Matcha Cookie Dough Cups

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Matcha Cookie Dough Cups



  • Line a muffin tin with 12 paper cupcake liners.
  • Slice cookie dough into 12 pieces (approximately 2 teaspoons each), then roll into a ball and flatten slightly. Freeze disks for 20 minutes.
  • In a double boiler over medium-low heat, melt the white chocolate chips and coconut oil, stirring often.
  • Remove from heat, and stir in matcha powder until well combined.
  • Add approximately 1 tablespoon of melted chocolate to each muffin tin cup. Tap the muffin tin on the counter so the chocolate distributes evenly.
  • Gently place one cookie dough disc into the center of each cup.
  • Top with another tablespoon of melted chocolate. Tap on the counter again or gently shake so the chocolate settles.
  • Freeze for 20 minutes.
  • Store at room temperature or in the refrigerator for 1-2 weeks.

Kids Can Do

  • Roll cookie dough into balls
  • Stir white chocolate
  • Sprinkle in matcha
  • Pour chocolate into muffin tin
  • Place cookie dough into muffin tin