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SugarRoti Matcha and Dark Chocolate Cookies Recipe

SugarRoti Matcha and Dark Chocolate Cookies Recipe

SugarRoti Matcha and Dark Chocolate Cookies Recipe

6-8 servings / 6 steps / 13 ingredients

Valerie Bertinelli inspired a SugarRoti twist on co-founder Dana's favorite sweet dessert treat. These Matcha and Dark Chocolate Cookies are beautifully flavored, loaded with superfoods and so delicious. Perfectly bite-sized, these cookies are packed with a health boost of matcha and Gold Milk Nu Spice combined with decadent dark chocolate and chunky walnuts for a chewy, mildly sweet, and simply incredible bite. Dip it into your afternoon chai or pair it with your morning coffee - easy to make and easier to enjoy any time of day.


Spice Level


  • 32 walnut halves or 1/4 cup sliced almonds
  • 2 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 1 tablespoon matcha
  • SugarRoti Gold Milk Nu Spice Package
  • 1 cup (2 stick) unsalted butter, at room temperature
  • 1/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Chocolate Filling

  • 1 cup dark chocolate chips
  • 3 tablespoons heavy cream
  • 1 tablespoon unsalted butter, cut into pieces


Preheat Oven to 375°F

  1. Preheat the oven to 350 degrees F. Spread the walnuts/almond on a baking sheet and bake until lightly toasted.  Increase the over temperature to 375 degrees thereafter.  Line a large baking sheet with parchment paper (6 min). 
  2. Whisk together flour, cornstarch, matcha and SugarRoti Gold Milk Nu Spice and mix.  Set a side (5 min).
  3. Beat butter and sugar in a bowl until light and fluffy. Add egg yolk and vanilla, until smooth. Add flour mix in 3 batches and mix until all combined (10 min).
  4. Roll dough into about thirty-two 1-inch balls, making them as smooth and place on prepared baking sheet. Use the back of round teaspoon to make an indentation in the center of each ball. Refrigerate the cookies until firm for 15 min (20 min). 
  5. Bake cookies until the undersides are light golden brown and tops puffed and set (11 min).
  6. For the chocolate filling: Put the chocolate chips in a medium pan or double boiler and add cream and butter and melt and smooth.  Spoon about 1 teaspoon of chocolate into the well of each cookie.  Then lightly press toasted nut(s).  Let stand until the chocolate sets (10 min).

Recipe Notes

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