These Sweet Potato Chocolate Chip Cookies are a fun twist on a classic treat! Made with soft sweet potatoes and melty chocolate chips, they are both sweet and satisfying.
They’re a great way to sneak in some veggies while enjoying dessert. I love how easy they are to whip up—just mix, scoop, and bake! You’ll be reaching for seconds in no time!
Key Ingredients & Substitutions
Sweet Potato: This is the star of the cookies, providing moisture and a hint of natural sweetness. You can use canned sweet potato puree if fresh ones are unavailable. Just make sure it’s unsweetened.
Butter: Unsalted butter gives richness to the cookies. If you’re looking for a dairy-free option, coconut oil or a plant-based butter work well too!
Sugars: The mix of brown and granulated sugar helps with texture and sweetness. If you’re cutting back on sugar, you can reduce the amount by a quarter cup or use coconut sugar as a substitute.
Cinnamon: This adds a warm spice flavor. If you want to switch it up, try nutmeg or pumpkin spice for a different taste.
Chocolate Chips: Semi-sweet chocolate chips are great, but feel free to use dark chocolate or even white chocolate chips! You can also swap in nuts or dried fruits for a unique twist.
What’s the Best Way to Mash Sweet Potatoes?
Mashing sweet potatoes may seem simple, but a few tips can elevate your cookies. Start with cooking the sweet potatoes until they are soft. You can boil or bake them; baking often brings out more flavor.
- To bake, pierce the sweet potato skin and place it on a baking sheet. Bake at 400°F (200°C) for about 45 minutes.
- After cooking, let them cool slightly, then scoop out the flesh and mash it until smooth. A fork or potato masher works best—avoid lumps for even cookie consistency!
Sweet Potato Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 12-15 minutes to bake. Be sure to let the cookies cool for a few minutes after baking, so overall, you’re looking at about 30 minutes of your time to enjoy these delicious treats!
Step-by-Step Instructions:
1. Prepare Your Baking Sheet:
Preheat your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper or a silicone baking mat. This will help prevent the cookies from sticking and make for easier clean-up.
2. Cream the Ingredients:
In a large mixing bowl, use a hand mixer or a spoon to cream together the softened butter, brown sugar, and granulated sugar. Mix until the mixture is light and fluffy—this usually takes about 2-3 minutes.
3. Add the Sweet Potato Mixture:
Next, add in your cooked and mashed sweet potato, egg, and vanilla extract to the bowl. Mix well until everything is well combined and smooth.
4. Mix the Dry Ingredients:
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This helps to evenly distribute the baking soda and spices throughout the dough.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir together gently using a spatula or wooden spoon until everything is just combined. Be careful not to overmix; a few lumps are perfectly okay!
6. Fold in the Chocolate Chips:
Once the dough is ready, fold in the semi-sweet chocolate chips evenly so every cookie has a nice chocolatey surprise.
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto your prepared baking sheet. Make sure to leave about 2 inches of space between each cookie.
8. Bake the Cookies:
Place the baking sheet in the oven and bake for 12-15 minutes, or until the cookies are set and lightly golden on the edges. Keep an eye on them toward the end to prevent over-baking!
9. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Enjoy!
Now it’s time to dig in! These Sweet Potato Chocolate Chip Cookies are soft, flavorful, and perfect for any time of the day. Enjoy your delicious baking!
Can I Use Canned Sweet Potato Instead of Fresh?
Absolutely! Canned sweet potato puree is a convenient substitute. Just make sure it’s unsweetened and measure out 1 cup for the recipe. This will save you time without compromising on flavor!
What If I Don’t Have All-Purpose Flour?
If you want to make a gluten-free version, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Alternatively, whole wheat flour can be used for a heartier texture, though it may slightly change the taste.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze the cookies in a freezer-safe bag for up to 3 months. Just thaw them overnight in the fridge before enjoying!
Can I Add Nuts or Other Mix-ins?
Definitely! Feel free to add chopped nuts like walnuts or pecans for extra crunch, or mix in dried fruit for added sweetness. Just remember to adjust the quantity of chocolate chips so that the dough doesn’t get too heavy!
