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
Scale
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.
