If you are looking for a delightful twist on classic treats, this Sweet Potato Chocolate Chip Cookies Recipe is an absolute must-try. These cookies combine the natural sweetness and moisture of mashed sweet potatoes with the comforting richness of chocolate chips, resulting in chewy, soft cookies that feel like a warm hug with every bite. They’re perfect for cozy afternoons, sharing with friends, or whenever you want a wholesome yet indulgent snack.
Ingredients You’ll Need
These ingredients are simple, accessible, and each one plays a crucial role in creating the perfect texture and flavor. From the hearty oats for chewiness to the warm spices that elevate every bite, you’ll find this list welcoming and easy to gather.
- 2 cups old-fashioned rolled oats: Adds chewiness and a wholesome texture that balances out the softness of the sweet potatoes.
- 1 ½ cups all-purpose flour: Provides structure and helps the cookies hold their shape beautifully.
- 1 teaspoon ground cinnamon: Brings a warm, cozy spice that complements the sweet potato perfectly.
- ½ teaspoon baking soda: Helps the cookies rise slightly and stay tender.
- ¼ teaspoon ground nutmeg: Adds subtle depth and a hint of nutty warmth.
- ¼ teaspoon salt: Enhances all the flavors and balances the sweetness.
- ½ cup unsalted butter, softened to room temperature: For rich flavor and that melt-in-your-mouth softness.
- 1 cup brown sugar: Adds sweetness with a molasses twist, enhancing the cookies’ moisture.
- 1 large egg: Binds everything together for the perfect chewy texture.
- ¾ cup mashed sweet potato: Naturally sweet and silky, giving these cookies their signature flavor and moisture.
- 1 teaspoon vanilla extract: Boosts the overall sweetness and aroma, making these cookies irresistible.
- ¾ cup semi-sweet chocolate chips, plus more for decorating (optional): The star ingredient that pairs beautifully with the sweet potato for bursts of chocolaty goodness.
How to Make Sweet Potato Chocolate Chip Cookies Recipe
Step 1: Prep Your Ingredients
Start by peeling and boiling your sweet potato until tender, then mash it until smooth. Meanwhile, soften your butter to room temperature—it’s important for creaming later on. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to make clean-up a breeze.
Step 2: Mix Dry Ingredients
In a large bowl, combine the rolled oats, all-purpose flour, ground cinnamon, baking soda, nutmeg, and salt. Stir everything together until the spices are evenly distributed through the dry mixture—this ensures every cookie will have that warm, spiced note everyone will love.
Step 3: Cream Butter and Sugar
In another bowl, using a hand mixer or stand mixer, beat the softened butter and brown sugar together until the mixture is light and fluffy. This process incorporates air, which helps the cookies have a tender crumb while adding a rich flavor.
Step 4: Add Wet Ingredients
Beat in the egg, mashed sweet potato, and vanilla extract to the creamed butter and sugar. Mix until everything is fully combined and smooth. The sweet potato adds moisture and natural sweetness, giving your cookies their unique texture and flavor.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry oat and flour mixture to the wet ingredients, folding it in gently until just combined. Overmixing can make cookies tough, so a few floury streaks are okay here. Then fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough.
Step 6: Scoop and Bake
Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto your prepared baking sheets, spacing them about 2 inches apart. If you like, press a few extra chocolate chips on top for a pretty presentation. Bake for approximately 12 to 15 minutes, or until the edges are set but the centers remain soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Sweet Potato Chocolate Chip Cookies Recipe
Garnishes
For an eye-catching finish, sprinkle a pinch of flaky sea salt or place a mini chocolate chip right on top of each cookie before baking. This tiny touch enhances the chocolate flavor and adds a delightful contrast to the sweet, tender cookie.
Side Dishes
These cookies pair amazingly well with a tall glass of cold milk or a warm cup of chai tea to complement the spices. For a more indulgent treat, serve alongside vanilla ice cream or a dollop of whipped cream for a fun dessert twist.
Creative Ways to Present
Looking to impress guests or just add a bit of flair? Arrange the cookies on a pretty platter layered with fresh orange or apple slices to highlight the fall flavors. You could also sandwich them with a light cream cheese frosting or peanut butter for an exciting spin on the classic cookie.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Sweet Potato Chocolate Chip Cookies Recipe in an airtight container at room temperature for up to 5 days. Keeping them sealed helps maintain their chewiness and moisture, so you can enjoy them fresh all week long.
Freezing
If you want to save some for later, these cookies freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They keep well for up to 3 months—just thaw at room temperature when you’re ready to indulge.
Reheating
Reheat cookies by popping them in a 300°F (150°C) oven for about 5 minutes or microwaving briefly for 10-15 seconds to bring back that soft, fresh-baked warmth. This little trick brings the flavors right back to life and makes them taste freshly baked.
FAQs
Can I substitute the sweet potato with regular pumpkin?
Yes! Using pumpkin puree is a great alternative that will slightly change the flavor but still provide that moist, tender texture these cookies are known for. Just make sure it’s well-drained to avoid overly wet dough.
What if I don’t have rolled oats? Can I use quick oats?
Quick oats can work in a pinch but may alter the texture somewhat, resulting in cookies that are less chewy and a bit softer. Rolled oats give the best texture for this Sweet Potato Chocolate Chip Cookies Recipe.
Is it possible to make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, and ensure your oats are certified gluten-free. This swap doesn’t impact flavor much but makes the recipe accessible to those with gluten sensitivities.
How do I prevent the cookies from spreading too much?
Make sure your butter isn’t too soft or melted before mixing. Chilling your dough for 30 minutes before baking can also help the cookies hold their shape perfectly.
Can I use dairy-free butter and chocolate chips?
Definitely! Using dairy-free substitutes works well and keeps the cookies vegan-friendly if you swap the egg for a flax egg or another egg replacer. This way, everyone can enjoy the comforting flavors of this Sweet Potato Chocolate Chip Cookies Recipe.
Final Thoughts
There is something truly special about the way sweet potatoes and chocolate come together in this Sweet Potato Chocolate Chip Cookies Recipe. They are easy to make, wonderfully flavorful, and perfect for sharing or savoring all by yourself. I hope you’ll love baking and enjoying these as much as I do—once you try them, they’ll quickly become a favorite in your recipe collection!
Print
Sweet Potato Chocolate Chip Cookies Recipe
- Total Time: 22-25 minutes
- Yield: 36 cookies 1x
Description
These Sweet Potato Chocolate Chip Cookies combine the natural sweetness and moisture of mashed sweet potatoes with classic chocolate chips and warm spices, creating a soft, chewy, and flavorful treat. Perfect for a cozy snack or dessert, these cookies bring a nutritious twist to a classic favorite.
Ingredients
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened to room temperature
- 1 cup brown sugar
- 1 large egg
- ¾ cup mashed sweet potato
- 1 teaspoon vanilla extract
Add-ins
- ¾ cup semi-sweet chocolate chips, plus more for decorating (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix dry ingredients: In a medium bowl, combine the rolled oats, all-purpose flour, ground cinnamon, baking soda, ground nutmeg, and salt. Whisk together until evenly mixed and set aside.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and brown sugar together until the mixture is light, fluffy, and smooth.
- Add wet ingredients: Beat in the large egg, mashed sweet potato, and vanilla extract to the creamed butter and sugar mixture until fully incorporated and smooth.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Avoid overmixing to ensure tender cookies.
- Fold in chocolate chips: Gently fold in ¾ cup of semi-sweet chocolate chips, reserving a few for topping if desired.
- Scoop the dough: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Optionally, press extra chocolate chips on top for decoration.
- Bake the cookies: Bake in the preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are golden and the centers are set but still soft.
- Cool completely: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This helps them firm up and maintain softness.
Notes
- Make sure the sweet potato is well mashed and cooled to room temperature before mixing into the batter.
- Use old-fashioned rolled oats for the best cookie texture; quick oats may result in a different consistency.
- The cookies will be soft when fresh but will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Feel free to substitute semi-sweet chocolate chips with dark chocolate or dairy-free chips to suit dietary needs.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
