Sweet Potato Chocolate Chip Cookies are a unique and delightful twist on the classic chocolate chip cookie, incorporating the natural sweetness and moist texture of sweet potatoes. These cookies are not only soft and chewy but also pack a nutritional punch, making them a slightly healthier option for dessert lovers.
Ingredients:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup semisweet chocolate chips
Directions:
- Preheat the oven and prepare the baking sheets:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix the wet ingredients:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well incorporated. Stir in the mashed sweet potato until combined.
- Combine the dry ingredients:
- In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Shape and bake the cookies:
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten them slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 12-14 minutes or until the edges are lightly golden and the centers are set.
- Cool and serve:
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Sweet Potato Chocolate Chip Cookies are wonderfully flavorful and offer a delightful break from the norm. Enjoy these cookies with a glass of milk, or pack them for an autumn picnic or a cozy winter snack.
