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Ube cookies are soft and chewy Filipino-inspired treats made with ube halaya and ube extract for deep purple yam flavor, studded with melty white chocolate chunks. They're a unique twist on classic chocolate chip cookies that combine buttery dough with distinctive purple yam taste.
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Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
In a small bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric hand mixer to beat softened butter until very creamy. Add the sugar and cream together on medium speed until fluffy. Add the egg and mix until combined.
Add the ube halaya, ube extract, and vanilla extract. Mix again until the batter is thoroughly purple.
Add the dry ingredients to the wet ingredients and fold together until just combined. Fold in the white chocolate chunks, reserving a handful for topping.
Scoop the dough into balls (about 2 tablespoons each) and place on the prepared baking sheet, spacing them 2 inches apart.
Bake for 11–13 minutes until the edges are set but the centers still look slightly underdone.
Remove from oven and press the reserved white chocolate chunks on top of the cookies. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Written automatically by CookOS, not by the creator.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
electric hand mixer · baking sheet · parchment paper
Written automatically by CookOS, not by the creator.
Ube halaya is a Filipino jam made from purple yams, typically sweetened and creamy. It's sold in Asian grocery stores, online retailers like Amazon, or in the international aisle of larger supermarkets.
You can omit it, but ube extract deepens the purple yam flavor. The ube halaya alone provides taste, but extract ensures a more pronounced ube flavor throughout the dough.
Underbaked centers keep the cookies soft and chewy. The residual heat from the baking sheet continues cooking them as they cool for 5 minutes before transfer to the wire rack.
Store in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving.
Yes. Milk chocolate will add sweetness, while dark chocolate creates a more sophisticated contrast with the ube flavor. Adjust based on your preference.
