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
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
- 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.
