Viral Filipino Ube White Chocolate Cookies

Ube, the vivid purple yam treasured across Filipino kitchens, gives these bakery-style cookies their signature color and earthy-sweet depth. Softened butter and white chocolate chips round out each chewy bite with creamy contrast.

Serves 6 · 15 min prep · 12 min cook

Estimate for one serving

• 340 cal
• 4g protein
• 44g carbs
• 17g fat

Every recipe here is free to read.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 1/2 tsp ube extract
• 1/2 tsp vanilla extract
• 1 1/3 cups all-purpose flour
• 2 tbsp ube powder or purple sweet-potato powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup white chocolate chips
• 2 tbsp extra white chocolate chips for topping

Instructions

1. 1Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. 2In a large bowl cream the softened butter, granulated sugar, and brown sugar together with a hand mixer on medium-high for 2 minutes until light and fluffy.
3. 3Beat in the egg, ube extract, and vanilla until the mixture turns a vivid purple and looks fully emulsified.
4. 4In a separate bowl whisk the flour, ube powder, baking soda, and salt.
5. 5Add the dry ingredients to the wet and mix on low just until a soft dough forms and no flour streaks remain.
6. 6Fold in the white chocolate chips with a spatula so they are evenly scattered through the purple dough.
7. 7Scoop 2-tablespoon portions of dough, roll lightly into balls, and place 3 inches apart on the prepared sheets. Press a few extra white chocolate chips onto the tops of each ball for bakery-style looks.
8. 8Bake one sheet at a time for 10 to 12 minutes until the edges are set and the centers still look slightly soft and puffy; they will finish firming on the sheet.
9. 9Cool on the baking sheet for 5 minutes, then transfer to a wire rack. The cookies should be chewy with melty white chocolate pockets and a fragrant ube aroma. Store airtight up to 4 days.