Ingredients
3 cups all-purpose flour
1 tbsp cornstarch
3 tsp baking powder
1 tsp salt
1 cup unsalted butter, room temperature
½ cup granulated sugar
1¼ cups brown sugar
15 oz ube jam (about 2 cups), room temperature
1 large egg, room temperature
1 large egg yolk, room temperature
2 tbsp ube extract
1 cup white chocolate chips (plus more for topping if desired)
Instructions
- In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
- In a large bowl using a stand mixer or handheld electric mixer, beat butter, granulated sugar, and brown sugar until well combined.
- Add ube jam and ube extract, and beat until fully incorporated.
- Add the egg and egg yolk, and mix until combined.
- Gradually add the flour mixture in thirds, mixing until no streaks of flour remain. Scrape down sides and bottom of bowl as needed.
- Stir in white chocolate chips, cover the bowl, and chill the dough for at least 3 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop about 2 tablespoons of dough and roll into balls. Place on prepared baking sheet, spacing 2 inches apart.
- Bake for 10–11 minutes or until the cookies are just set. Do not overbake.
- Cool on the pan completely. Optionally, press extra white chocolate chips on top while still warm for a prettier finish.
Notes
- Chilling the dough is essential to manage stickiness and maintain cookie shape.
- Adjust ube or sugar if using store-bought ube halaya to taste.
- Cookies store well at room temperature up to 5 days or in the fridge up to 3 weeks.
- Can freeze dough and bake from frozen—just add a few minutes to baking time.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 11g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 12mg
