Sweet Potato Sugar Cookies with Toasted Marshmallow

Aug 7

Written By Erin McDowell

Thick, cakey orange sugar cookies, each with a melty, toasty marshmallow in the center. The cookies are scattered on a white surface, and one is broken open, revealing the soft texture and the gooeyness of the marshmallow. — *Photo by Christine Han*

MAKES

15 servings

TAKES

Prep time: 15 minutes
Cook time: 20 minutes
Total: 35 minutes

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✻ ABOUT THIS RECIPE

This is like the cookie version of that sweet potato casserole with toasted marshmallows on top. It’s a very cakey cookie that has no egg in it—the sweet potato does the work that the egg would normally do. So it ends up being this really moist, very soft cookie.

INGREDIENTS

113 g / ½ cup unsalted butter, at room temperature

159 g / ¾ cup light brown sugar

8 g / 1 ½ teaspoons pure vanilla extract

230 g / 1 cup sweet potato puree

240 g / 2 cups all purpose flour

4 g / 1 teaspoon baking powder

2 g / ¼ teaspoon baking soda

2 g / ½ teaspoon fine sea salt

15 jumbo marshmallows

More Baking Fun This Way:

METHOD

1. Preheat the oven to 350°F / 177°C. Line two baking sheets with parchment paper.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, sugar and vanilla extract until light and fluffy, about 5 minutes. Add the sweet potato puree and mix to combine. Scrape the bowl well and mix for 1 minute more.

3. In a medium bowl, whisk the flour, baking powder, baking soda and salt to combine. Add the flour mixture to the bowl of the mixer and mix on low speed until the mixture is evenly combined, about 1 minute.

4. Scoop the dough into mounds using a #16 / ¼ cup scoop onto the prepared baking sheets. Stagger the cookies, leaving at least 2 inch / 5 cm between them.

5. Transfer to the oven and bake until the cookies are lightly golden around the edge and spring back lightly when touched in the center, 10 to 12 minutes.

6. Add a marshmallow to the top of each cookie and press it gently into the cookie. Return the cookies to the oven and bake until the marshmallows have melted over the surface and toasted slightly, 7 to 9 minutes more. (If any of the marshmallows start to slide off the cookies, you can use a small metal spatula to nudge them back in place—they will slide right back!)

7. Cool completely before serving. Store leftovers in an airtight container at room temperature.

NOTES