White Chocolate Ube Cookies (Printable)
Soft, chewy purple cookies with creamy white chocolate chips. Earthy ube flavor in a vibrant Filipino-inspired treat.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup granulated sugar
07 - 1/2 cup brown sugar, packed
08 - 2 large eggs, room temperature
09 - 1/2 cup ube halaya (purple yam jam)
10 - 1 teaspoon pure vanilla extract
11 - 1 teaspoon ube extract
→ Mix-Ins
12 - 1 1/4 cups white chocolate chips
# How to Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
04 - Add eggs one at a time, beating well after each addition. Mix in ube halaya, vanilla extract, and ube extract until fully combined and the dough is evenly purple.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
06 - Fold in the white chocolate chips.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
08 - Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The flavor is this incredible balance of earthy sweet and creamy rich that people cannot quite place until you tell them
- They stay soft for days and the purple color makes everyone smile before they even take a bite
02 -
- Room temperature ingredients are not optional here, cold butter creates cookies that spread unevenly and never quite achieve that perfect texture
- The dough will seem softer than regular cookie dough because of the ube halaya, this is completely normal and exactly how it should be
03 -
- Chill the dough for 30 minutes if it feels too sticky to scoop, this also helps control spread
- Rotate the baking sheets halfway through baking for even browning