Matcha Cookie Cups are a delightful combination of chocolate cookie cups filled with a creamy mascarpone and creme cheese matcha frosting.
Chocolate Matcha Cookie Cups
Matcha Cookie Cups are an amazing combination of chocolate and matcha green tea frosting. These cookie cups look like cupcakes, but the base is made of a chocolate sugar cookie. Also, the chocolate sugar cookie is slightly pressed with a small jar right after baking, to create a well that is later filled with matcha green tea frosting. Matcha Frosting is easily made with just 5 ingredients and is luxuriously rich and creamy.
Matcha Cookie Cups Recipe Tips
- For the cookie cups, make sure you spray or butter well the muffin tins. This way, the cookie cups won’t stick. Additionally, an extra measure would be to sprinkle a little flour onto the muffin tins.
- Similarly, I find that silicone muffin tins work best as they make cookie cu removal much easier.
- Make sure you don’t over bake the cookie cups. They need to have a soft center when you remove them from the oven.
- After you remove the cookie cups from the oven, instantly use a small jar to create the wells. Because if you wait, the cookies will harden and you won’t be able to press down the center.
- If the jar you are using to create the wells sticks to the cookie cups, spray it slightly with baking spray.
- I used a regular, small cinnamon powder jar, but shot glasses will also work fine to make the wells.
- In addition, make sure you let the cookie cups cool as advised in the recipe. You don’t want them to be too soft to crumble when removed from the muffin tins.
- Be gentle when removing the cookie cups from the muffin tins. Work slowly and carefully, especially if you are NOT using a silicone muffin tin.
- Also, for the matcha frosting make sure your ingredients are at room temperature. If you are making this recipe during the summer and your house is too hot, make sure the cheeses don’t start to melt.
- Matcha powder can be replaced with cacao and enjoy some delicious chocolate cookie cups.
- The Matcha Cookie Cups are best served chilled as the frosting will soften at room temperature.
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Matcha Cookie Cups
Chocolate Cookie Cups:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa (sifted)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 stick unsalted butter (room temperature)
- 1/2 cup white granulated sugar
- 1 cup brown sugar packed
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 16 ounces full fat cream cheese (room temperature)
- 16 ounces mascarpone cheese (room temperature)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons matcha (green tea powder)
Chocolate Cookie Cups:
- Preheat oven to 350°F.
- Spray two regular sized muffin tins with cooking spray or lightly butter them, lastly sprinkle with a little flour.
- In a medium bowl, combine and whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, using an electric stand mixer or hand mixer, beat butter and sugars on med-high speed until light and fluffy, about 2-3mins.
- Reduce speed and add eggs one at a time, mix until fully combined, add vanilla extract. Beat until combined. Stop once to scrape the sides and bottom of the bowl with a spatula.
- Gradually, with the mixer on low speed, add the flour mixture and mix until just combined. Stop once to scrape the sides and bottom of the bowl with a spatula.
- Using a large cookie scoop (3 tablespoons) scoop dough into muffin tins, press down slightly to flatten. For some of the cookie cups I also used a 4 tablespoons cookie scoop and it worked fine.
- Bake for about 10-13mins or until mostly set, but still soft in the middle.
- Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. I used a small cinnamon powder jar, shot glasses also work well. Make sure you have the jar handy, as the cookie cups will harden.
- Cool in pans for 10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack. For this recipe, I find that silicone muffin tins are the easiest to use, as it makes cookie cup removal much easier.
- Add cream cheese and mascarpone cheese to a large mixing bowl, using an electric stand mixer or hand mixer, beat on medium speed for 1 - 2 minutes until creamy and combined.
- Add the powdered sugar, beat until combined on medium - high speed for 1 - 2 minutes, start on low speed and increase speed gradually. Stop once to scrape the sides and bottom of the bowl with a spatula.
- Add the vanilla extract and whisk for 30 seconds.
- Add the matcha powder, beat until combined on medium - high speed for 1 - 2 minutes. Taste and if needed add more matcha powder. During mixing, stop once to scrape the sides and bottom of the bowl with a spatula.
- Refrigerate the frosting for 10 minutes. Add matcha frosting to a piping bag fitted with a large star tip. Pipe highly on the completely cooled cookie cups.
- Sift matcha powder on top and refrigerate for 4-6 hours before serving.
- Store in the fridge for up to 3 days.
- Serve chilled, enjoy!