Molten White Chocolate Matcha Cookies with Macadamia Nuts Tips, FAQ & printable recipe

Tips for success

For the most vibrant green color, use high-quality ceremonial matcha. Store matcha in an airtight container away from light to preserve its color and flavor. When measuring matcha, spoon it into the measuring spoon and level it off; do not pack it down. Whisk the matcha thoroughly into the butter and sugar to avoid any dry patches in the dough.

To ensure the ganache cores stay frozen while wrapping, work quickly and keep the plate of ganache balls in the freezer until the moment they are needed. If the dough becomes too soft, chill it for 10-15 minutes.

Use a cookie scoop for uniform dough portions. These cookies are best enjoyed warm, but they can be reheated briefly in the microwave or oven to restore the molten center.

Variations

• Dark Chocolate Lava: Swap the white chocolate ganache for dark chocolate ganache made with 60% cocoa. Reduce the sugar in the dough to 3/4 cup to balance the bitterness. The dark chocolate creates a dramatic contrast with the green matcha.
• Citrus Matcha: Add 1 tablespoon of finely grated orange zest to the dough along with the vanilla. The citrus brightens the earthy matcha and complements the white chocolate. You can also add a teaspoon of orange blossom water to the ganache.
• Nut-Free Version: Replace the macadamia nuts with an equal amount of toasted sunflower seeds or pumpkin seeds. This makes the cookies nut-free while retaining a satisfying crunch. Ensure all other ingredients are nut-free if needed.
• Matcha White Chocolate Chips: For a simpler version, skip the ganache cores and fold 1 cup of white chocolate chips into the dough. Bake for 10-12 minutes. The cookies will have pockets of melted chocolate instead of a molten center.

Storage and make-ahead

Fridge

Keep leftover cookies in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 10-15 seconds to restore the molten center.

Freezer

Freeze unbaked cookie balls on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 2-3 minutes.

Reheat

Reheat baked cookies in a 350°F (175°C) oven for 3-5 minutes or microwave for 10-15 seconds until warm and gooey.

Store leftover cookies in an airtight container at room temperature for up to 3 days. The molten center will solidify as they cool, but the cookies remain soft and flavorful.

To reheat, place a cookie on a microwave-safe plate and heat for 10-15 seconds, or until the center is warm and flowing again. For longer storage, freeze the baked cookies for up to 2 months.

The dough balls can be assembled and refrigerated for up to 24 hours before baking. This makes them perfect for preparing in advance. You can also freeze the unbaked dough balls for up to 2 months; bake directly from frozen, adding 2-3 minutes to the baking time. The ganache cores can be made a day ahead and kept in the freezer until needed.

Serving ideas

Serve these cookies warm, within 15 minutes of baking, to enjoy the full molten effect. Place them on a serving platter and dust with a little extra matcha powder for a beautiful presentation.

Pair with a glass of cold milk or a scoop of vanilla ice cream to balance the earthy matcha flavor. The contrast of warm, flowing chocolate and tender cookie is irresistible.

For a more elegant dessert, serve the cookies with a dollop of whipped cream and a few extra macadamia nuts. They also work well as a tea-time treat alongside a cup of green tea.

The vibrant green color makes them a festive addition to holiday cookie platters. Store any uneaten cookies in an airtight container and reheat before serving to restore the molten center.

Frequently asked questions

Recipe card

Molten White Chocolate Matcha Cookies with Macadamia Nuts

Prep 20 minCook 10 minTotal 30 minServes 12

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 3 tbsp ceremonial matcha powder
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup roasted macadamia nuts, roughly chopped
• 4 oz white chocolate, finely chopped
• 1/4 cup heavy cream

Instructions

1. Place the finely chopped white chocolate in a small bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir gently until smooth and glossy. Cover and refrigerate for about 30 minutes, until firm enough to scoop.
2. Once the ganache is firm, use a small cookie scoop or spoon to portion into 12 equal balls, about 1 teaspoon each. Place them on a parchment-lined plate and freeze for at least 30 minutes, or until solid.
3. In a large bowl, whisk the melted butter, sugar, and matcha powder together until smooth and well combined. Whisk in the egg and vanilla extract until fully incorporated. Add the flour, baking soda, and salt, and stir with a rubber spatula until just combined. Fold in the chopped macadamia nuts.
4. Scoop about 2 tablespoons of dough and flatten it into a disc. Place a frozen ganache ball in the center and wrap the dough around it, sealing the edges completely. Roll gently to smooth the ball. Repeat with the remaining dough and ganache.
5. Place the wrapped cookie balls on a parchment-lined baking sheet. Refrigerate for at least 20 minutes, or up to 24 hours, to firm up the dough.
6. Preheat the oven to 350°F (175°C). Place the chilled cookie balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10 minutes, until the edges are lightly golden but the tops are still vibrant green and soft.
7. Let the cookies cool on the baking sheet for 5 minutes. They will continue to set as they cool. Transfer to a wire rack and serve warm, while the centers are still flowing.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

38 g

Fat

17 g

Automatic estimate from the ingredient list, not laboratory-verified.