If you’re searching for a cookie that brings together cozy autumn flavors with classic chocolate chip bliss, you’ll absolutely swoon over this Sweet Potato Chocolate Chip Cookies Recipe. Each bite sings with soft, chewy texture and a subtle sweetness, complemented by warm cinnamon and buttery undertones. The sweet potato doesn’t just add gorgeous gold color—it brings moisture and a delicate earthiness, making these cookies utterly irresistible and just different enough to spark pure joy at your next cookie swap or afternoon treat.
Ingredients You’ll Need
The magic of the Sweet Potato Chocolate Chip Cookies Recipe lies in its mix of everyday pantry ingredients—each one purposefully chosen to create tender, flavorful cookies. Simple, familiar items work in harmony here; don’t skip on the little details, as each brings a unique texture, taste, or pop of color to the finished batch!
- Mashed cooked sweet potato (1/2 cup, cooled): Adds moisture, natural sweetness, and a lovely orange hue—don’t forget to mash it super smooth!
- Unsalted butter (1/2 cup, softened): Gives these cookies that classic melt-in-your-mouth texture and rich flavor.
- Packed brown sugar (1/2 cup): Lends a deep, caramel-like sweetness that pairs perfectly with the sweet potato.
- Granulated sugar (1/4 cup): Balances the flavors and helps achieve that just-right cookie spread.
- Large egg (1): Binds everything together and adds structure to your cookies.
- Vanilla extract (1 teaspoon): Infuses warmth and rounds out the sweet notes.
- All-purpose flour (1 1/4 cups): The foundation for chewy, pillowy cookies.
- Baking soda (1/2 teaspoon): Ensures a gentle lift for a tender crumb.
- Ground cinnamon (1/2 teaspoon): Enhances the earthy sweet potato with cozy spice.
- Salt (1/4 teaspoon): A little contrast to accentuate all the flavors.
- Semi-sweet chocolate chips (1 cup): Provides gooey chocolate pockets in every bite—don’t skimp!
How to Make Sweet Potato Chocolate Chip Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C). For easy cleanup and perfect cookies, line a baking sheet with parchment paper; it keeps the cookies from sticking and makes transferring them a breeze.
Step 2: Cream the Butter and Sugars
In a large bowl, combine softened butter, brown sugar, and granulated sugar. Beat the mixture together until it’s light, fluffy, and a little paler in color—this step is key for achieving those soft, bakery-worthy cookies.
Step 3: Mix in the Sweet Potato and Wet Ingredients
Add the egg, vanilla extract, and cooled, mashed sweet potato to the butter mixture. Stir or beat until everything looks smooth and cohesive. The sweet potato brings gorgeous color and prevents dry cookies, so make sure it’s thoroughly integrated.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Mixing these separately ensures even distribution of the leavening and spices, so every cookie turns out just right.
Step 5: Bring It All Together
Gradually add the dry ingredient mixture to your wet ingredients. Stir gently and stop as soon as the flour disappears; overmixing leads to tough cookies, so keep things tender here.
Step 6: Fold in Chocolate Chips
Use a spatula or wooden spoon to fold in the chocolate chips. Every batch of the Sweet Potato Chocolate Chip Cookies Recipe should be generously studded with chocolate, so make sure they’re evenly distributed.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough (a cookie scoop is handy here!) onto your prepared baking sheet, spacing them about 2 inches apart for perfect spreading. Bake for 10–12 minutes, just until the edges are lightly golden—you want those centers to stay soft.
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheet for about 5 minutes so they set up beautifully, then transfer to a wire rack to finish cooling. Try one warm for the best gooey-chocolate experience!
How to Serve Sweet Potato Chocolate Chip Cookies Recipe
Garnishes
A pinch of flaky sea salt just after baking can provide a delightful contrast to the rich, melty chocolate. For a fancy finish, you can also sprinkle a little extra cinnamon or add a few extra chocolate chips on top as soon as the cookies come out of the oven.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, a creamy chai latte, or even a scoop of vanilla ice cream for a dreamy dessert sandwich. For a fall-themed snack spread, try serving them alongside roasted pecans or sliced fresh apples.
Creative Ways to Present
Stack a handful of cookies in a rustic tin tied with twine for a homemade gift. For a party platter, alternate Sweet Potato Chocolate Chip Cookies Recipe with classic chocolate chip and snickerdoodle cookies to show off their unique color. Or, crumble them over yogurt or oatmeal for a sweet breakfast surprise!
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your cookies in an airtight container at room temperature. They’ll stay soft and tempting for up to four days—if they last that long! For extra freshness, you can place a slice of bread in the container; it helps maintain just the right amount of moisture.
Freezing
These cookies freeze beautifully! Simply arrange cooled cookies in a single layer on a baking sheet to freeze individually, then transfer them to a zip-top bag or freezer-safe container. To enjoy, thaw at room temperature or give them a quick warm-up in the microwave.
Reheating
For that just-baked warmth, pop a cookie in the microwave for about 10 seconds before serving. This revives the gooey chocolate chips and softens the crumb, making the Sweet Potato Chocolate Chip Cookies Recipe taste fresh from the oven every time.
FAQs
Can I substitute canned sweet potato for fresh?
Absolutely! Canned sweet potato puree works as a convenient swap. Just make sure it’s pure sweet potato with no added sugars or spices for the best flavor and texture in your cookies.
Can I make these cookies gluten-free?
Yes, you can use a 1-for-1 gluten-free flour blend in place of the all-purpose flour. The cookies will still be soft and delicious—just check your baking soda and chocolate chips for any hidden gluten if allergies are a concern.
What’s the best way to mash sweet potatoes for this recipe?
After boiling or roasting, let the sweet potatoes cool completely, then mash them with a fork or potato masher until smooth and lump-free. For extra silky results, you can even use a food processor.
Can I add nuts or other mix-ins?
Definitely! Chopped pecans, walnuts, or white chocolate chips are wonderful additions. Mix in up to 1/2 cup for added crunch and flavor without impacting the texture of your Sweet Potato Chocolate Chip Cookies Recipe.
Why do my cookies sometimes spread too much?
Too-warm butter or a bit too much sweet potato puree can cause extra spreading. Make sure your sweet potato is fully cooled and avoid over-softening the butter; chilling the dough briefly before baking can also help your cookies hold their shape.
Final Thoughts
If you’re ready to surprise and delight with a batch of homemade treats, this Sweet Potato Chocolate Chip Cookies Recipe is the one to try next. With its perfectly soft texture, irresistible warmth, and just the right amount of chocolate, it might just become your new go-to cookie. Bake a batch soon—you’ll be amazed at how quickly they disappear!
Print
Sweet Potato Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Sweet Potato Chocolate Chip Cookies are a delightful twist on the classic treat. The sweet potato adds a subtle sweetness and moistness, making these cookies soft and irresistible. Packed with chocolate chips, they are perfect for fall or anytime you crave a comforting, homemade dessert.
Ingredients
For the cookies:
- 1/2 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
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add wet ingredients: Add the egg, vanilla extract, and mashed sweet potato, mixing until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add chocolate chips: Fold in the chocolate chips.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure the sweet potato is fully cooled and mashed smoothly to avoid lumps in the dough.
- You can add chopped pecans or walnuts for extra texture.
- Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
