Gooey Matcha Lava Cookies You’ll Regret Not Making Sooner

Matcha lava cookies offer more than indulgence, each cookie contains about 30–40 mg of natural caffeine, thanks to antioxidant-rich matcha. Made with less than 10 ingredients, these chewy green tea cookies provide a modest energy boost and are packed with L-theanine, known to promote calm focus. A single cookie has approximately 140–160 calories, making it a mindful treat for matcha lovers looking for balance between wellness and flavor. These Matcha-Filled Gooey Lava Cookies are soft, chewy, and hiding a molten center of green tea white chocolate ganache.

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Why You’ll Fall for These

You know those cookies that stop you mid-bite? These are those cookies.

• The outside is chewy with golden edges.
• The inside? Soft, warm, and literally oozing matcha chocolate.
• The flavor? Earthy, creamy, sweet, but not too sweet.

If you’re new to matcha, this is the perfect way in. If you’re already a fan? Welcome to your new obsession.

I made these because Jordan begged for “those green cookies from Instagram.” He ended up licking the baking tray.

Ingredients and important tips

Here’s everything you need to make gooey matcha lava cookies in a single day. No fancy tools, no chef training, just pantry basics and the right matcha.

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For the Cookie Dough:

Ingredient	Amount	Betty’s Tip
Unsalted butter	⅓ cup (cold)	Cold butter = thicker, chewier cookie
White sugar	¼ cup	Adds crispiness to edges
Brown sugar	¼ cup	Adds moisture and depth
All-purpose flour	1¾ cups	Spoon and level, don’t scoop directly
Baking powder	1 tsp	Just enough lift
Salt	¼ tsp	Enhances the matcha flavor
Matcha powder	1 tsp	Ceremonial or culinary grade
Large egg	1	Room temp helps mix better

For the Gooey Matcha Ganache:

Ingredient	Amount	Betty’s Tip
Heavy cream	¼ cup	Full-fat only, don’t sub milk
White chocolate	¾ cup	Chopped bar melts smoother than chips
Matcha powder	1 tsp	Sift it in to avoid clumps

Optional, But Amazing:

• Flaky sea salt – sprinkle on top after baking
• Lemon zest – adds brightness if you’re feeling fancy
• Vanilla extract – ½ tsp in the dough for bakery-style aroma

Ingredient Notes:

• Matcha quality matters – If it smells grassy and vibrant, you’re golden. If it smells dusty, skip it.
• White chocolate chips work – but they don’t melt quite as silky as chopped bar chocolate.

These ingredients are exactly what I use, no weird powders or substitutions that ruin texture. The first time I used cheap matcha, Dan said the cookies tasted like “baked kale.” Never again.

How to Make Matcha Lava Cookies

No multi-day drama. Just follow these steps and you’ll be biting into gooey, bakery-style cookies by tonight.

Step 1: Make the Matcha Ganache

Time needed: 10–15 minutes (plus 3 hrs to freeze)

Instructions:

1. In a heatproof bowl, sift 1 tsp matcha powder.
2. Add ¼ cup heavy cream and stir until combined.
3. Set bowl over simmering water (double boiler method).
4. Add ¾ cup chopped white chocolate.
5. Stir gently until smooth and glossy.
6. Pour into a parchment-lined container or silicone mold.
7. Freeze for at least 3 hours until firm enough to scoop.

🔍 Betty Tip: I use an ice cube tray or silicone mini muffin mold to portion evenly. You want chunks about 1-inch wide, no bigger.

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Step 2: Make the Cookie Dough

Time needed: 15–20 minutes

Instructions:

1. In a bowl, mix ⅓ cup cold butter with both sugars until well combined.
2. In another bowl, whisk 1¾ cups flour, 1 tsp baking powder, ¼ tsp salt, and 1 tsp sifted matcha.
3. Add dry ingredients to wet. Mix until crumbly.
4. Crack in 1 egg, then mix until dough forms.
5. If it feels too dry, knead a bit with clean hands, trust me, it comes together.

💡 Betty Fail Story: Once I added melted butter instead of cold, and the cookies spread like pancakes. Stick to cold cubes!

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Step 3: Fill and Chill

Time needed: 10 minutes (plus 1 hr chill)

Instructions:

1. Scoop out 6–8 equal balls of dough.
2. Flatten one in your hand.
3. Place a frozen ganache chunk in the center.
4. Wrap dough around it and seal tightly.
5. Roll into a ball and place on parchment-lined tray.
6. Chill balls in the fridge for at least 1 hour (or 30 mins in the freezer if you’re rushing).

📌 Chilling is the secret to thick cookies that hold the lava inside.

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Step 4: Bake and Enjoy

Time needed: 12–14 minutes

1. Preheat oven to 350°F (180°C).
2. Place chilled cookie balls on baking tray (leave 2 inches apart).
3. Bake for 12–14 minutes until edges are set but centers still soft.
4. Rest cookies on the tray for 5 minutes, this helps the lava settle.
5. Break one open while warm and let the green gold ooze.

💚 You’ll know they’re done when the top is cracked but still a little soft. That’s the lava magic.

Want to bake these in bulk? Double the recipe and freeze the unbaked dough balls. Bake straight from frozen, just add 1 extra minute.

Nutrition Facts for Matcha Lava Cookies

Each cookie contains approximately:

Nutrient	Amount
Calories	230–250 kcal
Total Fat	13g
Saturated Fat	8g
Carbohydrates	28g
Sugars	17g
Protein	3g
Fiber	1g
Sodium	90mg
Caffeine (from matcha)	~15mg

Healthier Tweaks (If You Want ‘Em)

• Swap white chocolate for dark (70%) to lower sugar and boost antioxidants.
• Use less sugar, try 2 tbsp less total, they’ll still hold up.
• Add a scoop of collagen powder to the dough for protein without affecting texture.
• Sub part of the flour with oat flour for more fiber (up to ¼ cup).

Still a dessert. But with matcha’s antioxidants and less sugar than a brownie, it’s a worthy indulgence.

How to Store Your Matcha Lava Cookies

If Baked:

• Counter: Store in an airtight tin for up to 3 days.
• Fridge: Keeps well for 5 days, but reheat before eating.
• Freezer: Freeze fully baked cookies up to 1 month. Microwave 10 seconds to re-soften the center.

If Unbaked:

• Freeze assembled dough balls (with ganache inside) for 1 month.
• Bake straight from frozen, just add 1 extra minute to baking time.

💡 Pro tip: Wrap frozen balls individually in plastic wrap, then pop them into a zip-top bag. No freezer burn. No sticking.

Perfect Pairings

Betty-tested, snack-approved:

• Matcha latte with oat milk – creamy meets creamy
• Cold vanilla almond milk – classic dunk
• Hot genmaicha (roasted rice tea) – adds toasted depth
• Vanilla bean ice cream – the ultimate upgrade
• Berries & whipped cream – for a brunch-ready vibe

Jordan dunks his in chocolate almond milk. I judged him—until I tried it.

Flavor Variations to Try

Wanna switch it up? Go wild:

Add-In	Result
🍋 Lemon zest	Fresh, bright contrast
🍫 Dark chocolate	Richer, less sweet lava center
🥜 Crushed pistachios	Nutty crunch + stunning color
🧂 Flaky sea salt	Makes everything pop
🥥 Toasted coconut	Tropical twist

🎯 Mix and match. Cookies are forgiving.

FAQ | Matcha-Filled Gooey Lava Cookies

Ready to Bake Up Some Green Magic?

These matcha lava cookies are rich, gooey, and ready in a single day, no stress, no fluff. Whether you’re a first-time matcha baker or just chasing that molten-center moment, this recipe delivers every time.

I say go for it. Grab your whisk, chill that dough, and let the matcha magic ooze.

Want more creative bakes? Don’t miss our fresh-milled muffin recipe or these mini protein muffins for post-cookie balance.

Until Our Next Bake

So that’s the cookie. Literally.

These gooey green beauties started as a rainy afternoon experiment, and now they’re a family favorite. Whether you’re here for the molten center, the earthy matcha kick, or just an excuse to eat something warm straight off the tray (I see you at 10 p.m.), I hope these cookies bring some cozy joy to your day.

If you bake a batch, I’d love to hear how they turn out! send me a comment. And if you’re still hungry, balance out the sweetness with something savory like my high-protein bagel with Greek yogurt, or keep the dessert train going with mini protein muffins.

Mia once tried stuffing hers with marshmallows, let’s just say it didn’t end well, but the laughs made it worth it. That’s what baking at home is really about: the mess, the wins, the “oops” moments, and the memories that stick.

Until next time, keep your butter cold, your matcha bright, and your oven busy.

❤️ Betty