If you want a cookie that feels a little fancy without asking you to actually be fancy, this matcha remix hits that sweet spot. It starts with our OG Chocolate Chip Cookie Mix and turns into a soft, earthy, lightly sweet cookie with creamy pockets of white chocolate and a hint of almond. It tastes like something you’d find in a bakery, but you can throw it together in under 15 minutes.
The matcha brings a cozy depth, the almond butter adds richness, and the chopped Tony’s White Chocolate brings everything together. It’s simple, bright, and just different enough to make people ask, “Wait, what’s in this?”
What You’ll Need
1 pouch OG Chocolate Chip Cookie Mix
1 Tony’s White Chocolate Bar, chopped
2 tbsp melted coconut oil
2 tbsp almond butter
5 to 6 tbsp milk, milk alternative, or water
2 tbsp matcha powder
Dash almond extract (optional)
How to Make Them
Preheat your oven to 350°F and line a baking sheet with parchment. In a bowl, mix together the melted coconut oil, almond butter, and 2 tablespoons of your chosen liquid. Add the matcha powder and almond extract and blend until smooth.
Slowly add the cookie mix and stir with a fork or hand mixer. The dough will be crumbly at first, so add more liquid 1 tablespoon at a time until the dough becomes smooth and slightly sticky. Fold in the chopped white chocolate until evenly distributed.
Chill the dough for 10 to 15 minutes. If it feels too soft, chill a little longer. If it feels dry, add a touch more liquid. Scoop onto your baking sheet, spacing each cookie about 2 inches apart. Bake for 10 to 12 minutes or until the edges look lightly golden. Let cool before eating.
The final cookie is soft, fragrant, and a perfect balance of earthy matcha and sweet white chocolate. It’s an easy way to elevate your holiday baking or add something unique to your everyday cookie rotation.