INGREDIENTS:

1/2 package Cappello’s Chocolate Chip Cookie Dough
2 cups white chocolate chips (or dairy-free white chocolate style chips)
1 tablespoon coconut oil
4 teaspoons matcha powder

INSTRUCTIONS:
1. Line a muffin tin with 12 paper cupcake liners.
2. Slice cookie dough into 12 pieces (approximately 2 teaspoons each), then roll into a ball and flatten slightly. Freeze disks for 20 minutes.
3. In a double boiler over medium-low heat, melt the white chocolate chips and coconut oil, stirring often.
4. Remove from heat, and stir in matcha powder until well combined.
5. Add approximately 1 tablespoon of melted chocolate to each muffin tin cup. Tap the muffin tin on the counter so the chocolate distributes evenly.
6. Gently place one cookie dough disc into the center of each cup.
7. Top with another tablespoon of melted chocolate. Tap on the counter again or gently shake so the chocolate settles.
8. Freeze for 20 minutes.
9. Store at room temperature or in the refrigerator for 1-2 weeks.