Ube Cookies with Hershey Kisses
These Ube Cookies with Hershey Kisses are soft and chewy, made with real ube halaya, and topped with kisses milk chocolate to make it extra special. It is perfectly sweet, packed with nutty and vanilla-like flavors that melt in your mouth. Make this for your family and friends as a treat during the Holidays or any time of the year.
Equipment
1 Oven
1 Baking tray
1 baking wire rack
Ingredients
- 1¼ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter melted
- 2 large eggs
- ½ cup ube halaya
- 2 teaspoons ube extract
- 15 pieces Hershey Kisses or white chocolates
Instructions
- In a bowl, combine and sift the flour, baking soda, salt, granulated, and brown sugar together.
- In a separate bowl, melt the butter. Add in the eggs, ube halaya, and ube extract. 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 30 minutes until they are firm but still easy to shape.
- Preheat the oven to 350°F or 175°C. 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 Hershey kisses milk chocolate, then transfer them to a cooling wire rack. Enjoy!
Notes
Helpful Notes
- 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 while 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 5 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.
Nutrition
Serving: 15piecesCalories: 146kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 41mgSodium: 88mgPotassium: 27mgFiber: 0.3gSugar: 11gVitamin A: 225IUCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!