If you are searching for a delightful twist on classic treats, this Sweet Potato Chocolate Chip Cookies Recipe is an absolute game-changer. Imagine soft, chewy cookies with a subtle hint of earthy sweetness from mashed sweet potatoes perfectly balancing the rich, melty chocolate chips in every bite. This recipe brings together simple, wholesome ingredients to create a cookie that feels comforting and indulgent at the same time. Whether you’re baking for a cozy fall afternoon or just craving something uniquely delicious, these cookies will quickly earn a permanent spot in your favorites list.
Ingredients You’ll Need
Each ingredient in this Sweet Potato Chocolate Chip Cookies Recipe plays a crucial role, combining to give your cookies incredible texture, flavor, and that lovely autumnal color. These pantry staples come together in an easy mix and bake process that anyone can master.
- 1 cup mashed sweet potato: Brings natural sweetness and moistness that makes these cookies irresistibly soft.
- 1/2 cup unsalted butter (softened): Adds rich flavor and helps create the tender crumb you want in every cookie.
- 1/2 cup brown sugar (packed): Enhances depth with its caramel notes and contributes to the chewy texture.
- 1/4 cup granulated sugar: Balances the sweetness and helps the cookies lightly crisp on the edges.
- 1 large egg: Binds the ingredients together and provides structure.
- 1 teaspoon vanilla extract: Deepens the overall flavor with warm, sweet aroma.
- 1 1/2 cups all-purpose flour: Forms the base and holds everything together perfectly.
- 1/2 teaspoon baking soda: Works as a leavening agent to give the cookies a slight lift.
- 1/2 teaspoon baking powder: Provides additional rise for a soft, tender bite.
- 1/2 teaspoon ground cinnamon: Adds subtle warmth and pairs beautifully with the sweet potato.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1 cup semisweet chocolate chips: The star ingredient for bursts of melty chocolate in every mouthful.
How to Make Sweet Potato Chocolate Chip Cookies Recipe
Step 1: Prepare the Oven and Baking Sheets
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This simple setup ensures your cookies bake evenly without sticking, making cleanup a breeze.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and creamy. This step is essential for creating a smooth, luscious dough that bakes into soft cookies.
Step 3: Add Wet Ingredients
Mix in the egg, vanilla extract, and the mashed sweet potato until well combined. The sweet potato adds luscious moisture and a subtle sweetness, blending beautifully with the other ingredients.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This ensures your leavening agents and spices are evenly distributed for consistent flavor and texture throughout the cookies.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Overmixing can lead to tougher cookies, so stop as soon as there are no dry spots.
Step 6: Fold in Chocolate Chips
Carefully fold in the chocolate chips to ensure every cookie has those irresistible pockets of melty chocolate that transform this cookie from good to unforgettable.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the edges are set but the centers stay soft. Let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Sweet Potato Chocolate Chip Cookies Recipe
Garnishes
For a touch of extra charm, try sprinkling a pinch of flaky sea salt on warm cookies just after baking, enhancing the chocolate and sweet potato’s natural flavors. A light dusting of cinnamon sugar also adds a festive flair.
Side Dishes
Pair these cookies with a cozy cup of hot tea, mocha coffee, or even a glass of cold milk to balance the richness. A scoop of vanilla ice cream makes a delightful dessert for those times you want to indulge a little more.
Creative Ways to Present
Serve these cookies stacked on a rustic wooden board for a fall-themed gathering or wrap them individually in parchment paper tied with twine for homemade gifts. They also make a charming addition to brunch spreads or picnic baskets.
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature for up to 4 days. The moisture from the sweet potato helps keep the cookies soft and fresh, but be sure to keep them away from heat and direct sunlight.
Freezing
You can freeze baked cookies by placing them in a single layer on a tray until firm, then transferring them to a freezer-safe bag. They keep well for up to 3 months, making it easy to enjoy this Sweet Potato Chocolate Chip Cookies Recipe anytime you want a tasty treat.
Reheating
To reheat, warm the cookies in the microwave for about 10 to 15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This restores that fresh-baked softness and brings back the molten chocolate chip goodness.
FAQs
Can I use canned sweet potato puree instead of fresh?
Absolutely! Just make sure to use plain sweet potato puree without added sugars or spices. Let it thaw and drain any excess moisture before measuring for best results in your cookies.
Is it possible to make these cookies gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free flour blend that’s suitable for baking. Just be sure it contains xanthan gum or a similar binder for the best texture.
Can I add nuts to this Sweet Potato Chocolate Chip Cookies Recipe?
Definitely. Chopped pecans or walnuts add a wonderful crunch and complement the flavors beautifully. Stir in about ½ cup with the chocolate chips before baking.
How do I prevent the cookies from spreading too much?
If you find your cookies are spreading too thin, try chilling the dough for 30 minutes before baking. Also, make sure your butter is softened but not melted to keep the dough thicker and more manageable.
Can I make these cookies vegan?
Yes! Use a vegan butter substitute and replace the egg with a flaxseed or chia seed egg (1 tablespoon of ground seeds mixed with 2.5 tablespoons water). The flavor stays just as delightful.
Final Thoughts
This Sweet Potato Chocolate Chip Cookies Recipe is such a joyful surprise when you want to bake something that’s both comforting and a little inventive. The marriage of sweet potato with chocolate chips creates a melody of flavors and textures that’s hard to resist. I highly encourage you to give this recipe a try, whether you’re a seasoned baker or just looking to treat yourself and loved ones with something deliciously different.
Print
Sweet Potato Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sweet Potato Chocolate Chip Cookies combine the natural sweetness and moisture of mashed sweet potatoes with classic chocolate chips, creating a soft, flavorful dessert perfect for fall baking. This easy-to-make recipe results in tender cookies with a subtle hint of cinnamon, making them a healthier twist on traditional chocolate chip cookies.
Ingredients
Dough Ingredients
- 1 cup mashed sweet potato (about 1 medium cooked and mashed)
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Add-ins
- 1 cup semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and creamy, which adds air and helps with the texture.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and mashed sweet potato until everything is fully combined, ensuring the wet base is smooth and consistent.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing, which could toughen the cookies.
- Incorporate Chocolate Chips: Fold in the semisweet chocolate chips gently, so they are evenly distributed throughout the dough without breaking.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake the cookies for 10–12 minutes until the edges are set but the centers remain soft, yielding a tender cookie texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer to a wire rack to cool completely, preventing sogginess.
Notes
- For best texture, use well-mashed, room temperature sweet potato to integrate smoothly into the dough.
- You can substitute whole wheat flour for half of the all-purpose flour to increase fiber content.
- Adding a handful of chopped nuts such as walnuts or pecans adds extra crunch and flavor.
