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If you’re looking for a cozy treat that feels like a warm hug in cookie form, then the Sweet Potato Cookies with Marshmallows and Cinnamon Recipe is your new best friend in the kitchen. These cookies combine the natural sweetness and creaminess of mashed sweet potatoes with the delightful gooey surprise of marshmallows and a comforting sprinkle of cinnamon. Each bite melts flavors together in a way that’s simply irresistible, making them perfect for sharing with loved ones or indulging in a moment of pure comfort and joy.
Ingredients You’ll Need
This recipe calls for basic pantry staples, but don’t let that simplicity fool you—each ingredient plays a crucial role in creating the perfect texture, flavor, and warmth that define these Sweet Potato Cookies with Marshmallows and Cinnamon Recipe.
- All-purpose flour (4 cups): Provides the sturdy structure to hold these delicious cookies together.
- Baking soda (1.5 teaspoons): Gives the cookies just the right lift and prevents them from becoming dense.
- Salt (1 teaspoon): Enhances the sweetness and balances the spices.
- Unsalted butter (1 cup, browned): Adds richness and a nutty depth courtesy of browning, making the flavor more complex.
- Dark brown sugar (2 cups, packed): Brings warmth and moistness with its molasses content.
- Eggs (2, room temperature): Help bind everything and add tenderness.
- Sweet potato (½ cup, cooked and mashed): The star ingredient giving moisture, sweetness, and a beautiful natural color.
- Vanilla extract (1 tablespoon): Adds a sweet, floral aroma that complements the spices perfectly.
- Cinnamon (1 tablespoon + 2 teaspoons, divided): The fragrant spice that defines the cozy fall flavor profile.
- Ginger (½ teaspoon): Adds a subtle zing to balance the sweetness.
- Nutmeg (¼ teaspoon): Lends warmth and complexity to the spice mix.
- Cloves (¼ teaspoon): A little goes a long way to deepen the spice character.
- Large marshmallows (22 pieces): These little clouds of gooey sweetness are the fun surprise inside each cookie.
- Granulated white sugar (½ cup): Used for coating, gives a slight crunch and beautiful sparkle.
How to Make Sweet Potato Cookies with Marshmallows and Cinnamon Recipe
Step 1: Brown the Butter
Start by cutting your butter into smaller pieces and melting it over medium heat. Stir often and watch carefully—once it starts to simmer, keep stirring until it turns a lovely amber shade with little brown flecks. That nutty aroma signals perfection. Remove it from heat and chill until firm but still soft, which adds a deep, caramelized flavor to the cookies.
Step 2: Mix Dry Ingredients
While the butter cools, whisk together the flour, baking soda, and salt in a medium bowl. This dry mix is the foundation of your cookie dough and ensures even flavor and crumb structure.
Step 3: Prepare the Sweet Potato
Give your sweet potato a quick wash, poke holes, and microwave until tender. When cooled, scoop out and mash half a cup to add moisture and sweetness. This step brings that signature softness and subtle earthiness to the cookies.
Step 4: Cream the Sugar, Butter, and Spices
In a mixing bowl, combine the browned butter, dark brown sugar, 1 tablespoon cinnamon along with the ginger, nutmeg, cloves, and vanilla. Beat on medium speed until fluffy and well combined—this airiness will make your cookies delightfully tender.
Step 5: Incorporate Sweet Potato and Eggs
Add the mashed sweet potato and eggs to your creamy mixture. Blend until smooth and fully integrated, creating a luxurious batter that’s bursting with autumnal flavor.
Step 6: Combine Wet and Dry Ingredients
Gradually fold the flour mixture into the wet ingredients using a sturdy spoon or your hands. Be gentle here—overmixing can make the cookies tough. Mix just until combined for a soft, tender bite.
Step 7: Chill the Dough
Transfer the dough to a smaller bowl and cover it. Refrigerate for at least two hours. This resting period solidifies the dough and helps develop flavor while ensuring the cookies don’t spread too much during baking.
Step 8: Preheat and Prepare for Baking
Set your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. The parchment will guarantee easy cleanup and prevent sticking.
Step 9: Cinnamon Sugar Coating
Mix together the granulated sugar with 2 teaspoons cinnamon in a small bowl. This cinnamon sugar coating adds a beautifully crisp and sweet exterior that contrasts perfectly with the soft cookie inside.
Step 10: Scoop, Fill, and Shape the Cookies
Using a 1 Tablespoon cookie scoop, portion out dough. Make a deep indentation in the center and tuck half a large marshmallow inside. Then, carefully mold the dough around the marshmallow to seal it completely. This hidden marshmallow creates a luscious and gooey center you’ll look forward to biting into.
Step 11: Roll in Cinnamon Sugar and Bake
Gently roll each cookie ball in the cinnamon sugar mixture to coat completely. Place on your prepared baking sheet, spacing them well, and bake for about 10 minutes until edges turn golden brown but the cookie remains soft in the middle.
Step 12: Cool and Enjoy
Let the cookies cool slightly on the baking sheet before transferring to a wire rack. This allows the marshmallow centers to set up just a bit while keeping the cookies irresistibly gooey and tender. Then grab a cup of tea or hot cocoa and dig in!
How to Serve Sweet Potato Cookies with Marshmallows and Cinnamon Recipe
Garnishes
For an elegant touch, sprinkle freshly ground cinnamon or a light dusting of powdered sugar on top just before serving. You can also add a few extra mini marshmallows lightly toasted on top for a playful finish that amps up the gooey goodness.
Side Dishes
Serve these cookies alongside a rich cup of chai tea or hot chocolate for a comforting pairing. A dollop of whipped cream or a scoop of vanilla bean ice cream on the side turns this cozy snack into a decadent dessert experience.
Creative Ways to Present
Arrange these cookies on a rustic wooden board alongside autumn-themed decorations like cinnamon sticks, star anise, or dried orange slices. Wrapping a few in a parchment paper bundle tied with twine makes a heartfelt edible gift that shows you care.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to five days. The cookies maintain their soft texture and marshmallow centers beautifully, making them ideal as make-ahead treats for busy days.
Freezing
If you want to save some for a later craving, freeze the baked cookies in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They can be frozen for up to three months and thawed overnight when you’re ready to enjoy.
Reheating
To revive that fresh-from-the-oven feel, warm the cookies gently in the microwave for 15 to 20 seconds or in a preheated oven at 300 degrees Fahrenheit for about 5 minutes. This brings back the melted marshmallow softness and refreshes the cinnamon aroma.
FAQs
Can I use canned sweet potato instead of cooking my own?
Absolutely! Just make sure to mash it well and drain any excess liquid so your dough isn’t too wet. The flavor will still be wonderful and the texture just right.
What if I don’t have browned butter?
While browning the butter adds a fantastic nutty depth, you can use softened unsalted butter instead. The cookies will still be delicious but slightly less rich.
Can I substitute marshmallows with something else?
If you’re not a fan of marshmallows, try adding small chunks of white chocolate or caramel candies for a different kind of gooey surprise inside your cookies.
How do I prevent marshmallows from leaking out during baking?
The key is to make a deep enough indentation and fully encase the marshmallow with dough. Chilling the dough helps it hold shape better, reducing leaks and melt-through.
Are these cookies gluten-free or adaptable?
This specific recipe uses all-purpose flour, but you can experiment with gluten-free flour blends designed for baking. Just keep in mind textures and rising behavior might vary slightly.
Final Thoughts
There is something truly magical about the Sweet Potato Cookies with Marshmallows and Cinnamon Recipe. It’s not just a cookie — it’s a cozy celebration of flavors and textures that feels like autumn on a plate. Whether you’re baking for friends, family, or yourself, these cookies bring joy with every bite. Give this recipe a try and watch how it quickly becomes a beloved staple in your baking repertoire!
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Sweet Potato Cookies with Marshmallows and Cinnamon Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Sweet Potato Cookies blend the warm flavors of browned butter, cinnamon, and a medley of spices with the creamy sweetness of mashed sweet potato. Soft, tender, and perfectly chewy with a gooey marshmallow center, these cookies are a delicious twist on a classic treat, ideal for fall or anytime you crave a comforting dessert.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour (spooned, leveled and sifted)
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 cups dark brown sugar (packed)
- ½ cup granulated white sugar
- 1 Tablespoon cinnamon (+ 2 teaspoons, divided)
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
Wet Ingredients
- 1 cup unsalted butter (2 sticks, browned, cooled and congealed)
- 2 eggs (room temperature)
- ½ cup sweet potato (cooked and mashed)
- 1 Tablespoon vanilla extract
Additional
- 22 large marshmallows
Instructions
- Brown the Butter: Cut the butter into small pieces and melt it in a small skillet over medium heat, stirring often. As it simmers, continuously stir until it turns amber-colored with brown flecks on the bottom. Remove from heat and pour into a heat-safe bowl. Refrigerate until the butter solidifies but remains soft.
- Mix Dry Ingredients: Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- Prepare Sweet Potato: Wash the raw sweet potato and pierce it multiple times. Microwave on high for 4 minutes, flipping halfway. Test tenderness with a fork, microwaving additional minutes if needed. Let cool, then cut open and mash to measure ½ cup.
- Cream Sugar and Butter: In a mixing bowl, combine brown sugar, congealed browned butter, 1 Tablespoon cinnamon, ginger, nutmeg, cloves, and vanilla. Beat on medium speed until fluffy, about 2-3 minutes.
- Add Sweet Potato and Eggs: Mix in the mashed sweet potato and eggs until fully incorporated.
- Combine Flour Mixture: Stir in the flour mixture using a sturdy spoon or hands until just combined. Avoid over-mixing.
- Chill the Dough: Transfer the dough to a smaller bowl, cover, and refrigerate for at least 2 hours to stiffen.
- Prepare for Baking: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Cinnamon Sugar Mix: In a small bowl, mix granulated sugar and 2 teaspoons cinnamon. Set aside.
- Form Cookies with Marshmallow Center: Using a 1 Tablespoon cookie scoop, scoop dough and make a deep indentation. Place half a large marshmallow into the indentation.
- Enclose Marshmallow: Release dough from scoop and use hands to fully cover the marshmallow with dough, shaping into a cookie ball.
- Coat Cookies: Roll each dough ball in the cinnamon sugar mixture until coated.
- Bake: Place cookies onto the prepared baking sheet spaced apart. Bake for 10 minutes or until edges are set and lightly golden.
- Cool: Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure butter is cooled but still soft before mixing to achieve the best creamy texture.
- Do not over-mix the dough to keep cookies tender and avoid toughness.
- Microwave times may vary depending on sweet potato size; ensure it is fully cooked and soft.
- Chilling the dough is essential for better cookie shape and flavor development.
- Use parchment paper or a silicone mat to prevent sticking.
- Cookies keep well stored in an airtight container for up to 5 days.
- For a vegan adaptation, substitute eggs with flax eggs and use vegan butter.
