Description
These Sweet Potato Chocolate Chip Cookies combine creamy mashed sweet potato with classic semi-sweet chocolate chips, resulting in soft, flavorful cookies perfect for fall or any time you crave a comforting homemade treat.
Ingredients
Scale
Main Ingredients
- 1 cup mashed cooked sweet potato, cooled
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and to ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes. This step helps incorporate air into the dough for a tender texture.
- Add Wet Ingredients: Mix in the cooled mashed sweet potato, room temperature egg, and vanilla extract. Stir just until combined, ensuring a smooth, homogenous mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined to avoid overmixing, which can lead to tough cookies.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips so they are evenly distributed throughout the dough.
- Portion Dough: Using a tablespoon or cookie scoop, portion out dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes or until the edges are set and have turned a light golden color.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely to ensure they set perfectly.
Notes
- Ensure the mashed sweet potato is completely cooled before incorporating to prevent cookie dough from becoming too loose and spreading excessively during baking.
- For added texture and flavor, mix in 1/2 cup chopped pecans or walnuts along with the chocolate chips.
- Store cookies in an airtight container at room temperature; they will stay fresh for up to 4 days.
- These cookies are best enjoyed within a day or two for optimum softness.
