Ube Cookies and Cream Cookies

These cookies are next-level. Bright purple, super soft, and stuffed with cookies and cream. Ube lovers, this one’s for you.

I baked a batch just for fun, and wow—they were gone in no time. The ube gives them this sweet, nutty flavor, and the crushed cookies? Total win. It’s like a twist on a childhood favorite.

They’re chewy, colorful, and full of surprises in every bite. A little nostalgic, a little fancy. You won’t be able to stop at just one.

Let’s whip up a batch together. These are the kind of cookies you bake once—and crave forever. Ready to mix? Let’s go!

Why You’ll Love This Recipe

• Colorful and Crowd-Pleasing: That gorgeous purple hue always gets people talking. These are the kind of cookies you bring to a party and watch disappear first.
• Perfect Texture: The combination of cream cheese and ube halaya creates a thick, chewy base, while the Oreos and white chocolate give you bites of crunch and cream in every mouthful.
• Beginner-Friendly: No fancy techniques. No special equipment. Just mix, chill, scoop, and bake.

What You Need to Know Before You Start

Prep & Bake Time:

• Prep Time: 15 minutes (plus 30 minutes chill time)
• Bake Time: 10–12 minutes
• Total Time: Around 1 hour (mostly hands-off)

Yields:
About 24 cookies (depending on the scoop size). These are thick, bakery-style cookies—two or three will fill you up.

Difficulty Level:
Straightforward, with just a few tips that make a big difference in texture. This is a great recipe for beginner bakers looking to explore more unique flavors without the stress.

Required Kitchen Tools

• Mixing Bowls: One for dry ingredients, one for wet
• Measuring Cups & Spoons: Accuracy matters here, especially with flour
• Hand or Stand Mixer: For creaming butter and cream cheese—though a whisk and some elbow grease can work in a pinch
• Spatula: To scrape the sides and gently fold in mix-ins
• Cookie Scoop: Helps keep the cookies uniform in size (recommended, not required)
• Baking Sheets & Parchment Paper: For even baking and easy cleanup
• Cooling Rack: So the cookies firm up without becoming soggy underneath

Ingredients for Ube Cookies and Cream Cookies

These cookies use a mix of standard pantry staples and a few specialty ingredients. If you bake regularly, most of this will look familiar—with a splash of ube to keep things interesting.

• All-Purpose Flour (2 ¼ cups): Forms the structure of the cookie. Make sure to spoon and level, not scoop straight from the bag.
• Cornstarch (1 ½ tsp): A small amount helps keep the cookies soft and thick.
• Baking Soda (1 tsp): Provides lift—especially important with heavier ingredients like cream cheese and ube halaya.
• Salt (½ tsp): Just enough to balance the sweetness.
• Unsalted Butter (¾ cup): Softened to room temperature for easy creaming. Using unsalted gives you more control over the flavor.
• Cream Cheese (4 oz): This is key. It adds a soft, tangy base and gives these cookies their distinct chew.
• Granulated Sugar (½ cup) + Brown Sugar (½ cup): A mix of sugars gives a balanced flavor and keeps the texture tender. Brown sugar also adds moisture.
• Large Egg (1): Binds everything and adds richness.
• Vanilla Extract (2 tsp): Rounds out the sweetness and enhances the ube.
• Ube Extract (1 tsp): A little goes a long way—don’t skip this, even if you use ube halaya. It gives the cookies their signature flavor and color.
• Ube Halaya (¼ cup): This sweet purple yam jam adds flavor and moisture. It also helps create that soft, thick cookie texture.
• White Chocolate Chips (1 cup): Their creamy sweetness works beautifully with ube. If you’re not a fan, you can sub with milk or semi-sweet chips.
• Oreos (1 ¼ cups, about 10 cookies): Roughly chopped, not crushed. You want big chunks for texture and visual appeal.

Variations for Ube Cookies and Cream Cookies

• Make It Vegan: Use plant-based butter and cream cheese alternatives. Swap the egg for a flax egg or egg replacer.
• Go Full Ube: Double the ube halaya and reduce the sugar slightly for a deeper ube flavor.
• Try Different Mix-Ins: Swap Oreos for chocolate wafer cookies, or white chocolate chips for dark.
• Make Cookie Sandwiches: Spread a little more ube halaya between two cookies for a treat that’s part cookie, part whoopie pie.
• Chill Longer for Thicker Cookies: Let the dough chill overnight for even puffier cookies with more depth of flavor.

How to Make Ube Cookies and Cream Cookies – Step-by-Step Instructions

1. Whisk the Dry Ingredients

In a medium mixing bowl, whisk together the flour, cornstarch, baking soda, and salt. This ensures the leavening agents are evenly distributed, and it breaks up any flour clumps.

2. Cream the Butter, Cream Cheese, and Sugars

In a large bowl, use a mixer to beat the butter and cream cheese together until smooth—about 1–2 minutes. Add both sugars and mix on medium speed until light and fluffy. This step is important. It helps incorporate air, which creates a softer cookie.

3. Mix in the Egg, Vanilla, Ube Extract, and Ube Halaya

Add the egg and vanilla extract first, mixing until well combined. Then add the ube extract and ube halaya. The dough will turn a rich purple color and start to smell like sweet vanilla with earthy undertones. It’s subtle but special.

4. Add the Dry Ingredients

With the mixer on low speed, gradually add the flour mixture. Mix just until the flour is fully incorporated—don’t overmix or you’ll end up with tough cookies.

5. Fold in the Chips and Cookies

Using a spatula, gently fold in the white chocolate chips and Oreo chunks. Make sure they’re evenly distributed without breaking them up too much.

How to Bake and Finish Ube Cookies and Cream Cookies

6. Chill the Dough

Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 30 minutes—but ideally up to 2 hours. Chilling solidifies the fat and helps the cookies bake up thicker and chewier. It also allows the ube flavor to develop a bit more.

Chef’s Tip: If you’re in a rush, scoop the dough into balls before chilling—it makes handling easier when you’re ready to bake.

7. Preheat the Oven

Set your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and ensure even browning.

8. Scoop and Space

Scoop the chilled dough into 1.5–2 tablespoon-sized balls. Place them about 2 inches apart on the prepared baking sheets. These cookies spread a little, but not too much, thanks to the cornstarch and cream cheese.

9. Bake

Bake in the center of the oven for 10–12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. Don’t overbake—these cookies finish setting up on the baking sheet after they come out.

10. Cool

Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This prevents sogginess and keeps the bottoms from overcooking.

How to Serve Ube Cookies and Cream Cookies

These cookies are best served once they’ve cooled slightly—still soft and gooey in the middle. Here are a few fun ways to enjoy or dress them up:

• With a glass of milk or ube latte for a cozy afternoon treat
• On a dessert platter alongside chocolate chip and matcha cookies for variety
• As an ice cream sandwich with vanilla or coconut ice cream between two cookies
• Packaged as gifts—these cookies hold their shape and color beautifully

Storing Ube Cookies and Cream Cookies

• At Room Temperature: Store in an airtight container for up to 4 days. Place parchment paper between layers to keep them from sticking.
• In the Fridge: Keeps well for up to 1 week, though they may firm up—microwave for 5–8 seconds to soften.
• In the Freezer (Dough): Freeze unbaked cookie dough balls on a tray, then transfer to a zip-top bag. Bake straight from frozen at 350°F, adding 1–2 minutes.
• In the Freezer (Baked): Fully cooled cookies can be frozen for up to 2 months. Wrap well and thaw at room temp.

Tips and Tricks for Success

• Use room temperature ingredients. Cold butter or cream cheese won’t cream properly.
• Spoon and level your flour. Too much flour leads to dry, cakey cookies.
• Don’t skip chilling. Even 30 minutes makes a difference in structure and flavor.
• Reserve a few Oreos and chips for topping. Press them into the tops of each dough ball before baking for bakery-style presentation.
• Watch the bake time. The cookies will look soft in the center—that’s what you want. They’ll continue to set as they cool.

Nutrition Information

Here’s a rough estimate per cookie (based on 24 cookies per batch):

Nutrient	Amount (Per Cookie)
Calories	190–210 kcal
Total Fat	10g
Saturated Fat	6g
Carbohydrates	25g
Sugar	15g
Protein	2g
Sodium	100mg
Fiber	<1g

Note: Values may vary slightly depending on the brand of ingredients used.

Ube Cookies and Cream FAQs

What does ube taste like?
Ube has a subtle flavor—mildly nutty, slightly vanilla-like, and just a little earthy. It’s not as strong as taro and not as sweet as sweet potato.

Can I use just ube extract without halaya?
Yes, but halaya adds moisture and texture. If omitting it, the cookies may be slightly drier. You can increase the butter by 1–2 tablespoons to help compensate.

Where can I find ube extract or halaya?
Most Asian or Filipino grocery stores carry both. Online retailers often stock ube extract and halaya in jars or pouches.

Can I make this without Oreos?
Absolutely. The cookies will still be delicious with just white chocolate chips or any mix-in you prefer.

Conclusion

These Ube Cookies and Cream Cookies strike that perfect balance between fun and comfort. You get rich color, chewy centers, creamy bursts of sweetness, and a satisfying Oreo crunch—all in one cookie. Whether you’re baking for a party, gifting to friends, or just making something new for yourself, this recipe is a keeper.