Ube White Chocolate Chip Cookies

Ube, the purple yam beloved in Filipino sweets, lends earthy flavor and vivid color to these chewy cookies. Folded with ube jam and white chocolate chips, they offer a playful spin on a bakery classic.

Serves 6 · 15 min prep · 24 min cook

Estimate for one serving

• 395 cal
• 5g protein
• 54g carbs
• 18g fat
• 1g fiber

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Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 2 tsp ube extract
• 2 tbsp ube halaya (purple yam jam) or extra extract
• 1 cup white chocolate chips
• few drops purple food gel (optional, for deeper color)

Instructions

1. 1Preheat the oven to 350°F and line two baking sheets with parchment paper. Whisk together the flour, baking soda, and salt in a medium bowl; set aside.
2. 2In a large bowl, cream the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy.
3. 3Beat in the egg, ube extract, ube halaya, and optional purple food gel until the mixture is evenly purple and smooth, about 30 seconds.
4. 4Add the dry ingredients to the wet and mix on low speed just until no flour streaks remain. Fold in the white chocolate chips with a spatula.
5. 5Scoop 2-tablespoon portions of dough (about 12 cookies total), roll lightly into balls, and space 2 inches apart on the prepared sheets. Slightly flatten each ball with your palm.
6. 6Bake one sheet at a time for 10–12 minutes until the edges are set and just beginning to turn golden while the centers still look slightly soft and puffy.
7. 7Cool the cookies on the baking sheet for 5 minutes so they firm up, then transfer to a wire rack to cool completely. The color will deepen as they cool.
8. 8Store in an airtight container at room temperature up to 4 days. Serve with cold milk or as an ice-cream sandwich filler.