Ube Cookies and Cream Cookies mix soft ube flavor with crunchy Oreo bits. The cookies look bright and taste rich. If you like bright, fun cookies, see this cotton candy cookie idea for more color fun.

why make this recipe

You will make a cookie that is soft and slightly chewy. The ube gives a mild sweet yam taste and a purple color. The white chocolate and Oreos add cream and crunch. This cookie feels new but uses known steps, so many cooks like it. You can start with an easy cookie base if you want a simple swap.

how to make Ube Cookies and Cream Cookies

Make the dough in a few clear steps. You mix the dry parts, beat the butter and cream cheese, add egg and ube, then join all parts. Fold in chips and Oreos last, chill the dough, and bake. Take the cookies out when the edges turn light gold and the center still looks soft. For notes on how to keep a creamy mix, see creamy mix ideas.

Ingredients :

2 ¼ cups (281g) all-purpose flour (spooned & leveled)
1 ½ teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
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
1 cup (180g) white chocolate chips
1 ¼ cups (about 110g) chopped Oreos (about 10 cookies)

Directions :

Whisk Dry Ingredients: In a medium bowl, whisk flour, cornstarch, baking soda, and salt. Set aside.
Cream Wet Ingredients: Using a hand or stand mixer, beat butter and cream cheese until smooth. Add both sugars and beat on medium speed until fluffy, about 2–3 minutes.
Add Egg and Flavorings: Mix in the egg, vanilla, ube extract, and ube halaya. Beat until well combined and smooth.
Add Dry to Wet: Slowly mix the dry ingredients into the wet mixture on low speed until just combined. Don’t overmix.
Fold in Mix-Ins: Gently fold in the white chocolate chips and chopped Oreos using a spatula.
Chill the Dough: Cover and chill the dough for at least 30 minutes, up to 2 hours.
Preheat & Scoop: Preheat oven to 350°F (177°C). Line baking sheets with parchment. Scoop dough into 1.5–2 tablespoon-sized balls and space them 2 inches apart.
Bake: Bake for 10–12 minutes or until the edges are golden and the centers look just slightly underdone.
Cool: Let cookies rest on the sheet for 5 minutes before transferring to a wire rack.

how to serve Ube Cookies and Cream Cookies

Serve warm or at room temp. Pair the cookies with a glass of cold milk or a scoop of vanilla ice cream. For a snack plate, add some warm soup or a warm side like a small cup of creamy soup and fresh fruit.

how to store Ube Cookies and Cream Cookies

Store cookies in an airtight box at room heat for up to 3 days. For longer life, place them in the fridge for up to 1 week. You can also freeze the baked cookies in a freezer bag for up to 2 months. Thaw at room temp before serving.

tips to make Ube Cookies and Cream Cookies

Use room temp egg and cream cheese for even mix.
Do not overmix after you add flour to keep the dough soft.
Chill the dough so the cookies do not spread too much.
For big cookies, bake a bit longer and watch the color.
For help on make-ahead and keep-wet tips, see creamy reuben tips.

variation (if any)

Make the cookies smaller for bite-size treats.
Swap white chocolate for dark chocolate for more contrast.
Mix in toasted coconut for a nutty hint.
Use more ube halaya for a stronger ube taste.

FAQs

Q: Can I skip the ube extract?
A: Yes. The ube halaya will give some flavor and color, but the extract adds a clear ube note. You can use just the halaya if you do not have extract.

Q: Can I use margarine instead of butter?
A: Butter gives the best taste. Margarine can work, but the cookie may not taste as rich.

Q: How do I keep cookies soft?
A: Do not overbake. Take them out when the center looks a bit soft. Store in a tight box with a slice of bread to keep them soft for a day or two.

Ube Cookies and Cream Cookies

olivia

Published:

April 10, 2026