White Chocolate Ube Cookies

The first time I made ube cookies, my roommate walked into the kitchen and asked if I was conducting a science experiment with that vibrant purple dough. I had to explain that no, this was actually going to be dessert, and the way her eyes lit up when they came out of the oven still makes me smile. Something about that unexpected color turns ordinary baking into a little magic show.

Last summer, I brought a batch to a potluck and watched them disappear in under ten minutes. My friends Filipino auntie gave me the nod of approval, which honestly felt like winning a baking gold medal. Since then, they are the most requested treat at every gathering.

Ingredients

• 2 1/4 cups all-purpose flour: The foundation that gives these cookies their perfect chewy structure
• 1 1/2 teaspoons baking powder: Helps create those lovely soft centers we all want in a cookie
• 1/2 teaspoon baking soda: Works with the powder to give just the right amount of spread
• 1/2 teaspoon salt: Balances the sweetness and makes all flavors pop
• 1/2 cup unsalted butter, softened: Room temperature is non negotiable here for proper creaming
• 1/2 cup granulated sugar: Creates crisp edges while keeping centers tender
• 1/2 cup brown sugar, packed: Adds moisture and that lovely caramel note
• 2 large eggs: Room temperature eggs incorporate better into the dough
• 1/2 cup ube halaya: This purple yam jam is what gives the cookies their signature color and flavor
• 1 teaspoon pure vanilla extract: Rounds out the earthy ube notes beautifully
• 1 teaspoon ube extract: Deepens that distinctive purple yam flavor
• 1 1/4 cups white chocolate chips: The creamy counterpart that makes these cookies unforgettable

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper so nothing sticks later

Whisk the dry team:

In a medium bowl, combine flour, baking powder, baking soda, and salt until well blended

Cream the butter and sugars:

Beat softened butter with both sugars for 2 to 3 minutes until the mixture looks light and fluffy

Add the wet ingredients:

Drop in eggs one at a time, then mix in ube halaya, vanilla, and ube extract until the dough turns a gorgeous even purple

Combine it all:

Gradually stir in the dry ingredients just until combined, being careful not to overmix

Fold in the white chocolate:

Gently incorporate those white chocolate chips so they are evenly distributed throughout

Scoop and space:

Drop tablespoon sized dough portions onto prepared sheets, leaving 2 inches between each for spreading

Bake to perfection:

Bake for 10 to 12 minutes until edges are set but centers still look slightly soft

Let them rest:

Cool on the baking sheet for 5 minutes before moving to a wire rack to finish cooling

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My niece now calls these princess cookies and asks for them every time she visits. Seeing a five year old get excited about purple yam flavor is basically the highlight of my baking career.

Finding Ube Halaya

Check the Filipino section of well stocked Asian markets first, as ube halaya is usually sold in small jars or tubs. The consistency should be thick and spreadable like jam, with a vibrant purple color that stains everything it touches.

Baking For Texture

I have learned that pulling them out when the centers still look slightly underbaked is the secret to that perfect chewy texture. They continue cooking on the hot baking sheet, so trust the process and resist the urge to leave them in longer.

Making Them Your Own

For a nutty variation, add 1/2 cup chopped macadamia nuts along with the white chocolate chips. You can also drizzle melted white chocolate on top after baking for an extra pretty finish that looks impressive with minimal effort.

• Store in an airtight container at room temperature for up to 5 days
• These freeze beautifully if you want to bake ahead for gatherings
• The purple color actually intensifies slightly after a day, making them even prettier

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There is something joyful about baking cookies that look like they came from a fantasy story but taste like comfort and home.

Recipe FAQs

→ What is ube halaya?

Ube halaya is a sweet purple yam jam commonly used in Filipino desserts. It has an earthy, slightly nutty flavor and vibrant purple color that gives these treats their distinctive appearance and taste.

→ Where can I buy ube ingredients?

Ube halaya and ube extract are available at most Asian grocery stores, particularly those specializing in Filipino products. You can also find them online or make ube halaya at home from fresh purple yam.

→ How do I know when the cookies are done?

The cookies are ready when the edges are set but the centers still appear slightly soft. They will continue cooking on the hot baking sheet during the 5-minute cooling period, resulting in perfectly chewy textures.

→ Can I freeze the dough?

Yes, scoop the dough into portions and freeze on a baking sheet before transferring to an airtight container. Frozen dough can be baked directly from the freezer, adding 1-2 minutes to the baking time.

→ What makes these cookies purple?

The vibrant purple color comes from ube halaya (purple yam jam) and ube extract. The more extract you use, the deeper and more intense the purple hue becomes.

→ How should I store these cookies?

Keep the cooled treats in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.