CHOCOLATE MATCHA COOKIE CUPS
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MATCHA COOKIE CUPS ARE A DELIGHTFUL COMBINATION OF CHOCOLATE COOKIE CUPS FILLED WITH A CREAMY MASCARPONE AND CREEM CHEESE MATCHA GREEN TEA FROSTING.
I participated in Mom Blog Tour Winter Fancy Food Show (#MomBlogTourFF) on behalf of Wendy’s Bloggers. I received Saffron Road products to facilitate my blog post, but my opinions and the recipe are my own.
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. The chocolate sugar cookie is slightly pressed with a small jar right after baking, to create a well that is later filled with match green tea frosting. Matcha Frosting is easily made with just 5 ingredients and is luxuriously rich and creamy. I have been challenged to make a side dish or dessert to go along with Saffron Road Frozen Entrees & Bowls, and these easy to make, yet stunning Matcha Cookies Cups are the perfect end to any meal.
Tips & Tricks To Make The Best Matcha Cookie Cups:
- For the cookie cups, make sure you spray or butter well the muffin tins so the cookie cups won’t stick, an extra measure would be to sprinkle a little flour onto the muffin tins
- For this recipe, 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, 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
- Since the cookie cups are chocolaty, make sure you use high quality cocoa powder for the chocolate flavor to really shiny
- Patience! 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.
- Gentle! Yes, 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.
- 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
- Add as much matcha powder as you like, I added 3 tablespoons, you can add more or less, taste and adjust
- You can buy matcha powder or other times called green tea powder at specialty grocery stores and Asian markets, I got mine from Whole Foods
- If you are not a huge fan of the matcha powder you can replace it with cacao and enjoy some delicious chocolate cookie cups
- If you are in a hurry, and don’t have the time to make the Matcha Cookie Cups, you can make the matcha frosting and serve it in a trifle layered with store bough brownies and drizzled with chocolate sauce
- Matcha Cookie Cups are best served chilled as the frosting will soften at room temperature
Interesting Information and Facts about Saffron Road Frozen Entrees & Bowls:
- Saffron Road offers a great variety of Frozen Fish Bowls and Frozen World Cuisine Bowls
- The fish bowls come in 4 delicious combos: Sesame Ginger Salmon, Masala Curry Fish, Lemongrass Basil Fish, Thai Red Curry Fish
- All fish is wild caught in Alaska and free from artificial colors, flavors, preservatives, also the entrees are gluten free and halal certified
- The Frozen world cuisine bowls come in 4 flavors as well: Tortilla Chicken Bake, Vegetable Tortilla Bake, Thai Mango Chicken & Sweet Chili Chicken
- All chicken is antibiotic free and humanely raised and free from artificial colors, flavors, preservatives, also the entrees are gluten free and halal certified
- The entrees are an amazing option for busy people who want to make healthier choicer yet not cut on flavors
The Lemon Grass Basil Fish is so good and refreshing. Also, it tastes light since it is served with rice noodles. The Matcha Cookie Cups were the perfect sweet finish to this flavorful meal. I enjoyed this and so many other meals so much that I am very happy to offer you a giveaway so you can taste them for yourself. Enter below for a chance to win a variety of Saffron Road Frozen Entrees & Bowls!
One winner per household, email address, or home address. If you have won this prize on another blog you are ineligible to win again. Winner must have a U.S.-based address to receive the prize.
MATCHA COOKIE CUPS
Matcha Cookie Cups are a delightful combination of chocolate cookie cups filled with a creamy mascarpone and cream cheese matcha green tea frosting.
- 2 cups all-purpose flour
- ½ cup Dutch-processed unsweetened cocoa sifted
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 stick unsalted butter room temperature
- ½ 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
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!
Recipe time does not account for time you need the cookie cups to cool, about 30 minutes or more.
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Recipe adapted from Liv For Cake.