Sweet Potato Cookies with Toasted Marshmallow (Print version)
Soft sweet potato cookies with warm spice and a gooey toasted marshmallow crown.
# Ingredients:
For the cookie dough
01 -
1/2 cup (113 g) unsalted butter, softened
02 -
3/4 cup (150 g) packed light brown sugar
03 -
1/4 cup (50 g) granulated sugar
04 -
1 1/2 teaspoons vanilla extract
05 -
1 cup (230 g) smooth sweet potato puree
06 -
2 cups (240 g) all-purpose flour
07 -
1 teaspoon baking powder
08 -
1/4 teaspoon baking soda
09 -
1/2 teaspoon fine salt
10 -
1 teaspoon ground cinnamon
11 -
1/8 teaspoon ground nutmeg
For the topping
12 -
8 jumbo marshmallows, cut in half crosswise
13 -
1 tablespoon cinnamon sugar, optional
# Instructions:
01 -
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
02 -
Beat the softened butter, brown sugar, granulated sugar, and vanilla on medium speed for 3-4 minutes, until lighter and fluffy.
03 -
Mix in the sweet potato puree until smooth. Scrape down the bowl so no butter streaks remain.
04 -
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl.
05 -
Add the dry ingredients to the sweet potato mixture and mix on low just until combined. The dough will be soft and thick.
06 -
Scoop 2 tablespoon mounds onto the prepared baking sheets, leaving 2 inches between cookies. Bake for 10-12 minutes, until puffed and set around the edges.
07 -
Press one marshmallow half onto each cookie. Return to the oven for 2-3 minutes to soften, then toast with a kitchen torch or under the broiler for 30-60 seconds until golden.
08 -
Cool on the baking sheet for 10 minutes, then move to a rack. Sprinkle with cinnamon sugar if using.
# Good to know:
01 -
Use plain sweet potato puree, not sweet potato pie filling.
02 -
Roasted sweet potatoes make the thickest, best-flavored puree.
03 -
Best served the day they are baked while the marshmallow is soft.