The perfect cookies. Soft, chewy, crispy edges, stuffed with real purple yam filling, and has a vibrant purple colour.
It’s picnic season, (and also lavender season), which is why I decided to make vibrant purple ube cookies. I like my cookies soft and chewy, which is why these are actually the best cookies you will ever have. Other than the amazing taste, they also look aesthetically pleasing.
I decided to add a purple yam filling inside these cookies to increase the ube flavour even more, and that was the best decision I’ve ever made for these cookies. We first steam the purple yam, and then mash it with condensed milk until smooth. Add a teaspoon of the filling in the centre of each cookie and wrap it up. When you take a bite, all the ube flavours will be melting on your tongue.
What is ube?
Ube, is a purple yam or (purple sweet potato) that originated from the Philippines. It has a slightly nutty and vanilla taste, and has a beautiful purple colour. It’s normally hard to find ube in grocery stores (if you can find it for this recipe, that’ll be even better), so I substituted it with purple yam, which tastes very very similar. Purple yam or purple sweet potato works for this recipe!
This is cookie dough (not what you’re thinking). Look at that glossy dough.
The cookie dough is super easy to make. I added coconut oil and coconut milk in it to enhance the flavours even more. It also makes it less fattening as I didn’t use full butter!
Here’s an idea: a purple themed picnic. These cookies would be PERFECT for it.
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Stuffed Ube Cookies
Ingredients
Filling
- 200 g purple yam
- 1 tbsp condensed milk
Cookie Dough
- 2 cups all purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup brown sugar
- ½ cup unsalted butter (softened)
- ½ cup coconut oil (softened)
- 1-2 tsp ube extract
- 1 tsp vanilla extract
- ¼ cup coconut milk (if dough is crumbly – add little by little at a time)
Topping
- Dark chocolate chunks
Instructions
Filling
- Peel and chop the taro, purple yam, and sweet potato in small chunks. Steam for 25-30 minutes, or until soft and you can poke it through with a toothpick.
- Mash the purple yam while it’s hot. Add condensed milk and mix until combined and smooth. Let cool and set aside.
Cookie Dough
- In a bowl, mix together all the dry ingredients. Set aside.
- In a stand mixer/hand held electric mixer/by hand, cream together the brown sugar, butter, and coconut oil.
- Add in ube extract and vanilla extract and mix. Then, add in the dry ingredients and mix well until combined.
- Lastly, add in the coconut milk a little at a time. You may not need the whole thing depending on the texture of the dough. The dough should be smooth and slightly sticky, but not stick to the spatula.
- Refrigerate the dough for 2 hours and let it sit in room temperature for around 10 minutes until it softens up before assembling.
Assembling
- Preheat the oven to 350°F.
- Using an ice cream scoop, scoop out the cookie dough and form them into balls.
- Flatten each ball and place a teaspoon filling inside each of them. Fold the edges of the dough together and roll it up to form into a ball. Slightly flatten the cookies and place the chocolate chunks on top.
- Place cookies on a lined baking sheet and bake for 13-15 mins, or until edges are set. Remove from the oven and let cool for 5 mins before transferring to a wire rack to cool. Enjoy them while they’re warm!
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