These Ube Cookies are soft and chewy, made with real ube, and topped with milk chocolate to make it extra special. Make this for your family and friends as a treat or gift idea.
My ube obsession continues this week, and I love every recipe I make. I make them often, and they dissappear fast enough in our home. Today I decided to experiment with some ube cookies for the Holiday. These cookies have a bright purple color and an earthy ube flavor. They’re also buttery, soft, and tender in the middle.
While all my ube cookie recipes are delicious and packed with ube flavors, these ube cookies are a bit different from my ube crinkles because of their appearance. These ube cookies are topped with milk chocolate; on the other hand, the ube crinkles are coated with confectioners sugar with a crinkle on the outside.
You Will Love This
- No fancy equipment is needed to make these ube cookies.
- It is made with real ube halaya flavors. Not only it tastes so good, but it looks so appetizing with vibrant purple color and chocolate on the top.
- Perfect sweetness, moist, and chewy cookies that will satisfy your sweet tooth.
- Freezer-friendly. Whether it’s baked or raw, these cookies can last a long time in the freezer.
- If you love more ube recipes, check my:
Ingredients
- Ube halaya
- Ube extract
- All-purpose flour
- Baking soda and salt
- Melted butter
- Granulated sugar and Brown sugar
- Egg
- Milk chocolate as toppings
Instructions
In a bowl, combine flour, salt, baking soda, granulated and brown sugar together, and mix well. In a separate bowl, combine egg, melted butter, ube halaya, and ube extract, and whisk until well combined.
To make the cookie dough, combine the flour mixture one cup at a time with the wet mixture. Cover to keep it from drying out and then refrigerate to chill for an hour in the refrigerator or in the freezer for 20 minutes.
Preheat the oven to 350F. Line a baking tray with parchment paper or with a silicone mat. Use a medium-sized cookie scoop to scoop about two tablespoon of cookie dough onto the prepared baking sheet. This batch can make about twelve medium size cookies. Make sure there are 2 inches of space between each cookie.
Bake for 10-12 minutes until the edges are set. They will remain soft but don’t be tempted to bake them for too long. They will continue to bake while still hot. Take it out of the oven. Super easy right?
Allow the ube cookies to rest for a minute, and transfer them to a cooling wire rack. Top them with milk chocolate and allow them to cool completely. Serve and enjoy!
Helpful Tips
- Allowing the cookie dough to chill in the refrigerator or freezer will help to keep it from being too sticky. The dough is easier to manage when they are chilled and firm from the refrigerator.
- Spread some oil in your hands in rolling and shaping the dough. Or you can simply use an ice cream scoop to avoid sticky hands.
- Do not overbake the dough. While every oven is different, check it at the 10-12 minute mark. The ube cookies should still be soft but set and not runny. Don’t leave them in the oven! They continue to bake while they are hot. Let them cool for a minute or two, then top them with chocolate kisses on top.
- To keep them fresh and soft, do not refrigerate baked cookies. Simply transfer them to a container and store them on the countertop for up to 7 days. They are so good!
Make-ahead and Storage
- Make-ahead: You can simply make the cookie dough ahead of time by following the instruction on how to make the dough. You can store them in the refrigerator for a week or freezer for up to 3 months. Roll them flat and wrap them in plastic to save space in the freezer. Take them out and continue with the baking process when ready to consume.
- Storage:
- Countertop – Once it is cold, transfer them to a container with a tight lid and leave them on the countertop to store for a few days.
- Freezer – You can freeze baked or raw cookie dough in the freezer for up to 3 months. If baked, thaw them on the countertop until they reach room temperature, then ready to eat. If it is raw dough, you may need to defrost them in the refrigerator the night before you are ready to bake.
Ube Cookies
Equipment
- 1 Oven
- 1 Baking tray
- 1 baking wire rack
Ingredients
- 1¼ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- ½ cup butter melted
- 1 large egg
- ½ cup ube halaya
- ½ tablespoon ube extract
- 12 pieces chocolate milk or white chocolates
Instructions
- Combine flour, baking soda, salt, granulated, and brown sugar together, and mix well in a bowl.
- In a separate bowl, combine the egg, melted butter, and ube halaya, and whisk to stir until well blended.
- To make the cookie dough, combine the flour mixture one cup at a time with the wet mixture.
- Cover the dough to keep it from drying out and refrigerate for an hour or longer. Or freeze for 20 minutes until they are firm but still easy to shape.
- Preheat the oven in 350F. Line a baking tray with parchment paper or a silicone mat. Use a medium-sized cookie scoop to scoop your cookie dough onto the prepared baking sheet. Make sure there are 2 inches of space between each cookie.
- Bake for 10-12 minutes until the edges are set. Take it out of the oven.
- Allow the ube cookies to rest for a few minutes, top each cookie with milk chocolate, then transfer them to a cooling wire rack.
Notes
HELPFUL TIPS
- Allowing the cookie dough to chill in the refrigerator or freezer will help to keep it from being too sticky. Your dough will be easier to manage when they are chilled and firm from the refrigerator.
- Still too sticky? Spread some oil in your hands in rolling and shaping the dough. Or you can simply use an ice cream scoop to avoid sticky hands.
- Do not overbake the dough. Every oven is different. Check it at the 10-12 minute mark. The ube cookies should still be soft but set and not runny. Don’t leave them in the oven! They continue to bake while they are hot. Let them cool for a minute or two, then top them with chocolate kisses on top.
- To keep them fresh and stay soft, do not refrigerate baked cookies. Simply transfer them to a container with a lid and store them on the countertop for up to 7 days. But I will bet they will be gone in just a few hours, just like in our kitchen! They are so good!
- This cookie dough can make about 12 medium size cookies. Double up the recipe if you want to make more. You can always freeze the extra.
This ube cookie recipe is our new favorite. So delicious, chewy and it melts in your mouth.