These sweet potato chocolate chip cookies are a fun twist on a classic treat! They are soft, chewy, and bursting with sweet chocolate goodness. Plus, they have a touch of healthy from the sweet potatoes!
Baking these cookies always makes my kitchen smell like a dream. I can’t resist sneaking one straight out of the oven—yummy! They’re perfect for an after-school snack or a cozy treat anytime.
Key Ingredients & Substitutions
Sweet Potato: This is the star of the cookies, adding natural sweetness and moisture. You can use canned sweet potato puree if you’re short on time, but make sure it’s unsweetened. Sometimes I top it with a sprinkle of cinnamon for added flavor!
Butter: Unsalted butter is preferred for this recipe. If you’re dairy-free, you can substitute with coconut oil or a vegan butter. Both options work great and maintain the cookies’ texture. I’ve tried coconut oil, and it adds a nice subtle flavor!
Sugars: Brown sugar gives a lovely depth, while granulated sugar adds sweetness. You could use coconut sugar or a sugar alternative like Stevia or Monk fruit for a lower calorie option.
Flour: All-purpose flour is typical, but you can swap some of it with whole wheat flour for extra nutrients. For gluten-free cookies, use a gluten-free flour blend—just make sure it has xanthan gum in it!
Chocolate Chips: Semi-sweet chocolate chips are classic. Dark chocolate or even white chocolate chips can work if you want a different taste. I often mix in some dark chocolate for a richer flavor!
How Do I Achieve the Perfect Cookie Texture?
To get those soft and chewy cookies, focus on the mixing and baking times. Overmixing the dough can make them tough! Mix just until combined, and remember: the dough will look a little soft—that’s okay!
- Make sure your butter is softened but not melted. Too melted, and your cookies spread more than they should.
- Don’t skip the chilling time! If you have time, chill the dough for about 30 minutes before baking to help them maintain their shape.
- Keep an eye on the baking time! Remove them as soon as the edges start to turn golden. The middle may look slightly undercooked, but they’ll firm up as they cool.
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
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 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 15 minutes of prep time and 10-12 minutes for baking. After that, let the cookies cool for a bit. In total, you’ll need about 30 minutes until you can enjoy your delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! 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 helps the cookies not stick.
2. Cream Butter and Sugars:
In a large bowl, combine the softened butter, brown sugar, and granulated sugar. Using an electric mixer or a whisk, cream them together until the mixture is light and fluffy. This is important—it adds air to the dough!
3. Mix in Sweet Potato:
Now, add the cooked and mashed sweet potato to your creamed mixture. Mix it well until everything is combined smoothly. You’ll get a lovely orange color!
4. Add Egg and Vanilla:
Beat in the egg and 1 teaspoon of vanilla extract, mixing until the batter is nice and smooth.
5. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt. This helps to evenly distribute the baking agents.
6. Mix Dry Ingredients with Wet Ingredients:
Gradually add the dry mixture to the wet mixture. Stir gently until everything is just combined. Be careful not to overmix!
7. Fold in Chocolate Chips:
Now it’s time for the fun part! Fold in the chocolate chips, making sure they are evenly distributed throughout the dough.
8. Scoop the Dough:
Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto your prepared baking sheet. Make sure to space them about 2 inches apart so they have room to spread while baking.
9. Bake the Cookies:
Place the baking sheet in your preheated oven. Bake for about 10-12 minutes, or until the edges are set and slightly golden. You want them to be soft and chewy!
10. Cooling Time:
Once done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This will help them firm up perfectly.
11. Enjoy!
Your sweet potato chocolate chip cookies are ready to be enjoyed! Pair them with a glass of milk or your favorite beverage for a delightful treat.
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! If you’re using fresh sweet potatoes, just peel, chop, and boil them until tender, then mash them up for the recipe. You can also roast them for a deeper flavor—just remember to let them cool before mixing them in!
What Should I Do if the Dough is Too Sticky?
If your dough feels overly sticky, try adding a little more flour, one tablespoon at a time. This can happen due to the moisture content in the sweet potatoes. Just be careful not to add too much flour, or the cookies might turn out dense!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap them tightly in plastic wrap and place them in a freezer bag for up to 3 months. Let them thaw at room temperature before enjoying!
Can I Add Other Mix-ins?
Definitely! Feel free to get creative by adding nuts, oats, or even dried fruit to the dough for added texture and flavor. Just ensure that you don’t exceed the total volume of chocolate chips to keep the cookie balance right!
