Chewy Matcha Cookies
This recipe is for chewy matcha-flavored cookies. They are a sweet dessert that pairs wonderfully with coffee.
📝 Editor's Notes
These chewy matcha cookies offer a delightful array of textures in every bite, combining the crispiness of kataifi with the soft chewiness of marshmallows.
The sweet and slightly bitter matcha flavor pairs wonderfully with coffee or tea.
As they can be made without an oven, even baking beginners can easily try this recipe.
They make an excellent dessert for entertaining guests on special occasions or as a thoughtful gift for loved ones.
The preparation process is fun, making it a great activity to do with children.
🛒 Ingredient Tips
For the matcha powder, a key ingredient in this recipe, choose a product with a vibrant color and fine texture to achieve a richer flavor and beautiful hue.
O'sulloc Green Tea Milk Spread is an important ingredient that adds deep matcha flavor and sweetness, so we recommend using the O'sulloc brand if possible.
While Callebaut White Couverture Chocolate adds a luxurious flavor, you can use only white coating chocolate if you prefer a simpler preparation.
However, please note that the depth of flavor might differ slightly.
🔄 Substitution Guide
If white couverture chocolate is unavailable, you can substitute it with regular white coating chocolate.
However, coating chocolate may have less depth of flavor and be sweeter.
If toasted kataifi is hard to find, try using crushed cornflakes or rice krispies instead.
This will maintain a crispy texture, though it won't be identical to the delicate texture of kataifi.
For a completely different flavor, you can use cocoa powder instead of matcha powder to create 'Chewy Chocolate Cookies,' so feel free to experiment according to your preference.
🥘 Ingredients
👨🍳 Cooking Points
There are two crucial points in this recipe.
First, when melting chocolate, do so slowly over a double boiler or in a microwave, heating in 30-second intervals to prevent burning.
Second, when melting marshmallows, always stir continuously over low heat to prevent them from sticking to the pan or burning.
It's important to stir steadily for about 5-7 minutes until the marshmallows form a cohesive mass and melt into a thick liquid.
When handling the marshmallows, generously grease your hands with cooking oil to prevent sticking and to shape them nicely.
👨🍳 Directions
First, melt 4.2 oz (120g) of Callebaut White Couverture Chocolate and 2.6 oz (75g) of White Coating Chocolate.
Place 8.5 oz (240g) of toasted kataifi in a large bowl.
Sprinkle 0.2 oz (5g) of matcha powder (or green tea powder) over the kataifi.
Add 7 oz (200g) of O'sulloc Green Tea Milk Spread to the bowl.
Pour the melted chocolates (4.2 oz / 120g Callebaut White Couverture Chocolate and 2.6 oz / 75g White Coating Chocolate) into the bowl and mix all ingredients well.
Using a small ice cream scoop, portion the filling and roll them into 12 balls.
Place a pan over low heat and melt 0.4 oz (10g) of butter.
Add 7.1 oz (202g) of large white marshmallows to the melted butter and melt until the marshmallows come together into a single mass.
Once the marshmallows form a single mass, add 0.5 oz (15g) of skim milk powder and 0.4 oz (10g) of matcha powder (or green tea powder).
Add an additional 0.7 oz (20g) of butter and mix.
Continue stirring over low heat until the marshmallows melt into a thick liquid and are well combined with the powders.
Turn off the heat and transfer the marshmallow mixture to a plate. (Alternatively, you can work with it directly in the pan.)
Using oil-greased hands or on a Teflon sheet, take a suitable amount of marshmallow mixture and flatten it broadly.
Wrap the flattened marshmallow around the pre-made filling balls, using your hands to ensure the marshmallow layer is evenly coated.
Your Chewy Matcha Cookies are complete.
💡 Tips
If you want to reduce the sweetness, decrease the amount of white coating chocolate. If you prefer a more bitter matcha flavor, add more matcha powder.
When making chewy cookies, it is recommended to use a good non-stick pan or work on a Teflon sheet to prevent marshmallows from sticking.
If the marshmallows are difficult to handle, generously grease your hands with cooking oil.
📦 Storage & Reuse
Store the finished chewy matcha cookies in an airtight container at cool room temperature for 2-3 days for the best taste.
If you wish to store them longer, they can be refrigerated for up to a week, but the chewy texture may become a bit firm.
To restore their soft chewiness, let them sit at room temperature for a while before serving to remove the chill.
Leftover kataifi can be used as a salad topping or served with yogurt.
🥢 Who This Is For
These chewy matcha cookies are highly recommended for those who love sweet desserts.
They are especially delicious when enjoyed with a warm Americano or a clean black tea.
They are perfect for home cafe gatherings with friends, as a snack for children, or as a heartfelt gift for loved ones on special occasions.
Thanks to their chewy texture, they will be an appealing dessert for people of all ages.
🔥 Nutrition Info
One Chewy Matcha Cookie (out of a total of 12 servings) is estimated to contain approximately 350-400 calories, indicating a relatively high-calorie content commensurate with its sweet taste.
It is primarily high in carbohydrates (approx. 45-55g) and fats (approx.
15-20g), with about 3-5g of protein.
Due to the high sugar content in ingredients like chocolate, marshmallows, and green tea milk spread, mindful consumption of sugar is advised.
Although a small amount of catechins from green tea powder is present, overall, it is considered an energy-dense snack.
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