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
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 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.
