Ube Cookies and Cream Cookies Recipe

Introduction

These ube cookies and cream cookies combine the vibrant flavor of ube with the crunch of Oreo pieces for a delightful twist on classic cookies. Soft, chewy, and bursting with unique taste, they’re perfect for any occasion.

Ingredients

• 1 1/2 cups (180 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup (113 grams) unsalted butter, melted
• 1/2 cup (100 grams) light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 3 tbsp ube halaya
• 1 1/2 teaspoons ube extract
• 1/2 teaspoon vanilla extract
• 1 large egg
• 10 Oreos, broken into small pieces

Instructions

1. Step 1: In a medium-sized bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
2. Step 2: In a large bowl, whisk the melted butter with the light brown sugar and granulated sugar until smooth. Add the ube halaya, ube extract, vanilla extract, and egg, whisking until fully combined.
3. Step 3: Add the dry ingredients from step one to the wet mixture and fold gently until just combined.
4. Step 4: Fold in the Oreo pieces until they are evenly distributed throughout the dough. The dough should be sticky.
5. Step 5: Cover the bowl with plastic wrap and refrigerate the dough for one hour.
6. Step 6: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
7. Step 7: Scoop the dough into 2-tablespoon sized balls and arrange them on the prepared baking sheets, spacing them at least 2 inches apart.
8. Step 8: Bake for 11 minutes, then let the cookies cool on the baking sheets before enjoying.

Tips & Variations

• For a stronger ube flavor, increase the ube extract by 1/2 teaspoon.
• If you prefer a crunchier cookie, bake for an additional 1–2 minutes, watching carefully to prevent burning.
• You can substitute store-bought ube jam for ube halaya if needed.
• Try adding chopped nuts like macadamias or walnuts for extra texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 1 month. To reheat, warm gently in a low oven or microwave for a few seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of ube extract?

Yes, you can use just vanilla extract, but the ube extract enhances the signature flavor and purple color of the cookies.

How do I break the Oreos into pieces without making a mess?

Place the Oreos in a plastic bag and gently crush them using a rolling pin or heavy object. This keeps the crumbs contained and evenly sized.

Ube Cookies and Cream Cookies Recipe

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★★★★★

4.8 from 69 reviews

• Author: Elara
• Total Time: 1 hour 26 minutes
• Yield: Approximately 18 cookies 1x

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Description

These ube cookies and cream cookies combine the vibrant flavor of ube halaya and ube extract with the classic crunch of Oreos, resulting in a delightful, soft, and chewy cookie with a pop of purple color and creamy cookie chunks. Perfect for a unique twist on traditional cookies that is sure to impress.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups (180 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt

Wet Ingredients

• 1/2 cup (113 grams) unsalted butter, melted
• 1/2 cup (100 grams) light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 3 tablespoons ube halaya
• 1 1/2 teaspoons ube extract
• 1/2 teaspoon vanilla extract
• 1 large egg

Add-ins

• 10 Oreos, broken into small pieces

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Instructions

1. Prepare Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and kosher salt until well combined. Set this mixture aside.
2. Mix Wet Ingredients: In a large bowl, whisk the melted butter with light brown sugar and granulated sugar until smooth and creamy. Add the ube halaya, ube extract, vanilla extract, and egg, then whisk until all ingredients are well incorporated.
3. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until the dough is nearly combined. Be careful not to overmix.
4. Add Oreos: Fold in the broken Oreo pieces evenly throughout the dough to distribute the chunks in every bite.
5. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for one hour to firm up, which helps the cookies hold their shape while baking.
6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
7. Form Cookies: Using a tablespoon or cookie scoop, form dough balls about 2 tablespoons each and place them at least 2 inches apart on the prepared baking sheets to allow spreading.
8. Bake: Bake the cookies in the preheated oven for 11 minutes, or until the edges are set and starting to turn golden.
9. Cool and Serve: Allow the cookies to cool on the baking sheets before removing. Enjoy the cookies warm or at room temperature.

Notes

• Breaking the Oreos into small pieces allows for even distribution and adds delightful texture.
• Chilling the dough is essential to prevent the cookies from spreading too much during baking.
• Substitute ube halaya with ube jam if you prefer a smoother texture in the dough.
• Store cookies in an airtight container for up to 5 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Filipino

Keywords: ube cookies, ube halaya cookies, cookies and cream, Oreo cookies, Filipino desserts, purple cookies, ube extract cookies