1-First Step: Mix the dry ingredients Start by whisking the flour and baking soda together in a medium bowl. This helps the baking soda spread evenly through the dough so the cookies bake up with a consistent texture. Set the bowl aside while you work on the wet mixture.

2-Second Step: Build the matcha paste In a separate bowl, mix the matcha powder and pure vanilla extract into a paste. This small step helps break up the matcha and keeps it from clumping. The paste also makes it easier to blend the flavor evenly into the butter.

3-Third Step: Cream the butter, peanut butter, sugars, and salt Add the softened butter, peanut butter, granulated sugar, light brown sugar, and coarse kosher salt to the matcha paste. Beat or whisk until the mixture looks light and fluffy. This part matters because the air you add here helps the cookies bake up soft rather than dense.

4-Fourth Step: Add the egg Mix in the room-temperature egg and whisk until the mixture is smooth. A room-temperature egg blends in more easily, which helps the dough come together without breaking. At this stage, the dough should look rich and creamy.

5-Fifth Step: Fold in the flour mixture Add the dry ingredients to the wet ingredients and fold gently until no dry streaks remain. Do not overmix, since that can make the cookies tough. The dough should be thick, soft, and slightly sticky.

6-Sixth Step: Chill the dough briefly Refrigerate the dough for a short time before scooping. Even a brief chill helps the dough firm up, which makes it easier to portion and helps the cookies keep a nice shape in the oven. If your kitchen is warm, this step is especially useful.

7-Seventh Step: Prep the oven and pans Preheat the oven to 350°F. Line your baking sheets with parchment paper so the cookies release cleanly after baking. This also makes cleanup much easier, which is helpful on busy days.

8-Eighth Step: Scoop and bake Scoop the dough into rounds and place them on the prepared sheets, leaving some space between each cookie. Bake for about 12 minutes, or until the cookies are puffed and set around the edges. The centers may look slightly soft, but that is what you want for a chewy finish.

9-Ninth Step: Cool completely on the pan Leave the cookies on the baking sheet until they cool fully. They will puff in the oven and then deflate a little as they cool, which gives them that soft, chewy texture. Moving them too soon can cause them to break, so let them rest.

10-Tenth Step: Make the frosting For the frosting, whisk together the sugar, flour, salt, and milk in a saucepan. Cook the mixture until it thickens. Then let it cool fully before beating it with the butter and vanilla extract until fluffy. Cooling matters here because warm frosting can melt the butter and turn too loose.

11-Final Step: Frost and finish Once the cookies are completely cool, spread or pipe the frosting over the tops. Add nonpareil sprinkles if you want a playful finish. If you like a little contrast, a pinch of flaky salt on top of the frosting works very well with the sweet and earthy flavor.