richer and more flavorful. It’s like adding a secret ingredient no one can guess.
Why Matcha Works in Cookies
Matcha has this slightly grassy, earthy taste that balances sweet desserts beautifully. On its own, it can taste strong, but when you mix it with sugar and butter, it becomes smooth and comforting.
In cookies, matcha brings a subtle green color and a flavor that feels both cozy and unique. And paired with brown butter? It’s like a warm hug with a twist.
Ingredients You’ll Need
Here’s everything you need to make these cookies at home. I promise, nothing too fancy:
- 1 cup unsalted butter (to be browned)
- 1 cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons matcha powder (good quality if you can!)
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: white chocolate chips or dark chocolate chunks for extra sweetness
How to Brown Butter the Right Way
This step is the heart of the recipe. Here’s how I do it:
- Put butter in a light-colored pan (so you can see the color changes).
- Melt it on medium heat, stirring often.
- First, it will bubble and foam. Then it will start to smell nutty.
- Watch closely—the milk solids will turn golden brown at the bottom.
- Once it smells like toasted nuts, take it off the heat quickly.
Let it cool a little before mixing it with sugar. That way, you don’t end up scrambling the eggs later.
Step-by-Step Directions
- Brown the butter and let it cool for about 10 minutes.
- Mix the sugars with the butter until smooth.
- Add eggs and vanilla and whisk until combined.
- Sift the dry ingredients (flour, matcha, baking soda, salt).
- Combine wet and dry until you get a soft dough. Don’t overmix!
- Fold in chocolate chips if you’re using them.
- Scoop the dough onto a baking sheet lined with parchment paper.
- Chill for 30 minutes (this helps the cookies stay thick).
- Bake at 350°F (175°C) for 10–12 minutes until the edges are golden but the center looks a little soft.
Texture and Flavor You Can Expect
When you take the first bite, you’ll notice the chewy center and crisp edges. The brown butter adds that caramel warmth, and the matcha gives a light earthy note that cuts the sweetness perfectly. If you add chocolate chips, it becomes this dreamy balance of nutty, earthy, and sweet.
Tips to Make Them Perfect Every Time
- Use good matcha: Cheap matcha can taste bitter. Try to get a bright green one.
- Don’t skip chilling the dough: This keeps the cookies thick and chewy.
- Slightly underbake: They’ll continue cooking on the tray after you pull them out.
- Add a sprinkle of sea salt on top before baking for extra flavor contrast.
Why You’ll Love These Cookies
I love these cookies because they feel a little fancy but are still so easy to make. If you’re tired of regular chocolate chip cookies and want something new, this is it. They’re perfect for sharing with friends who’ve never tried matcha before—it’s a great conversation starter. Plus, the green color looks amazing on a cookie platter.
FAQs About Brown Butter Matcha Cookies
1. Can I make these without chilling the dough?
Yes, but the cookies will spread more and be thinner. Chilling makes them thicker and chewier.
2. Can I use margarine instead of butter?
I don’t recommend it. Margarine won’t brown the same way, and you’ll miss out on the nutty flavor.
3. What kind of matcha should I buy?
Look for “culinary grade” or “ceremonial grade” matcha. The brighter green it is, the better the flavor and look.
4. Can I freeze the dough?
Yes! Scoop the dough into balls, freeze them, and bake straight from the freezer. Just add 2–3 extra minutes to the bake time.
5. How long do they stay fresh?
They’re best within 2–3 days, but you can keep them in an airtight container for up to a week.
