Step 1

For the Cream Cheese Filling

Step 1

Cream together the cream cheese, sugar, and vanilla extract.

Step 2

Form nine 12g balls/small balls of cream cheese.

Step 3

Freeze for 1 hr. There will be some extra cream cheese balls leftover.

Step 4

For the Cookie Dough

Step 1

Beat the butter with sugar, brown sugar, and salt til lightly creamed. Do not overcream the mix since this can lead to the butter oozing out when it's baking.

Step 2

Mix in the ube extract, halaya, and egg.

Step 3

Add the flour, corn starch, and baking soda to the mix and stir til combined. Do not over mix here or else this could lead to the cookies not spreading as much as they should.

Step 4

Portion dough into nine balls (~55-60g each). Refrigerate for 30 mins to make it easier to work with in the next step.

Step 5

Form balls by flattening each piece, placing a frozen cream cheese ball in the middle, then wrapping the dough around it, and rolling the ball between your hands til smooth.

Step 6

Make sure the bottom is well covered and no cream cheese is visible.

Step 7

Place cookie balls into the fridge for atleast 1 hour, preferably 12 hours.

Step 8

Preheat oven to 350F at least 20 mins before baking.

Step 9

Bake for 12 mins and then let them fully cool before eating.