These Sweet Potato Chocolate Chip Cookies are a tasty treat that brings together the sweetness of baked sweet potatoes and the joy of chocolate chips. Yum!
What’s even better? They’re soft, chewy, and feel a little healthier with that sweet potato magic. I love bringing these to gatherings, and they vanish in no time!
Key Ingredients & Substitutions
Sweet Potato: This is the star ingredient! It adds moisture and natural sweetness. You can substitute with pumpkin puree for a similar texture and flavor!
Butter: Unsalted butter gives the best flavor, but if you’re looking for a dairy-free option, coconut oil or vegan butter works well too.
Flour: Using all-purpose flour provides the right texture. For a healthier option, you can try whole wheat flour or a gluten-free blend that measures cup-for-cup!
Chocolate Chips: Semi-sweet chocolate chips are a classic choice, but feel free to use dark chocolate, milk chocolate, or even white chocolate chips if you prefer!
How Do I Get the Perfect Texture for My Cookies?
To achieve soft and chewy cookies, follow these tips:
- Make sure your butter is softened but not melted. This keeps the cookies fluffy!
- Don’t overmix the dough after adding the flour. Just mix until you can’t see any dry flour.
- Leave enough space between cookies on the pan so they can spread but won’t merge into each other.
Cooling them on the baking sheet for a few minutes before transferring them helps maintain their shape. Enjoy your baking!
Sweet Potato Chocolate Chip Cookies
Ingredients You’ll Need:
Base Ingredients:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
For the Chocolate:
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This delicious recipe requires about 15 minutes to prepare and 12-15 minutes of baking time. After that, you’ll need a little cooling time, so set aside a total of about 30-40 minutes to enjoy these cookies right from the oven!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Cream the Butter and Sugars:
In a large mixing bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step adds air into the batter, helping your cookies rise!
3. Mix in Sweet Potato and Egg:
Add the cooked and mashed sweet potato, egg, and vanilla extract to the creamed mixture. Stir gently until everything is well combined and smooth.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg if you’re using it. This ensures that the baking soda is evenly distributed throughout the flour.
5. Mix the Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make your cookies tough.
6. Fold in the Chocolate Chips:
Gently fold the chocolate chips into the dough until evenly distributed. The best part is adding a bit of chocolatey goodness!
7. Shape the Cookies:
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, making sure to space them about 2 inches apart so they have room to spread.
8. Bake for Perfection:
Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges are set and the tops are slightly golden. Keep an eye on them towards the end to avoid over-baking!
9. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to firm up before transferring them to a wire rack to cool completely.
10. Indulge:
Now it’s time for the best part! Enjoy your warm, soft, and chewy sweet potato chocolate chip cookies with a glass of milk or your favorite beverage. They’re sure to be a hit!
Can I Use Canned Sweet Potato Instead of Fresh?
Absolutely! If you’re short on time, canned sweet potato puree works just fine. Just make sure to choose an unsweetened version to maintain the flavor balance of the cookies.
How Can I Make These Cookies Vegan?
To make vegan sweet potato chocolate chip cookies, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until thickened) and use a plant-based butter or coconut oil in place of the unsalted butter.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a freezer-safe container for up to 3 months. Just thaw at room temperature before enjoying!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add chopped nuts, like walnuts or pecans, or even dried fruit for extra flavor and texture. Just make sure not to overload the dough to ensure the cookies bake properly!