Step 1

In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, baking soda, cornstarch, and salt.

Step 2

In a stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), mix the butter, ube halaya, and sugars on medium speed until combined.

Step 3

Scrape bottom of bowl. Add ube extract and egg, then mix again.

Step 4

Fold in all of the dry ingredients using a rubber spatula. Cover the dough and chill in the fridge for at least 30 minutes. This reduces the cookies from spreading and enhances the flavor.

Step 5

Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.

Step 6

Use large cookie dough scoop to gather dough (about 3 tablespoon each). Shape dough into ball, then place onto lined baking tray. Slightly flatten with palm of your hand or bottom of a cup.

Step 7

Bake for 11-13 minutes. Cookies should look slightly puffy and soft in the center with firm, set edges. They will not brown because of the purple color.

Step 8

Let cool on pan for about 15 minutes. Cooling the cookies before adding the marshmallows helps the marshmallows keep their shape and not completely melt into a puddle due to the heat.

Step 9

Once the cookies are mostly cooled, turn on your broiler (can alternatively use a kitchen blowtorch). Place one ube marshmallow on top of each cookie, then broil/blowtorch until the marshmallow is roasted to your liking. If using a broiler, this will take about 1 minute. Keep an eye on them and be careful to not burn them. Remove cookies from broiler and sprinkle flaky sea salt on top.

Step 10

Let marshmallow cool for 10-15 minutes. If eaten ASAP, the marshmallow will be a gooey mess, unless you prefer it that way. Cooling allows the ube marshmallow to set and have a bit of a stretch when you pull it apart, like in my video.

Step 11

Enjoy!