White Chocolate Ube Cookies (Printable)
Chewy purple yam cookies with creamy white chocolate chunks—soft, vibrant, and irresistibly delicious.
# 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 - Cream softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 2-3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add ube halaya, vanilla extract, and ube extract until fully combined and dough is evenly purple.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Avoid overmixing.
06 - Fold white chocolate chips into the dough until evenly distributed.
07 - Scoop tablespoon-sized portions of dough 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.
# Cooking Tips:
01 -
- The white chocolate cuts through ubes earthiness like a sweet, creamy rescue mission
- They stay soft for days which is basically a miracle in the cookie world
- The purple dough makes everyone smile before they even take a bite
02 -
- Underbake slightly because these continue cooking on the hot sheet and nobody likes a dry ube cookie
- Room temperature ingredients combine better than cold ones that seize up the butter
- Ube halaya varies in sweetness between brands, so taste your dough before baking
03 -
- Chill the dough for 30 minutes if your kitchen is warm to prevent excessive spreading
- Weighing flour instead of using cup measures prevents dense cookies from overmeasuring