My Ube Cookies (super chewy + not too sweet)

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My Ube Chewies are intensely flavored cookies with ultra chewy-soft centers and just barely crispy edges. The chewy centers feel similar to the inside of a macaron, yet unlike macarons, these cookies contain no eggs. This recipe instead uses condensed milk for its lovely texture, which also lends a sweet toasted milk flavor to pair with the earthy ube.

What ingredients do you need for these Ube Chewies?

Step-by-Step

Picture tutorial coming soon!

Please bake by weight if you can. 

I research and develop everything on this site using weights (in grams), so they are listed first in the recipe card. Measuring by weight is the best way to replicate my recipes. This is particularly important with fluffy ingredients such as flour, cocoa powder, and powdered sugar.

For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.) as most home scales are not precise enough under that weight.

I have converted grams to volumes (cups, teaspoons, etc.) for American bakers who prefer it. These are not as precise and may have awkward proportions (such as ½ cup + 1 tablespoon). However, they still work. 

This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.

Ube Chewies

Prep Time
Cook Time
Total Time
Yield
20 minutes
35 minutes
About 1 hour
36 2½-inch cookies
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Ingredients

  • 196g (14 tablespoons) unsalted butter, softened slightly to room temperature
  • 230g (¾ cup) sweetened condensed milk
  • 160g (¾ cup) dark brown sugar (packed if measuring by volume)
  • 2 ½ teaspoons ube extract
  • ½ teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¾ teaspoon salt (I use Diamond Crystal Kosher; use half with finely granulated salt)
  • 240g (2 cups) all-purpose flour unbleached

Instructions

  1. Prep the pans and oven. Arrange a rack in the middle of your oven and preheat to 350°F/180°C. Place a sheet of parchment paper or a silicone baking mat atop a cookie baking sheet.
  2. Cream the butter. Add butter to a large mixing bowl (for either a hand or stand mixer). Mix at medium-high speed with the paddle attachment until smooth and slightly lighter in color, about 2-3 minutes. It should have the consistency of a firm mayonnaise.
  3. Add all ingredients except flour. Add the condensed milk, dark brown sugar, ube and vanilla extracts, baking powder, and salt to the butter and mix on low speed to incorporate the ingredients.

    Then go up to medium-high speed and mix until the mixture is homogenous. It should have no separation of ingredients and have a smooth and shiny purple appearance. It will look like a thick purple condensed milk with undissolved brown sugar granules, if you feel it with your fingers.
  4. Add the flour. Pour all the flour into the bowl and mix on the lowest speed or with a spatula. Scrape the bottom to ensure all the flour gets mixed in. The dough should be pretty sticky but should be able to hold its shape when scooped. If not, let it rest for a few minutes to thicken a bit.‍
  5. Scoop and bake. Using a 1-tablespoon scoop (also labeled #40 scoop), portion out the dough onto the parchment-lined trays. (If you have only one tray, bake them one at a time, allowing the sheet to cool before baking the next round. To help the sheet cool quickly, I run them under cold water for a few seconds until I can touch them with my hands, wipe them dry and place the parchment back on.)

    My trays comfortably hold about 12 cookies around 2 inches apart. Bake for about 11 to 13 minutes (remember that if you use a different size scoop than mine, you’ll have to adjust for timing). My sweet spot for these cookies is 12 minutes.

    The cookies are done when they have spread into about 2 ½ circles and puffed up in their centers. Due to the baking powder, they will have cracks on the tops. Remove from the oven and allow them to sit on the tray for 1-2 minutes; during this time they will flatten. They’re pretty fragile immediately after baking but you can tidy them up with a circular cookie cutter if you prefer a nice shape. Move them to a wire rack to cool completely.

    The cookies are best enjoyed within 48 hours of baking. After baking, they will go from soft and slightly chewy, to very chewy as they cool completely. Immediately store them in an airtight container to maintain their moisture.

💌 Notes from Adriana

Hi! I'm Adriana.

I built this site for the curious home baker. I'm a huge science + tech nerd; you'll feel right at home if you like exploring and experimenting in the kitchen too.

Here you can build cakes with my Cakeculator and find recipes to accompany the videos from YouTube, Tiktok, and Instagram.

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