Matcha Peanut Butter Cookies - Be Tea Company

Matcha Peanut Butter Cookies

Overview

Prep Time: 10 minutes
Chill Time: 20 minutes
Cook Time: 11 minutes
Yield: 15 Cookies

These matcha peanut butter cookies go perfectly with our Coconut Matcha Latte for an afternoon snack.

We've done it. We've made the greatest peanut butter cookies of all time. These super soft, melt-in-your mouth matcha peanut butter cookies don't last long at all in our house. Pairing perfectly with an iced or hot matcha latte, these cookies are an absolutely irresistible mid-day snack or after-dinner dessert.

Coconut Matcha Latte | Non-GMO | Vegan | No Added Sugars
Be Tea Company Coconut Matcha Latte

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In the first attempt at creating this recipe, we went with smooth peanut butter which results in a seriously soft and creamy cookie that melts in your mouth but if you want to add a bit of extra crunchy texture you could absolutely use crunchy peanut butter in the same proportions.

One thing to note is that when making peanut butter cookies, most recipes including this one are using standard, store bought peanut butter in their recipe and instructions. With natural or homemade peanut butter you may end up with a slightly different texture and potentially flatter cookie due to oils separating in those types of peanut butter.

Close up of Matcha Peanut Butter Cookies by Be Tea Company

Recipe

Ingredients:

  • 5 Tablespoons granulated white sugar
  • 1/2 cup packed dark brown sugar
  • 1/2 cup softened butter
  • 1/2 cup peanut butter (chunky or smooth)
  • 1 egg (room temperature)
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour
  • 3 tablespoons coconut milk powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2 tablespoons matcha powder
Unbaked matcha peanut butter cookies on cookie tray by Be Tea Company
Instructions:

 

Step 1:
In a large mixing bowl, cream together butter, peanut butter, brown sugar and white sugar until smooth.
Step 2:
Add vanilla and egg to the creamed butter and sugar and mix until fully incorporated.
Step 3:
In a separate, medium-sized mixing bowl mix flour, matcha, baking soda, baking powder, cinnamon and coconut milk powder until evenly mixed.
Step 4:
Combine the dry mix with the wet mixture and mix until fully combined. 
Step 5:
Place the dough in the refrigerator for about 20 minutes
Step 6:
Pre-heat oven to 350F (175C) and line a baking sheet with parchment paper
Step 7:
Make balls of about 2 tablespoons of dough and place on the baking sheet with about 3 inches of separation. Press down on each ball with a fork twice (once up-and-down, once left-to-right) to get the pattern shown in our pictures.
Step 8:
Bake for about 11 minutes until the cookies just start to get a bit of browning on the top
Step 9:
Remove from oven and let the cookies cool on the sheet for about 5 minutes before removing them to a cooling rack.
Fresh baked matcha peanut butter cookies by Be Tea Company on cookie tray

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