Matcha Cookies with Cheesecake Filling
My matcha stuffed cookies are a variation on my Chocolate Chip Stuffies, which is a thick and chewy cookie dough that encases a filling of your choice. My stuffed cookies offer so much in terms of textural and flavor pairings. In this cookie, you can use either white chocolate or caramel chips in the dough.
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In this recipe, we’ll use a cream cheese filling, which gives the final cookie a cheesecake-esque gooey center: tangy, cheesy, and not too sweet. This is one of my favorite combinations as it pairs extraordinarily well with the matcha cookie dough, which is also not-too-sweet, a tad bitter, with a full-bodied matcha flavor.
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Step by step:
Coming Soon!
In the meantime, these cookies are almost identical in their process to my chocolate chip stuffed cookies - you can see how they’re made in this post.
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Video
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Before starting the recipe, please read this!
Measure by weight, if possible.
Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.
In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Use room temperature ingredients.
All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default.
Pay attention to the ingredient descriptions.
I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive.
A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.
Substitutions are hard.
That said, substitutions aren’t impossible but can be the toughest part of recipe development. Small swaps, like reduced-fat milk (2% fat) for whole milk (3.5% fat), usually work fine. However, bigger changes—such as replacing oil with applesauce or sour cream with Greek yogurt—can significantly impact texture and density.
Be wary of general, all-purpose substitutions in baking; I find that usually there is never a one size-fits-all solution. I carefully select ingredients for my recipes, so for the best results, start with the original recipe and modify with caution.
Read all the recipe instructions before beginning.
I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.
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Cheesecake-filled Matcha Cookies
- 226 g (8-oz block) cream cheese, full-fat, cold from fridge
- 60 g (½ cups) powdered sugar
- 176 g (12 ½ tablespoons) unsalted butter
- 15 g (3 teaspoons) dried milk powder, nonfat
- 255 g (2 ⅛ cups) all-purpose flour, unbleached
- 4 g (1 ¼ teaspoons) kosher salt
- ¼ teaspoon baking powder
- 30 g (2 tablespoons) boiling water
- 10 g (5 teaspoons) matcha powder, culinary-grade
- ¼ teaspoon baking soda
- 50 g (1 large) egg, room temperature
- 20 g (1 large) egg yolk, room temperature
- 15 g (1 tablespoon) vanilla extract
- 138 g (⅔ cups) light brown sugar
- 66 g (⅓ cup) white granulated sugar
- 226 g (8 ounces) white chocolate or caramel chips
- 226 g (8-oz block) cream cheese, full-fat, cold from fridge
- 60 g (½ cups) powdered sugar
- 176 g (12 ½ tablespoons) unsalted butter
- 15 g (3 teaspoons) dried milk powder, nonfat
- 255 g (2 ⅛ cups) all-purpose flour, unbleached
- 4 g (1 ¼ teaspoons) kosher salt
- ¼ teaspoon baking powder
- 30 g (2 tablespoons) boiling water
- 10 g (5 teaspoons) matcha powder, culinary-grade
- ¼ teaspoon baking soda
- 50 g (1 large) egg, room temperature
- 20 g (1 large) egg yolk, room temperature
- 15 g (1 tablespoon) vanilla extract
- 138 g (⅔ cups) light brown sugar
- 66 g (⅓ cup) white granulated sugar
- 226 g (8 ounces) white chocolate or caramel chips
Do Ahead Steps:
- Make and freeze the cream cheese filling.
Add the cold cream cheese to a mixing bowl. Mix on low speed until smooth. Add the powdered sugar and mix until combined.
Scoop your filling into one tablespoon-sized balls and place them on a plastic-lined tray. Keep them in the freezer until the cookie dough is ready—ideally for at least 1 hour. - Brown the butter and cool. Prepare the flour mixture and matcha paste.
Have a large heatproof mixing bowl ready for the melted butter, and set that aside. Add the nonfat milk powder to a small bowl.
Add the butter to a light-colored pan and melt on medium-low heat. Stir continuously, scraping the pan to prevent milk solids from sticking and burning. Turn off the heat once the solids are a light brown, then immediately pour in the milk powder. Turn the heat back onto low and continue stirring until all the solids turn toasty brown.
Immediately pour the melted butter into the large mixing bowl, being sure to scrape those toasted milk solids.
Allow the butter to cool to room temperature (between 65-75°F/18-24°C) before proceeding with the recipe. It may still be liquid in the centers and starting to firm up around the edges. You can speed up the process by placing the mixing bowl in a larger bowl of ice water, or even the fridge.
Meanwhile, whisk the flour, salt, baking powder, and baking soda in a small bowl, then set it aside.
Add the matcha and boiling water to a small bowl until it forms a thick paste, then add the baking soda and stir. Set it aside.
Make the dough:
- Add the eggs and flavorings.
Ensure the browned butter is at room temperature, then add the cold egg, cold egg yolk, and vanilla. Using the paddle attachment (or hand mixer), mix on high speed until thick and emulsified, about 2-3 minutes. It should be lighter in color with no separation of fat or water. Scrape down the bowl.
Add the matcha paste and mix for another minute. - Add the sugars.
Add both sugars and mix on low speed until just combined. We’re not looking to dissolve the sugar, which would cause the cookie to flatten, but rather to leave it in its crystalline-solid state. You can even do this with a spatula, stirring the sugar until it’s coated in the egg-butter mixture. - Stir in the flour and chips.
Add the flour mixture to the dough, then either stir by hand or mix on low speed just until a cohesive dough ball forms. Stir in the white chocolate/caramel chips. - Chill the dough.
Spread the dough onto a sheet of plastic wrap (or onto a tray), flatten it, and wrap it completely. The flatter you get it, the faster it will chill. Place in the fridge for at least 30 minutes, and as long as overnight. - Preheat the oven and make the dough balls.
Ensure your dough is firm enough to shape (it should feel like hard Play-Doh) and your fillings are nice and firm. Then, arrange a rack in the middle of your oven and preheat to 375°F/190°C.
I like to portion out all my dough first into about 3 ½-4 tablespoons (a scant ¼ cup or approximately 75 g) of cookie dough.
Then I remove the cream cheese balls from the freezer. Flatten a dough piece, then place it in the palm of your hand to create a cup shape. Place a ball of filling, then shape the cookie dough around it. Make sure there are no holes, and then roll the entire cookie ball in your hands to get a sphere.
Place the cookie balls in the fridge until the oven is done preheating. - Bake for 13-17 minutes.
Once you’re ready to bake, place the spheres onto the parchment-lined trays. My trays comfortably hold about six cookies, about 2-3 inches apart. Keep the raw cookie dough balls in the fridge while the others are baking.
Bake for about 13-17 minutes; this will depend on how frozen your cream cheese filling is. The cookies are done when they transform from a sphere into a domed shape with slightly brown edges. If you use a thermometer, the outer cookie shell should be at least 160°F/71°C. The cream cheese fillings do not need to heat all the way, so you don’t need to temp them.
Allow them to cool on the tray for about 30 seconds before moving to a cooling rack.
For storage - usually I let these cookies sit out the day they’re baked. If you need to store them for longer, just place them in an airtight container and refrigerate. They’re really, really good if you microwave them straight from the fridge for about 7-10 seconds. Be careful because the centers get hot even though the exterior might be a little cold.
Recipe Card - Adriana's Notes
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