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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Add Oreos: Fold in the broken Oreo pieces evenly throughout the dough to distribute the chunks in every bite.
- 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.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- 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.
- Bake: Bake the cookies in the preheated oven for 11 minutes, or until the edges are set and starting to turn golden.
- 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
