If you’re looking for a cozy, irresistible treat that combines the warm flavors of autumn with a gooey surprise inside, you have to try the Sweet Potato Cookies with Marshmallows and Cinnamon Recipe. These soft, tender cookies blend the natural sweetness of mashed sweet potatoes with fragrant cinnamon and spicy warm spices, then surprise you with a melty, toasted marshmallow in every bite. They’re like a hug on a plate, perfect for sharing with loved ones or enjoying with a cup of tea on a chilly afternoon.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating magic in the kitchen. Each element in this recipe plays an essential role in building the perfect balance of flavor, texture, and that inviting golden color.
- All-purpose flour (4 cups): Provides the structure and soft crumb for the cookies, making them fluffy but sturdy enough to hold their shape.
- Baking soda (1.5 teaspoons): Gives the cookies a light rise and helps with browning for that perfect golden edge.
- Salt (1 teaspoon): Enhances all the sweet and spicy flavors, ensuring no element is left behind.
- Unsalted butter (1 cup, browned and cooled): Adds rich, nutty depth from browning and creates a tender, melt-in-your-mouth texture.
- Dark brown sugar (2 cups, packed): Imparts moisture and a deep caramelized sweetness that pairs beautifully with the spices.
- Eggs (2, room temperature): Bind ingredients while contributing to the soft and chewy texture of the dough.
- Sweet potato (½ cup cooked and mashed): Brings moisture, natural sweetness, and a gorgeous color to the cookies.
- Vanilla extract (1 tablespoon): Lifts the flavor profile with warm, comforting notes.
- Cinnamon (1 tablespoon plus 2 teaspoons): Packs that familiar, fragrant pinch that’s essential for fall-inspired recipes.
- Ginger (½ teaspoon): Adds a subtle zing that complements the cinnamon beautifully.
- Nutmeg (¼ teaspoon): Offers a warm, cozy spice to deepen the flavor layers.
- Cloves (¼ teaspoon): Provides a slightly sweet, aromatic note enhancing the spice blend.
- Large marshmallows (22): The showstopper gooey surprise tucked right inside each cookie.
- Granulated white sugar (½ cup): Used for rolling, giving the cookies a delightful crunch and sparkle on the outside.
How to Make Sweet Potato Cookies with Marshmallows and Cinnamon Recipe
Step 1: Brown the Butter
Start by cutting your butter into smaller chunks and adding them to a skillet. Melt it over medium heat, stirring often so it doesn’t burn. You’ll notice it starts to simmer, and soon brown flecks will appear at the bottom. That’s exactly what you want — this nutty, amber-colored butter will create an incredible flavor base for your cookies. Once browned, transfer to a bowl and chill until solid but still soft enough to mix.
Step 2: Prep Dry Ingredients
While your butter is cooling, whisk together the flour, baking soda, and salt in a separate bowl. This ensures even distribution of leavening and seasoning, setting you up for perfectly tender cookies.
Step 3: Cook and Mash the Sweet Potato
Wash a raw sweet potato and poke holes in it to allow steam to escape during cooking. Microwave it until tender and soft, then let it cool. Scoop out ½ cup of mashed sweet potato—this adds moisture, natural sweetness, and a gorgeous color to your dough.
Step 4: Cream the Butter and Sugar with Spices
In a mixing bowl, combine your cooled browned butter, packed brown sugar, one tablespoon of cinnamon, ginger, nutmeg, cloves, and vanilla extract. Beat on medium speed until the mixture becomes fluffy and well combined — this step ensures every bite bursts with warm, spiced sweetness.
Step 5: Mix in Eggs and Sweet Potato
Add the mashed sweet potato and eggs to your creamed butter mixture. Beat until completely integrated, which will create a rich, tender dough packed with moist goodness.
Step 6: Combine Dry and Wet Ingredients
Slowly add the flour mixture to your wet ingredients. Use a sturdy spoon or your hands to gently fold everything together without over-mixing, encouraging a cookie that’s soft but has enough structure to hold those marshmallows inside.
Step 7: Chill the Dough
Transfer your cookie dough to a smaller bowl, cover, and refrigerate for at least two hours. Chilling solidifies the fats, concentrates flavors, and makes the dough easier to handle — plus it helps your cookies bake up with perfect shape.
Step 8: Prepare for Baking
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper for easy release and cleanup. In a small bowl, stir together the granulated sugar and the remaining two teaspoons of cinnamon. This mixture will coat your cookies for a delightful crunch and flavor boost.
Step 9: Shape Cookies and Add Marshmallows
Use a tablespoon cookie scoop to portion your dough, making a deep indentation in each scoop. Place half of a large marshmallow into this hole, then encase it fully with dough, ensuring the marshmallow is completely sealed inside. Roll the ball in the cinnamon sugar mixture before placing it on your baking sheet. Leave about three inches between cookies to give them room to puff up.
Step 10: Bake to Perfection
Bake your cookies for 9 to 11 minutes, watching for puffed centers and edges that are set but still soft. The marshmallows inside will melt to create gooey pockets of sweetness you’ll adore. Once baked, let them cool fully on the baking sheet — this allows the cookies to firm up enough to handle without breaking.
Step 11: Enjoy Your Sweet Potato Cookies with Marshmallows and Cinnamon Recipe!
Now comes the best part: tasting these warm, spiced, marshmallow-stuffed delights. The sweet potato adds moisture and subtle sweetness, the cinnamon and spices wrap your senses in comfort, and the toasted marshmallows bring that perfect gooey finish. YUM!
How to Serve Sweet Potato Cookies with Marshmallows and Cinnamon Recipe
Garnishes
For an extra touch of indulgence, dust your cookies lightly with powdered sugar or a sprinkle of extra cinnamon after baking. A bit of flaky sea salt sprinkled on top before baking can also provide a delicious contrast to the sweet, gooey interior.
Side Dishes
These cookies pair wonderfully with a warm cup of spiced chai tea, hot cocoa, or even a glass of cold milk to balance their sweetness. For an autumnal spread, serve alongside apple cider or a simple pumpkin latte for a full seasonal experience.
Creative Ways to Present
Try stacking these cookies as mini towers tied with rustic twine for a charming dessert centerpiece. Alternatively, sandwich a scoop of cinnamon ice cream between two cookies for an unforgettable sweet potato ice cream sandwich. They also make fantastic edible gifts, wrapped in parchment and tied with a cinnamon stick.
Make Ahead and Storage
Storing Leftovers
Keep your Sweet Potato Cookies with Marshmallows and Cinnamon Recipe fresh by storing them in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking and preserve their soft texture.
Freezing
These cookies freeze beautifully, either baked or as dough balls. For baked cookies, wrap each individually in plastic wrap and place in a freezer-safe bag for up to a month. To freeze dough, form into balls with marshmallows inside and freeze on a baking sheet before transferring to a bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.
Reheating
Refresh your cookies by warming them gently in the oven at 300 degrees Fahrenheit for 5 to 7 minutes. This reactivates the marshmallow melt and enhances the soft, chewy texture, making them taste freshly baked all over again.
FAQs
Can I substitute regular potatoes for sweet potatoes?
While technically possible, regular potatoes lack the natural sweetness and moisture of sweet potatoes, which are key to the flavor and texture of this recipe. For the best results, stick with sweet potatoes to get that perfect balance.
What type of marshmallows works best?
Large marshmallows are ideal because they provide a generous gooey filling inside each cookie. Mini or standard-sized marshmallows may melt too quickly and disperse rather than staying as a distinct center.
Can I make these cookies gluten-free?
You can experiment with a gluten-free all-purpose flour blend, but be aware the texture might vary slightly. It’s best to use a blend that includes xanthan gum for structure, keeping the cookies tender yet sturdy enough to hold the marshmallows.
How do I avoid marshmallows leaking out during baking?
Make sure to fully encase the marshmallow inside the dough with no gaps or cracks. Chilling the dough well before baking also helps the cookies hold their shape and keep the marshmallows inside.
Can I add nuts or other mix-ins?
Absolutely! Chopped pecans or walnuts add a wonderful crunch and nutty flavor that pairs beautifully with the spices and marshmallows, giving your cookies extra texture and depth.
Final Thoughts
This Sweet Potato Cookies with Marshmallows and Cinnamon Recipe is truly a treasure, perfect for anyone craving a special homemade treat with a little twist. The combination of sweet potato, warm spices, and melted marshmallows creates a cookie experience that’s comforting and exciting all at once. Give it a try and watch these little beauties bring joy and smiles to your kitchen and beyond!
Print
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
- Diet: Vegetarian
Description
These Sweet Potato Cookies are a delightful treat combining the natural sweetness and moistness of cooked sweet potato with warm spices like cinnamon, ginger, nutmeg, and cloves. The cookies feature browned butter for a rich, nutty flavor and are uniquely filled with gooey marshmallows for a soft, melty surprise inside each bite. Perfect for autumn or any time you’re craving a cozy, spiced dessert cookie.
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
- 3 teaspoons cinnamon (divided: 1 tablespoon + 2 teaspoons)
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients
- 1 cup unsalted butter (2 sticks, browned, cooled and congealed)
- 2 large eggs (room temperature)
- ½ cup sweet potato (cooked and mashed)
- 1 tablespoon vanilla extract
Other
- 22 large marshmallows (halved)
Instructions
- Brown the Butter: Cut the butter into smaller pieces and add to a small skillet. Melt the butter over medium heat, stirring often. Once it simmers, stir continuously until the butter turns amber-colored, translucent and brown flecks appear at the bottom of the skillet. Remove from heat and pour the browned butter with all the brown bits into a heat-safe small bowl. Refrigerate until solid but still softened.
- Mix Dry Ingredients: While the butter cools, whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- Cook and Mash Sweet Potato: Wash the raw sweet potato and poke several small holes. Microwave on high for 4 minutes, flipping halfway. Test with a fork to ensure tenderness; if needed, microwave additional minutes until cooked through. Cool, then cut open and mash ½ cup of the cooked sweet potato with a fork.
- Cream Butter and Sugars with Spices: In a mixing bowl, combine the browned butter, dark brown sugar, 1 tablespoon cinnamon, ginger, nutmeg, cloves, and vanilla. Mix at medium speed until fluffy and well creamed, about 2-3 minutes.
- Add Sweet Potato and Eggs: Incorporate the mashed sweet potato and eggs into the creamed mixture, mixing until fully combined.
- Combine with Dry Ingredients: Add the flour mixture to the wet ingredients and gently mix with a sturdy spoon or clean hands until just combined. Avoid overmixing to keep cookies tender.
- Chill the Dough: Transfer the dough to a smaller bowl, cover, and refrigerate for at least 2 hours to stiffen the dough.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine ½ cup granulated sugar with 2 teaspoons cinnamon. Stir well and set aside.
- Shape and Fill Cookies: Using a 1-tablespoon cookie scoop, scoop dough. Make a deep indentation in each dough ball and insert half a large marshmallow into the hole. Cover the marshmallow completely with dough.
- Coat and Arrange Cookies: Roll each dough ball in the cinnamon sugar mixture to coat. Place the cookies on the prepared baking sheet about 3 inches apart.
- Bake Cookies: Bake for 9-11 minutes or until the center is puffed and edges are set but not hard.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool completely on the sheet before transferring.
- Serve and Enjoy: Once cooled, enjoy these soft, spiced, marshmallow-filled sweet potato cookies with your favorite beverage.
Notes
- Ensure the browned butter is cooled but still soft enough to cream properly with the sugars.
- Do not overmix the dough after adding flour to avoid tough cookies.
- Refrigerating the dough helps the cookies keep their shape and improves texture.
- If a microwave is not available, sweet potato can be baked wrapped in foil at 400°F for 45-60 minutes until tender.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Using dark brown sugar adds moisture and depth of flavor; light brown sugar may be substituted but flavor will be milder.
- Handle marshmallows carefully to avoid stickiness when inserting into dough.
