Print

Sweet Potato Cookies with Toasted Marshmallow

sweet potato cookies with toasted marshmallow - featured image
Print Recipe

Soft, pillowy sweet potato cookies topped with gooey toasted marshmallow—these easy fall treats are cozy, nostalgic, and perfect for gatherings or a comforting dessert at home.

Ingredients

Scale
  • 1 medium sweet potato (about 10oz/280g), roasted and mashed (about 1 cup)
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 12–16 large marshmallows, halved (or about 1 cup mini marshmallows)
  • 1/2 cup (60g) chopped pecans or walnuts (optional)
  • 1/2 cup (90g) dark chocolate chips (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Pierce sweet potato with a fork, wrap in foil, and roast for 45-60 minutes until soft. Let cool, then peel and mash until smooth (about 1 cup). For a quicker method, microwave on high for 7-8 minutes, turning halfway.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes). Add egg and vanilla extract, beating until combined. Mix in mashed sweet potato until smooth.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Fold in nuts or chocolate chips if using.
  6. Using a medium cookie scoop or tablespoon, portion dough onto prepared baking sheet, spacing about 2 inches apart. Flatten slightly with damp fingers.
  7. Bake at 350°F (175°C) for 10-12 minutes until edges are set and centers look slightly underbaked. Cool on the pan for 5 minutes.
  8. Place half a large marshmallow (cut side down) or a few mini marshmallows on each cookie. Broil for 30-60 seconds until marshmallows are golden brown, watching closely. Alternatively, use a kitchen torch to toast marshmallows on cooled cookies.
  9. Transfer cookies to a wire rack and let cool slightly before serving. Enjoy warm or at room temperature.

Notes

For best flavor and texture, use freshly roasted sweet potato instead of canned. If cookies spread too much, chill dough for 30 minutes before baking. Watch marshmallows closely under the broiler—they brown quickly. For gluten-free or dairy-free adaptations, use appropriate flour blends and butter substitutes. Cookies freeze well (without marshmallow topping); add marshmallows and toast just before serving.

Nutrition

Keywords: sweet potato cookies, toasted marshmallow, fall dessert, autumn cookies, easy cookies, cozy treats, marshmallow cookies, Thanksgiving dessert

Find it online: https://tessierecipes.com/sweet-potato-cookies-with-toasted-marshmallow-easy-cozy-fall-treat/