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
Scale
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
