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Ube Cookies and Cream Cookies Recipe

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★★★★★

4.2 from 45 reviews

These Ube Cookies and Cream Cookies combine the vibrant flavor of ube with creamy white chocolate chips and crunchy chopped Oreos for a uniquely delicious treat. Soft and chewy with a hint of purple yam sweetness and classic cookies and cream crunch, they make a perfect snack or dessert for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 ¼ cups (281g) all-purpose flour (spooned & leveled)
  • 1 ½ teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup (170g) unsalted butter, softened
  • 4 ounces (113g) full-fat cream cheese, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light or dark brown sugar, packed
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon ube extract
  • ¼ cup ube halaya

Mix-ins

  • 1 cup (180g) white chocolate chips
  • 1 ¼ cups (about 110g) chopped Oreos (about 10 cookies)

Instructions

  1. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly combined. Set this mixture aside for later.
  2. Cream Wet Ingredients: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened unsalted butter and cream cheese together until the texture is smooth and creamy. This will ensure a tender cookie base. Next, add both the granulated sugar and brown sugar, and beat at medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
  3. Add Egg and Flavorings: Incorporate the large egg, vanilla extract, ube extract, and ube halaya into the creamed butter and sugar mixture. Beat everything together until fully combined and the dough looks smooth and well mixed.
  4. Add Dry to Wet: Slowly add the dry ingredient mixture to the wet mixture. Mix on low speed just until the ingredients are combined. Avoid overmixing to keep the cookies tender.
  5. Fold in Mix-Ins: Using a spatula, gently fold in the white chocolate chips and chopped Oreos until evenly distributed throughout the dough.
  6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours. Chilling helps the dough firm up, making it easier to scoop and also improves the texture of the baked cookies.
  7. Preheat & Scoop: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper. Scoop the dough into balls about 1.5 to 2 tablespoons each, spacing them 2 inches apart on the prepared baking sheets to allow room for spreading.
  8. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges are golden and the centers still look slightly undercooked. This results in soft and chewy cookies.
  9. Cool: Let the cookies rest on the baking sheet for 5 minutes after removing from the oven to firm up slightly. Then transfer them to a wire rack to cool completely before serving.

Notes

  • For best texture, do not overmix the dough once the dry ingredients are added.
  • Chilling the dough is essential as it helps prevent the cookies from spreading too much during baking.
  • If you cannot find ube halaya or ube extract, you can substitute with natural purple yam puree and vanilla extract, but the flavor will be less intense.
  • Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Adjust baking time slightly if you prefer crispier cookies by baking 1-2 minutes longer.

Keywords: ube cookies, cookies and cream, ube halaya cookies, white chocolate chips, Oreo cookies, Filipino dessert, soft cookies, chewy cookies

Find it online: https://foodiecara.com/ube-cookies-and-cream-cookies-recipe/