What kind of matcha should I use?

You will want to use a culinary grade matcha powder for this recipe, which is the more affordable kind you can find at the grocery store. Though ceremonial grade matcha is higher quality, it's intended to be consumed on it's own with hot water, not used in baked goods.

How do I stuff the marshmallows?

Start by rolling a roughly 1.5-inch piece of cookie dough into a ball, flatten it slightly, and form a slight indent in the middle. Place half of a large marshmallow in the center, push the dough around it to seal the marshmallow inside, and form the dough into a ball again. No marshmallow should be showing or you risk it all spilling out onto the cookie sheet. Also, be careful not to use too much dough or your marshmallow could just dissolve into the dough while baking.

How can you tell if the cookies are done baking?

Because of the green color, it can be hard to tell when these cookies are done. Look for when the cookies start to crack on top and the edges start to brown just slightly. Once you've reached that point, you're done! It should take around 10 minutes.

Marshmallow Stuffed Matcha Cookies - Mia's Kitchen Counter

Name: Marshmallow-Stuffed Matcha Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 8 large marshmallows, cut in half; 2 cups (240 grams) all-purpose flour; 1 1/2 tablespoon (10 grams) matcha powder, sifted; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 stick (113 grams) unsalted butter, room temperature; 1 cup (198 grams) granulated sugar, plus 1/4 cup (50 grams) for rolling; 1 large egg; 1 tablespoon vanilla extract

Description

These matcha marshmallow stuffed cookies beautifully balance the flavors of green tea and light vanilla, and feature a molten marshmallow stuffed center.

Ingredients

Scale

8 large marshmallows, cut in half
2 cups (240 grams) all-purpose flour
1 1/2 tablespoon (10 grams) matcha powder, sifted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick (113 grams) unsalted butter, room temperature
1 cup (198 grams) granulated sugar, plus 1/4 cup (50 grams) for rolling
1 large egg
1 tablespoon vanilla extract

Instructions

Preheat the oven to 350ºF.
Slice each marshmallow in half and set aside.
In a medium-sized bowl, combine the flour, sifted matcha powder, baking soda, baking powder, and salt.
In a separate large bowl, beat the butter and sugar until lighter in color.
Add the egg and vanilla. Beat until light and fluffy.
Add the dry ingredients and mix with a rubber spatula until fully combined.
Roll pieces of dough into 1.5-inch pieces.
Flatten the dough ball slightly, form an indent in the middle, and place a halved marshmallow in the center.
Push the dough back around the marshmallow to seal it inside and re-roll into a ball.
Roll each piece of dough in the extra 1/4 cup of sugar.
Bake a 3 inches apart for about 10 minutes or until the tops have cracked.

Notes

Don’t use too much dough per cookie. Keep your dough balls around 1.5-inches, otherwise the marshmallows could just dissolve into the dough while baking.
For bigger cookies (larger than 2-inch balls of dough) use a whole marshmallow in the center.
Since these cookies don’t turn golden brown in the oven like other cookies when they’re done, take them out when they have cracked on top and appear dry to the touch.

Keywords: matcha, marshmallow, cookies