Step 1

Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.

Step 2

In a small bowl, stir together flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, use an electric hand mixer to beat softened butter until very creamy. Add the sugar and cream together on medium speed until fluffy. Add the egg and mix until combined.

Step 4

Add the ube halaya, ube extract, and vanilla extract. Mix again until the batter is thoroughly purple.

Step 5

Add the flour mixture to the butter mixture and fold together with a spatula until almost combined. Add the chopped white chocolate and finish folding until just combined.

Step 6

Use a 4-tablespoon ice cream scooper to scoop out cookie batter. Release the cookie dough balls on your lined baking sheet, leaving about 2" in between each ball.

Step 7

Bake for 10-12 minutes. About 2 minutes before they're finished baking, press a few extra pieces of white chocolate on top of each cookie (optional).

Step 8

Immediately after taking the cookies out of the oven, swirl each cookie in a round cutter or bowl that's slightly bigger than the cookies for perfect circles (optional). Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to finish cooling or enjoy warm!