UBE COOKIES

These soft and chewy ube cookies are packed with real ube halaya and rich ube flavor, then studded with white chocolate chips for the perfect sweet treat. With their vibrant purple color and irresistible texture, they’re a delicious twist on the classic chocolate chip cookie—perfect for holidays, bake sales, or anytime cravings.

Why You’ll Love This Recipe

• Incredible Ube Flavor: Made with real ube halaya and ube extract for a deep, authentic taste.

• Soft and Chewy Texture: Like your favorite chocolate chip cookie—but better.

• No Fuss, No Crackle: Unlike crinkles, these don’t require rolling in sugar or a specific appearance.

• Visually Stunning: Their deep purple color makes them stand out on any dessert table.

• Perfect for Celebrations: Great for Christmas, Easter, birthdays, or gifting.

• Easy to Make: Simple ingredients and no complicated techniques.

• Make-Ahead Friendly: Chill the dough in advance or freeze it for later.

• Keeps Well: Lasts up to 5 days on the counter or 3 weeks in the fridge.

• Flexible Sweetness: Adjust the sugar or chocolate chip amount to suit your taste.

• Kid and Crowd Approved: A fun, colorful cookie that everyone loves.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Cornstarch

• Baking powder

• Salt

• Unsalted butter (room temperature)

• Granulated sugar

• Brown sugar

• Ube halaya (ube jam)

• Large egg + egg yolk

• Ube extract

• White chocolate chips

Directions

1. Mix dry ingredients: In a bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.

2. Cream butter and sugars: In a large bowl with a mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.

3. Add ube: Mix in the ube halaya and ube extract until well combined.

4. Add eggs: Beat in the egg and egg yolk until smooth.

5. Combine wet and dry: Gradually add the dry mixture to the wet ingredients in thirds, mixing until no flour streaks remain.

6. Add chips and chill: Fold in the white chocolate chips. Cover and chill the dough for at least 3 hours.

7. Preheat oven: Set your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.

8. Scoop and roll: Use a medium cookie scoop to portion about 2 tablespoons of dough, rolling into balls.

9. Bake: Arrange cookies 2 inches apart and bake for 10–11 minutes, until set.

10. Cool and decorate: Let cookies cool on the pan. Optionally, press extra white chocolate chips on top for a pretty finish.

Servings and timing

• Servings: Approximately 44 cookies

• Prep Time: 30 minutes

• Chill Time: 3 hours

• Bake Time: 10–11 minutes

• Total Time: About 3 hours 40 minutes

Variations

• Dark Chocolate Version: Swap white chips for dark or semi-sweet chocolate.

• Ube Crinkle Cookie Crossover: Dust with powdered sugar before baking for a crinkle effect.

• Nutty Crunch: Add macadamia or chopped pecans for extra texture.

• Coconut Twist: Mix in shredded coconut for a tropical vibe.

• Gluten-Free Option: Use a 1:1 gluten-free flour blend.

• Mini Cookies: Use a smaller scoop and adjust baking time for bite-sized treats.

• Vegan Adaptation: Substitute eggs and butter with plant-based alternatives.

• Less Sweet: Reduce white chocolate chips or opt for unsweetened ube halaya.

• Bold Color: Add a touch more ube extract to enhance the purple hue.

• Frosted Finish: Drizzle with white chocolate or a light glaze after baking.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 5 days.

• Refrigeration: Keeps fresh in the fridge for up to 3 weeks.

• Freezing Dough: Scoop and freeze dough balls; bake from frozen, adding 1–2 minutes to baking time.

• Freezing Baked Cookies: Store cooled cookies in a freezer-safe bag for up to 3 months. Thaw before serving.

• Reheat for Warm Cookies: Microwave for 10–15 seconds for that fresh-from-the-oven feel.

FAQs

What is ube?

Ube is a purple yam from the Philippines known for its vibrant color and subtly sweet, nutty flavor. It’s commonly used in Filipino desserts.

Do I have to use ube halaya and ube extract?

Yes, for best flavor and texture. The jam adds moisture and depth, while the extract enhances the color and taste.

Can I make the dough ahead of time?

Yes, the dough can be chilled overnight or frozen for later use.

Why is my dough too sticky to handle?

It may need more chilling time. Try chilling longer or lightly dampening your hands to roll the dough.

Can I bake the cookies without chilling the dough?

Chilling is highly recommended. It helps the flavors develop and prevents excessive spreading.

Can I skip the cornstarch?

Yes, but the cookies may turn out a little firmer. You can substitute with flour if needed.

Can I use other types of chocolate?

Absolutely. White, milk, dark, or even ube-flavored chips can be used based on preference.

Why did my cookies turn gray instead of purple?

The ube extract brand can affect color. McCormick is a reliable option that holds color well during baking.

Can I make these cookies less sweet?

Try reducing the white chocolate chips or slightly lowering the sugar. Be cautious as sugar affects texture.

What’s the best way to ensure evenly sized cookies?

Use a medium cookie scoop for uniform size, even baking, and a professional look.

Conclusion

These soft and chewy ube cookies are a delightful and colorful take on a classic treat. Packed with ube flavor and balanced by creamy white chocolate chips, they’re perfect for celebrations, gifting, or simply indulging your sweet tooth. With minimal effort and maximum flavor, these cookies are a guaranteed crowd favorite.

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