Introduction
Nothing brings out that warm, cozy feeling quite like a freshly baked cookie, and these Ube S’more Cookies takes it a step further by combining the nostalgia of s’mores with the uniquely delicious taste of ube. These Ube S’more Cookies are perfect for adventurous bakers and lovers of vibrant, exciting flavors. With their vivid purple hue, crispy graham base, and gooey marshmallow center, they’re not only eye-catching but irresistibly tasty!
What is Ube?
Ube (pronounced OO-beh) is a purple yam from the Philippines known for its earthy, nutty-sweet flavor and gorgeous violet color. It’s commonly used in Filipino desserts like cakes, ice cream, and pastries, and now, it’s taking the spotlight in our S’more Cookies. Ube gives these cookies a distinct, subtly sweet flavor that pairs perfectly with the marshmallow and white chocolate.
Key Ingredients
- Butter – Browning the butter adds depth and richness, enhancing the flavor profile.
- Sugars – A combination of white and brown sugar for a balanced sweetness and slight chewiness.
- Eggs – Helps bind the ingredients and adds moisture.
- Vanilla & Ube Extract – Ube extract gives these cookies their signature taste and color, while vanilla enhances sweetness.
- Flour, Baking Soda, and Salt – The dry ingredients that create the ideal texture for a soft, thick cookie.
- White Chocolate Chunks – Adds a creamy sweetness that pairs beautifully with the ube flavor.
- Graham Crackers and Marshmallows – Essential for the s’mores element, creating a nostalgic touch in each bite.
Substitutions
- Butter: If you don’t have unsalted butter on hand, salted butter works; just reduce the added salt in the recipe to ½ tsp.
- Sugars: Coconut sugar can replace white or brown sugar, although it may slightly alter the texture and color.
- White Chocolate: Substitute with milk or dark chocolate if desired. You could even add in semi-sweet chocolate chips for extra richness.
- Graham Crackers: Feel free to use a similar cracker, like digestive biscuits or any plain, mildly sweet cracker, for the same crunchy texture.
Additional Notes
- Browning the Butter: Keep an eye on the butter as it browns, stirring often to avoid burning. This step brings a caramel-like depth to the cookies.
- Chilling the Dough: Refrigerating the dough for at least 30 minutes helps the cookies hold their shape during baking, resulting in a thicker, chewier cookie.
- Reshaping with Cookie Cutter: If your cookies spread unevenly, a round cookie cutter can help reshape them right after baking. Simply place the cutter over each cookie and swirl slightly to form a perfect circle.
Conclusion
These Ube S’more Cookies bring a unique twist to a campfire classic, giving you the warm flavors of marshmallow and graham cracker alongside the beautiful taste of ube. Perfect for sharing with friends or enjoying alone with a hot beverage, these cookies are sure to become a favorite treat in your home.
Ready to try this fusion delight? Let us know how your cookies turn out by sharing a picture or leaving a comment! Enjoy every bite of this ube-inspired twist on a s’more classic.
For more delicious recipes like this one, visit Foodsofli.com. Don’t forget to share your creations with me on social media using #Foodsofli and make sure to tag me @foods_ofli so that I can see your masterpiece.
UBE S’MORE COOKIES
Description
With their vivid purple hue, crispy graham base, and gooey marshmallow center, these Ube S'more Cookies are not only eye-catching but irresistibly tasty!
Ingredients
Instructions
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Brown the butter
In a small saucepan over medium-low heat, melt the butter and allow it to cook until it turns golden brown and releases a nutty aroma. Remove from heat immediately to prevent burning.
avoid stirring the butter roughly to reduce any foaming -
Combine Wet Ingredients
Pour the browned butter into a large mixing bowl. Add the white sugar, brown sugar, eggs, vanilla extract, and ube extract. Whisk thoroughly until smooth and well-blended.
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Incorporate Dry Ingredients
Sift the flour, baking soda, and salt into the bowl. Gently fold these dry ingredients into the wet mixture until just combined—avoid overmixing.
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Fold in the chopped white chocolate chunks, reserving a handful to sprinkle on top of the cookies before baking.
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Scoop and shape the dough into balls about the size of a table tennis ball.
Use an ice cream scooper for equal scoops -
Assemble with Graham and Marshmallow
lace a graham cracker square on a lined baking sheet, then add a marshmallow on top of each graham cracker. Position one cookie dough ball over each marshmallow and graham cracker stack, gently pressing the edges of the dough to enclose the marshmallow.
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Chill and Bake
Refrigerate the assembled cookies for 30 minutes to firm up the dough. Preheat the oven to 350°F (175°C), then bake for 12-13 minutes until the cookies are set and lightly golden.
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If any cookies spread unevenly, use a round cookie cutter to gently shape them into neat circles immediately after baking.
gently swirl the cookie cutter around the freshly baked cookie.
Note
- Browning the Butter: Keep an eye on the butter as it browns, stirring often to avoid burning. This step brings a caramel-like depth to the cookies.
- Chilling the Dough: Refrigerating the dough for at least 30 minutes helps the cookies hold their shape during baking, resulting in a thicker, chewier cookie.
- Reshaping with Cookie Cutter: If your cookies spread unevenly, a round cookie cutter can help reshape them right after baking. Simply place the cutter over each cookie and swirl slightly to form a perfect circle.
