Description
These ube chocolate chip cookies wrap store-bought cookie dough around sweet ube halaya for crispy edges and a gooey, purple center. A quick Filipino-American cookie hack ready in under 30 minutes.
Ingredients
Scale
- 1 package (16.5 oz) refrigerated cookie dough (makes about 8 cookies)
- 1/2 cup ube halaya (about 1 tablespoon per cookie)
Equipment
Instructions
- Preheat and prep. Heat the oven to 375F and line a baking pan with parchment paper.
- Portion the dough. For each cookie, divide about 5 tablespoons of cookie dough into two 2.5 tablespoon balls, then flatten each into a shallow disc.
- Add the ube. Spoon 1 tablespoon of ube halaya into the center of one disc, top with the second disc, pinch the seams, and roll into a ball so the ube is fully sealed.
- Shape. Set each ball on the pan and press down slightly into a thick hockey-puck shape, spacing them 2 inches apart.
- Bake. Bake for 14 minutes, until the edges are set and lightly golden.
- Cool. Let the cookies cool on the pan for 5 to 10 minutes, then move to a wire cooling rack. Enjoy warm.
Notes
- Seal the seams completely; any exposed ube can leak and caramelize on the pan.
- Chill the stuffed dough balls for 10 minutes before baking if your kitchen is warm, so they hold their shape.
- Use thick jarred ube halaya, not thin ube extract or syrup, so the center stays gooey.
- Homemade cookie dough works too; just chill it firm enough to wrap around the filling.
- Store in an airtight container up to 3 days and warm 8 to 10 seconds in the microwave to bring back the gooey center.
- Prep Time: 15
- Cook Time: 14
- Category: Dessert
- Method: Baking
- Cuisine: American, Filipino
Nutrition
- Serving Size: 1 cookie
- Calories: 265 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg