Sweet Potato Cookies with Toasted Marshmallow – Easy Cozy Fall Treat

The first time I made these sweet potato cookies with toasted marshmallow, the whole house smelled like a warm autumn hug. The aroma of cinnamon and roasted sweet potato wafting through the kitchen—honestly, it’s just unbeatable. I stumbled into this recipe last October, after a failed attempt at sweet potato pie (let’s just say the crust was not my friend that day). So, I scooped out the filling, mashed it with brown sugar, and decided to try cookie dough instead. The result? Soft, pillowy cookies topped with gooey toasted marshmallow that literally melt in your mouth.

If you’re like me and love a treat that’s both nostalgic and a bit unexpected, these cookies hit the mark. They’re the kind of thing you make for friends on a chilly evening, or whip up for a bake sale and watch them disappear. You get the sweet, earthy flavor of sweet potato, a hint of warming spices, and that marshmallow top—slightly crisped under the broiler, just like a campfire treat. Honestly, I’ve baked dozens of batches, tweaking the ratios and trying different marshmallows. It’s become my go-to cozy dessert for fall. Whether you’re a sweet potato skeptic or a marshmallow lover, you’ll find something to love here.

Plus, sweet potatoes aren’t just for casseroles! They bring moisture and natural sweetness, making these cookies soft and chewy. And the marshmallow? Let’s face it, every cookie could use a little cloud of sweetness. These sweet potato cookies with toasted marshmallow are perfect for families, busy bakers, and anyone who wants to celebrate autumn with something special. So grab your spatula—let’s make some memories (and cookies) together!

Why You’ll Love This Recipe

• Quick & Easy: Comes together in about 45 minutes—no chilling, no fussy steps. Perfect for last-minute cravings or when you want a homemade treat without spending hours in the kitchen.
• Simple Ingredients: You probably have most of these items already—think pantry staples like flour, cinnamon, and brown sugar, plus a sweet potato and marshmallows.
• Perfect for Autumn Gatherings: These cookies are ideal for potlucks, family game nights, Thanksgiving dessert tables, or just a cozy evening at home.
• Crowd-Pleaser: Kids love the marshmallow top, adults appreciate the not-too-sweet flavor, and even picky eaters find themselves reaching for seconds.
• Unbelievably Delicious: The texture is soft and cakey with a chewy bite, and the toasted marshmallow adds that irresistible gooey finish.

Here’s what sets these sweet potato cookies with toasted marshmallow apart: First, the sweet potato is roasted and mashed, giving the dough a richer flavor and better texture than canned puree (trust me, I’ve tried both). Second, the marshmallow is broiled after baking, so it gets that golden, crackly top—like the best part of a s’more. And third, a dash of nutmeg adds just the right amount of warmth. I’ve tested these cookies with different flour blends, swapped out sugars, even tried mini marshmallows vs. full-size. The verdict? This recipe brings comfort and wow-factor, every time.

For me, these cookies are more than just a fall treat—they’re a memory-maker. The first bite makes you close your eyes and savor. They’re simple enough to bake on a whim, but special enough to serve at a holiday party. If you want a recipe that’s cozy, easy, and guaranteed to impress, sweet potato cookies with toasted marshmallow are the way to go.

What Ingredients You Will Need

This recipe uses straightforward ingredients you probably already have on hand. Don’t worry—no hard-to-find specialty items. Each ingredient plays a part in creating that perfect autumn cookie, and I’ll share some easy swaps if you need them.

• For the cookie dough:
  • 1 medium sweet potato (about 10oz/280g), roasted and mashed (adds moisture and sweetness)
  • 1/2 cup (115g) unsalted butter, softened (for richness and tender texture)
  • 1/2 cup (100g) packed brown sugar (for deeper flavor and chew)
  • 1/4 cup (50g) granulated sugar (balances sweetness)
  • 1 large egg, room temperature (binds everything together)
  • 1 teaspoon vanilla extract (for aroma)
  • 1 3/4 cups (220g) all-purpose flour (structure—sub with gluten-free blend as needed)
  • 1/2 teaspoon baking powder (for lift)
  • 1/2 teaspoon baking soda (helps cookies rise and brown)
  • 1/2 teaspoon salt (balances sweetness)
  • 1 teaspoon ground cinnamon (classic fall flavor)
  • 1/4 teaspoon ground nutmeg (optional, adds warmth)
• For the topping:
  • 12-16 large marshmallows, halved (or use mini marshmallows, about 1 cup/50g)
• Optional Add-ins:
  • 1/2 cup (60g) chopped pecans or walnuts (adds crunch, totally optional)
  • 1/2 cup (90g) dark chocolate chips (for a twist)

Ingredient tips: I recommend using a fresh sweet potato instead of canned puree for best flavor and texture. If you want dairy-free, swap the butter for coconut oil or a vegan butter substitute. Gluten-free flour blends work well here—just make sure they have xanthan gum for binding. For marshmallows, both regular and vegan brands toast beautifully. If you’re out of nutmeg, just stick with cinnamon or add a pinch of ginger.

Most of these ingredients are pantry staples, and you can easily swap nuts or chocolate chips depending on what you have. If you’re baking for allergies, use nut-free or dairy-free options. This recipe is super flexible, so don’t stress if you need to make a switch!

Equipment Needed

• Baking sheet (a standard half-sheet pan works best)
• Parchment paper or silicone baking mat (for easy cleanup)
• Mixing bowls (one large, one medium)
• Hand mixer or stand mixer (for creaming butter—though a whisk and elbow grease work too!)
• Spatula (for folding in mashed sweet potato and scraping the bowl)
• Measuring cups and spoons (accuracy matters for cookies)
• Potato masher or fork (for mashing the sweet potato)
• Broiler or kitchen torch (for marshmallow toasting—oven broiler works perfectly)
• Wire cooling rack (optional, helps cookies cool evenly)

If you don’t have silicone mats, parchment paper does the job (just don’t skip lining the pan—the cookies are soft and tend to stick). I’ve used a fork to mash sweet potatoes and even a wooden spoon to mix the dough when my mixer quit on me once. For broiling, a basic oven broiler works—watch carefully, marshmallows brown in seconds! If you’re short on budget, all these tools have affordable versions at most grocery stores. Just treat your baking sheets kindly—let them cool before washing to prevent warping.

Preparation Method

1. Roast the sweet potato:
   Preheat your oven to 400°F (200°C). Pierce the sweet potato with a fork, wrap it in foil, and roast on a small baking tray for 45-60 minutes until soft. The skin should peel away easily. Let it cool, then mash until smooth (about 1 cup/220g). If pressed for time, microwave on high for 7-8 minutes, turning halfway.
2. Prep your baking sheet:
   Line a baking sheet with parchment paper or a silicone baking mat. Set aside. This keeps cookies from sticking and makes cleanup a breeze.
3. Mix the wet ingredients:
   In a large bowl, cream together 1/2 cup (115g) unsalted butter, 1/2 cup (100g) brown sugar, and 1/4 cup (50g) granulated sugar until light and fluffy—about 2-3 minutes using a hand mixer. Scrape the bowl as needed. Add 1 large egg and 1 teaspoon vanilla extract, beating until combined. Mix in mashed sweet potato until smooth.
4. Combine dry ingredients:
   In a separate bowl, whisk together 1 3/4 cups (220g) flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg (if using).
5. Make the dough:
   Gradually add dry ingredients to wet, mixing on low speed until just combined. Don’t over-mix; the dough should be thick and soft. Fold in nuts or chocolate chips if using.
6. Scoop and shape:
   Using a medium cookie scoop or tablespoon, portion dough onto prepared baking sheet, spacing about 2 inches (5cm) apart. Flatten slightly with your fingers—the dough is sticky, so damp hands help.
7. Bake:
   Bake at 350°F (175°C) for 10-12 minutes until edges are set and centers look slightly underbaked. Cookies will firm up as they cool. Remove from oven and cool on the pan for 5 minutes.
8. Add marshmallows and toast:
   Place half a large marshmallow (cut side down) or a few mini marshmallows on each cookie. Slide the tray back into the oven under the broiler for 30-60 seconds, watching closely. Marshmallows should puff and turn golden brown (they burn fast, so don’t walk away!). If using a kitchen torch, toast marshmallows directly on cooled cookies.
9. Cool and serve:
   Transfer cookies to a wire rack. Let cool slightly before eating—the marshmallow will be gooey! Enjoy warm or at room temperature.

Troubleshooting tips: If cookies spread too much, chill dough for 30 minutes before baking. If marshmallows slide off, gently press them into the cookie top before broiling. For extra flavor, brush cookies with melted butter before adding marshmallows.

Efficiency tip: Roast sweet potato ahead and store in the fridge for up to 3 days. You can double the batch and freeze extra dough balls for future cravings.

Cooking Tips & Techniques

After baking these sweet potato cookies with toasted marshmallow so many times, I’ve picked up a few tricks that make all the difference. For starters, always use room temperature butter—you’ll get a smoother, airier dough. If your sweet potato is a little watery, blot it in a paper towel before adding. This keeps the cookies from getting too cakey.

Don’t skip lining the baking sheet! I once tried baking straight on the pan, and the marshmallow glued itself on like superglue. Also, when broiling, rotate your tray halfway through if your oven browns unevenly. And never walk away during the marshmallow stage—those suckers toast in a blink!

Multitasking helps—while the sweet potato is roasting, prep your dry ingredients and measure out sugars. If you want consistent cookies, use a cookie scoop or weigh out dough balls (each about 30g). If your cookies look pale, let them bake an extra minute, but don’t overdo it or they’ll dry out. And for that bakery-style finish, press the marshmallow down lightly so it sticks as it melts.

I learned the hard way that marshmallows can get sticky fast—use a wet knife to cut them, or freeze them for five minutes first. If you’re baking for a crowd, double the recipe and bake in batches. Cookies freeze well, but add marshmallows fresh before serving for best texture.

Variations & Adaptations

These sweet potato cookies with toasted marshmallow are so versatile! You can tweak them for different diets, flavors, or even cooking methods.

• Gluten-Free: Swap all-purpose flour for a gluten-free blend with xanthan gum. I’ve used Bob’s Red Mill and it works great—no one can tell the difference.
• Dairy-Free: Use coconut oil or vegan butter instead of regular butter. Vegan marshmallows (like Dandies) toast beautifully and taste just as dreamy.
• Spiced Up: Add 1/2 teaspoon ground ginger or cardamom for a more complex flavor. Sometimes I sprinkle cinnamon sugar on the marshmallow before broiling for extra crunch.
• Chocolate Lovers: Mix in dark chocolate chips or drizzle melted chocolate over cooled cookies. It turns these into a s’mores-inspired treat.
• Nutty Crunch: Fold in chopped pecans or walnuts, or add pumpkin seeds for a nut-free crunch.

If you don’t have an oven broiler, try using a kitchen torch or even toast marshmallows separately and stick them on cooled cookies. I once made these with leftover roasted pumpkin instead of sweet potato, and the result was equally delicious. For those with nut allergies, skip the nuts and use sunflower seed butter in place of regular butter for a safe, tasty option.

Serving & Storage Suggestions

For serving, these cookies are best slightly warm—when the marshmallow is still gooey and the sweet potato flavor is front and center. Arrange them on a rustic platter, sprinkle with a little cinnamon, and you’ve got a Pinterest-worthy autumn spread. Pair with hot apple cider, chai tea, or a glass of cold milk for cozy vibes.

To store, keep cookies in an airtight container at room temperature for up to 3 days. The marshmallow will stay soft, but may lose a bit of its crispness. For longer storage, freeze cookies (without marshmallow) for up to 2 months. When ready to serve, thaw, top with marshmallows, and broil to toast.

If reheating, pop a cookie in the microwave for 8-10 seconds—they’ll be soft and nearly as good as fresh. You can also warm in a low oven for 3-4 minutes. The flavors actually deepen after a day, so don’t be afraid to bake ahead for parties.

Nutritional Information & Benefits

Each sweet potato cookie with toasted marshmallow has about 120 calories, with 4g fat, 19g carbs, and 2g protein (estimate based on standard ingredients).

Sweet potatoes are packed with vitamin A, fiber, and antioxidants—so you get a little nutrition boost with every bite. Marshmallows bring fun, but if you want a lighter option, use mini marshmallows and skip the nuts. This recipe can be adapted for gluten-free and dairy-free diets, making it a great choice for different needs.

Allergens to note: wheat, dairy (if using butter), eggs, and nuts (if added). As someone who tries to balance indulgence with nutrition, I love that these cookies offer a veggie boost and can be tweaked to suit almost any diet.

Conclusion

There’s just something magical about sweet potato cookies with toasted marshmallow—the way the flavors meld, the soft texture, the gooey topping. Whether you’re baking for family, friends, or just yourself, they bring a little extra warmth to the season.

Feel free to play around with spices, mix-ins, or dietary swaps. The joy of baking is making a recipe your own! I honestly love this recipe because it’s easy, fun, and always gets smiles (and requests for seconds).

So, go ahead—give these cozy cookies a try. Leave a comment below if you have a favorite twist, or share your batch on social media! I’d love to hear how you make these sweet potato cookies with toasted marshmallow your own. Happy baking!

Frequently Asked Questions

Can I use canned sweet potato puree instead of roasting a fresh one?

Yes, you can use canned puree—just make sure it’s unsweetened and thick. The flavor might be a little milder, but the cookies will still turn out soft and delicious.

How do I keep marshmallows from burning under the broiler?

Watch closely and broil for only 30-60 seconds. Rotate the tray if needed, and don’t walk away! Marshmallows toast quickly and can go from golden to burnt fast.

Can I make these cookies gluten-free?

Absolutely! Just use a gluten-free flour blend with xanthan gum. The cookies stay soft and chewy, and you won’t taste the difference.

What’s the best way to store these cookies?

Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies (without marshmallow) and toast marshmallows fresh before serving.

Can I add chocolate chips or nuts to the dough?

Definitely! Both add extra flavor and texture. Use about 1/2 cup (90g) chocolate chips or chopped nuts. Mix them in after combining the wet and dry ingredients.

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