spring fling cookies
these spring fling cookies are a fun and vibrant twist on the classic cookie! with matcha's earthy flavor, crunchy golden oreos, toffee bits, and sweet white chocolate, they’re the perfect treat to welcome the season. these cookies are soft in the center with slightly crispy edges — a bite of spring in every mouthful
Equipment
- 1 1 tbsp cookie scoop
Ingredients
- 200 g unsalted butter
- 2 cups all-purpose flour
- 1 ½ tsp matcha powder culinary grade
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¼ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 ½ tsp vanilla extract
- 2 tbsp honey
- ¾ cup golden oreos roughly chopped
- ½ cup Heath toffee bits
- ½ cup white chocolate chunks
Instructions
- in a light-colored saucepan, melt 200g unsalted butter over medium heat.200 g unsalted butter
- stir and swirl often. cook until it foams, smells nutty, and golden brown bits form on the bottom (5–7 minutes).
- immediately pour all butter and brown bits into a heatproof bowl.
- chill the browned butter in the fridge about 30–45 minutes.
- preheat oven to 350°F (175°C).
- line baking sheets with parchment paper.
- in a medium bowl, whisk together flour, matcha, baking soda, baking powder, and salt.2 cups all-purpose flour, 1 ½ tsp matcha powder, ½ tsp baking soda, ½ tsp baking powder, ½ tsp salt
- in a large bowl, beat the browned butter, granulated sugar, and brown sugar together for 2–3 minutes until light and creamy.¼ cup granulated sugar, ¾ cup light brown sugar
- beat in the egg, egg yolk, vanilla, and honey until smooth and well combined.1 large egg, 1 large egg yolk, 1 ½ tsp vanilla extract, 2 tbsp honey
- add the wet ingredients in the dry, mixing just until just before it fully comes together.
- gently fold in chopped golden oreos, toffee bits, and white chocolate chunks.¾ cup golden oreos, ½ cup Heath toffee bits, ½ cup white chocolate chunks
- scoop your cookies and roll
- place at least 1-2 inches apart.
- bake for 9–11 minutes until the edges are lightly golden and set but the centers still look slightly soft.
- cool on the baking sheet for 5 minutes, then transfer to a wire rack.
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