Sweet Potato Casserole Cookies
Sweet potatoes are one of my loves and indulgences in life and especially sweet potato casserole. It’s no wonder that the inspiration for creating these Sweet Potato Casserole Cookies came from my favorite thanksgiving side dish. Sweet potatoes and warm fall spices baked into a soft cookie and topped with a pecan crumble and toasted marshmallows. Enjoy the delicious essence of sweet potato casserole all captured in a hand held soft cookie. Makes 12 large cookies.
Let’s begin!
Ingredients:
For Topping:
1/4 cup all-purpose flour
3 tbsp packed light brown sugar
2 1/2 tbsp melted plant butter
1/2 cup pecans, roughly chopped
zest of 1 orange
pinch of salt
mini marshmallows (about 36-40)
For Cookies:
1/2 cup plant butter, softened
1 cup light brown sugar, lightly packed
1 large egg + 1 large egg yolk
1 cup cooked and mashed sweet potatoes
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour
Instructions:
Add all topping ingredients (excluding marshmallows) to a small bowl and mix until everything is well incorporated and crumbly.
Cover bowl and refrigerate until needed.
Preheat oven to 350℉ / 176℃. Prepare large baking sheet by lining with parchment paper.
In a large bowl, cream together butter and sugar o medium speed, about 2-3 minutes.
Add egg and egg yolk, sweet potatoes, vanilla extract and then mix on medium speed until well incorporated.
Scrap down sides of bowl, then add pumpkin pie spice, baking soda and salt and mix until combined.
Add flour and mix until just moist and combined into cookie dough. (Do not overmix)
Use an ice cream or cookie dough scoop to evenly scoop balls of cookie dough on to prepared baking pan, at least 2 inches apart.
Remove topping from fridge and break it up with a fork. Press roughly a tablespoon amount on top of each cookie, pressing center of cookie down slightly.
Bake 10-12 minutes or until edges and top are set and slightly golden brown.
Remove cookies from oven, top each cookie with a few mini-marshmallows (press in gently.)
Position oven rack so that cookies are about 3 inches form broiler and turn on broiler to high. Place cookies on rack and don’t walk away, watch closely until marshmallows are browned.
Immediately remove from oven, and let cool on pan for one minute, then transfer cookies to a cooling rack to finish cooling.
These cookies have more of a soft, cake-like texture. I wasn’t 100% sure about whether to leave them like that or play with the recipe.
Personally, I love them and during the development stage of this recipe, I had feedback from an old friend. He absolutely loved them also, and said they were the best cookies he’s ever had. So…thank you Chuck and I agree! The recipe was left as is!
Let me know what you think of these cookies by leaving a comment below.
Enjoy!
💜Julie
Sweet Potato Casserole Cookies
Ingredients
Instructions
- Add all topping ingredients (excluding marshmallows) to a small bowl and mix until everything is well incorporated and crumbly.
- Cover bowl and refrigerate until needed.
- Preheat oven to 350℉ / 176℃. Prepare large baking sheet by lining with parchment paper.
- In a large bowl, cream together butter and sugar o medium speed, about 2-3 minutes.
- Add egg and egg yolk, sweet potatoes, vanilla extract and then mix on medium speed until well incorporated.
- Scrape down sides of bowl, then add pumpkin pie spice, baking soda and salt and mix until combined.
- Add flour and mix until just moist and combined into cookie dough. (Do not overmix)
- Use an ice cream or cookie dough scoop to evenly scoop balls of cookie dough on to prepared baking pan, at least 2 inches apart.
- Remove topping from fridge and break it up with a fork. Press roughly a tablespoon amount on top of each cookie, pressing center of cookie down slightly.
- Bake 10-12 minutes or until edges and top are set and slightly golden brown.
- Remove cookies from oven, top each cookie with a few mini marshmallows (press in gently.)
- Position oven rack so that cookies are about 3 inches form broiler and turn on broiler to high. Place cookies on rack and don’t walk away, watch closely until marshmallows are browned.
- Immediately remove from oven, and let cool on pan for one minute, then transfer cookies to a cooling rack to finish cooling.
Notes
Note: You could optionally wait to add marshmallows before serving and use a culinary torch to brown and gently melt marshmallows to cookies.
Note: These would be perfect for making whoopie pies out of.
