White Chocolate Ube Cookies (Printable version)

Soft purple yam cookies with creamy white chocolate chips, ready in 32 minutes.

# What you'll 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

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl 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 evenly purple.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Avoid overmixing.
06 - Gently fold white chocolate chips into the dough until evenly distributed.
07 - Scoop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes until edges are set but centers remain soft.
09 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The ube flavor is subtle enough for skeptics but distinctive enough to feel special
  • These cookies stay soft for days, which is saying something for a homemade batch
  • Theyre practically guaranteed to start conversations at any gathering
02 -
  • Ube halaya can vary in sweetness, so taste your dough before baking
  • These cookies may look slightly underdone when you pull them out, but they firm up as they cool
  • The purple color intensifies after baking, which is kind of magical
03 -
  • Chill the dough for 30 minutes if you want thicker cookies that spread less
  • Use a cookie scoop for uniform baking and the best texture

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