Irresistibly Soft Marshmallow Sweet Potato Cookies: Your Ultimate Fall Dessert Recipe
Prepare to fall in love with these Marshmallow Sweet Potato Cookies, a truly delightful and soft treat that perfectly encapsulates the cozy essence of autumn. This unique sweet potato cookie recipe marries the comforting sweetness of sweet potatoes with warm cinnamon spices, all crowned with a beautifully toasted marshmallow. It’s an unforgettable dessert that brings classic fall flavors into a portable, craveable cookie form.
Imagine your favorite sweet potato casserole, but transformed into a chewy, soft cookie. That’s precisely what these sweet potato marshmallow cookies offer. Their incredible soft texture, complemented by the gooey, slightly caramelized marshmallow topping, creates a sensational taste experience that’s both nostalgic and exciting. If you adore the flavors of sweet potato pie or casserole but prefer a different texture, these sweet potato cookies with marshmallows are an absolute must-try. They’re ideal for holiday gatherings, fall parties, or simply enjoying a cozy evening treat.
What Exactly Are Marshmallow Sweet Potato Cookies?
When the holiday season approaches, especially Thanksgiving, the sweet potato casserole often makes its grand appearance. Some eagerly reach for a serving, while others might pass due to its distinctive consistency. If you appreciate the sweet, earthy flavor of sweet potatoes but are looking for a new way to enjoy them, these cookies are tailor-made for you. We’ve taken all the beloved elements of that classic side dish – the rich sweet potato, the warm cinnamon, and the irresistibly toasted marshmallow topping – and reimagined them as a fluffy, chewy cookie. Instead of the traditional casserole, why not bring these inventive and delicious sweet potato cookies to your next holiday event? You’ll be amazed at how quickly they vanish from the dessert table!
Essential Ingredients for Your Marshmallow Sweet Potato Cookies
Crafting these amazing sweet potato cookies requires a simple list of ingredients, most of which you likely already have in your pantry. Each component plays a vital role in achieving that perfect balance of sweetness, spice, and soft texture. Let’s gather what you’ll need for this delectable fall recipe:
- All-Purpose Flour: You will need 2 ¼ cups of all-purpose flour. This forms the foundational structure of our cookies, ensuring they are perfectly tender and chewy.
- Ground Cinnamon: Adding ½ tablespoon of ground cinnamon infuses these cookies with that quintessential warm, spiced fall flavor. A little extra for garnish after baking elevates both the aroma and appearance.
- Baking Powder: Essential for helping the cookies achieve a lovely, soft rise during baking, 1 teaspoon of baking powder is included.
- Salt: Just ½ teaspoon of salt helps to balance the sweetness and enhance all the wonderful autumnal flavors in this treat, preventing them from being overly cloying.
- Baking Soda: Another crucial leavening agent, ¼ teaspoon of baking soda works with the acidic ingredients to give these cookies their desirable fluffy texture.
- Unsalted Butter: You’ll need ½ cup (or one stick) of unsalted butter, softened to room temperature. This enriches the cookie dough, contributing to its incredible flavor and tender crumb.
- Brown Sugar: Use 1 cup of packed brown sugar. The molasses in brown sugar adds a deep, rich, caramel-like sweetness and helps keep the cookies moist and chewy.
- Granulated Sugar: For additional sweetness and to contribute to a slightly crisp edge, incorporate ½ cup of granulated sugar into the dough.
- Vanilla Extract: To beautifully enhance all the combined flavors in this sweet potato cookie recipe, 2 teaspoons of pure vanilla extract are a must.
- Sweet Potato Puree: This is the heart of our cookie recipe. You’ll need 2 cups of sweet potato puree, which can be either canned for convenience or homemade for an extra fresh touch. The puree provides moisture, natural sweetness, and that signature sweet potato flavor.
- Large Marshmallows: For the perfect gooey and toasted topping, you’ll need 10 large marshmallows, each cut in half. These will melt and toast beautifully, creating a delightful contrast to the soft cookie.
How to Make Delicious Sweet Potato Cookies with Marshmallows
Creating these autumn-inspired cookies is a straightforward process, ensuring a batch of warm, spiced, and marshmallow-topped delights in no time. Follow these steps carefully for the best results:
Prep Work
Begin by preheating your oven to 350-degrees F (175°C). While the oven heats up, prepare your baking sheet. Grease it lightly, or for easier cleanup and to prevent sticking, line it with parchment paper or a silicon mat. This preparation ensures your cookies bake evenly and release easily.
Crafting the Cookie Dough
- Combine Dry Ingredients: In a medium-sized mixing bowl, thoroughly whisk together the all-purpose flour, ground cinnamon, baking powder, salt, and baking soda. Mixing these dry ingredients first ensures they are evenly distributed throughout the dough. Set this bowl aside for a moment.
- Cream Wet Ingredients: In a separate, larger mixing bowl, cream together the softened butter, packed brown sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy. This step is crucial for incorporating air and creating a tender cookie.
- Add Sweet Potato Puree: Gently fold in the sweet potato puree into the wet mixture. Stir until well combined. Don’t worry if the mixture appears a bit loose or slightly lumpy; this is normal and will be rectified in the next step.
- Integrate Dry and Wet Mixtures: Gradually add the reserved flour mixture to the sweet potato mixture. Combine thoroughly using a spatula or spoon, making sure to scrape down the sides of the bowl to ensure all ingredients are incorporated. Mix just until no streaks of flour remain; overmixing can lead to tough cookies. The resulting dough should be thick, pliable, and easy to shape.
- Form and Place Cookies: Using a spoon or a cookie scoop, portion out the dough. Gently roll each portion into a ball. Place these dough balls onto your prepared baking sheet, spacing them approximately 1 ½ to 2 inches apart to allow for spreading. Lightly press down on each cookie dough ball with the palm of your hand or the bottom of a glass to slightly flatten them.
Baking and Marshmallow Topping
- Initial Bake: Place the baking sheet with the formed cookies into the preheated oven. Partially bake the cookies for 10-13 minutes. At this stage, the cookies should be slightly firm to the touch around the edges, but still soft and not fully cooked through in the center. This partial bake prevents the marshmallows from over-toasting too early.
- Prepare Marshmallows: While the cookies are in their initial bake, use a pair of kitchen scissors to cut each large marshmallow in half.
- Add Marshmallows: Carefully remove the baking sheet from the oven. Promptly and gently place one half of a marshmallow onto the top of each partially baked cookie. Ensure the sticky cut side of the marshmallow is facing down onto the cookie; this helps it adhere better.
- Final Bake and Toasting: Return the pan with the marshmallow-topped cookies to the oven. Continue baking for an additional 5-7 minutes. During this final bake, the marshmallows will soften, puff up, and become beautifully lightly toasted, achieving that signature golden-brown hue. Keep a close eye on them to prevent burning.
- Garnish and Serve: Once the cookies are done baking and the marshmallows are perfectly toasted, remove them from the oven. Immediately sprinkle the top of each warm cookie with a little extra ground cinnamon for an added layer of spice and visual appeal. Let them cool slightly on the baking sheet before transferring to a wire rack. Serve warm and savor every bite!
Important Baking Notes to Consider
Achieving perfectly baked cookies can sometimes depend on your oven. Oven temperatures can vary significantly, even if they are set to the same degree. Therefore, cooking times may be slightly longer or shorter than recommended, depending on the specific performance of your appliance. It’s always a good idea to know your oven and make minor adjustments as needed. Keep an eye on the cookies during the final baking stage to ensure the marshmallows toast to a beautiful golden brown without burning.
Frequently Asked Questions About Sweet Potato Cookies
What if the marshmallow slides off the top of the cookie while it’s still in the oven?
Because we recommend placing the cut marshmallows sticky side down onto the partially baked cookie, sliding is less likely to occur. The sticky surface helps them adhere. However, if you notice a marshmallow starting to drift, gently open the oven door (being careful to minimize heat loss), and use a heat-safe fork or spoon to carefully push the marshmallow back into place on top of the cookie. Work quickly to avoid cooling the oven too much.
Can I omit the white granulated sugar in this recipe?
Yes, you certainly can! If you prefer to reduce or alter the type of sugar, you can replace the granulated white sugar with an equal amount of additional brown sugar for a deeper molasses flavor, or a sugar substitute like stevia, following the product’s conversion guidelines. Keep in mind that altering sugar content might slightly change the cookie’s texture, as sugar also contributes to moisture and spread.
I cannot find sweet potato puree in the store. Can I make my own?
Absolutely, making homemade sweet potato puree is incredibly simple and often yields a fresher flavor! For this recipe, you’ll need about 2 large sweet potatoes. Begin by peeling and cubing the sweet potatoes. Place the cubes in a pot of water and boil for 15-20 minutes, or until they are very tender when pierced with a fork. Drain the potatoes, but be sure to reserve some of the cooking liquid, as you’ll need it for the puree. Transfer the cooked potatoes to a blender or food processor, and blend until completely smooth. Add the reserved liquid in small amounts, just a tablespoon or two at a time, until your desired consistency is achieved. For this cookie recipe, a thicker puree is generally preferred, as it will contribute to a denser, chewier cookie.
Can I use mini marshmallows instead of large ones?
While large marshmallows cut in half are recommended for that classic gooey, toasted topping, you can certainly use mini marshmallows. If using minis, you might scatter about 5-6 mini marshmallows onto each partially baked cookie. They will melt and toast more quickly, so keep an even closer eye on them during the final baking stage to prevent burning.
What other spices can I add to these sweet potato cookies?
Cinnamon is fantastic, but you can certainly enhance the fall flavor profile! Consider adding a pinch of ground nutmeg, ginger, or allspice along with the cinnamon. A tiny amount of ground cloves can also add a wonderfully complex warmth. Start with about ¼ teaspoon of any additional spice and adjust to your taste.
Marshmallow Sweet Potato Cookies
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Ingredients
- 2 ¼ cups Flour
- ½ tbsp Cinnamon plus extra for garnish
- 1 tsp Baking powder
- ½ tsp Salt
- ¼ tsp Baking soda
- ½ cup Butter room temperature
- 1 cup Brown sugar packed
- ½ cup Sugar
- 2 tsp Vanilla extract
- 2 cups Sweet potato puree canned or homemade.
- 10 Large marshmallows cut in half
Instructions
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Prep: Preheat the oven to 350-degrees F. Then, grease or line a baking sheet with parchment paper or a silicon mat.
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Cookie Dough: In a medium bowl, combine the flour, cinnamon, baking powder, salt, and baking soda. Mix well and set aside.
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In a separate large bowl, mix together the butter, brown sugar, granulated sugar, and vanilla extract. Then add in the sweet potato puree and stir well. The mixture will be loose and slightly lumpy.
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Next, add the flour mixture to the bowl with the sweet potato mixture. Combine thoroughly making sure to scrape the sides in the process. The dough should be thick and easily shaped into balls.
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Proceed to scoop a spoonful of the cookie dough and gently form into a ball. Place 1 ½ to 2 inches apart from each other onto the lined baking sheet. Lightly press down on each cookie.
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Bake: Partially bake the cookies in the preheated oven for 10-13 minutes, until the cookies are slightly firm to the touch but not quite finished in the center.
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Using a pair of scissors, cut the large marshmallows in half. Remove the baking sheet from the oven, and carefully place ½ of a marshmallow, sticky side down, onto the top of each cookie.
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Then return the pan to the oven, and bake the topped cookies for an additional 5-7 minutes until the marshmallows are lightly toasted.
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Once they are done baking, remove from oven and sprinkle the top of each cookie with ground cinnamon. Serve and enjoy!
Nutrition
How Long Are These Marshmallow Sweet Potato Cookies Good For?
Once baked, these delicious sweet potato cookies can be kept fresh for several days. Store them in an airtight container at room temperature for up to 3-5 days. To maintain their wonderful soft and chewy texture, especially the marshmallow topping, I highly recommend storing them in the refrigerator. This will help preserve the chewiness and prevent the marshmallows from becoming too sticky or hard. Bring them to room temperature or warm them slightly in the microwave before serving for the best experience.
Can You Freeze Sweet Potato Cookies?
Freezing cookies is a fantastic way to prepare treats ahead of time or to preserve leftovers for future enjoyment. There are two primary methods I prefer for freezing these sweet potato cookies, each offering its own benefits:
Freezing Unbaked Cookie Dough Balls
This method is ideal for having fresh-baked cookies on demand. After preparing the dough, scoop and gently shape it into individual cookie balls with your hands. Arrange these unbaked dough balls in a single layer on a cookie sheet, ensuring they are not touching. Place the cookie sheet in the freezer until the dough balls are solid, typically a couple of hours. Once frozen solid, transfer them to a freezer-safe ziplock bag or airtight container. You can then pull them out and bake them whenever a craving strikes! When baking from frozen, you can either let them thaw on a cookie sheet while your oven preheats, or add an extra 2-4 minutes to the original bake time to compensate for the frozen dough. This method preserves the freshness and chewiness beautifully.
Freezing Baked Cookies
Another convenient option is to freeze the already baked marshmallow sweet potato cookies. My mother-in-law uses this trick all the time for her various cookie recipes! Baked cookies freeze quite well, though they might turn out a tiny bit drier and slightly more crumbly once thawed compared to freshly baked ones. The key is to ensure they are fully cooled before freezing. Arrange them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe airtight container or bag, separating layers with parchment paper. Remember that frozen cookies are quite hard to eat, so thawing is essential! Thankfully, they only take about 20-30 minutes to thaw at room temperature, making them a quick and easy dessert for any occasion.
On a personal note, my son is currently serving a mission for The Church of Jesus Christ of Latter-Day Saints and is immersed in intense language study in Mexico. He recently sent us this incredible picture of him bravely helping remove a moth from a classroom. Yes, that’s a MOTH! Not a bat, not a bird. 😳 I miss him dearly every day, but I am also so incredibly pleased and proud that he’s having such an adventurous and impactful experience!
Explore More Amazing Fall Cookie Recipes Here!
If you’ve enjoyed these Marshmallow Sweet Potato Cookies and are looking for more seasonal baking inspiration, we have a fantastic collection of fall cookie recipes perfect for autumn gatherings, holiday events, or simply cozying up at home. Discover new favorites to add to your baking repertoire:
- Pumpkin Gingersnap Cookies
- Pumpkin Pudding Cookies
- Caramel Apple Snickerdoodles
- Maple Donut Cookies
- Soft Gingerbread Cookies
- Halloween Cobweb Cookies
- Halloween Funfetti Cookies
- Snickerdoodle Apple Pie Cookie Cups
- Pumpkin Snickerdoodles
In conclusion, these Marshmallow Sweet Potato Cookies are more than just a dessert; they’re a celebration of fall, offering a unique blend of soft texture, warm spices, and a delightful marshmallow topping. This simple yet flavor-packed sweet potato cookie recipe is destined to become a staple in your autumn baking, bringing joy and amazing flavors to every bite. Enjoy making and sharing these wonderful cookies!
