White Chocolate Ube Cookies

The first time I baked these cookies, my kitchen smelled like a Filipino bakery crossed with my grandmother's chocolate chip cookie recipe. That vibrant purple dough had everyone who walked past the oven doing a double take. I've never seen cookie dough look so magical.

I brought a batch to a potluck last spring and watched my friends debate what flavor they were eating. Grape, someone guessed. Another person swore it was birthday cake. When I told them it was purple yam, half the group went home asking for ube ice cream recommendations.

Ingredients

• All-purpose flour: The foundation that gives these cookies their structure while staying tender
• Baking powder and baking soda: Together they create the perfect lift for soft, thick cookies
• Unsalted butter: Softened to room temperature so it creams beautifully with the sugars
• Granulated and brown sugar: The combination creates crispy edges and a chewy center
• Large eggs: Bring everything together and add richness to the dough
• Ube halaya: This purple yam jam is what gives the cookies their signature color and subtle earthy flavor
• Ube extract: Amplifies that distinct ube flavor that makes these cookies unforgettable
• White chocolate chips: Creamy and sweet, they balance the earthy notes perfectly

Instructions

Preheat your oven:

Get it to 350°F and line two baking sheets with parchment paper so nothing sticks

Whisk the dry ingredients:

Combine flour, baking powder, baking soda, and salt in a medium bowl

Cream the butter and sugars:

Beat them together for 2-3 minutes until light and fluffy

Add the eggs and flavorings:

Mix in eggs one at a time, then beat in the ube halaya, vanilla, and ube extract until the dough turns a beautiful purple

Combine everything:

Gradually mix in the dry ingredients just until combined, then fold in the white chocolate chips

Scoop and bake:

Drop tablespoon-sized dough portions onto the baking sheets 2 inches apart and bake for 10-12 minutes until edges are set

Cool completely:

Let them sit on the baking sheet for 5 minutes before moving to a wire rack

Save

My sister called me after trying these cookies, demanding the recipe because her kids couldn't stop talking about the purple cookies at auntie's house. Now they're her go-to for school bake sales.

Getting That Perfect Purple Color

Some batches turn out more lavender than deep purple depending on your ube halaya brand. Don't worry if the color isn't as vibrant as you expected, they'll still taste incredible.

Storage Secrets

I've learned these cookies actually taste better on day two when the flavors have had time to mingle. Keep them in an airtight container and they'll stay soft for almost a week.

Making Them Your Own

Sometimes I throw in chopped macadamia nuts for crunch and a nutty note that plays nicely with the earthy ube. You could also swap the white chocolate for milk chocolate if that's what you have on hand.

• Add a pinch of sea salt on top before baking for a salted sweet version
• Try rolling the dough balls in coarse sugar for a sparkly finish
• For extra ube flavor, drizzle with melted white chocolate mixed with ube extract

Save

There's something joyful about biting into a cookie that looks like a sunset and tastes like a hug. Hope these bright purple treats find their way into your kitchen soon.

Recipe FAQs

→ What does ube taste like?

Ube has a subtle, earthy sweetness often compared to vanilla with hints of pistachio and coconut. It's less intense than sweet potato and more delicate than taro. The flavor pairs beautifully with white chocolate, which complements rather than masks its gentle notes.

→ Where can I find ube halaya?

Ube halaya (purple yam jam) is typically sold in jars at Asian grocery stores, Filipino markets, or international food aisles. You can also order it online. If unavailable, substitute with ube extract and a bit of purple food coloring, though the jam adds authentic sweetness and texture.

→ Why are my cookies not purple?

The purple intensity depends on your ube halaya and extract quality. Some brands produce deeper colors than others. For a more vibrant purple, add an extra 1/4 teaspoon of ube extract or a drop of purple gel food coloring. Natural variation is normal—the flavor remains delicious regardless of color depth.

→ Can I freeze the dough?

Yes, scoop the dough into balls and freeze on a baking sheet until firm, then transfer to an airtight container or freezer bag. They'll keep for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time. You can also freeze baked cookies for up to 2 months.

→ What's the secret to chewy cookies?

Don't overmix the dough—combine dry ingredients just until no flour streaks remain. Creaming butter and sugar thoroughly creates air pockets for texture. The brown sugar adds moisture, while removing cookies from the oven while centers are still slightly soft ensures they set into perfect chewiness as they cool.

→ Can I use dark chocolate instead?

Absolutely. Dark chocolate creates a bolder, more sophisticated contrast against the sweet ube. Milk chocolate works too, though it may compete with ube's delicate flavor. White chocolate is traditional because its creamy sweetness highlights rather than overpowers the purple yam's subtle notes.