Stuffed Ube Cookies
The perfect cookies. Soft, chewy, crispy edges, stuffed with real purple yam filling, and has a vibrant purple colour.
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!