Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a mixing bowl, combine softened salted butter and granulated sugar. Cream for about 2 minutes until light and fluffy.

Add one large egg and vanilla extract to the creamed mixture. Mix on low speed until just combined.

In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and matcha powder. Gradually fold this into the wet batter.

Gently fold in the chopped white chocolate and roasted salted pistachios until evenly distributed.

Roll the dough into balls and place them on the prepared baking sheets, spaced about 2 inches apart.

Bake the cookies for 9–10 minutes until the edges are set and the centers are slightly soft.

Let the cookies cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

While warm, sprinkle extra white chocolate and chopped pistachios on top if desired.