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
Scale
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.
