What do ube Oreo cookies taste like?

They taste like a thick, fudgy cookie with sweet vanilla-biscuit notes from the ube, creamy white chocolate pockets, and crunchy Oreo pieces throughout. The contrast between the soft purple dough and the crispy cookie chunks is irresistible.

Can I use regular brown sugar instead of muscovado?

Yes. Dark brown sugar is the closest substitute. Muscovado gives a deeper, more complex molasses flavor, but dark brown sugar works well. Avoid light brown sugar as it's too mild for this recipe.

How much ube powder should I use?

25g of ube powder for this batch gives a strong purple color and full ube flavor. Reducing to 15g will give a more subtle tint and lighter taste.

Why do I need to freeze the cookie dough?

Freezing for 2 hours firms the butter and allows the flour to fully hydrate. This prevents the cookies from spreading too thin in the oven and creates the signature thick, crinkly top essential for New York-style cookies.

Can I use Double Stuf Oreos?

Absolutely. Double Stuf Oreos work great and add even more cream filling to the center. The extra cream melts slightly during baking, creating an even gooier center.

Why add lemon juice to cookie dough?

A splash of lemon juice activates the baking soda, creating lift and a slightly chewy texture. It also enhances the ube's natural flavor notes without making the cookies taste citrusy.

How do I prevent the Oreo on top from burning?

Press the whole Oreo on top immediately after removing from the oven, while the cookie is still hot and soft. The residual heat is enough to anchor it without over-baking.

April 8, 2026 · Recipe

Ube Oreo Cookies: Chunky New York Style with White Chocolate

Thick, chunky purple cookies stuffed with a whole Oreo, loaded with crushed Oreo pieces and white chocolate, topped with another Oreo pressed in while still warm. Absolutely over-the-top.

These are not your average cookies. Inspired by the famous New York-style chunky cookies, we took our ube white chocolate cookie recipe and went completely overboard with Oreos. A whole Oreo hidden inside, crushed Oreo chunks throughout the dough, and a final whole Oreo pressed on top right out of the oven.

The result? A giga-indulgent cookie with a deep purple crinkly exterior, a gooey center with melted white chocolate and a full Oreo surprise, and a crunchy Oreo crown on top. This is the cookie you bring to a party and everyone asks for the recipe.

Ube Oreo cookies – New York style purple yam stuffed cookies recipe | Ube Nolia

Updated on April 8, 2026

Quick answer

Ube Oreo cookies are thick, chunky New York-style cookies made with real ube powder, stuffed with a whole Oreo biscuit, loaded with crushed Oreo pieces and white chocolate chunks, and finished with a whole Oreo pressed on top while still warm. 20 minutes prep, 2 hours freezer rest, 12-14 minutes baking. Makes 10 giant cookies. Ube Nolia sells 100% pure ube powder from Dagupan and Urdaneta in the Philippines, with no coloring, additives or added sugar: one 100 g pouch makes 33 ube lattes.

Key Takeaways

Whole Oreo hidden inside each cookie for a surprise center
Crushed Oreo pieces mixed into the dough for texture in every bite
Another whole Oreo pressed on top right after baking
White chocolate chunks melt into irresistible gooey pockets
Naturally purple from real ube powder, no artificial dyes
Freezing the dough is essential for thick, New York-style cookies

Prep time: 20 min
Cook time: 14 min
Total time: 2 h 35
Servings: 10 cookies
Difficulty: Intermediate

Ube Nolia 100% pure ube powder pouch, natural ube from the Philippines

Ube Nolia Powder

From €0.44 / ube latte

Discover Ube Powder

Less than a coffee. Better than a matcha.

With the 5-pack you get 165 ube lattes at home. Cheaper than a café, delivered to your door.

This recipe is made with ube powder from Ube Nolia, the #1 natural ube brand from the Philippines. Discover our buy ube powder, 100% pure: no coloring, no additives, no added sugar. One 100 g pouch makes 33 ube lattes.

Looking for ube powder? Ube Nolia sells 100% pure ube from the Philippines, with no coloring, no additives and no added sugar.

New to purple yam? Read our complete guide: What is ube? - origin, taste, benefits and how to use Ube Nolia ube powder.

Why Ube, Oreo, and White Chocolate Work Together

Ube's natural flavor profile includes vanilla, toasted biscuit, and white chocolate notes. The dark cocoa bitterness of Oreo cookies creates a stunning contrast with ube's sweetness, while the white chocolate bridges both flavors with creamy, melty pockets.

The muscovado sugar adds a deep caramel and molasses backbone that ties everything together. When you bite through the crinkly purple exterior, hit the crushed Oreo chunks and white chocolate, then reach the whole Oreo center with its cream filling slightly softened from baking, the combination is genuinely next-level.

Visually, the cross-section is spectacular: deep purple dough, dark Oreo layers, white chocolate streaks, and cream filling. This is a cookie designed to be broken in half and photographed.

Ingredient Notes

Oreos: Use original Oreos (not Golden or flavored). The dark cocoa shell creates the best visual and flavor contrast with the purple ube dough. Crush 6 cookies into rough chunks (not fine crumbs) for texture.

Muscovado sugar: High molasses content creates a chewy texture and caramel richness. Dark brown sugar works as a substitute.

Ube powder: Use 100% pure ube powder (Dioscorea alata) with no additives. Ube powder provides color, flavor, and nutrients.

White chocolate: Roughly chop a block for irregular pieces that melt into gooey pockets.

Butter: Must be softened (not melted) for proper creaming technique.

Step-by-Step Instructions

Step 1: Cream the Butter and Sugars

In a large bowl, cream the softened butter with the muscovado sugar and brown sugar until pale and fluffy, about 3 minutes on medium speed. Scrape down the sides halfway through.

Step 2: Add Egg and Lemon Juice

Add the egg and a splash of lemon juice. Mix on low speed until fully incorporated.

Step 3: Sift and Combine Dry Ingredients

In a separate bowl, sift the flour and ube powder together. Add baking soda and salt. Whisk to combine. Sifting prevents ube clumps and ensures an even purple color.

Step 4: Mix the Dough

Add the dry ingredients to the wet mixture. Mix on low speed just until no flour streaks remain. Do not overmix.

Step 5: Fold in White Chocolate and Crushed Oreos

Fold in the roughly chopped white chocolate and the crushed Oreo chunks by hand using a spatula. You want big, visible pieces throughout the dough, not fine crumbs. The chunks should be about quarter-Oreo size for maximum texture contrast.

Optional: you can add milk chocolate chips on top of the white chocolate for extra indulgence. The milk chocolate adds a richer, deeper flavor that pairs beautifully with the ube and Oreo.

Ube Oreo cookie dough New York style with white chocolate chunks and crushed Oreo pieces in a mixing bowl

Step 6: Stuff Each Cookie with a Whole Oreo

Take about 90g of dough and flatten it into a disc in your palm. Place a whole Oreo in the center. Wrap the dough around the Oreo completely, sealing the edges. Roll gently into a ball. The Oreo should be fully enclosed. Repeat for all 10 cookies.

Pro Tip: If the dough is too soft to work with, refrigerate it for 15 minutes before stuffing. The dough needs to be firm enough to wrap around the Oreo without tearing.

New York style ube cookie broken open revealing the whole Oreo stuffed inside the purple dough

Step 7: Freeze for at Least 2 Hours

Place the stuffed dough balls on a parchment-lined baking sheet and freeze for at least 2 hours. This step is non-negotiable: frozen dough bakes into thick, tall cookies instead of flat ones. The freezer also firms up the Oreo center.

Purple ube Oreo cookie dough balls on parchment paper ready to freeze for New York style chunky cookies

Step 8: Bake at 190°C (190°C)

Preheat your oven to 190°C (190°C). Place the frozen dough balls on a parchment-lined baking sheet, spaced 6cm apart (these are big cookies). Bake for 12-14 minutes. The cookies are done when the edges are set but the centers still look soft and underdone.

Step 9: Press a Whole Oreo on Top

This is the signature move. Immediately after removing from the oven, while the cookies are still hot and soft, press a whole Oreo firmly on top of each cookie. The heat will slightly melt the cream filling, anchoring the Oreo in place as the cookie cools.

Pro Tip: For an extra indulgent finish, add a small dollop of melted white chocolate under the Oreo before pressing it on. This creates a visible white chocolate "glue" that looks incredible.

Baked ube Oreo cookies New York style with whole Oreos pressed on top and white chocolate dripping

Tips for Perfect Ube Oreo Cookies

The Best Ube Oreo Cookies – Ube Oreo chunky New York style cookies ube powder bag and white chocolate dripping | Ube Nolia

Room temperature ingredients: Butter and egg should be at room temperature for even creaming and proper dough structure.
Don't skip the freeze: 2 hours minimum. Overnight is even better. The frozen dough prevents spread and creates the tall, chunky shape.
Crush, don't pulverize: You want visible Oreo chunks in the dough, not black powder. Break them into rough quarters by hand or put them in a bag and give a few taps.
Under-bake slightly: Pull the cookies when the centers still look soft. They set as they cool. An over-baked cookie loses the gooey Oreo center.
Press the top Oreo immediately: The cookie needs to be hot and soft for the Oreo to sink in slightly and anchor. Wait too long and it won't stick.
Sift the ube: Always sift ube powder with the flour to prevent clumps and ensure even purple color.

Storage and Make-Ahead Guide

Room temperature: Baked cookies keep for 3-4 days in an airtight container. The Oreo inside stays slightly softer than the crunchy one on top.
Refrigerator: Baked cookies keep up to 1 week. Bring to room temperature before serving.
Freezing dough: Stuffed dough balls freeze for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes.
Freezing baked cookies: Freeze for up to 2 months. Thaw at room temperature for 30 minutes.
Reheating: 10-15 seconds in the microwave restores the gooey, warm center. The Oreo inside softens perfectly.

Why Use Real Ube Powder for Cookies

Not all ube products are created equal. Many "ube flavored" products use artificial coloring and synthetic flavoring. Real ube powder (from Dioscorea alata, the Philippine purple yam) provides:

The Best Ube Oreo Cookies – Cross-section of stacked ube Oreo New York style cookies showing whole Oreo center, white | Ube Nolia

Natural purple color from anthocyanins, powerful antioxidants
Authentic flavor with notes of vanilla, toasted biscuit, and white chocolate
Nutritional value: fiber, manganese, iron, and antioxidants
Clean label: no artificial dyes, no additives, just pure ube

More Ube Recipes to Try

Ube White Chocolate Cookie Recipe (the original version without Oreos)
Ube White Chocolate Fudgy Bites
Ube Lava Cake Recipe
Ube Cheesecake Recipe
How to Make Ube Latte
All Ube Recipes

UBE NOLIA Ube Oreo Cookies New York Style: The Purple Yam's Global Journey

Ube, known botanically as Dioscorea alata, is a vibrant purple yam deeply rooted in Filipino culinary tradition. Often referred to simply as 'purple yam' or 'igname viola' in other regions, its distinctive colour comes from naturally occurring anthocyanins, powerful antioxidants. Ube NOLIA captures this essence, offering a powder that imparts a unique biscuit and vanilla flavour profile to dishes, distinguishing it from other root vegetables.

The culinary history of ube is intertwined with the Philippines' rich cultural tapestry. The Spanish colonial period introduced terms like 'jalea' (jam), influencing dishes such as ube halaya. The 20th century saw the integration of condensed and evaporated milk into Filipino desserts, enhancing ube's creamy applications in treats like halo-halo and the layered cake sapin-sapin. Today, ube has transcended its origins, becoming a global culinary trend, with its unique flavour and colour inspiring innovative creations like these New York-style cookies, blending traditional Filipino ingredients with contemporary dessert styles.

Botanical Name

Dioscorea alata

Origin

Philippines (Dagupan, Urdaneta)

Key Pigment

Anthocyanins

Flavour Profile

Biscuit & vanilla

Troubleshooting Your Ube Oreo Cookies

Problem	Cause	Fix
Cookies spread too much	Dough was too warm or butter was over-softened; insufficient chilling time.	Ensure butter is softened but still cool; chill dough for a minimum of 2 hours, or up to 24 hours.
Cookies are dry or crumbly	Over-mixing the dough developed too much gluten; too much flour was added.	Mix dry ingredients into wet until just combined; measure flour accurately, preferably by weight.
Ube flavour is too subtle	Ube powder was not fully incorporated or insufficient amount used.	Sift ube powder with flour to ensure even distribution; use Ube NOLIA for consistent flavour.
Oreos inside are burnt	Baking temperature was too high or cookies baked for too long.	Ensure oven temperature is accurate with a thermometer; bake until edges are just set, centers still soft.

Ube Oreo Cookies: Chunky New York Style with White Chocolate

Less than a coffee. Better than a matcha.