If you adore the comforting sweetness of sweet potatoes combined with the irresistible charm of chocolate chips, then this Sweet Potato Chocolate Chip Cookies Recipe is about to become your new favorite treat. These cookies are a delightful twist on the classic chocolate chip cookie, offering a moist, chewy texture with warm hints of cinnamon and nutmeg. Perfectly spiced and naturally sweetened by the mashed sweet potato, they bring a beautiful golden hue and a depth of flavor that feels cozy with every bite. Whether you’re baking for a holiday, a sweet snack, or just because, these cookies deliver that perfect balance of nostalgia and something wonderfully unexpected.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze, and what’s truly remarkable is how each simple component plays an essential role in making these cookies so special. From the hearty oats to the rich butter, every ingredient contributes to the delightful texture, beautiful color, and irresistible flavor profile.
- Old-fashioned rolled oats (2 cups): Brings a chewy texture and wholesome body to the cookies.
- All-purpose flour (1 ½ cups): Provides the structure needed for perfect cookies.
- Ground cinnamon (1 teaspoon): Adds a warm, fragrant spice that complements the sweet potato.
- Baking soda (½ teaspoon): Helps the cookies rise lightly, keeping them soft yet sturdy.
- Ground nutmeg (¼ teaspoon): Infuses a subtle depth of spice enhancing overall flavor.
- Salt (¼ teaspoon): Balances sweetness and enhances flavor.
- Unsalted butter, softened (½ cup): Makes the cookies tender, rich, and buttery.
- Brown sugar (1 cup): For natural sweetness and moisture with a hint of caramel flavor.
- Large egg (1): Binds everything together while adding moisture.
- Mashed sweet potato (¾ cup): The star ingredient that adds moisture, natural sweetness, and a beautiful color.
- Vanilla extract (1 teaspoon): Enhances flavors with a lovely aromatic touch.
- Semi-sweet chocolate chips (¾ cup plus more for decorating): Delivers the classic chocolate surprise in every bite.
How to Make Sweet Potato Chocolate Chip Cookies Recipe
Step 1: Preheat the Oven and Prepare Your Baking Sheet
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking. This simple prep step sets the stage for perfectly baked cookies.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the 2 cups of rolled oats, 1 ½ cups flour, 1 teaspoon cinnamon, ½ teaspoon baking soda, ¼ teaspoon nutmeg, and ¼ teaspoon salt. Whisk these together to distribute the spices and leavening evenly throughout the flour. This ensures each cookie carries that warm spice flavor in every bite.
Step 3: Cream Butter and Brown Sugar
In a separate bowl, use a mixer to beat softened butter with 1 cup brown sugar until light and fluffy—this helps introduce air for tender cookies. The brown sugar adds moisture and rich flavor, so take your time making this mixture creamy and well combined.
Step 4: Add Egg, Sweet Potato, and Vanilla
To the creamed butter mixture, beat in the large egg, ¾ cup mashed sweet potato, and 1 teaspoon vanilla extract. The mashed sweet potato not only gives moisture but also delivers a subtle sweetness and beautiful color. Mix until everything is smoothly incorporated.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing just until combined. Overmixing at this stage can make cookies tough, so stop once you no longer see flour. The dough will be slightly thick but workable.
Step 6: Fold in Chocolate Chips
Gently fold in the ¾ cup of semi-sweet chocolate chips to the cookie dough, spreading the love and ensuring chocolatey bites are dispersed throughout.
Step 7: Scoop and Bake
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for gentle spreading. Add a few extra chocolate chips on top if you like that extra chocolatey feel. Bake for 11 minutes, or until the edges are lightly golden but the centers remain soft.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This cooling step helps set their texture, giving you that perfect chewy but firm bite.
How to Serve Sweet Potato Chocolate Chip Cookies Recipe
Garnishes
For an inviting presentation, consider sprinkling a pinch of flaky sea salt atop each cookie before baking to enhance the rich chocolate and sweet potato flavors. Alternatively, dust a bit of powdered sugar or drizzle melted white chocolate for a festive touch that looks as good as it tastes.
Side Dishes
These cookies pair wonderfully with a warm beverage like a spiced chai latte or a classic cup of coffee. You can also serve them alongside vanilla ice cream for a delightful dessert plate that combines warm and cold sensations beautifully.
Creative Ways to Present
For a fun twist, sandwich a dollop of whipped cream or marshmallow fluff between two of these cookies for an irresistible treat. Another idea is dipping one edge halfway into melted chocolate and then chilling for an elegant finish perfect for gift-giving or special occasions.
Make Ahead and Storage
Storing Leftovers
Keep your Sweet Potato Chocolate Chip Cookies in an airtight container at room temperature, where they will stay fresh and chewy for up to 5 days. If you want to maintain their soft texture, place a slice of bread in the container to absorb excess moisture.
Freezing
These cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet to freeze individually first, then transfer to a freezer-safe bag or container. They can keep for up to 3 months. When ready to enjoy, simply thaw them at room temperature.
Reheating
Warm your cookies for 10–15 seconds in the microwave to bring back that freshly-baked softness. If you prefer, pop them in a 300°F oven for about 5 minutes. Enjoy that just-out-of-the-oven magic anytime you want with this quick reheating trick.
FAQs
Can I substitute the sweet potato with pumpkin?
Absolutely! Pumpkin puree works well as a substitute with similar moisture and flavor profiles. Just ensure the puree is well drained if too watery, to maintain the right cookie texture.
Are these cookies gluten-free?
The recipe as is uses all-purpose flour and oats, which are typically not gluten-free unless you specifically buy certified gluten-free oats and flour. You can easily swap in gluten-free flour to create delicious gluten-free cookies.
How do I store these cookies to keep them chewy?
Store them at room temperature in an airtight container, and placing a slice of fresh bread inside helps keep them moist and chewy by absorbing excess dryness.
Can I add nuts or other mix-ins?
Of course! Chopped pecans, walnuts, or even shredded coconut would add great texture and flavor without overpowering the sweet potato and chocolate combination.
Is it necessary to use old-fashioned oats?
Old-fashioned oats give the best texture because they hold their shape better than instant oats. However, if you only have quick oats, they can work but might produce a softer, less chewy cookie.
Final Thoughts
This Sweet Potato Chocolate Chip Cookies Recipe is a delightful way to bring a little warmth and wholesome sweetness to your cookie jar. It’s easy enough for a weekday treat yet special enough to share with loved ones or gift during the holidays. Once you bake a batch, you’ll find yourself reaching for this recipe time and again, proving how wonderfully unique and delicious sweet potato cookies can be.
Print
Sweet Potato Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 36 cookies (2-inch size)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sweet Potato Chocolate Chip Cookies are a delightful twist on classic cookies, combining the natural sweetness and moisture of mashed sweet potatoes with the rich flavor of semi-sweet chocolate chips. Soft and chewy with a hint of warm spices like cinnamon and nutmeg, these cookies are perfect for a comforting treat any time of the year.
Ingredients
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened to room temperature
- 1 cup brown sugar
- 1 large egg
- ¾ cup mashed sweet potato
- 1 teaspoon vanilla extract
Additional
- ¾ cup semi-sweet chocolate chips, plus more for decorating (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, all-purpose flour, ground cinnamon, baking soda, ground nutmeg, and salt. Whisk these ingredients together to evenly distribute the spices and leavening agent.
- Cream Butter and Sugar: In a separate large mixing bowl, beat the softened unsalted butter and brown sugar together until the mixture is light and fluffy. This step ensures a tender cookie texture.
- Add Wet Ingredients: To the butter and sugar mixture, add the egg, mashed sweet potato, and vanilla extract. Mix thoroughly until all wet ingredients are well combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry oat and flour mixture into the wet ingredients bowl. Stir using a spatula or wooden spoon until just combined, being careful not to overmix to maintain a tender crumb.
- Fold in Chocolate Chips: Gently fold in the ¾ cup of semi-sweet chocolate chips evenly throughout the cookie dough to ensure every bite has a delicious chocolate touch.
- Portion the Dough: Using a cookie scoop or tablespoon, drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Decorate (Optional): If desired, press a few additional chocolate chips onto the top of each cookie for a decorative and extra chocolaty finish.
- Bake the Cookies: Bake in your preheated oven for 10-11 minutes, or until the edges are lightly golden but the centers remain soft. Be careful not to overbake to keep the cookies chewy.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool for 5 minutes on the sheets before transferring them to wire racks to cool completely. This helps them set perfectly.
Notes
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Mash the sweet potatoes until smooth to avoid lumps in the cookie dough.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- These cookies freeze well; thaw at room temperature before serving.
- You can substitute semi-sweet chocolate chips with dark chocolate or dairy-free chips if preferred.
