White Chocolate Ube Cookies

The first time I baked these cookies, my kitchen smelled like a bakery in Manila. The purple dough caught me off guard but something about that vibrant color felt magical. My roommate walked in, took one look at the batter, and asked if I was making playdough. Thirty minutes later, she was asking for the recipe.

I brought a batch to a potluck last spring and watched them disappear in minutes. Someone actually asked if there was food coloring involved and I got to explain the beauty of real ube. Now every time I see purple yam at the market, I grab a few extra jars.

Ingredients

• All-purpose flour: This creates the structure that holds everything together while keeping the cookies tender.
• Baking powder and baking soda: Both work together to give these cookies their perfect lift and spread.
• Salt: Just enough to intensify the flavors without making anything taste salty.
• Unsalted butter: Softened to room temperature so it creams properly with the sugars for that ideal texture.
• Granulated and brown sugar: The combination gives crispy edges and a chewy center we all want in a cookie.
• Eggs: Room temperature eggs incorporate better and help bind the dough while adding richness.
• Ube halaya: This purple yam jam is the heart of the recipe, providing authentic flavor and that stunning color.
• Vanilla and ube extract: Vanilla adds warmth while ube extract intensifies that distinctive floral earthiness.
• White chocolate chips: The creamy sweetness cuts through the earthy ube and creates these pockets of pure joy.

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper. This prep step saves so much stress later.

Mix the dry ingredients:

Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set it aside and grab your largest mixing bowl.

Cream the butter and sugars:

Beat softened butter with both sugars for 2 to 3 minutes until fluffy. You want some air incorporated here for lighter cookies.

Add the wet ingredients:

Drop in eggs one at a time, beating well after each. Mix in ube halaya, vanilla, and ube extract until everything turns a gorgeous even purple.

Combine everything:

Gradually add those dry ingredients to the wet mixture, mixing just until combined. Overmixing makes tough cookies.

Fold in the chocolate:

Gently stir in white chocolate chips until evenly distributed. Try not to eat too many as you go.

Scoop and space:

Drop tablespoon-sized portions onto prepared sheets, leaving 2 inches between each. They will spread as they bake.

Bake to perfection:

Bake for 10 to 12 minutes until edges are set but centers still look slightly soft. This is the sweet spot for chewy cookies.

Cool completely:

Let them rest on the baking sheet for 5 minutes then transfer to a wire rack. They need this time to finish setting up.

Save

My sister claimed she did not like ube until she tried these cookies warm from the oven. Now she requests them for every family gathering and sends me texts whenever she spots ube jam at the store.

Finding Ube Halaya

Check Asian grocery stores first, especially those with Filipino ingredients. The jam comes in jars and ranges from deep purple to lavender depending on the brand. Some stores keep it in the international aisle while others stock it near specialty spreads.

Making Them Your Own

Macadamia nuts add a lovely crunch that pairs beautifully with both ube and white chocolate. You could also swap half the white chocolate for milk chocolate if you want something less sweet. Adding a sprinkle of flaky salt on top before baking creates this incredible sweet salty contrast.

Storage and Sharing

These keep beautifully in an airtight container at room temperature for up to five days. You can freeze the baked cookies for months or freeze scoops of dough to bake fresh whenever the craving strikes.

• Place parchment paper between layers if you are stacking cookies for storage.
• Warm frozen baked cookies at 300°F for about five minutes to bring back that fresh baked texture.
• Frozen dough balls need an extra minute or two in the oven but taste just as good.

Save

There is something joyful about pulling purple cookies from the oven that never gets old. Hope these bring as much color to your kitchen as they have to mine.

Recipe FAQs

→ What does ube taste like?

Ube has a subtle, earthy sweetness often compared to vanilla with hints of pistachio or coconut. It's milder than sweet potato and adds a unique floral note to baked goods.

→ Where can I find ube halaya?

Look for ube halaya (purple yam jam) at Asian grocery stores, Filipino markets, or international food aisles. It's also available online. You can make it from scratch using boiled and mashed purple yam.

→ Why are my cookies spreading too much?

Chill the dough for 30 minutes before baking if the butter was too soft. Also ensure your oven is fully preheated to 350°F. Proper spacing on the baking sheet helps prevent cookies from merging together.

→ Can I freeze the dough?

Yes, scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. Frozen dough keeps for up to 3 months.

→ What can I substitute for white chocolate chips?

Try semi-sweet chocolate for contrast, milk chocolate for extra sweetness, or chopped macadamia nuts for a nutty variation. Dark chocolate also works well if you prefer less sweetness.

→ How do I know when the cookies are done?

The edges should be set and slightly golden while the centers remain soft. They'll continue cooking on the hot baking sheet, so remove them when they still look slightly underdone in the middle.