Single Serve Matcha Cloud Cookie

If you’re obsessed with matcha, this single serve matcha cloud cookie is about to become your new weakness ♡

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If you’re one of those girlies who needs her matcha every single day, this matcha cloud cookie might be kinda dangerous for you because you’ll want to make it every single day too.

It’s chewy, gooey and packed with an intense matcha flavour balanced with melty white chocolate and gooey marshmallows. The vanilla extract brings it all together and it honestly tastes like a matcha cold foam latte but in cookie form. The edges get crispy, the centre stays soft and fudgy and it comes together in under 15 minutes with no eggs. Seriously, this one is so perfect!

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How to make this matcha cloud cookie

For the cookie dough, in a bowl: add butter and microwave it for 30 seconds to melt it. Take 1/2 tsp matcha (or more if you desire) and sift it directly into the warm butter.

Add brown sugar, white sugar and vanilla and whisk well until the matcha and sugar is almost fully dissolved. Add in the milk and give it a good mix.

Add the dry ingredients. Sift and fold in the all purpose flour, cornstarch and a tiny pinch of baking soda. Gently combine without overmixing.

Fold in the white chocolate chips and marshmallows into the cookie dough, being careful not to overmix.

Scoop the cookie dough onto a parchment lined baking tray and top it with more white chocolate and marshmallows, you do not need to chill this cookie dough.

Lets bake!

Here are the temperature settings you should follow for OTG, oven and airfryer:

Oven: Bake at 180°C for 8-10 minutes.

OTG: Bake at 180°C for 10-13 minutes. For a slightly underbaked, gooey cookie, aim for 10 minutes. For a more baked, crispier cookie, go for 13 minutes.

Airfryer: Airfry at 170°C for 7-9 minutes, depending on how chewy or crispy you like your cookies. Keep a close eye on them towards the end!

Once the cookie is done, shape it with a bowl and sprinkle a little flaky salt on top while it’s still warm. The cookie is very soft just when it’s out of the oven so let it cool on the parchment paper for a few minutes to set.

But like honestly, who can resist that warm, gooey goodness? Not me. Feel free to add a scoop of cold vanilla ice cream on this warm cookie to elevate it even further!

Notes:

Airfryer hack: Fold the corners and edges of your parchment paper slightly to weigh it down, this prevents it from flying up or gathering around the cookie, allowing your cookie to spread perfectly!
Don't overmix the dough after adding the dry ingredients: this ensures your cookie stays nicely soft and chewy instead of tough.
Shape the cookie with a bowl when it is hot and soft after being airfried to get that perfect round shape.
The cookie will look slightly underbaked when done: that's exactly what we want! It continues cooking as it cools and gives you that perfect chewy centre with a crispy exterior.