Description
Delightful treats combining purple yam flavor with gooey marshmallows, perfect for festive occasions or a cozy snack.
Ingredients
Scale
- 1 cup ube halaya
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together ube halaya, softened butter, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt; gradually add to the wet mixture, stirring until a dough forms.
- Gently fold in mini marshmallows.
- Drop spoonfuls of dough onto the baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are set and tops are slightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Ensure butter is softened for better creaming. Avoid overmixing for tender cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg