These sweet potato chocolate chip cookies are a tasty twist on a classic treat! They’re soft, chewy, and packed with goodness from the sweet potatoes.
Who knew you could sneak veggies into cookies? They’re so delicious that I never feel guilty having a few (or more!). They’re perfect for sharing or enjoying all by yourself! 😋
Key Ingredients & Substitutions
Sweet Potato: This is the star of the show! You can use canned sweet potato puree if you’re short on time. Just make sure to get the plain variety, not the spiced one. For a different flavor, you can try butternut squash puree instead!
Butter: I love that rich taste from butter, but if you’re looking for a dairy-free option, you can use coconut oil or a plant-based butter substitute. Just make sure it’s softened for easy mixing!
Sugars: The mix of granulated and brown sugar gives depth to the flavor. If you’re watching your sugar intake, consider using coconut sugar or a sugar substitute like Stevia in appropriate ratios.
Chocolate Chips: Semi-sweet chocolate chips are classic here, but feel free to swap in dark chocolate, milk chocolate, or even white chocolate. You could also use carob chips for a unique twist!
How Do You Ensure Your Cookies Are Soft and Chewy?
The secret to soft and chewy cookies is not overmixing once you add the flour. Mix just until combined for that perfect texture. Also, make sure your butter is at room temperature—it should be soft but not melted, which helps create that airy texture.
- Start with preheating your oven well to avoid uneven baking.
- Use a cookie scoop for uniform size; this helps them bake evenly.
- Don’t skip the cooling step! Let them sit on the baking sheet to firm up before moving them.
Sweet Potato Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 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 (plus extra for topping if desired)
How Much Time Will You Need?
This cookie recipe takes about 15 minutes to prepare and another 10-12 minutes to bake. Plus, you’ll want to let the cookies cool for a few minutes afterward. So, in total, plan for about 30 minutes before these delightful treats are ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies will bake evenly. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a whisk to cream these ingredients together until the mixture is light and fluffy. This step helps to incorporate air, giving your cookies a wonderful texture.
3. Add Sweet Potato, Egg, and Vanilla:
Add the mashed sweet potato, egg, and vanilla extract to the bowl. Mix everything together until fully combined and smooth. Don’t worry if the mixture looks a bit lumpy; that’s just the sweet potato!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. This helps to evenly distribute the leavening agents and spices.
5. Mix Dry Ingredients into Wet Mixture:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix—this could make the cookies tough. We want them soft and chewy!
6. Fold in the Chocolate Chips:
Now it’s time to add the star of the show—chocolate chips! Gently fold them into the batter until they are evenly distributed. You can also press some extra chocolate chips on top for that extra wow factor!
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie as they will spread a bit while baking.
8. Bake the Cookies:
Pop the baking sheet into the preheated oven and bake for 10-12 minutes, or until the edges are just golden brown. Don’t let them bake too long; they’ll continue to firm up as they cool!
9. Cool and Serve:
Once they’re out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step is important for the perfect texture.
Enjoy your deliciously soft and chewy sweet potato chocolate chip cookies!
Can I Substitute Fresh Sweet Potatoes with Canned Puree?
Yes, you can! If using canned sweet potato puree, make sure it’s plain and not flavored. Use the same amount as you would for cooked and mashed fresh sweet potato.
Can I Make These Cookies Gluten-Free?
Absolutely! To make gluten-free sweet potato chocolate chip cookies, substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend has xanthan gum for the perfect texture!
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge or freeze them in a freezer-safe bag. 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 for added crunch. You can also mix in dried fruits like cranberries or coconut flakes for a twist on flavor and texture.
