Sweet Potato Casserole Cookies
If you are familiar with my other recipes, it should be pretty clear that I love making cookies based on other classic desserts. I just love the ease and versatility of a cookie! This time, I decided to take on sweet potato casserole. We’re talking the decadent stuff with the marshmallow topping that is really a dessert masquerading as a side dish at Thanksgiving. These cookies have fresh sweet potato, warm spices, mini marshmallows, and chopped pecans to give you all the same flavors of a classic sweet potato casserole in an easy handheld form. Give them a try this holiday season!
Prepare the Ingredients
Before you begin mixing your cookie dough, make sure you have prepared your ingredients by doing the following:
Mash Sweet Potatoes: For this recipe, you will use mashed sweet potatoes. You can prepare these by boiling, baking, or microwaving sweet potatoes until soft and then using a fork or potato masher to create a mostly smooth mash - a few small lumps are okay. Allow this to cool to room temperature before using in the recipe.
Soften Butter: If you typically refrigerate butter, make sure to allow it to come to room temperature to allow for better mixing.
Chop Pecans: You can either use pre-chopped pecans or chop your own for this recipe. A coarse chop is okay and some bigger pieces will add a nice variety in texture of the finished cookies.
Mix the Cookie Dough
In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt and set it aside for later.
In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter until creamy. Add granulated and brown sugars and continue to mix on medium speed until light and fluffy. Add one egg, the mashed sweet potatoes, and vanilla extract and mix on medium speed until combined.
Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Using a wooden spoon or stiff rubber spatula, fold in the chopped pecans and marshmallows until they are evenly distributed.
Bake the Cookies
Preheat the oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
Portion out approximately 1.5 tablespoons of dough and roll into balls. Place the dough balls on the prepared baking sheets at least 2 inches apart.
Bake for 13-15 minutes until the edges of the cookies begin to brown. Allow the cookies to cool on the pan for at least 5 minutes before moving to a wire rack to finish cooling. They will continue to set as they cool.
Store leftover cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for 5-7 days. You can also freeze the cookies up for up to 3 months.
Sweet Potato Casserole Cookies
Ingredients
- 2 and 1/2 cups all purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg, room temperature
- 1/2 cup mashed sweet potatoes
- 2 tsp vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup mini marshmallows
Instructions
- Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter until creamy. Add the granulated and brown sugar and continue to mix on medium speed until light and fluffy.
- Add the egg, sweet potatoes, and vanilla and mix on medium speed until combined.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- Using a wooden spoon or stiff rubber spatula, fold in the pecans and marshmallows until they are evenly distributed.
- Portion out ~1.5 tablespoons of dough and roll into balls. Place the dough balls on the prepared baking sheets at least 2 inches apart.
- Bake for 13-15 minutes until the edges of the cookies begin to brown. Allow the cookies to cool on the pan for at least 5 minutes before moving to a wire rack to finish cooling.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for 5-7 days. You can also freeze the cookies up for up to 3 months.
