If you’re craving a cozy cookie that brings together the natural sweetness of sweet potatoes with the irresistible charm of chocolate chips, you’re going to fall head over heels for this Sweet Potato Chocolate Chip Cookies Recipe. These cookies are wonderfully soft, packed with warm spices, and have a chewy texture that feels like a hug in every bite. Perfect for fall afternoons, holiday gatherings, or any moment that calls for a little homemade comfort, this recipe transforms simple pantry staples into a delightful treat that feels both wholesome and indulgent.
Ingredients You’ll Need
Each ingredient in this Sweet Potato Chocolate Chip Cookies Recipe plays a crucial role in building flavor, texture, and that wonderful tender crumb. From the hearty oats to the fragrant cinnamon, every addition brings something special to the mix.
- Old-fashioned rolled oats (2 cups): These provide chewiness and a wholesome texture that makes the cookies hearty and satisfying.
- All-purpose flour (1 ½ cups): The base that holds everything together, ensuring the perfect structure for soft cookies.
- Ground cinnamon (1 teaspoon): Adds warmth and a cozy spice note that complements the sweet potato beautifully.
- Baking soda (½ teaspoon): Gives the cookies lift and helps with their soft, tender texture.
- Ground nutmeg (¼ teaspoon): Offers a subtle depth of spice that pairs perfectly with cinnamon.
- Salt (¼ teaspoon): Enhances all the flavors and balances the sweetness.
- Unsalted butter (½ cup, softened): Adds richness and moisture for that melt-in-your-mouth experience.
- Brown sugar (1 cup): Provides sweetness plus a hint of caramel flavor that deepens the cookie’s complexity.
- Egg (1 large): Acts as a binder and contributes to the cookie’s softness.
- Mashed sweet potato (¾ cup): The star ingredient that brings natural sweetness, moisture, and a beautiful golden color.
- Vanilla extract (1 teaspoon): Rounds out the flavors with a lovely aromatic touch.
- Semi-sweet chocolate chips (¾ cup, plus extra for decorating): The irresistible bursts of chocolate that contrast perfectly with the sweet potato’s earthiness.
How to Make Sweet Potato Chocolate Chip Cookies Recipe
Step 1: Prepare Your Ingredients
Start by making sure your butter is softened to room temperature for easy mixing. Peel and cook your sweet potato until tender, then mash it until smooth—this is key to ensuring your cookies have that lovely moist texture without lumps.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the rolled oats, all-purpose flour, ground cinnamon, baking soda, nutmeg, and salt. This blend of dry ingredients builds the aromatic base and texture for your cookies.
Step 3: Cream Butter and Sugar
In a separate bowl, use a hand mixer or stand mixer to cream the softened butter with the brown sugar until the mixture is light and fluffy. This step is essential for a tender cookie crumb and helps dissolve the sugar evenly.
Step 4: Combine Wet Ingredients
Add the egg, mashed sweet potato, and vanilla extract to the creamed butter and sugar. Beat everything together until fully incorporated for a smooth, cohesive batter packed with flavor and moisture.
Step 5: Gradually Add Dry Ingredients
Slowly fold the dry oat and flour mixture into your wet ingredients, mixing just until combined. Overmixing can make cookies tough, so gentle folding is the game here.
Step 6: Fold in Chocolate Chips
Finally, add the semi-sweet chocolate chips to the dough, reserving some to press on top of each cookie before baking. These pockets of chocolate melt to perfection and give the cookies their classic chocolate chip charm.
Step 7: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets in 2-inch rounds. Press a few extra chocolate chips on top if desired. Bake for about 11 minutes until the edges are set but the centers remain soft. Allow them to cool on the pan for a few minutes before transferring to a wire rack.
How to Serve Sweet Potato Chocolate Chip Cookies Recipe
Garnishes
For a delightful finishing touch, sprinkle a pinch of flaky sea salt on top of each cookie right after baking. This little burst of saltiness enhances the sweetness and chocolate flavor beautifully.
Side Dishes
Pair these cookies with a warm cup of chai tea, coffee, or even a glass of cold milk for a classic duo. The spices in the cookies naturally complement spiced beverages and creamy drinks alike.
Creative Ways to Present
Turn your Sweet Potato Chocolate Chip Cookies Recipe into a charming dessert platter by stacking them with layers of whipped cream or vanilla ice cream between cookies for a homemade ice cream sandwich treat that’s sure to impress at any gathering.
Make Ahead and Storage
Storing Leftovers
Store cooled cookies in an airtight container at room temperature for up to 4 days to maintain their chewy texture. If you’d like to refresh their softness, pop them in the microwave for a few seconds before enjoying.
Freezing
You can freeze the cookie dough balls on a tray until solid, then transfer to freezer bags for up to 3 months. Bake directly from frozen by adding an extra minute or two to the baking time. Alternatively, freeze fully baked cookies wrapped tightly in plastic wrap and foil.
Reheating
Warm cookies slightly in the oven at 300°F (150°C) for 5 minutes to bring back their fresh-baked softness and revive the melty chocolate chips.
FAQs
Can I use canned sweet potato for this recipe?
Absolutely! If using canned sweet potato puree, just be sure it’s unsweetened and drained of excess liquid to avoid soggy dough.
Are these cookies gluten-free?
Not as written, since the recipe calls for all-purpose flour. However, you can substitute a gluten-free flour blend and ensure your oats are certified gluten-free for a delicious gluten-free treat.
Can I use a different type of chocolate?
Yes! Dark chocolate or milk chocolate chips work just as well, and you can even experiment with white chocolate for a sweeter variation.
Will these cookies be chewy or cakey?
This Sweet Potato Chocolate Chip Cookies Recipe yields soft and chewy cookies with a tender crumb thanks to the oats and mashed sweet potato.
Can I add nuts or dried fruit?
Sure thing! Chopped pecans, walnuts, or dried cranberries can add wonderful texture and flavor complexity to these cookies.
Final Thoughts
There is something truly heartwarming about baking and sharing this Sweet Potato Chocolate Chip Cookies Recipe. It’s an easy way to bring a fresh twist to a classic favorite, infusing seasonal goodness and comforting flavors into every bite. Whether you’re baking for your family, hosting friends, or just treating yourself, these cookies are sure to become a beloved staple in your collection. So go ahead—grab those sweet potatoes, preheat your oven, and get ready to enjoy a truly delicious experience!
Print
Sweet Potato Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 36 cookies (2-inch size)
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sweet Potato Chocolate Chip Cookies combine the natural sweetness and moist texture of mashed sweet potatoes with classic chocolate chips and warm spices, resulting in soft, chewy cookies perfect for any occasion. They’re a delightful twist on traditional chocolate chip cookies, offering a subtle depth of flavor and added nutrition from the sweet potato.
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 and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together rolled oats, all-purpose flour, ground cinnamon, baking soda, ground nutmeg, and salt until well combined.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer or a sturdy spoon to cream the softened unsalted butter and brown sugar together until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg, mashed sweet potato, and vanilla extract into the butter and sugar mixture until the mixture is smooth and fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Gently fold in ¾ cup of semi-sweet chocolate chips, reserving a few for topping if desired.
- Shape Cookies: Using a teaspoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Optionally, press extra chocolate chips on top of each cookie for decoration.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.
Notes
- Ensure the sweet potato is well mashed and measured after cooking and peeling for accurate moisture content.
- For a softer cookie, do not overbake; remove them as soon as the edges turn golden.
- These cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for longer storage.
- You can substitute rolled oats with quick oats if preferred, but the texture will be less chewy.
- To make this recipe dairy-free, substitute butter with coconut oil or a dairy-free margarine.
